Place the eggs, orange juice, orange rind and oil in a bowl and whisk until frothy, then stir in the honey.

Sift in 300 g of the flour and the baking powder and beat to form a thick batter.

Make the syrup.

Place the sugar and measurement water in a heavy-based saucepan and bring to the boil, stirring until the sugar has dissolved.

Stir in the lemon juice, reduce the heat and simmer for 10 minutes until syrupy.

Stir in the orange blossom water and simmer over a low heat.

Beat the remaining flour into the batter until it forms a pliable dough.

Tip onto a lightly floured surface and roll out to about 5 mm (¼ inch) thick, pulling out the dough until it stops springing back.

Using a 5–7 cm (3 inch) cutter, cut out about 16 rounds.

Pour enough oil into a saucepan for deep-frying.

Heat the oil to 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds.

Deep-fry the dough in batches for 3 minutes until puffed up and golden brown.

Remove with a slotted spoon and drain on kitchen paper.

Using tongs, dip the puffs into the syrup and serve immediately, garnished with grated orange rind.

Line a baking sheet with greaseproof paper.

In a spotlessly clean bowl, whisk the egg whites with a hand-held electric whisk until stiff.

Tip the sugar onto a plate.

Carefully pull the rose petals off the flower heads.

Brush a rose petal with a little egg white, then dip into the sugar.

Shake off any excess and place on the greaseproof paper to dry.

Repeat with the remaining rose petals.

For best results, leave for 1,5 hours until completely dry.

Peel off the paper, then use the crystallized petals to decorate puddings, cakes and milk drinks.

Put the couscous into a heatproof bowl and stir in the cinnamon, cloves and sugar.

Pour over the boiling measurement water, cover with a clean tea towel and leave to stand for 10–15 minutes.

Drizzle the oil over the couscous and, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.

Melt the butter in a heavy-based frying pan over a medium heat, stir in the pistachios and cook for 3 minutes until they emit a nutty aroma.

Add the sultanas or raisins and cook until plump, then tip the mixture over the couscous.

Toss well and spoon the couscous into 4 serving bowls.

Meanwhile, heat the milk and cream in a small saucepan.

Pour over the couscous and drizzle over the honey.

Serve immediately, with a dusting of cinnamon.

Heat the oil in the base of a large tagine or a heavy-based saucepan over a medium heat, stir in the onions and cook for 1,5 minutes until they begin to soften.

Add the garlic, ginger, chillies, cumin and fennel seeds and cook for a further 1,5 minutes.

Add the potatoes and carrots and pour in the stock.

Bring to the boil, then reduce the heat, cover and cook gently for 15 minutes.

If cooked in a saucepan, now transfer to a tagine or oven-proof dish.

Stir in the preserved lemon rind, season with salt and pepper and arrange the tomato slices over the top.

Dot the tomatoes with the butter, then place the tagine, uncovered, in a preheated oven, 180°C , Gas Mark 4, for 15 minutes until the tomatoes are lightly browned.

Garnish with the coriander and serve with couscous, if liked, or as an accompaniment to meat and poultry tagines.

Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, ginger and cumin seeds and cook for 3 minutes until the onion starts to soften.

Add the sweet potatoes and stir to coat well.

Pour in the lemon juice, then cover and cook gently for 15 minutes.

Add the olives and the orange blossom water, re-cover and cook for a further 10–15 minutes to let the flavours mingle.

Season to taste with salt and pepper, then stir in the coriander.

Serve with couscous, if liked, or as an accompaniment to a meat or poultry tagine.

Place the okra in a non-metallic bowl, pour over the lemon juice and leave to stand for 10–15 minutes.

Add the okra and lemon juice and stir in the tomatoes, then cover and cook gently for 20 minutes until the okra is cooked through but still retaining its crunch.

Season to taste with salt and pepper.

Garnish with the preserved lemon and serve with couscous, if liked.

Heat the oil in the base of a tagine or a large, heavy-based frying pan over a medium heat, stir in the cumin and coriander seeds and cook for 1,5 minutes to let the flavours mingle.

Add the peppers and cook for a further 3 minutes, then stir in the olives.

Cover, reduce the heat and cook over a medium heat for 5 minutes until the peppers have softened.

Add the feta and cook for 3 minutes until it begins to soften, then make 4 wells in the mixture.

Break the eggs into the wells, cover and cook for 4–5 minutes until the whites are firm.

Grind pepper over the eggs, garnish with the basil leaves and serve with warm crusty bread, if liked.

Heat the oil and butter in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion and garlic and cook for 3 minutes until they begin to soften and colour.

Stir in the chillies, coriander and cumin seeds, and sugar and cook for 1,5 minutes, then toss in the baby aubergines, making sure they are coated in the spices.

Pour over the tomatoes, cover and cook gently for about 40 minutes until the aubergines are beautifully tender.

Toss in half the mint and coriander, season to taste with salt and pepper, then re-cover and simmer for a further 5 minutes.

Garnish with the remaining mint and coriander and serve hot with couscous and yogurt, if liked.

Heat the oil and butter in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the shallots and garlic and cook for 3 minutes until they begin to soften and colour.

Add the sultanas, harissa and honey, then toss in the butternut squash, making sure it is coated in the spicy mixture.

Pour in enough water to cover the base of the tagine or saucepan, bring to the boil, then reduce the heat, cover and cook gently for about 20 minutes until the squash is tender.

Season to taste with salt and pepper, scatter the coriander over the top and serve with wedges of lemon to squeeze over it.