Wholesome Haddock & Apricot Tagine With Bulgur

Boil kettle

Peel and finely chop the brown onion[s]

Top, tail, peel and dice the carrot[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion and carrot with a pinch of salt and cook for 5-8 min or until softened 

Add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot

Reboil a kettle

Meanwhile, peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Roughly chop the cherry tomatoes 

Dissolve the vegetable stock cube[s] in 500ml [800ml] boiled water

Once the onion has softened, add the chopped garlic, ginger, ground cinnamon, ground cumin, ground coriander and tomato paste

Cook for 1-2 min or until fragrant

Once fragrant, add the vegetable stock, cherry tomatoes and diced apricots with a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 10-15 min or until the sauce has thickened to a curry-like consistency

Once the sauce has thickened, add the haddock bites to the pan with a pinch of pepper

Cook for a further 3-5 min or until the fish is cooked through – this is your haddock & apricot tagine

Meanwhile, chop the coriander finely, including the stalks

Chop the mint leaves finely, discard the stalks