Welcome to VIVE Nourish, our weekly indulgence where we share with you our endlessly delicious range of nourishing recipes, direct from the VIVE Vault!

This week we've got a delicious winter warmer for you ahead of our Tagine Cooking Class this weekend, courtesy of clever Head Chef Julien Vasseur.

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Of course, if there is anything you would like us to feature on VIVE Nourish, please don't hesitate to leave us a comment and we will do our best to accommodate your requests.

In the meantime, enjoy this week's recipe offering. And if you'd like to share your food creations on Instagram then we'd love to see them - #vivecookingschool

Bon appétit!

The VIVE kitchen team.




1kg ground lean organic beef

cup chopped onion

cup breadcrumbs

¼ cup chopped fresh coriander

1 tbs Harissa

1 tbs Garam Masala

1 large egg

2 garlic cloves

½ tsp coarse kosher salt


1 tbs olive oil

3½ olive oil chopped onion

4 garlic cloves, minced

2 cinnamon sticks

1 tbs Harissa

1 tbs Garam Masala

500ml beef stock (recipe below)

1 jar diced tomatoes in juice

¼ cup raisins

2 cups diced sweet potato

¼ cup fresh coriander, plus extra to garnish

500g baby spinach



Line a large baking tray with baking paper. Gently mix all ingredients for the meatballs in a large bowl and roll into small 2cm balls. Arrange meatballs on baking tray and set aside.

Heat oil in large heavy ovenproof pot over medium heat. Add onions and sauté for 5-8 minutes until soft. Add garlic and spices and stir for 2 minutes. Add stock, tomatoes with juice and raisins.

Bring stock to a simmer and stir in sweet potato. Then carefully add the meatballs, gently pressing them into the liquid to submerge. Add ¼ cup coriander, cover with lid and simmer for 35-35 minutes or until meatballs are cooked through.

Add spinach to the meatballs, cooking for 3-5 minutes until wilted. Gently stir to combine, being careful not to break the meatballs. Remove cinnamon sticks. Season with salt and pepper and garnish with coriander.

Serve with cous cous and a good group of friends! Serves 6.



2 leeks, washed and trimmed

3kg beef bones

2 yellow onions, sliced

2 celery stalks with leaves, sliced

6 fresh parsley sprigs

3 fresh thyme sprigs

1 bay leaf

3½ litres water

Salt, to taste



Slice the white portion of the leeks and place in a large stock pot - reserve the green tops. Add beef bones, onions, carrots and celery to the pot. Sandwich the parsley, thyme and bay leaf between the reserved leek tops and securely tie with kitchen string, then add to the pot with the water.

Over low to medium heat, slowly bring the liquid to a simmer, regularly skimming off any fat that rises to the surface until no more forms. Cover partially and continue simmering gently for 6-8 hours, skimming as necessary.

Line a strainer with a layered, dampened cheesecloth and set it inside a large bowl. Pour the stock into the strainer, discarding any solids. Season with salt and allow to cool to room temperature. Cover tightly and refrigerate.

Stock may be refrigerated for several days or frozen for up to 6 months.

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