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Morocco is an exotic, colourful country of ancient medinas crowded with fabulous souks, with dramatic scenery of mountains and valleys, sometimes lush and sometimes desert with glorious sunshine. Its cuisine reflects all this and more. During its fascinating history many intriguing culinary influences have been absorbed. With a coast on the Mediterranean as well as the Atlantic, fish and seafood are important, as are lamb and chicken dishes, such as the famous 'Berber Mechoui', lamb cooked slowly until meltingly tender, and roasted chicken with olives, almonds and preserved lemons - all prepared with an array of delicious spices and aromatics. A Moroccan meal will often include pastry-leaf pies or desserts, such as the classic, many-layered savoury pie 'Bstilla', or the sweet 'Snake' pastry stuffed with marzipan. There are also colourful small dishes to start your meal, such as White cheese paste with olives and preserved lemons, and Aubergine salad with coriander and yoghurt, plus the 'Khubz' flatbreads to dip into them. In A Taste of Morocco, Clare Ferguson shares her knowledge of this unique and distinctive cuisine - and gives you the chance to experience its fascinating flavours at home.