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By Stephen Bull
Published 2001
These Moroccan meat and fruit stews seem to appeal to the British palate, perhaps because we have always liked the idea since it was quite à la mode in Elizabethan times. This style of cooking rather fell out of fashion in Mrs Beeton’s day, but was revived somewhat by George Perry-Smith in the 1970s. Claudia Roden, Arto Haroutunian and Paula Wolfert have brought us many different varieties, all worth exploring. Although I’ve still got quite a few to try, this is my favourite version so far.