For the good home chef, one of the benefits of a COOK main course is that it frees up time to focus on those little extras that can really transform a meal. Here are three terrific accompaniments for our Moroccan-inspired dishes.
First up is Dale, COOK’s co-founder and original chef, with a no-fuss version of the classic smoky aubergine dip, baba ganoush. Simple and delicious.
Next it’s Dale again, with a North African-themed salad with a pomegranate dressing.
Last but not least, a video from the COOK archive: how to make a traditional flatbread. Once you’ve tried them fresh, you’ll never settle for anything less!