Drain and rinse the soaked haricot beans.

Bring to the boil, then reduce the heat and simmer for about 30 minutes until tender.

Drain thoroughly.

Add the drained haricot beans, stir in the harissa, tomatoes and sugar, then cover and cook gently for about 30 minutes.

Stir in half the parsley and coriander, season to taste with salt and pepper and cook gently for a further 5 minutes.

Garnish with the remaining parsley and coriander and serve with toasted flat breads, if liked, or as a side dish.

Drain and rinse the soaked butter beans.

Drain and refresh them under running cold water.

Heat the olive oil and butter in the base of a tagine or large, heavy-based saucepan over a medium heat, stir in the garlic, onion, chillies, coriander seeds and sugar and cook for 3 minutes to let the flavours mingle.

Add the drained butter beans, olives and lemon juice and season with salt and pepper.

Cover and cook gently for 10 minutes.

Add the tomatoes and thyme, re-cover and cook gently for a further 5–10 minutes.

Garnish with the flat leaf parsley and serve with chunks of crusty bread, if liked.

Heat the olive oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, garlic, ginger and cumin seeds and cook for 3 minutes to let the flavours mingle.

Add the chickpeas and stir to coat well, then stir in the ras el hanout and add the spinach.

Pour in the measurement water, bring to the boil, then reduce the heat, cover and cook gently for 10–15 minutes to let the flavours mingle.

Season to taste with salt and pepper.

Serve as a snack or side dish with dollops of yogurt and chunks of fresh crusty bread, if liked.

Put the dates in a food processor or blender with 1½ tablespoons water and process to form a smooth purée.

(If the dates are not soft they will need to be soaked in water for several hours first.

)

Heat the oil 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 to soften a little.

Add the harissa and trout chunks and stir to coat well.

Add the date purée and pour in enough water to cover the fish.

Season with salt and pepper.

Cover and cook gently for 30 minutes until the fish is cooked through.

Stir in most of the coriander and garnish with the remainder.

Serve with couscous, if liked.

Arrange the aubergine slices in the base of a tagine or a large, heavy-based saucepan and scatter over the spring onions, chilli and ginger.

Place the fish chunks on top.

Pour over the vinegar and measurement water and season with salt and pepper.

Bring to the boil, then reduce the heat, cover and cook gently for 25–30 minutes until the fish is cooked through.

Garnish with the parsley and serve with couscous, if liked.

Grease the base of a tagine or large overproof dish with 1 tablespoon of the oil.

Arrange most of the tomato slices over the base and sprinkle over half the garlic and chillies.

Place the fish in a single layer on top of the tomatoes, scatter over the remaining garlic and chillies and arrange the remaining tomato slices on top of the fish.

Mix the remaining olive oil together with the lemon juice in a small bowl.

Pour the mixture over the fish and tomatoes and season.

Cover and place in a preheated oven, 180°C , Gas Mark 4, for 20 minutes.

Scatter the butter over the tomatoes and sprinkle the cinnamon and sesame seeds over the top.

Return the tagine to the oven, uncovered, for 10 minutes until the fish is cooked through.

Serve with couscous and a salad, if liked.

Heat the oil 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 to soften a little.

Add the squid, stir to coat well and cook for 3 minutes, then add the olives, cinnamon, bay leaves and sugar.

Pour in the wine and bring to the boil, then reduce the heat, cover and cook gently for 35–40 minutes until most of the liquid has reduced and the squid is tender.

Season with salt and pepper and stir in the herbs.

Serve immediately with lemon wedges and chunks of crusty bread to mop up the sauce, if liked.

Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, add the garlic and preserved lemon rind and cook for 3 minutes to let the flavours mingle.

Add the prawns, stir to coat well and cook for 4 minutes until they turn opaque.

Stir in the lime juice and coriander and season with salt and pepper.

Serve with couscous, if liked.

Rub the fish with salt inside and out.

Place the parsley leaves in the base of a tagine or heavy-based saucepan, put the fish on top, drizzle with the olive oil and scatter over the onions and peppercorns.

Pour in the stock or wine and bring to the boil, then reduce the heat, cover and cook gently for 15 minutes until the fish is cooked through.

Sprinkle the paprika over the fish and serve with chunks of crusty bread to mop up the cooking juices, if liked.

Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, chilli, garlic and cumin seeds and cook for 3 minutes to let the flavours mingle.

Stir in the leeks and cook for 2 minutes, then add the thyme, sage and plum tomatoes.

Pour in the stock and bring to the boil, then reduce the heat, cover and cook gently for 15 minutes.

Season with salt and pepper, then add the fish chunks, re-cover and cook gently for a further 5–6 minutes until the fish is cooked through.

Serve with couscous, if liked.