Remove the peel and pith from the oranges with a sharp knife.

Place the oranges on a plate to catch the juice and thinly slice into circles or half moons, removing any seeds.

Place the oranges and juice in a shallow bowl.

Scatter over the dates, then pour over the orange blossom water.

Cover and leave to stand for 15 minutes to let the flavours mingle and the dates soften.

Sprinkle over the chilli and preserved lemon rind and gently toss together.

bunch of mint, finely shredded

sea salt and black pepper

Fill a large saucepan with water and bring it to the boil.

Add the broad beans, return to the boil and cook for 4 minutes until tender.

Drain the beans, refresh under cold running water and transfer to a bowl.

Add the olive oil, lemon juice, most of the preserved lemon rind and mint to the bowl with the broad beans.

Toss well and season with salt and pepper.

Garnish with the remaining preserved lemon rind and mint.

Serve as a side salad to accompany tagines.

Cut the base off the fennel and remove the outer layers.

Cut in half lengthways and in half horizontally, then finely slice with the grain.

Place in a bowl and toss with the oil, lemon juice and cumin seeds.

Leave to marinate for 20 minutes.

Meanwhile, using a sharp knife, remove the peel and pith from the grapefruit.

Holding the grapefruit over a bowl to catch the juice, cut down between the membranes and remove the segments.

Cut each segment in half, place in the bowl and sprinkle with the salt.

Leave to stand for 5 minutes to draw out the sweet juices.

Add the fennel to the grapefruit and mix in the spring onions.

Serve topped with the olives.

Dry-fry the cumin seeds in a small, heavy-based frying pan over a medium heat for about 2 minutes, shaking constantly, until they emit a nutty aroma.

Transfer to a bowl and leave to cool.

Cook the carrots in a steamer for 10–12 minutes until tender.

Refresh under cold running water, then drain.

Place the carrots in a bowl and toss with the olive oil, lemon juice, garlic, roasted cumin seeds and honey.

Season to taste, then stir in the coriander and mint.

Serve as a side dish to accompany tagines.

Make the spice mix.

Dry-fry the hazelnuts and seeds in a small, heavy-based frying pan over a medium heat for 3 minutes until they emit a nutty aroma.

Using a pestle and mortar, pound the nuts and seeds to a coarse powder, or tip into a spice grinder and grind to a fine powder.

Stir in the mint and season well.

Set aside.

Pour enough oil for deep-frying into a deep saucepan and heat to 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds.

Deep-fry the parsnips in batches until lightly golden.

Remove with a slotted spoon and drain on kitchen paper, then tip all the parsnips into a bowl while hot, and sprinkle over half the dukkah spice mix.

Reduce the heat (the beetroot slices burn easily) and deep-fry the beetroot in batches.

Remove and drain on kitchen paper, then tip into a bowl and sprinkle with the remaining spice mix.

Serve the parsnip and beetroot crisps separately, or mixed together.

Put the almonds in a bowl and pour over enough boiling water to cover.

Leave for 5 minutes, then drain, refresh under cold running water and drain again.

Using your fingers, rub the skins off the almonds, then cut the nuts in half.

Heat the ghee or smen in a large, heavy-based frying pan over a medium heat, add the nuts and dried fruit and cook, stirring, for 4–5 minutes until the nuts begin to colour.

Toss in the chilli and lime rind and cook for a further 3 minutes, then season with salt and stir in the coriander.

Serve immediately.

Place the tomatoes in a heatproof bowl and pour over boiling water to cover.

Leave for 1–2 minutes, then drain, cut a cross at the stem end of each tomato and peel off the skins.

Cut into quarters, remove and discard the seeds and cut the flesh into thick strips.

Place in a large, shallow bowl and add the preserved lemon rind.

Add the onion, capers and herbs to the bowl.

Gently toss with the oil and lemon juice and season.

Sprinkle over the paprika and serve with warm crusty bread, if liked.

Dry-fry the cumin and coriander seeds in a small, heavy-based frying pan over a medium heat for 2–3 minutes until they emit a nutty aroma, then grind them to a powder in a mortar with a pestle.

Drain the chillies, chop off the stalks, and squeeze out most of the seeds.

Discard the stalks and seeds and coarsely chop the chillies.

Using a mortar and pestle, pound the chillies with the garlic and salt to form a thick, smooth paste.

Add the ground spices to the paste and pound again, then beat in most of the oil.

Spoon the paste into a sterilized jar and pour over the remaining oil.

Seal the jar and store in a cool place or in the refrigerator.

Use within 2 months.

melt 450 g unsalted butter in a saucepan over a low heat and simmer it very gently for about 45 minutes, making sure it doesn’t brown.

Strain the clarified butter through a muslin cloth and store in a sterilized jar in the refrigerator, or in a cool place, for at least 6 weeks before using.