Moroccan Potatoes with Peppers and Olives
Heat the olive oil in a tajine or large casserole dish over a medium heat. Sweat the potato and garlic for 6-7 minutes with the lid on, stirring from time to time.
Add the ground spices, stir well, then add the red peppers and continue to cook for a further minute. Stir in the honey, some seasoning and then cover the mixture with the vegetable stock.
Reduce the heat to low and cover the tajine with a lid. Cook gently for 25-30 minutes until the potato is tender but not falling apart.
Remove from the heat, stir in the olives then adjust the seasoning as necessary. Garnish with the parsley leaves and serve directly from the tajine.