Raised in Brussels in a food-loving Moroccan family, Nargisse remained closely connected to the flavours and traditions of her heritage. After moving to London to study Politics, she found her true calling in the kitchen. Through her recipes and writing, she brings a modern, accessible take on Moroccan cuisine to a new generation of cooks. Her latest book, Madaq, features the bold, vibrant flavours of Morocco alongside personal stories and beautiful photography.

Dishes from Nargisse’s new book, Madaq, which features modern Moroccan cooking inspired by her family heritage. Start with roasted olives – slightly lemony with a hint of heat from harissa – with baked feta drizzled with honey and olive oil, all to enjoy with warm pita. "It's the perfect combination of textures, sweetness and saltiness," she explains. Next comes a dish inspired by traditional meat-and-prune tagines, reserved for special occasions. Nargisse uses beef brisket, seared then 16-hour slow-braised in a spiced prune sauce until fall-off-the-bone tender. It’s finished with prunes and honey for a hint of sweetness. On the side, ‘bil zeit’ green beans are cooked with tomato, garlic, coriander and a generous amount of olive oil, alongside a cumin and parsley potato salad. Finally, dessert is a Moroccan mint tea &amp; chocolate slice with an Oreo biscuit base. “When I moved to the UK,” she explains, “I quickly noticed that Brits love the combination of chocolate and mint.”

Page to Plate: Madaq

Nargisse Benkabbou

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From Page to Plate: A limited-edition menu series featuring three celebrated food writers and dishes from their cookbooks. Georgina Hayden brings the best flavours of the Mediterranean, Helen Graham puts vegetables centre stage, and Nargisse Benkabbou brings modern Moroccan cooking to your table. Order a menu for your chance to win one of 10 signed copies of their books.* *Purchase of a qualifying limited-edition Dishpatch menu enters you into a prize draw to win one of 10 copies of each featured book.

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A Modern Moroccan spread featuring baked olives and feta, slow-braised brisket with prunes, garlicky green beans, fragrant potato salad and a mint chocolate slice. Order and stand a chance to win a signed book.

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Nargisse Benkabbou

Page to Plate: Madaq

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