Place the chicken in the base of a large tagine or heavy-based saucepan and add the onion, carrots, garlic, cloves, cardamom pods and peppercorns.

Pour in just enough water to come up the sides of the tagine base to halfway up the chicken and bring to the boil, then reduce the heat, cover and cook gently for 40 minutes, turning the chicken in the stock once or twice during this time.

Meanwhile, use your hands to crush the dried mallow and place them in a heatproof bowl.

Pour over just enough boiling water to cover and leave to stand for 30 minutes.

Drain the mallow leaves and add them to the tagine or saucepan.

Re-cover and cook gently for a further 30 minutes.

Lift the chicken out of the tagine or saucepan and set on a chopping board.

Using a sharp knife, remove the skin and cut the chicken into joints.

Season the cooking liquid and return the chicken joints to the tagine or saucepan.

Toss the chicken joints gently in the cooking liquid for 3 minutes to heat through.

Serve with chunks of bread or couscous, if liked.

Add the duck breasts and stir to coat well.

Pour in the lemon juice and just enough water to cover the duck.

Bring to the boil, then reduce the heat before covering and cook gently for 40 minutes.

Season with salt and pepper, garnish with the parsley and mint, and serve the tagine with couscous, if liked.

Mix together the tomato paste with the sugar and spices in a small bowl and set aside.

Melt the smen, or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat.

Place the pigeons, breast-side down, in the tagine or saucepan and cook for 3 minutes until the breasts are lightly brown.

Transfer the pigeons to a plate.

Add the spicy tomato paste, bay leaves, cloves, lemon juice and measurement water to the tagine or saucepan and stir to mix well.

Return the pigeons to the tagine or saucepan, cover and cook gently for about 1 hour, turning the pigeons in the sauce from time to time until they are tender.

Add the olives and cook gently for a further 15 minutes.

Season with salt and pepper and serve hot with chunks of bread to mop up the sauce, if liked.

Rub the duck legs with 2 tablespoons of the oil, season and place in a roasting tin.

Meanwhile, heat the remaining oil and the butter in a heavy-based frying pan over a medium heat, stir in the ginger and cook for 1 minute.

Add the quince segments and cook for 3 minutes on each side until golden brown.

Turn off the heat and pour over the lemon juice.

Pour off any excess fat from the duck legs and arrange the pieces of quince around them.

Drizzle the honey over the duck and quince and sprinkle over the cinnamon.

Return to the oven and cook for a further 10 minutes until the duck legs are cooked through.

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

Mix together the ingredients for the marinade in a bowl and toss in the chicken.

Cover with clingfilm and marinate in the refrigerator for 2 hours.

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

Stir in the chicken and cook for a further 1,5 minutes.

Add the harissa and tomato pastes and pour in the stock or water.

Bring to the boil, then reduce the heat, cover and cook gently for 30 minutes.

Add the artichoke hearts, re-cover and cook for a further 10 minutes.

Stir in the grapes and some of the coriander and cook, uncovered, for 4–5 minutes, then season with salt and pepper.

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

Heat the oil with the butter in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, ginger and cinnamon sticks and cook for 3 minutes to allow the flavours to mingle.

Add the chicken thighs and stir to coat well, then cook for 1,5 minutes.

Toss in the apricots.

Pour in enough water to cover the base of the tagine or saucepan, bring to the boil, then reduce the heat before covering and cooking gently for 15 minutes.

Beat the harissa, honey and chopped tomatoes together in a bowl, season with salt and pepper and tip the mixture into the tagine or saucepan.

Re-cover and cook gently for a further 40 minutes to let the flavours mingle.

Scatter the coriander over the top and serve with chunks of crusty bread 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 garlic, onion and coriander and cumin seeds and cook for 1,5 minutes to allow the flavours to mingle.

Add the chicken thighs and lightly brown on each side.

Pour in the lemon juice and enough water to just cover the chicken.

Stir in the saffron, cinnamon sticks and butter and bring to the boil, then reduce the heat, cover and simmer for 15 minutes.

Add the preserved lemon rind and olives, re-cover and simmer for a further 10 minutes.

Season to taste and serve hot with the couscous, if liked.

Using a pestle and mortar, pound the garlic, ginger, chilli and salt to form a coarse paste, then add the ground spices.

Transfer the paste to a small bowl and beat in the smen, ghee or butter and the fennel seeds.

Cut small incisions in the lamb and rub the mixture all over the meat, pressing it into the incisions.

Place the lamb in a roasting tin and roast in a preheated oven, 200°C Gas Mark 6, for 15 minutes.

Baste the lamb with the cooking juices, arrange the figs around it and drizzle with honey.

Season, then return to the oven and cook for a further 10 minutes until cooked through.

Garnish with the chopped coriander and serve thickly sliced, with couscous, if liked.

Place the lamb chops in a large copper pot or heavy-based saucepan and add the ginger, parsley and saffron.

Pour in enough water to cover the meat and bring to the boil.

Reduce the heat, cover and cook gently for about 1 hour until the meat is cooked and tender.

Drain the artichokes and add them to the pot or saucepan.

Top up the cooking liquid if necessary to just cover the meat and artichokes and season with salt and pepper.

Re-cover and cook gently for a further 30 minutes until they are tender.

Stir in most of the pickled lemon, season well with salt and pepper and garnish with the remaining pickled lemon.

Serve with couscous, if liked.

Pour in the stock and bring to the boil.

Reduce the heat, cover and cook gently for 2 hours.

Season the stock with salt and pepper and stir in the butter and honey.

Drain the prunes and add them to the tagine.

Re-cover and cook gently for a further 30 minutes to let the flavours mingle.

Garnish with the parsley and serve with couscous or chunks of crusty bread, if liked.