The next chapter 6 December 2019 Lexington managing director Julia Edmonds on taking the helm at the caterer and her people plans for the future
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Place setting

01 January 2000
Place setting

This week we are seeking the name of the country where this dish, similar to the ratatouille of Provence, was traditionally cooked over an open fire.

INGREDIENTS

1 onion, finely sliced

4 carrots, diced

4 courgettes, sliced

2 small potatoes, peeled and diced

8oz fava beans, in pod, sliced

8oz whole green beans, sliced

2 aubergines, peeled and sliced

3tsp paprika

1/2tsp cayenne

1/2tsp cinnamon

8 cloves garlic, finely chopped

Bunch flat-leaf parsley

2fl oz olive oil

20fl oz light stock

Milled salt and pepper

METHOD

Heat the oil in a large pan and sweat the onions. Add the paprika, six cloves of garlic and most of the chopped parsley. Mix and cook for a few moments before adding the potatoes, carrots and stock. Bring to the boil, cover and cook for 10 minutes. Add the remainder of the vegetables and cook for 30 minutes until a thick stew has been achieved. Season with the salt, pepper, cayenne, minced garlic and parsley. Stir through and serve.

ADDITIONAL CLUES

  • This country is one of three collectively known as the Maghreb, the land where the sun sets.

  • Markode is a local potato omelette similar to the Spanish tortilla.

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