Tuna brochettes with fennel, lime and sumac (a Maroque recipe)

These citrusy tangy fish kebabs lift your palate.

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Spicy couscous with aromatic shellfish broth (Modern Moroccan: Ancient Traditions, Contemporary Cooking, Ghillie Basan)

A recipe that conjures up sitting on the shores of the Mediterranean on a warm evening.  This is the type of dish you may enjoy along the coast by Tangier or Casablanca.  The soup-like stew is ladled over cooked couscous and mopped up with lots of bread.

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Prawn kebabs (The Moroccan Collection, Hilaire Walden)

These are quick to make and very tasty.

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Fish with limes (a Maroque recipe)

This zingy fish dish is full of flavour and has a lovely lime finish. A key Persian ingredient, dried lime is fascinating to cook with; this dish is believed to originate from the Arabian Gulf. Dried limes also add a unique flavour to rice.

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Trout stuffed with couscous, almonds and herbs (The Moroccan Collection, Hilaire Walden)

This light fish dish to remind you of summers in Morocco.

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Chermoula (a Maroque recipe)

Chermoula is a highly flavoured Moroccan marinade, that is the life saver of boring fish.  There are hundreds of chermoula recipes, all different: every Moroccan cook book you pick up will contain at least three versions.  It is worth trying several and ending up with a hybrid of your own.  This is my version.

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Tomato and harissa sauce (a Maroque recipe)

This simple sauce has a lovely kick (depending on the amount of harrisa) and is great with grilled fish or chicken.

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  Maroque tips:

• Why not serve the above recipes on traditional Moroccan tableware. Click here to see our selection of traditional Moroccan ceramics.
  
  
• Many Moroccan recipes use ingredients found in most store-cupboards, but we have pulled together a selection of the more exotic spices and blends here.