Vegetable Tagine with Lemon and Coriander Flatbread

1 kg CARROT, PARSNIPS, SWEET POTATO, POTATO, AUBERGINE, PEELED AND CUT INTO CHUNKS

600 ml VEGETABLE STOCK

2 tsp CUMIN SEEDS

2 tsp CORIANDER SEEDS

PINCH SAFFRON STRANDS

1 ONION (FINELY CHOPPED)

2 CLOVES GARLIC (FINELY CHOPPED)

1 CINNAMON STICK

JUICE AND 3 STRIPS OF RIND OF 1 LEMON

6 DRIED APRICOTS (CHOPPED)

4 DRIED PRUNES (CHOPPED)

1 COX APPLE (PEELED CORED AND THICKLY SLICED)

DASH BALSAMIC VINEGAR

SALT AND FRESHLY GROUND BLACK PEPPER

LEMON AND CORIANDER FLATBREADS:

4 MINI NAAN BREADS

1 tbsp FRESH CORIANDER (CHOPPED)

GRATED RIND OF HALF A LEMON

1 tsp LEMON JUICE

SALT AND FRESHLY GROUND BLACK PEPPER

Dry fry the coriander and cumin seeds in a heavy-based frying pan. Grind to a powder.

Infuse the saffron in a little warm water.

Melt 2 tablespoons of Pure spread in a pan and stir-fry the onion and garlic until golden.

Add the remaining Pure spread, cinnamon stick, ground spices and the vegetables and stir-fry for 5 minutes to brown slightly.

Cover with the vegetable stock, add the saffron infusion and three strips of lemon zest and bring to the boil.

Add the apricots and prunes. Simmer for 15 minutes.

Add the apple and simmer for another 10 minutes. Season with balsamic vinegar, lemon juice, and pepper.

To make the lemon and coriander Pure spread, put all the ingredients in a bowl and mix together.

Spread Mini Naan Breads with the seasoned spread and heat in a moderately hot oven for 3 minutes.