Serves 4

Ingredients

• 350g potatoes, sliced
• ½ tbsp olive oil
• 1 ½  red onion, finely chopped
• 3 garlic cloves, crushed
• 2 celery sticks, finely chopped
• 1 tbsp cumin seeds
• 1 tbsp sweet smoked paprika
• 1 red chilli, finely chopped or 1 tsp dried chilli flakes
• 2 bay leaves
• 1 tsp dried rosemary
• 350g chestnut mushrooms, quartered
• 600g butternut squash, roughly chopped
• 165g pitted dates, roughly chopped
• 1 tin  tomatoes
• 400g tin chickpeas
• 1 ½ large preserved lemons, finely chopped
• 2 tbsp finely chopped fresh mint / 1 tsp dried mint

Method

• Heat half the olive oil in a saucepan and add the onion, garlic and celery. Cook for 5 minutes.
• Add the spices, chilli, bay leaves and rosemary, then the mushrooms and butternut squash. Fry for a further 10 minutes before adding the dates, tomatoes, chickpeas, preserved lemons and 100ml water. Bring to the boil, then simmer until you have a pie filling consistency.
• Layer the potatoes on top of the filling, spray with a little oil and sprinkle a pinch of salt and Bake for 45 minutes in the Remoska until golden-brown and bubbling.