The flavours of Morocco are a fine balance of sweetness and fragrant spices - including allspice, cinnamon, cardamon and saffron - which produces a refined cuisine that’s famous the world over. To begin we’ve got vegetable pastries known as briouats served with a fava bean salad flavoured with cumin and mint, spicy rose petal harissa and a speedy version of preserved lemon. For the main we’ve got two of Morocco’s most famous food exports - tagine and saffron couscous - this one is full of summer vegetables and olives and more of the preserved lemon.

Briouat Spices: cinnamon, cumin, coriander, nutmeg, paprika, allspice, green cardamon, cassia, bay, fennel, caraway, long pepper, cubeb pepper, rose, lavender, black pepper, mace, black cardamon, cayenne chilli, turmeric, galangal, ginger, cloves, saffron

Harissa Spices: paprika, chilli, caraway, coriander, cumin, garlic, mint, rose, salt

Rose Petals: rose

Tagine Blend: allspice, coriander, green cardamon, cassia, paprika, turmeric, chilli, bay, fennel, caraway, long pepper, cubeb pepper, rose, lavender, black pepper, cumin, mace, black cardamon, cayenne chilli, galangal, nutmeg, ginger, cloves, saffron

Couscous Blend: mint, parsley, garlic, turmeric, saffron

Fava Bean Salad Blend: cumin, mint, coriander, garlic, mild chilli flakes

Preserved Lemon Spices: garlic, paprika, cumin, turmeric, chilli

May contain traces of celery, mustard and sesame
Allergens are listed in CAPITALS

• 250g new potatoes
• 1 large onion
• 1 large courgette
• 1 large carrot
• 200g asparagus
• 150g spinach (fresh or frozen)
• 200g broad beans (fresh or frozen)
• 1 lemon
• 8 sheets of filo pastry
• 100g pitted olives
• 1 tbsp tomato puree
• 25g flaked almonds
• 200g couscous
• 200ml good quality olive oil
• ½ tsp sugar