Moroccan Tagines

Gentle cooking in the Moroccan Tagine with its’ tangle of warm spices, fresh herbs and touch of sweetness is a delight to the senses.

This ancient clay cooking vessel with its distinctive conical lid simmers its contents to a silky tenderness.  Traditionally cooked over glowing coals for hours, we show you how to create the tagines authentic flavours in your own kitchen.

Tagines don’t have to be made in a tagine. In this class we use a double-handled wide saucepan alongside the slightly more architectured shape of a clay tagine. You judge for yourself which you prefer.

Discover the essential ingredients to bring amazing North African flavours to your table.

In every class, our talented team are committed to ensuring you learn, and are inspired by, their teaching. We are qualified chefs and love what we do. Meet our bunch (of friendly coconuts) below.

Success in the kitchen is a wonderful thing. Bridging the gap between knowledge and wisdom is a key to achievement.

We will teach you this art so you finally have the skills, know-how and recipes to cook with conviction. It becomes easy and pleasurable. You’ll be able to successfully prepare and enjoy fresh and exciting meals at home whenever your heart desires.

At Matters of Taste, we specialise in teaching people the skills to cook beautiful fresh food at home every day.

No reviews to display.

  • Classes
  • African
  • Medium
  • Half day

Why will you love it?

Have a Tagine?  Don't know what to do with it?
This is for you!

What will you learn?

  • Tagine of Lamb Kefta, Eggs, Harissa, Mint
  • Tagine of Chermoula Chicken, Saffron, Preserved Lemon, Green Olives
  • Salad of Roasted Spiced Carrot, Almond Couscous, Ras el Hanout
  • Wild Fig, Date, Orange Salad
  • Orange Blossom, Cardamom  Granita

What will you get?

  • Everything you need to participate in the class
  • Skills that you will be able to use over and over again
  • A feast to end the class

  • What do you need to know?


    This is a seasonal class that is only scheduled four times a year.