Mary Berry’s Quick Cooking episode 3: Mary is heading to the hustle and bustle of Marrakech in Morocco. Immersing herself in the mayhem of the medina on a mission to explore every side of Moroccan cuisine, Mary is inspired by the aromatic flavours and smells and rustles up some quick dishes that make the most of them.
From the mounds of olives and heady spices at the markets, to the slow-cooked tagines made in the heart of a family kitchen and the high-end delights of the country’s greatest chef, Moha Fedal. In her own kitchen, she brings the fragrant flavours home cooking a speedy lamb tagine, a spicy carrot humus and a fresh summer salad.
Mary Berry’s Quick Cooking episode 3 – Marrakech recipes:
Roast apricots with Marsala and almonds
An incredibly easy and delicious dessert that’s also gluten-free and relatively healthy. Choose apricots just under ripe, you don’t want them too soft. Peaches and nectarines also work well.
Carrot hummus with garlic and herb flatbreads
Hummus is always a favourite dip – why not try this spiced carrot version for a change? Served with the quickest of flatbreads and so versatile too.
Mary Berry‘s lamb casserole is loaded with tender meat and plenty of flavour inspired by Moroccan tagines. It takes very little time to prepare with the oven taking most of the strain, but you could also use a slow cooker to make it even more convenient.
- Preheat the oven to 150C/130 Fan/Gas 3
- Heat a large ovenproof casserole or frying pan over a high heat. Add the oil and fry the lamb until golden brown on all sides – this may have to be done in batches. Using a slotted spoon transfer to a plate.
- Fry the onion and celery for a few minutes. Stir in the garlic and ginger, then sprinkle in the spices and cook for 10 seconds. Add the tomatoes, stock, tomato purée, harissa honey, apricots and lemons. Bring up to the boil, stirring, add the lamb and seasoning. Cover and transfer to the oven for about 1½ hours, or until tender.
- Add the broad beans (or fava beans) after an hour and check the seasoning, adding salt and freshly ground black pepper as required.
- Serve sprinkled with chopped parsley and with the couscous alongside.