This is particularly good served with minty couscous.

Ingredients (SERVES 4)

400 g peeled shallots

1 teaspoon olive oil

1 large butternut squash

1 teaspoon ground cinnamon

½ teaspoon ground ginger

16 fluid ounces stock made with chicken Bovril

12 small pitted prunes

2 teaspoons honey

2 red peppers

3 tablespoons coriander (or ½ the amount if using dried)

2 tablespoons mint (or half the amount if using dried)

 

Method

Fry the shallots until softened and brown

Add the squash and spices and cook for 1 minute.

Pour in the stock, season well, then add prunes and honey, cover and simmer for 8 minutes.

Add the peppers and cook for a further 8-10 minutes until tender.

Stir in the coriander and mint.