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Beef and Quince Tagine
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We went to Fez in Morocco over Christmas 2007, and one of the treats we gave ourselves was a day's cooking lessons in Riad Laroussa, a very fine hotel/guesthouse in the centre of Fez's Medina. This is one of the dishes we learnt that day, a fragrant flavoursome stew; real slooooowwww food, you can leave it bubbling away and get on with other things. We have discovered that the subtle Moroccan flavours of the beef element don't survive reheating or freezing well - although it still tastes great. However, the quince element does keep its fantastic flavour.