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Gosh! Moroccan Spiced Bakes with Red Pepper and Apricot
1 Courgette
Olive Oil
1 Lemon
Clear Honey
1 Garlic Clove, Crushed
150g Greek Yoghurt OR Dairy Free Yoghurt
½ Cucumber
1 Red Pepper, Chopped


  1. Preheat your oven to 200°c (electric), 180°c (fan), or gas mark 4.
  2. Grab your Moroccan Spiced Bakes from the fridge, take them out of their packaging and place them on a baking tray, top with chopped red pepper and place in the centre of the oven.
  3. While these beautiful bakes are cooking away, it’s time to make your cooling tzatziki. This creamy sauce is the perfect accompaniment to cool down your taste-buds after a monster-sized bite of our spicy bakes.
  4. Peel the cucumber, chop it in half lengthways then coarsely grate. Place the grated cucumber in a tea towel and squeeze out any excess moisture.
  5. Mix together with Greek (or dairy free) yoghurt, a squeeze of lemon juice and a drizzle of olive oil.
  6. Now, spiralize your courgetti and toss it in a nice big frying pan. Throw in a dash of olive oil, another squeeze of lemon juice, some drizzly honey and a crushed garlic clove, then cook for about 2-3 minutes until the strands are soft.
  7. When the bakes are piping hot throughout, take them out of the oven and voila! A delicious meal that’s quick, easy and nutritious!