Orange blossom and honey book review
3 Moroccan recipes to try from chef John Gregory-Smith's new cookbook | London Evening StandardOn a hot day, I drove from the dusty souks of Marrakesh, past lush orange groves, and on to Essaouira, an old seaside port city on the Atlantic coast. As the sun set over the medina, I headed to the harbour, walking past blue fishing boats bobbing in the dark water, avoiding a tangle of green nets, and on towards the rickety wooden stalls by the sea. They were lively, with the sound of the catch of the day sizzling on hot coals, and full of families gathered around little wooden tables. I ate fresh sardines, blistered from the heat of the coals, smoky and charred. Served with freshly made chermoula, tomatoes and a local lemon that looked more Amalfi than Atlantic, this was my first bite of Moroccan seafood and I was hooked. The recipe is so easy to make and encapsulates the buzz of the harbour and bold flavours of Moroccan cooking. Preheat the barbecue to high.
Orange Blossom & Honey : Magical Moroccan recipes from the souks to the Sahara
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No catches, no fine print just unadulterated book loving, with your favourite books saved to your own digital bookshelf. Andrew Michael Hurley. Gary Lineker, Danny Baker. We learn where the food comes from, how it is served and the flavours conjured up by such delicately spiced and often very simple food. Sue Baker.
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