roasted halibut with chermoula sauce

roasted halibut with chermoula marinade

One of my favourite marinades is from Morocco. There are hundreds of variations of chermoula, a marinade typically used with fish, which is essentially a mixture of oil, herbs and spices which can be used with whole, filleted or grilled fish.

What you need is a good balance between the sharpness of lemon and sweetness of the honey. The herbs and spices should be quite subtle and aromatic rather than punchy. But whichever way you cook the fish, roasted, steamed or fried, it will taste fabulous as it absorbs these flavours.

chicken with chilli, lemon and mint

chicken with chilli, lemon and mint

This Easter weekend in April was so warm it felt like summer. Ah, the joys of English weather. Not surprisingly a barbecue party was in order. It was perfect weather and I had good friends who are more than happy to let me do the food.
The first thing I prepared was some grilled chicken. This is one of my favourite barbecue dishes. But it is equally easy to do under the grill and while it is infinitely nicer served warm, but it also works well at ambient temperature; the flavours are strong yet subtle enough to fill your mouth with glorious Moroccan flavours.

moroccan harrira soup

spicy harrira stew

This is a version of a soup recipe from Claudia Roden, traditionally prepared during Ramadan and eaten to break the fast. Apparently, the streets of Morocco are perfumed at sunset with thousands of different versions of this fragrant soup. 

While this version of the soup is vegetarian, you can include meat, such as lamb or beef. It is not a soup that is restricted to Ramadan across the Muslim world; it is also served at special celebrations, and why not? It is deliciously satisfying.