Golden Tagine with Squash & Sour Cherries

So named for its golden sunshine colours and fabulous bursts of flavours and textures.

Serves 6

2 tbsp olive oil
1 medium onion, diced
850g butternut or coquina squash, peeled, de-seeded and diced
1 yellow pepper, de-seeded & chopped
75g yellow cherry tomatoes, halved
60g golden sultanas
75g dried sour cherries
25g pine nuts
240g can chickpeas, drained
500ml vegetable stock
1/2 jar My Secret Kitchen Saffron Tagine Paste
My Secret Kitchen Lemon & Chipotle Spiced Sea Salt, to taste

Heat the oil and brown the onions gently.  Reduce the heat & continue to cook and caramelise for 15 - 20 minutes. Add the squash & cook for a further 5 mins or until starting to soften. Add the yellow pepper, cherry tomatoes, golden sultanas, sour cherries,
pine nuts and chickpeas. Stir together the stock with the Saffron Tagine Paste before pouring over the vegetables. Bring to a boil and simmer on a low heat for 25 - 30 minutes until the squash is tender. Use a fork to gently mash some of the squash to thicken the tagine to the required consistency. Season with Lemon & Chipotle Spiced Sea Salt.