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4
as a main courseEasy
Published 2008
First, prepare the sauce. Heat the olive oil in a saucepan until hot and add the onions with some seasoning. Cook over a medium-low heat, stirring frequently, for 6–8 minutes until they are soft. Tip in the olives and sherry vinegar and increase the heat slightly. Let bubble until the pan is quite dry Stir in the ras el hanout and harissa paste and cook for another 2 minutes. Add the herb stalk
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