Hasselback is a technique originating from Hasselbacken, a restaurant in Stockholm where the dish is alleged to have been first served,...

This is a super-simple recipe for which all of the items (except the sweet potato) can be made up to 5 days in advance. The dukkah makes...

I was served a version of this dish in Rabat whilst on my most recent trip to Northern Morocco. It's essentially a sweet dish, balanced...

A standing pork rib roast is a wonderfully theatrical cut of meat to present to a table of guests, and when cooked correctly is one of my...

Jujeh (or Joojeh), meaning chicken or grilled chicken in Persian, is a kebab of Iranian origin and a staple on menu of any...

Imam Bayildi literally translates as “the Imam fainted’ after legend has it that, upon being presented with this dish by the royal...

CONFIT CHERRY TOMATOES 500g cherry tomatoes, peeled Olive oil, to cover A few garlic cloves, smashed Some thyme & oregano sprigs 2 or 3...

In Morocco, a selection of cold salads is commonly served as a starter course to any meal, accompanied by freshly baked bread, olives &...

This is less a soup and more mussels cooked in a broth. But it tastes so good you’ll spoon it all up and finish it as one would a soup,...

Figs come into season towards the back end of summer, when a glut of beautifully dark purple specimens adorn the shelves of local...

This recipe is credited to Paula Wolfert, author of The Food of Morocco, a bible of Moroccan cookery and one of my favourite cookbooks in...