Orange Blossom & Honey is a culinary journey across Morocco, through the souks of Marrakech and on to the Atlas Mountains, then south to Aït Benhaddou and the edge of the mighty Sahara, where tangia stews are cooked for hours in the glowing embers of the baker’s oven. Next, we sweep north to the shores of the Atlantic and a wealth of coastal cuisine and fragrant citrus-based dishes. From kalinti, a traditional streetfood made from eggs and chickpea flour and served in the famous blue village of Chefchaouen, to lamb cutlets roasted mechoui style, John has travelled across Morocco, learning from the locals to discover dishes little known outside their own regions. In this compelling collection, he gives these traditional flavours a modern twist to appeal to the contemporary cook.

The chapters include Streetfood, Salads & Vegetables, Meat & Poultry, Seafood, Tagines and Desserts, plus a whole section of essential spice mixes and marinades from chermoula to ras el hanout. With mouthwatering recipes, breathtaking location photography and John’s infectious enthusiasm, this is an essential addition to every cook’s collection.