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beef tagine

Beef | serves 4-6

I like to think of a tagine as a sort of stew with attitude. It's really all about the spices and the slow cooking, giving all the wonderful flavors time to develop. What's great is that you don't need an authentic Moroccan tagine in order to recreate this... read recipe

mechoui lamb with carrot and orange salad

Lamb | serves 4

I'm really proud of this beautiful dish. I'm not sure what the mechoui man I met in the market in Marrakesh would make of it, but I like to think I'm respecting the way he cooks, by using local ingredients, and linking it back with touches like the carrot... read recipe

prawn-stuffed spicy fish with vermicelli

Fish | serves 2

This is my version of a wonderful dish I saw being made in a restaurant run by a woman in Marrakesh. It's impressive, tasty, and perfect for a dinner party. You can use any fish with a large cavity as long as it's fresh and in season. Although I used one large... read recipe

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beef tagine
mechoui lamb with carrot and orange salad
prawn-stuffed spicy fish with vermicelli
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