Instructions: 1 Add the saffron to a small pan with the boiling water and simmer gently for 1-2 minutes to allow the saffron to infuse the water. Heat 2 tbsp oil

in a large saute pan. Add the onion and cook for 1-2 minutes until beginning to soften.

2 Cut the sweet potato, parsnip and turnip into 2.5cm/1" cubes and add to the pan with 1/2 tsp each of coriander, cumin and paprika. Fry the vegetables for 2-3 minutes until just beginning to colour.

3 Pour the saffron infused water over the couscous, cover with clingfilm and leave to stand for 8-10 minutes.

4 Stir the tomatoes into the pan of vegetables, with the vegetable stock and tomato puree. Cover and leave to simmer.

5 Roughly chop the chilli and half the bunch of coriander and add to the mini food processor with the remaining cumin, coriander and paprika, garlic and 2 tbsp oil.

6 Grate in the lime zest and squeeze in the juice. Season and blend to a paste. Stir the spiced paste into the vegetables and simmer for 6-8 minutes until the vegetables are tender.

7 Add 1 dsp oil and the water to the flour and mix to form a soft dough.

Turn out onto the lightly floured surface and knead gently. Roll out to a

5mm/ 1/4" thickness to form an oval. Using a sharp knife gently slash the

dough diagonally in 1cm/ 1/2" intervals and reserve.

8 Heat a small frying pan. Add the pinenuts and dry-fry for 1-2 minutes until toasted, tossing occasionally. Heat a medium-sized frying pan with 1 tsp oil.

9 Chop the remaining coriander and parsley. Fluff up with the couscous and squeeze in the juice of the lemon. Stir in the herbs, pine nuts and remaining oil. Season well with salt and pepper.

10 Add the bread dough to the frying pan and cook for 1-2 minutes on each side until crisp and golden. Stir the spinach into the vegetable ragout and allow to cook for 1-2 minutes until the spinach has wilted, and season.

11 Spoon the couscous into a paper cup and turn out onto a serving plate.

Serve with the spiced ragout and bread, garnished with a sprig of coriander.

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