Strictly speaking, tagine is the name for the unique conical cooking pot used in Morocco but it’s become known as the generic name for a gently spiced slow-cooked stew often sweetened with dried fruit or honey. The balance between the sweetness of the fruits or honey and fragrance of the spices is a key element of refined Moroccan cooking and here the mix includes coriander, paprika, allspice, cassia and cardamon. On the side we’ve got a herbed couscous and a delicious Moroccan chilli sauce known as harissa.