Farm to Table: Five Hours and One Tajine, Done Properly

Five hours and one dish, which is the argument this class is making: a tajine done properly rather than four dishes done at speed.

Farm to table means the ingredients and the cooking are in the same place, so the vegetables have not travelled and neither have you between one and the other. The setting is a working one rather than a school.

What you learn alongside the cooking is context: how Moroccan food fits into how people here actually live, which is what makes a tajine a tajine rather than a stew with a hat on.

Everything is provided. Aprons, tajine pots, plates, cups, knives and cutlery, so you turn up with nothing.

Up to fifteen people, with lunch.

Wheelchair accessible throughout, prams fine. The meeting point is the Koutoubia mosque, which is the easiest landmark in Marrakech to find.