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.

Soak the tamarind pulp in a bowl with the measurement water for 20 minutes.

Squeeze the tamarind pulp in your hand to separate the pulp from the seeds and stalks, then strain the pulp through a sieve.

Reserve the strained pulpy liquid.

Heat the oil in the base of a tagine or 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.

Toss in the potatoes and cook for a further 3 minutes.

Stir in the powdered spices, tomatoes and sugar and pour in the tamarind water.

Bring to the boil, then reduce the heat, cover and cook gently for 15–20 minutes.

Season with salt and pepper.

Place the fish steaks in the tagine or saucepan, re-cover and cook the fish gently for 15 minutes.

Stir in half the coriander, garnish with the remaining coriander and serve with a salad, if liked.

Heat 1 tablespoon of the oil and the butter in a heavy-based frying pan, add the fennel and cook for 4 minutes on each side until golden brown.

Toss in 1½ teaspoons of the turmeric and set aside.

Heat the remaining oil in the base of a tagine or a large, heavy-based frying pan over a medium heat, stir in the onion, garlic and ginger and cook for 1,5 minutes until beginning to colour.

Add the prawns and cook for 3 minutes until they turn pink, then stir in the remaining turmeric and the paprika.

Add the sugar, tomatoes and half the herbs.

Cover and cook gently for 10 minutes.

Stir in the fennel, re-cover and cook for a further 5 minutes.

Season, garnish with the remaining herbs and serve with crusty bread or couscous, if liked.

Dry-fry the saffron in a small frying pan over a medium heat for less than a minute until it emits a faint aroma.

Using a pestle and mortar or spice grinder, grind to a powder, then stir in the measurement water until the saffron dissolves.

Heat the oil in the base of a tagine or a large, heavy-based saucepan.

Stir in the preserved lemon rind, fish, most of the mint and the saffron water and season with salt and pepper.

Bring to the boil, then reduce the heat, cover and cook gently, stirring occasionally, for 15 minutes until the fish is cooked through.

Garnish with the reserved mint and serve with couscous, if liked.

Heat the olive oil and butter in the base of a tagine over a medium heat, stir in the garlic and cook for 1,5 minutes until it begins to colour.

Place the fish in the tagine and cook for approximately 2 minutes on each side until lightly brown.

Remove the tagine from the heat, scatter a little salt over the fish and arrange the slices of tomato and lime over the top of the fish.

Remove the lid and bake for a further 5 minutes until the fish is cooked through.

Scatter the parsley over the top and serve with wedges of lemon to squeeze over the fish.