The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Venison & Squash Tagine with Pomegranate Quinoa
Dig into this warming Moroccan tagine, filled with the best of British produce. Wild British venison simmers in an irresistible sauce with sweet apricots, fragrant ginger and seasonal harlequin squash. To soak up all the sauce? Fluffy quinoa with pops of pomegranate seeds. Scatter over flaked almonds for a nutty crunch.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 onion
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 pomegranate (use half)
- 4cm fresh ginger
- 2 tbsp Moroccan seasoning (cumin seeds, chilli flakes, coriander, mint, garlic, caraway, chilli powder, cayenne pepper)
- 40g dried apricots (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 80g quinoa (quinoa (100%))
- 2 garlic clove
- 1 harlequin squash (use half)
- 250g wild venison strips
- 2 tbsp tomato purée
- 10g flaked almonds (Nuts)
- 80g sliced cavolo nero
Nutritional Information
Calories: 736
Protein: 46g
Carbs: 70g
Fat: 18g
Ingredients
- 1 harlequin squash (use a quarter)
- 80g sliced cavolo nero (use half)
- 1 x 125g wild venison strips
- 2 tbsp Moroccan seasoning (use half) (cumin seeds, chilli flakes, coriander, mint, garlic, caraway, chilli powder, cayenne pepper)
- 4cm fresh ginger (use half)
- 40g dried apricots (use half) (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 80g quinoa (use half) (quinoa (100%))
- 2 garlic clove
- 10g flaked almonds (use half) (Nuts)
- 1 onion (use half)
- 2 tbsp tomato purée (use half)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 pomegranate (use a quarter)
Nutritional Information
Calories: 719
Protein: 46g
Carbs: 70g
Fat: 15g
Venison & Squash Tagine with Pomegranate Quinoa
Dig into this warming Moroccan tagine, filled with the best of British produce. Wild British venison simmers in an irresistible sauce with sweet apricots, fragrant ginger and seasonal harlequin squash. To soak up all the sauce? Fluffy quinoa with pops of pomegranate seeds. Scatter over flaked almonds for a nutty crunch.
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Cooking Instructions
- Peel and halve the squash lengthways, discard the seeds, and cut half into 2cm cubes. Heat a large frying pan with 1 tbsp oil on medium heat. Add the squash and cook for 4-6 mins, until golden.
- Finely dice the onion. Finely chop or crush the garlic. Finely chop or grate the ginger.
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
- Add the onion to the squash and cook for 3 mins, until softened. Add the ginger, garlic and spice mix and cook for 1 min. Add the venison and cook for 3 mins, until golden brown.
- Add the tomato puree, apricots and 250ml water (125ml for 1 person). Crumble in the stock cube. Bring to a boil, then simmer for 8-12 mins, until the squash is soft and the sauce thickens.
- Halve the pomegranate and remove the seeds. In the final 3 mins of cooking the tagine, stir in the cavolo nero to wilt. Add a splash of water, if necessary. Season with sea salt.
- Serve the cooked quinoa with the venison tagine. Sprinkle with pomegranate seeds and flaked almonds.
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