MODERN TAGINE COOKBOOK (HB)

Tagine cooking dates back to Harun al-Rashid, is mentioned in the Thousand and One Nights, and can be found today right across North Africa and the Middle East. Its one-pot versatility makes it ideal for the home cook. Ghillie Basan reveals a range of fragrant and delicious recipes including Lamb Tagine with Dates, Almonds and Pistachios; tangy Chicken Tagine with Preserved Lemon, Green Olives and Thyme; Baby Aubergine with Coriander and Mint; and Butternut Squash, Shallots, Sultanas and Almonds. Ghillie Basan is a Scottish-based food and travel writer.