Butternut squash and apricot tagine with couscous, kalamata olives, golden raisins, preserved lemon, piquillo peppers and kachumbari salad
A subscription to Wild Radish is perfect for those who regularly make time to cook, and enjoy ongoing adventures in the kitchen. You'll be able to choose a different option on our menus for each delivery.
We update the selection in wine-only subscriptions monthly.
See below for some additions we think you'll love, before you 'add to basket'.
By Gabriel Waterhouse
Cambridgeshire grown British butternut squash is what led Gabriel to create this dish. It has all the elements of a Moroccan feast, and is one of the best we've tasted.
This multi-plate sharing recipe includes a luxurious tagine, loaded with a careful blend of spices, candy-sweet dried apricots and the intensely flavoured, meaty and dense butternut, which come together in a creamy and brilliantly delicious medley. A Kachumbari salad and couscous flavoured with North African Beldi pickled lemons, Spanish Piquillo peppers and Greek Kalamata olives accompany the tagine sending you on the most fabulous flavour holiday.
Award-winning wine expert Matthew Jukes has paired this with a 2018 Syrah-Grenache from Languedoc-Roussillon in France. Grenache contributes notes of ripe strawberries and raspberries whilst the Syrah adds a little more on the black fruit side, which means that this wine will really stand up to the flavourful ingredients showcased here.
To complete your Wild Radish experience and bring the Chef's Table to you, we include audio tasting notes for the paired wine and a clip from the chef with their inspiration behind the dish and what makes it so special at this time of year. You'll also have our keepsake recipe card so you can recreate the dish to make memories another night.
|Total time||1 hour 15 minutes|
|Experience level||1/3 - You’ve mastered the basics|
|Allergens||Gluten, Nuts, Sesame, Sulphur|
Unfortunately, Wild Radish isn’t yet suitable for those with severe allergies.