Red peppers become so deliciously sweet if you simmer and braise them for a long time. It makes a tagine dish so delicious. Here the peppers still get help from medjouldadels, the kings of dates. In recent months, since our last visit to Morocco, I have started to use even more dried fruit in dishes. With potatoes, in kibbehs and also here with the bell pepper. Truly a find of Moroccan and Middle Eastern cuisine. The pine nuts give the earthy character and the coriander seed in abundance gives it its own signature. It was ‘the favourite’ of many guests when we had this in the menu at the beginning of September. Now at your home.