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1
Preheat the oven to 200C/400F/gas mark 6.
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2
In an oven dish, toss the squash in a little olive oil and roast in the oven for 30 minutes, until tender and beginning to caramelise.
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3
In a separate dish, do the same with the courgette, but roast for just 10-15 minutes.
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4
Reduce the oven temperature to 170C/325F/gas mark 3.
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5
Heat 2 tablespoons of olive oil in a large, heavy flameproof casserole dish and saute the onion for 5 minutes over medium heat.
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6
Add the garlic and spices, and cook, stirring, for 2 minutes more.
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7
Add the tomatoes with their juice, the stock, orange rind, dried fruit and chickpeas.
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8
Bring to the boil, cover the pan and place it in the oven to simmer for 40-50 minutes.
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9
Heat the remaining 2 tablespoons of olive oil in a frying pan over high heat.
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10
Add the okra and chillies, and fry for 2 minutes, until the okra is tender but still firm and lightly coloured.
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11
Remove the pan from the oven and stir in the chopped herbs, and the roasted vegetables.
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12
Serve the tagine with some lemon juice squeezed over each portion.
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13
Serve with the okra, a chunk of fresh or grilled bread on the side or, more traditionally, put a little couscous in the bottom of the serving bowl to soak up the juices
