Red cabbage and preserved lemon tagine

Method

1. Preheat the oven to 180°C/ fan 160°C/gas 4. Heat the olive oil in a flameproof casserole with a lid over a medium heat. Fry the garlic, cloves and cinnamon quite briskly, until the garlic starts to brown. Add the cumin and onion and stir to coat in the spicy oil. Add the cabbage and stir again.

2. Halve the lemons, then discard all the soggy bits inside. Slice the skin thinly and add to the cabbage. Add the sultanas, vinegar, sugar and stock or water and stir well again. Cover and put in the oven for 50 minutes, until the cabbage has softened.

3. Remove from the oven and rest, covered, for another 30 minutes. Discard the cinnamon and serve with chopped fresh coriander, if you like.

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