Vegetarian tagine recipe by Neil Perry and Richard Purdue

Ingredients

• 4 globe artichokes, trimmed 5cm from stem
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 red onions, cut into wedges
• 1 tsp sea salt
• 2 carrots, thickly sliced on the diagonal
• 2 celery stalks, sliced into 1cm slices
• 1 red capsicum, cut into 1cm-wide strips
• 4 large tomatoes, seeded, roughly chopped
• 90 gm Ligurian olives, pitted
• 2½ tbsp honey
• 500 gm broad beans, podded, blanched, refreshed in ice water, skins removed
• Juice of ½ lemon
• ¼ cup each loosely packed coriander and round mint
• Chermoula
• 1 tbsp each ground cumin and sweet paprika
• 1 tsp each ground turmeric and chilli powder
• 1 small red onion, roughly chopped
• 2 garlic cloves, roughly chopped
• ½ bunch each flat-leaf parsley, round mint and coriander, stems and leaves, roughly chopped
• 80 ml (⅓ cup) extra-virgin olive oil
• Date stuffing
• 1 tbsp raisins
• 1 tsp icing sugar
• 1 tbsp each almonds, walnuts and pine nuts, roasted
• 8 medjool dates
• Couscous
• 200 gm medjool dates
• 2 tbsp extra-virgin olive oil
• ¼ bunch each parsley, coriander and round mint, leaves picked, finely chopped
• 2 tbsp lemon juice, or to taste