Stir fried tiger prawns with chilli, mint and coriander on a green papaya salad Butternut squash soup with toasted pumpkin seeds and basil Indian spiced halibut baked in tamarind and coconut with saffron and cardamom basmati rice. Served with vegetables stir fried in pomegranate molasses Spanish almond and orange cake with aromatic seasonal fruits poached in wine WILD SEA BASS TAGINE Serves 2 INGREDIENTS 2 large sea bass fillets with skin on (approx. 200-225 grams) 1 large lemon Mild chilli powder Cumin powder Olive oil 2 green peppers 1 red onion 10 cherry tomatoes 2 garlic cloves 8 un-stoned black olives Pinch of saffron Sea salt Handful fresh coriander and flat-leaf parsley 1 teacup of wholemeal cous cous 3 heaped tablespoons of ground almonds 8 Medjool dates chopped with stone removed METHOD Season the fish Place in glass casserole skin side down. Shake over chilli powder and cumin covering the fish. Squeeze half lemon over fish. Chop parsley and coriander and sprinkle generously both fillets. Take other half lemon, cut slices and place over fish. Prepare the sauce Cut green peppers into quarters then fry skin side down until they sizzle and slightly burn. Turn over peppers and add chopped red onion to pan. Once onion has softened add large cloves of crushed garlic and stir around with wooden spoon. Put a generous pinch of saffron into a cup of boiling water and pour it onto mixture and allow to cook for a few minutes. Cut tomatoes in half and add to pan with whole olives taking care not to crush tomatoes. Season with salt to taste. To add authenticity either buy some Flavours of Morocco wet sea salt by Hanbury Foods of Kings Lynn or simply add some powdered ginger, cinnamon and black pepper to regular sea salt. Cook the tagine Pour sauce over fish and place in oven at 180º for approximately 15 minutes. Test fish after 10 minutes to check if cooked. Make the cous cous Fry cous cous in pan with a little olive oil for one minute stirring all the time. Remove from heat and cover with boiling water. Leave to stand for 5 minutes. Then fluff up with fork adding almonds and chopped dates. Keep warm until ready to serve.