Char-grilled courgettes with mint (a Maroque recipe)

Gorgeous char-grilled courgettes, ideal for summer entertaining.

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Tomato garlic and coriander salad (a Maroque recipe)

The freshest sun ripened tomatoes, zingy garlic with lemon and aromatic coriander. This versatile salad is a must for any mixed starters and is great with strong barbeque flavours.

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Marinated aubergines with tahini dressing (a Maroque recipe)

This gorgeous, silky, strongly flavoured dish is my take on a recipe by the wonderfully talented Ottolenghi. This is seriously addictive; you will need to make lots!

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Spicy Moorish eggs (a Maroque recipe)

This lively zingy scrambled egg dish is sure to be a winner for brunch; it is also a brilliant hangover cure!

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Minty pitta chips (a Maroque recipe)

These are so easy to do, and great with all sorts of dips and mezze dishes, as well as excellent with spicy Moorish eggs.

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Briouates of goat's cheese, sundried tomato and coriander (a Maroque recipe)

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Saffron scented mini brioches (a Maroque recipe)

These delightful little rolls are a real treat. As with all bread making, this is great to do when you have time on your hands, if not see cheat's version at the end.

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Egg and cress filling for brioche rolls (a Maroque recipe)

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Smoked salmon sandwiches with preserved lemon mayonnaise (a Maroque recipe)

Allow one or two fingers of each sandwich type per person if serving as part of an afternoon tea. Each of the sandwiches makes two whole or six fingers.

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Tahini dressed chicken and baby spinach sandwiches (a Maroque recipe)

Allow one or two fingers of each sandwich type per person if serving as part of an afternoon tea. Each of the sandwiches makes two whole or six fingers.

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Tahini dressing (a Maroque recipe)

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Toasted almonds with coriander (a Maroque recipe)

Excellent with a glass of fizz

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Palmiers with a touch of harrisa (a Maroque recipe)

These moreish nibbles need just a little bit of heat: you can add more if you're serving them as-pre dinner nibbles, but for afternoon tea I find it's best to keep the spice on the light side.

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Cumin scented cheese crumbles (a Maroque recipe)

The crmbles go very well with a glass of fizz, or as part of a mezze starter.

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Couscous stuffed tomatoes (a Maroque recipe)

These are great as a starter or a light lunch with a green salad.

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Grilled aubergines in honey and harissa (a Maroque recipe)

This sweet, sticky, spicy dish has a fantastically decedent quality to it, one of the best ways to have aubergine, and if you can get hold of the baby ones even better.

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Warm chickpea salad with ginger (a Maroque recipe)

This tangy chickpea dish is a great accompaniment to grilled fish.

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Harissa marinated olives (a Maroque recipe)

Start the evening with a tingle, these olives are on the spicy side: if you're unsure of your guests palates, please just reduce the amount of harissa.

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Aubergine and tahini dip (a Maroque recipe)

This creamy sesame dip is a delight to eat, stopping eating is the hardest part; your guests will love it.

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Zaalouk (a Maroque recipe)

This classic Moroccan salad is a fiddle to make but the finished result knocks spots off the readymade ones. You can add a crushed red chilli if you like a bit of heat.

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Courgette salad with mint (a Maroque recipe)

This cooling salad is a delight on a hot day

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Pumpkin and cinnamon soup (a Maroque recipe)

This delicate, warming soup has a fabulous color.  Try to pick the pumpkin for its colour and taste: crown prince or turks turban are both good.

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Dried broad bean dip (a Maroque recipe)

This is a very traditional Moroccan dip known as Bessara. Serve warm with warm bread

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Briks, pronounced 'breeks' (a Maroque recipe)

These little savoury pastries can be filled with minced lamb or beef, spinach or cheese and herbs.  Traditionally made with ouarka pastry, deep fried and served immediately, these baked, filo pastry versions are ideally served just warm, so can be done a little way in advance.

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Skewered and grilled lamb (a Maroque recipe)

These little kebabs are the closest thing I have come across to the ones served at the many booths that set up in the Jemaa-el-Fna at dusk.

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Spinach and Zahter quiche (a Maroque recipe)

These little quiches make an interesting start to a meal

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Carrot and orange salad (a Maroque recipe)

This simple salad is refreshing, and the orange flower water adds an unusual touch.

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Tomato and coriander salad (a Maroque recipe)

This lively salad is ideal as part of a mezze, and works just as well with main dishes: make plenty for your mezze and it can double up with your main course.

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Prawn kebabs (The Moroccan Collection, Hilaire Walden)

These are quick to make and very tasty.

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Harira (a Nomades recipe)

Moroccan lamb broth with lentils & chickpeas.

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  Maroque tips:

• Why not serve the above recipes on traditional Moroccan tableware. Click here to see our selection of traditional Moroccan ceramics.
  
  
• Many Moroccan recipes use ingredients found in most store-cupboards, but we have pulled together a selection of the more exotic spices and blends here.