One essential part of Morrocan cuisine is spices and spice mixtures. Lots of dried fruits, such as apricots, prunes, and ...

This one cooks in a saucepan, just like a risotto. To prepare the prunes, gently heat the Marsala, brandy, orange juice and sugar in a small saucepan, stirring until the sugar dissolves.

They also have an affinity with armagnac, tea and spiced syrups. Dried prunes can be bottled in brandy. Semi-dried prunes are good for fast-cooked savoury dishes, almond tarts, rich fruit cakes ...

Beef cheeks seem to be gaining popularity lately, having seen quite a few recipes using this cut in the media recently. This recipe here is one that I've developed over the years and I make it ...