Marinade fish in mixture of Chermoulah, garlic, olive oil, lemon juice, salt and freshly chopped parsley/coriander. Wrap in foil in tray and bake until tender.

RAS-AL–HANOUT ROAST LAMB Rub a leg of lamb with Ras-al-Hanout, salt and olive oil. Push garlic into cuts on top. Sprinkle with rosemary. Bake 220c for ½ hour; plus 1½ hours for every kilo, at 180c. Add some root veggies for the final hour.