A Moroccan classic Paula Wolfert. Track down her 'Moroccan Cuisine' if you like this sort of thing.

Mixed summer veg stew

Sort of North African, though probably not wildly authentic.

A tasty vegetarian nut roast, especially good for winter

Grass fed Kerry Hill mutton is even tender enough to enjoy in a quick stir fry. This sharp, sweet marinade is perfect for those who shy away from spicy foods.

A faintly Indonesian style beef curry, a great alternative to a stew for using up stewing steak.

Merguez are originally North African, but very popular in France. They need fierce grilling - ideally over charcoal. Spicy and moreish as well as being Moorish! Absolutely ideal for the barbecue. And you could easily make feisty mini burgers from this mix if you don't want to stuff sausages.

The recipe has its origins in one printed in "Casa Moro", Sam & Sam Clark's 'home cooking' book - but I have considerably adjusted the balance of the spicing (and deliberately left out the dried Rose petals!).

Gil's winning way with excess lamb. Not a sausage - but with merguez style spices.

Barefoot Andrew posted this "...from an aged page in the RadioTimes"

A delicious recipe for the spring when the ransoms are growing.

A very easy one from Behemoth.

A cheesy, fishy dish from Bodger

A thick tomato soup that you'd never guess had marrow in. It's so good it's almost worth growing marrows for. It's a heavy, main-meal soup.

Maxwell recommended this recipe from Larry Lonik's book "Basically Morels"

From Arlene Bessette in the book "Edible Wild Mushrooms of North America" by Fischer/Bessette Posted by Maxwell