Mary Berry's lamb casserole is loaded with tender meat ... but you could also use a slow cooker to make it even more convenient. Preheat the oven to 150C/130 Fan/Gas 2. Heat a large ovenproof ...

In this video, Chef John walks you through how to make authentic Moroccan Chicken Tagine, a slow-simmered dish bursting with ...

While tagines in places like Marrakech tend to focus on land-based ingredients (think lamb, chicken and beef ... subtle ...

Trim the lamb, discarding excess fat. Cut into 1½ inch (4cm) cubes. Mix cinnamon, paprika, ginger, pepper and saffron with 4 tablespoons water. Toss the lamb in this mixture. If you have time ...

Trim the lamb, discarding excess fat ... Taste and adjust seasoning. While the tagine is cooking, scoop out the flesh out of a preserved lemon, chop up the peel. Fry the almonds in the oil ...

To make the tagine base, heat the olive oil in a large ... This could go well on the side of a meatier dish like the Middle Eastern Lamb with Prunes, Mint and Pistachios (see page 195) or makes ...

Mary Berry's lamb casserole is loaded with tender meat ... but you could also use a slow cooker to make it even more convenient. Preheat the oven to 150C/130 Fan/Gas 2. Heat a large ovenproof ...