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Moroccan Tagines

Exotic spices weave their magic through stunning dishes

Moroccan Tagines

Hands On

LIMITED EDITION CLASS

This is a seasonal class that is only scheduled four times a year.

Gentle cooking in the Moroccan Tagine with its’ tangle of warm spices, fresh herbs and touch of sweetness is a delight to the senses.

This ancient clay cooking vessel with its distinctive conical lid simmers its contents to a silky tenderness.  Traditionally cooked over glowing coals for hours, we show you how to create the tagines authentic flavours in your own kitchen.

Tagines don’t have to be made in a tagine. In this class we use a double-handled wide saucepan alongside the slightly more architectured shape of a clay tagine. You judge for yourself which you prefer.

Discover the essential ingredients to bring amazing North African flavours to your table.

Included in this class

  • Tagine of Lamb Kefta, Eggs, Harissa, Mint
  • Tagine of Chermoula Chicken, Saffron, Preserved Lemon, Green Olives
  • Salad of Roasted Spiced Carrot, Almond Couscous, Ras el Hanout
  • Wild Fig, Date, Orange Salad
  • Orange Blossom, Cardamom  Granita

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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