You see earthenware tangia pots for sale at most butcher shops in Marrakesh. Traditionally, the butcher chops up some lamb for the pot, along with garlic cloves, salt, cumin and saffron threads. A little water and oil olive is added and then parchment paper, firmly tied with string, covers the narrow lid. The tangia is then taken to the hammam oven (farnatchi), used to heat the water of the hammam (wash house), and buried in hot embers for anything from five to eight hours. It’s a brilliant way of cooking, traditionally used by bachelors, and only costs a few dirhams as a tip. To replicate the process, simply use an earthenware dish with a tight-fitting lid. I like to add more vegetables than they do in Morocco, which become deliciously soft and caramelised after so much slow-cooking.