Taking what is in season at the local fruit and veg shop (or using your home grown) this will surpass your target whether it is 5-a-day or in my case 9-a-day, have some fresh fruit for dessert then you will be in double figures and that qualifies you to wear a halo. You’ll be in vegetarian heaven.

Finely chop onion
Finely chop garlic
Finely chop red chilli (remove seeds and membrane if you so desire)
Dice butternut squash
Dice red pepper
Dice courgette
Dice carrot
Chop a tomato
Chop brocolli
Chop parsley and coriander stalks

In a tagine heat some olive oil.
Add onion and seat for a while
Add garlic and chilli
Star anise
Parsley and coriander stalks
A dollop of Ras el Hanout
Cook for one minute or so
Add squash and cook for 5 minutes
Season
Add a small dollop of tomato puree
Add chopped tomatoes
Add courgette
Add broccoli
Continue cooking until the vegetables are al dente or to your liking
Add frozen peas
Add frozen sweetcorn
Add frozen sliced green beans
Stir through and cook for another couple of minutes
Add chickpeas and warm through
Add a big handful of fresh coriander

Serve with couscous or flatbreads.

Vegetable Tagine