2 Add the remaining ingredients and stir well. 3 Transfer to a blender and process until the mixture binds together. Check the seasoning. 4 Divide the p t between individual ramekins and refrigerate for at least two hours. Serve with melba toast.
Most port is fined with gelatine, crusted port is always suitable for vegetarians.
Traditionally, it is steamed above a spicy bubbling stew, and red hot harissa paste is stirred into the vegetable mixture just before serving the couscous. Add the aubergine, courgettes and red pepper and fry gently, stirring occasionally, for five minutes. 2 Stir in all the spices and cook gently for one minute. Add the passata and the stock and bring to the boil. Reduce the heat to a simmer and stir in the chick peas and apricots.