- Chopped onion, carrot, parsnip, swede, potato, celery. Nice big pieces - thumb sized.
- Fennel seeds, ground black pepper, garlic, saffron, bay leaves, powdered cinnamon. A good portion of preserved lemon, cut into large slices. Today I used a half a normal sized lemon.
- A tin of chickpeas with their water, a cup of white cooking wine, a good big glug of olive oil.
And I served it with couscous, to which I added some pickled veg (I'd done it in a raspberry vinegar with star anise), some very finely chopped mint, and some sea buckthorn oil. And a bit of mushroom stock.
Top Notch!