Veal Tajine with Apples and Prunes

Serves 3

600 g / 1 ¼ lb fillet of veal cut into cubes
3 Braeburn apples
1 tsp cinnamon
1 large onion sliced in rings
3 tbsp honey
150 g / 5 ¼ oz pitted prunes
3 tbsp olive oil
3 tbsp pine nuts
1 tbsp butter
1 tbsp fresh,
chopped ginger
salt and pepper

Preparation
Into the tajine dish, put the veal, onion, olive oil, ginger and cinnamon. Season with salt and pepper and cover with water. Place in a low oven and leave to simmer for 1½hrs. Without peeling, cut the apples into quarters and remove the core, then dice. Melt the butter in a heavy pan and brown the diced apple. Put to one side. Once the meat has cooked for 1½ hours, remove the cover from the tajine dish and add the diced, browned apple, the halved prunes, the pine nuts and the honey. Replace the cover and leave to simmer for a further 15 mins. Serve straight from the tajine dish while still very hot.