Côte Classics: Tagine à la Provençale Menu

For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

Côte Classics: Tagine à la Provençale Menu

STARTER: Truffled Corn Velouté 

Served with truffle oil and a warm sourdough baguette 

TOTAL COOK TIME – 10 minutes 

1. Pre-heat your oven (fan 180°C/electric 200°C/gas mark 6).  

2. Lightly sprinkle the sourdough baguette with water and bake in the oven for 10 minutes. 

3. Peel back the film of the soup packaging and set the truffle oil aside. 

4. Decant the soup into a saucepan and warm on a low heat. Simmer gently, but do not boil. 

5. Alternatively, empty the pouch of soup into a microwavable container, or the tray that it has come in, and heat on full power for (700w) for 4 minutes or (900w) for 3 minutes. Mix halfway through cooking and make sure it’s fully heated before serving. 

6. Serve hot, with a drizzle of truffled oil, alongside the sliced baguette and butter. 

MAIN: Tagine à la Provençale 

A slow-cooked fiery harissa stew with giant couscous, chickpeas, red & yellow peppers and courgette, served with flatbread 

TOTAL COOK TIME – 10 minutes 

1. Pre-heat your oven (fan 180°C / electric 200°C / gas mark 6). 

2. Decant the flatbread from its packaging and place on a baking tray. 

3. Place the baking tray in the centre of the oven and cook for 5 minutes. Once cooked, remove from the oven and leave to stand for 2 minutes.  

4. Whilst the flatbread is baking, decant the tagine into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure it’s fully heated before serving. Alternatively, decant into a microwavable container, place in the microwave and heat on full power (900w) for 5 minutes, stirring halfway through the cooking time. 

5. To serve, plate the tagine in individual serving bowls. Serve with the warm flatbread, cut into four pieces.  

DESSERT: Cherry & Peach Financier 

A buttery baked almond sponge cake filled with peaches & cherry compote, served with Mint Crème Anglaise  

COOK TIME – 30-35 minutes 

1. Pre-heat your oven (fan 190°C/electric 210°C/gas mark 6). 

2. Remove the plastic lid and place the financiers on a baking tray in their pots. 

3. Place in the centre of the oven for 30-35 minutes (until nicely golden brown on top and the cakes have risen). 

4. Once cooked, remove from the oven. Allow to stand for 5 minutes before serving. Be careful, as the pot will be hot to touch! 

5. Once cooled for 5 minutes, mix the crème anglaise, place the financier on a plate with a dollop of crème anglaise on top and eat directly from the pot.