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Tagine recipe
For the tagine we made at the Pindrop gig in Long Ashton we made our own spice mix. Ras el hanout is a North African spice mix that everyone makes differently. We put together this mix ourselves and it turned out rather well, try experimenting with different spices – saffron is a good addition, if a little expensive.

Ras el hanout spice mix
½ grated nutmeg
1tsp turmeric
1tsp allspice berries
2sticks of cinnamon
1tsp fennel seeds
1tsp cumin seed
1tsp cayenne pepper
1tsp black peppercorns
½ tsp cloves

dry fry the spices in a frying pan over a medium heat until fragrant, grind in a pestle and mortar or coffee grinder. Keep the mix in an airtight container/jar.

Pumpkin tagine
1 onion, chopped
4 cloves of garlic, crushed
1 medium pumpkin, peeled, de-seeded and chopped into chunks
3 carrots, cut on the diagonal
2 medium potatoes, cut into chunks
1 red/yellow pepper, cut into strips
1 tablespoon honey
knob of ginger, grated
1 cup of red lentils
1 tin of chickpeas
handful of apricots
5 tsp Ras el hanout
good lug of oil

If you have an overproof saucepan/casserole dish you could cook this tagine in the oven (after frying the onion and garlic and spices). I find tagine is much more flavoursome when cooked in the oven, although it's fine to bubble it on the hob too.
Fry the onion and garlic in the oil until soft, add the Ras el hanout and fry for 2 minutes, stirring. Add all the other ingredients and enough water to almost cover the veg. Cook on the hob or in the oven at 180 Celcius until the veg is tender. Stir occasionally to stop the lentils from sticking to the bottom. Serve with rice, cous-cous, bulghur wheat, bread or quinoa. Also nice is some yoghurt on top. Enjoy!!

Love eve.

PINDROP MULLED WINE
FOR 80 PEOPLE


This is the recipe for the mulled wine that we serve at our Winter concerts. Its simple to make, relatively inexpensive and is a great way to start the evening.

INGREDIENTS:
15 Bottles red wine
I litre cider
2 litres orange juice
Half kilo of brown sugar
6 - 7 cinnamon sticks
30 grams cloves
peel of 5 lemons

Put it all together in a Big Pan and heat nice and slowly.

If you're doing it at home and want to make it stronger try adding a little Jamaican Rum.