Tonight, Zelda will be cooking dinner for one of her favourite ever actors: the great Humphrey Bogart who had a spectacular Hollywood career, playing both the 'good guy' and the 'bad guy'. He was as interesting off screen as on and was the originator of 'The Rat Pack', later made more famous by his acolyte, Frank Sinatra.
Bogart started acting on Broadway and moved into films, with his menacing portrayal of Duke Mantee in The Petrified Forest garnering acclaim and leading to roles in many of the most famous crime films of the 1930s, culminating in the gangster classic The Roaring Twenties. A year later, High Sierra moved him further towards commercial success and he perfectly captured the persona of the jaded detective in a series of 'hard boiled' films such as The Maltese Falcon and The Big Sleep.
1 large onion, peeled and roughly chopped
2 garlic cloves, peeled
1inch piece of ginger, peeled and roughly chopped
1tsp ground coriander
300g quorn chicken-style pieces, defrosted if frozen
500ml vegetable stock
can chopped tomatoes
1tbsp clear honey
salt and black pepper
splash of lemon juice
100g dried apricots
2tbsp olive oil
1tbsp fresh coriander leaves
dash of lemon juice
This dish is named after the pot it is traditionally cooked in. I decided to use the tagine for serving, rather than cooking and used a crock pot for the 'dirty work'.
Place onion, garlic and ginger in a food processor and blitz until minced.
Allow to soften over a low heat.
Stir well to combine and bring to the boil.
Fluff up with a fork.