The first time we cooked this at Castle Farm, we put it in the oven at 9am and headed out for a walk over Hay Bluff on a stunning sunny day. We knew the tagine would slow cook for as long as we wanted which created a degree of smugness as well as culinary freedom. It was such a lovely hot day, we popped into the pub in Hay on Wye for a drink afterwards too. And the tagine? 10 hours cooking, and stunning. Continue Reading