Perfect (and quick!) prawn and orange tagine

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Itamar and Sarit, of cult Middle Eastern restaurant Honey and Co, show us how to rustle up a speedy Prawn and Orange Tagine: perfect for a summer evening. Buy their mouth-watering book Honey and Co: Food from the Middle East here:

Fancy trying more Middle Eastern cooking? We asked Itamar and Sarit to share their top 5 ingredients for getting started. Watch the video here:


2 tbsp olive oil
1 orange, thinly sliced
2 tomatoes,thinly sliced
2 cloves of garlic, peeled and thinly sliced
2 sprigs of fresh thyme
1 small red chilli, seeds removed and thinly sliced

3 cardamom pods,crushed to reveal the black seeds
12-14 large prawns (about 200g once peeled)
sea salt
freshly ground black pepper
3-5 tbsp water

Heat the oil in a frying pan over a high heat until it just starts to smoke. Carefully place the orange slices in the oil and cook for 30 seconds, then turn them over with a fork. Add the tomato, garlic, thyme, chilli and cardamom and cook on a high heat until the tomato slices start to break down a little (about 2 minutes). Add the prawns to the pan and season with sea salt and pepper. Cook them for a minute on each side. Add 3 tablespoons of water and cook for a further 2 minutes or until the prawns have turned pink. If the pan is looking dry, add the remaining 2 tablespoons of water, so that you have enough liquid to form a sauce.

Serve immediately with bread to mop up the juices. Alternatively munch all the prawns by yourself in the kitchen.

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