It's probably safe to say there aren't many people outside of North Africa who have a tagine, the clay or ceramic pot used to cook the aromatic meat and vegetable stew of the same name.

With an emphasis on fresh, seasonal produce and a gesture to its Atlantic coastline, tagine here offers a taste that’s distinct yet unmistakably Moroccan. “In this region, tagines often use ...

Dating back centuries, tagine pots are a vessel traditionally used to cook the North African dish of the same name. Especially popular in Morocco, tagines are traditionally earthenware - although ...

Shape the mixture into large meatballs 2.5cm/1in in diameter, then cover with cling film and keep in the fridge until ready to use. To make the tagine, place a large frying pan over a high heat.

The heart of any vegan tagine is its medley of vegetables and legumes. Begin with onions and garlic sauteed in olive oil for ...

Equipment and preparation: for this recipe, you will need a tagine. Alternatively, use a deep, heavy-based, lidded casserole. For the tagine, heat the oil in a medium-sized tagine, or a deep ...

With an emphasis on fresh, seasonal produce and a gesture to its Atlantic coastline, tagine here offers a taste that’s distinct yet unmistakably Moroccan. “In this region, tagines often use fresh ...