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.
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.
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Why will you love 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?
What do you need to know?
LIMITED EDITION CLASS
This is a seasonal class that is only scheduled four times a year.