Moroccan

This lamb, eggplant and prune tagine is rich, unctuous and utterly delicious. Best served on a pile of fluffy couscous with preserved lemon.

This dish is sophisticated enough to serve at a dinner party.

Packed full of flavour and zesty Moroccan spices, this creamy tuna and tomato wrap is perfect for a tasty work lunch that'll leave you totally satisfied.

Substitute cashews for pistachios if you like. Also goes well with pan-fried white fish fillets; grilled beef fillets. Deglazing is the initial step in making a sauce that incorporates the browned bits sticking to the bottom of a pan in which meat has been cooked. A small amount of liquid is added to any remaining […]

Slowcooked Moroccan-style vegetables that will melt in your mouth.

These crispy Moroccan-style sweet potato fries are the perfect side dish.

We used blue-eye fillets in this recipe, but any white fish fillet will be fine. Moroccan seasoning is available in the dried herbs and spices section of most supermarkets. You might want to leave the nuts out of the couscous or you might want to chop them ­ depending on the age of your toddler. […]

Recipe is suitable to freeze without the parsley. Thaw overnight in the fridge. Reheat in a saucepan and sprinkle with parsley to serve. Note

Sweet pastilla is traditionally served with sweetened warmed milk to reduce the crunchiness of the layered pastille. We like to use the pastilla to dip into the sweet yogurt cream. Note

Moroccan-smoked trout and chickpea wrap for a quick and healthy snack on the go.

Mediterranean-style lamb meatballs with a fresh and herbaceous chutney.

You need to buy half a small barbecued chicken for this recipe. Note

Any whole white fish would be fine to use in this recipe. Ask the fishmonger to clean and scale the fish for you. Use herbs such as tarragon, chervil, lemon thyme, dill and chives. Note

You will need to soak eight 25cm (10-inch) bamboo skewers in water for at least an hour before using to prevent them from splintering or scorching during the cooking process. Note

Crispy golden Moroccan pastry filled with spiced eggplant and ricotta and served with a colourful tomato salad.

A popular Moroccan spicy tomato stew - the addition of eggs make this a great breakfast dish to share.

It’s a good idea to wear some rubber gloves when preparing beetroot to prevent stained hands. If you don’t feel up to cutting it into strips, try the grater attachment on a food processor or use a box grater. Note

M'hanncha, a Moroccan almond pastry, means `the snake' and this coiled sweet pastry treat certainly represents that.

A rich and delicious Moroccan vegetable soup with a spicy hit of harissa.

You can used store-bought char-grilled capsicum for this recipe, if you like. Note

Moroccan-style couscous spiced with harissa; a great side served with saucy meat dishes.

A light and summery Moroccan-style beef salad packed full of apricots, sultanas, pine nuts, mint and dill.

Recipe is best prepared as required. Note

Harissa is a delicious spicy Moroccan paste made from dried red chillies, garlic, oil and caraway seeds.

A delicious side dish of spicy couscous salad packed with pine nuts, red onion, currants and harissa.

Filling can be made a day ahead. Store, covered, in the fridge. Note

Suitable to freeze at the end of step 3. Note

With a name that loosely translates as "top of the shelf", ras el hanout is a Moroccan blend of the best a spice merchant has to offer.

Preserved lemon is a North African specialty, where lemons, whole or sliced, are placed in a mixture of salt and oil or lemon juice. Note

Soak wooden skewers in water for at least 1 hour to prevent them burning during cooking. We used ling for this recipe but you can use any firm white fish fillets. Note

Serve with a bowl of combined yoghurt and coarsely chopped fresh coriander, if desired. Note

A Moroccan-style chicken stew packed full of almonds, raisins, ginger, cinnamon and white wine.

A healthy and delicious Moroccan lamb dish; Tfaya refers to the sweet and spicy caramelised onions and raisins.

A bright, colourful and fragrant saffron vegetable tagine with cinnamon and preserved lemon.

Chermoula spice mix (chermoula spice blend) is a North African spice blend that gives a spicy Moroccan flavour to food. It is a blend of cumin, paprika, turmeric, cayenne pepper, garlic, onion, parsley, salt and pepper and is available from specialty spice shops and most major supermarkets. Note