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Honey Blossom and Honey

Pages from Honey Bloom and Honey

Known for discovering the real culinary magic that a country has to offer, in his latest book, John Gregory-Smith uncovers the secrets of the Moroccan kitchen. From home-cooked stews to sensational seafood, John reveals little-known Moroccan dishes and gives them his pared back, modern spin.

John includes a great collection of recipes, covering everything from sizzling streetfood, to easy everyday cooking and wonderful celebratory dishes. Recipes include d’jaj m’jamer – chicken and chips, zaalouk with crispy halloumi, and pomegranate and rosewater mille feuille.

‘Moroccan food is all about using seasonal produce and cooking for an occasion, whether that’s quick sardine supper, a light lunch with the freshest vegetables from the market, or a special meal, like rafissa – chicken with lentils and split peas, cooked traditionally to honour the birth of a new baby. This is a window into a wonderful world. I hope these recipes will bring a little Moroccan magic into your kitchen. So let the aromas of spice-scented tagines and freshly cooked breads mingle with the chatter of friends and family around your dining table’

John Gregory-Smith

Orange Blossom & Honey is divided into chapters on Street food, Salads & Vegetables, Meat & Poultry, Seafood, Tagines and Desserts, plus a section of spice mixes, marinades and preserves.

With mouth-watering recipes, breath-taking location photography and John’s infectious enthusiasm, this is an essential addition to every cook’s collection.

Orange Blossom & Honey is on sale now.


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