Chickpeas and spinach with chermoula

Chickpeas and spinach with chermoula

Chickpeas and spinach are two of the most universally liked ingredients. Paired together with chermoula, a marinade made from garlic, herbs and lemon, then finished with creamy yoghurt, this dish delivers. To ensure the yoghurt does not curdle, before stirring it in,...
Moroccan stuffed flatbread

Moroccan stuffed flatbread

These flatbreads are simple to make and absolutely delicious. Don’t be worried if the filling pokes through the dough, it will be fine in the end. The filling possibilities are endless – a variety of fresh herbs, spices and tastes can be added to create your own...
Onion, Olive and Egg Tagine with Zahtar

Onion, Olive and Egg Tagine with Zahtar

Moroccan food is bold, colourful and tasty, so is this dish.  Onion, Olive and Egg Tagine with Zahtar aims to please.  The combination of onions, olives and Moroccan spice blend, zahtar delivers deep flavour with minimal cooking time.  Tonight for dinner I paired this...
Pumpkin, Apple and Sultana Tagine

Pumpkin, Apple and Sultana Tagine

This weekend I had the pleasure of teaching this recipe from for Pumpkin, Apple and Sultana Tagine from my Moroccan Vegetarian Feast at the lovely Organic Farm Shop at Abbey Home Farm in Cirencester. Nestled just outside of town, on the Burford Rd lies a fruitful...
Moroccan Blood Orange and Date Salad

Moroccan Blood Orange and Date Salad

Inspired by my Moroccan cookery class this weekend, as well as it being citrus season, here is a lovely recipe for Moroccan Blood Orange And Date Salad. The orange blossom water, preserved lemon and sumac can all be found at world food markets, they are inexpensive,...