Traditional shoulder of lamb (220g) marinated in Moroccan spices, slowly roasted for 8 hours. Served with a fruit confit, couscous and a homemade bouillon

Golden brown crispy filo pastry with king prawns, crab meat, scallops and vermicelli spiced with chermoula

Farruj meshwi – free range butterflied halal baby chicken marinated with paprika, coriander, lemon and olive oil. Served with a watercress salad