Ok folks this is how I made em.

Bung a large slug of pastis in some gogi berry juice and take a swig. Then slap Rasputina's Radical Recital on the stereo.

Olive oil goes in the pan followed by a chopped onion, six chopped chile peppers, a leek, a cube of chopped ginger and six smashed cloves of garlic. Let it sizzle away for a bit to soften up, then add two teaspoons of ground cumin, a good sueeze of harissa paste and a teaspoon of lime powder (you can get this from middle eastern food stores). Give it a stir then add a can of chopped tomatoes and about a pint of water.

Grab a lime and cut it into quarters, squeeze the juice into the pan and then chuck in the lime pieces. Now one of the things about Morrocan cuisine is the counterpoint of sweet and sour flavours so when I had a look in the fridge and found half a jar of red currant jelly I thought in it goes. Then I saw the left over fine green beans and pea greens. The beans were topped and tailed then chopped in half while the pea greens were finely chopped. In they went followed most of a pack of fresh coriander chopped fine and a handfull of unsalted cashew nuts and some pumpkin seeds.

when the liquor has reduced chuck in some cooked prawns and a good spoonful of honey give it a stir and let it have a few minutes to finish off.

I served this on a bed of Sainsbury Morrocan style cous cous with a good piece of chopped coriander as a garnish and a whacking great bottle of Italian white.