Serves 2
olive oil 2 tbsp
spring onions 5 large
garlic 2 cloves, peeled and crushed
baby potatoes 200g, peeled and halved, or large potatoes, cubed
preserved lemons 30g, chopped
shelled peas 150g (if you can get fresh pods, buy 400g and retain the pods in a large bowl)
ground turmeric a pinch
saffron a pinch
whole coriander seeds 1 tsp
prawns 8 large (shells and heads intact)
salt and freshly ground black pepper to taste
Place the olive oil in a tagine or heavy-based pan with a well-fitting lid and heat on a medium-low setting. Chop the spring onions. Retain the green parts for later and place the white parts in the pan with the crushed garlic. Sauté for 1 minute, then add the potato halves (or cubes) and a sprinkling of salt. Sauté for about 10 minutes, stirring occasionally and keeping the heat low. Stir in the preserved lemons and half the peas, then add the turmeric, saffron and coriander seeds. Season with another pinch of salt and sauté for another minute.
