Nigel Barden served up a butternut squash tagine with shallots, sultanas and pomegranate syrup on Radio 2 Drivetime with Simon Mayo.

The ingredients are: 2 tbsp olive or argan oil, 4 garlic cloves, peeled and smashed, 2 tsp fennel seeds, 8-12 shallots, peeled and left whole, 2-3 tbsps sultanas/golden raisins, 1-2 tsp harissa (see recipe below), 1 butternut squash, peeled, deseeded and cut into bite-sized chunks, 2 tbsp honey, 2 tbsp pomegranate syrup (Nigel used pomegranate molasses), a small bunch of fresh coriander, finely chopped, sea salt and freshly ground black pepper and 1-2 tbsp pomegranate seeds to garnish.

For the haissa: 12 dried red chillies, deseeded, 1 tsp cumin seeds, 2 tsp coriander seeds, 1 tsp salt, 3-4 garlic cloves, roughly chopped, a small bunch of fresh coriander, finely chopped and 4 tbsp olive oil.

The recipe is taken from Ghillie Basan’s book titled: Tagines and Couscous: Delicious recipes for Moroccan one-pot cooking, available from Amazon now.