Moroccan

A Moroccan-style stew that can be made up to three days ahead or batch-cooked and stored in the freezer. Defrost, reheat until simmering, garnish and serve with couscous

Remember that tagine pot you brought back from a trip to Morocco in 1995? It’s time to dust it down for this richly spiced, fall-apart tender lamb tagine

This makes a great little lunch dish or can be served as part of a mezze grazing meal. It’s key to choose a really velvety houmous for that lovely creamy texture under the mince

Slow-cooked until it starts to pull apart, this beef brisket recipe uses the aromatic spices of a Moroccan tagine. Serve with fluffy couscous (or rice if you prefer), for a warming family meal or relaxed dinner party

This vegetarian wellington is delicious served with minted yogurt; simply stir chopped fresh or dried mint into a bowl of natural yogurt, adding a pinch of ground cumin and some seasoning

Inspired by the fragrant spices, nuts and dried fruit of north Africa, this vibrant slaw pairs beautifully with lamb cutlets or pan-fried salmon. Try swapping the apricots and pistachios for other dried fruit or nuts if you like, such as dates and blanched almonds

This lamb dish is both deliciously sweet and savoury; if you like, you can make this dish with different fruits. Try dates or figs and serve with bread or couscous

Our take on the traditional Moroccan dish is a great freezer standby

A rich cheesecake with a fruity topping is such a good recipe to have up your sleeve at Christmas – great for dinner parties, buffets or a refreshing alternative to Christmas pudding