I love a tagine. I think if I could, I would have it every couple of weeks, it is so good. This is a dish that covers all the bases – sweet, sour, savoury, spiced – in style. You can use any meat but for this, I used some amazing pork shoulder from Old Hall Farm. Cooked low and slow, it really allowed for the flavours of the tagine to mingle with the meat and make a delicious dinner. Don’t be put off by the list of ingredients, this dish really is worth it! INGREDIENTS (SERVES 4 + LEFTOVERS)1kg Old…
