Keeping the sunshine on your plate, Moroccan style tastes that travel through the seasons...

As we get nearer to the last golden days of summer, our kitchens naturally shift from light alfresco bites to heartier, warming dishes. But that doesn’t mean flavour should take a back seat. We believe that taste and simplicity go hand in hand and our Moroccan Marinade is the perfect example of how you can bring vibrant, warming spices to your table all year round.

Infused with aromatic herbs and spices, our Moroccan Marinade makes it easy to create flavour-packed meals without fuss. Whether you’re looking for a quick midweek dinner or something to impress friends and family, it’s a store cupboard hero that delivers every time.

Here are two simple, seasonal recipes that show just how versatile it can be:

Moroccan Veggie Couscous Stuffed Aubergine

A dish that bridges summer and autumn beautifully; roasted aubergine halves filled with fluffy couscous, vegetables, and our Moroccan Marinade.

Ingredients:

• 2 aubergines, halved lengthways

• 100g cous cous

• 1 red pepper, diced

• 1 small courgette, diced

• 1 red onion, finely chopped

• 3 tbsp Moroccan Marinade

• Handful of fresh parsley

• Crumbled feta (optional, for topping)

Method:

1. Preheat oven to 200°C. Scoop out a little of the aubergine flesh to create space for the filling, then drizzle with either Cold Pressed rapeseed oil, or if you have some, try using our Orange & Ginger Dressing for some zesty taste, roast for 25–30 minutes until tender.

2. Drizzle the chopped vegetables (including the flesh from the aubergines) with Moroccan Marinade, season and roast in the oven for around 35-40 mins, or until caramelized.

3. Meanwhile, cook the cous cous according to pack instructions. Fluff up with a fork and stir in the roasted veggies and more marinade if liked.

4. Spoon the cous cous mix into the roasted aubergine halves.

5. Top with parsley and crumbled feta if using.

6. Serve warm with a simple green salad.

   
   

You could really add a finishing touch to this recipe by drizzling over some Lemon Tahini sauce, make this by placing into a bowl (or food processor) 60g tahini, minced garlic clove and juice of 1/2 lemon. Season with salt and pepper to taste and a bit of water. Mix well, and add more water as needed, depending how thick you want your sauce.

Perfect as a hearty veggie main or a colourful side dish.

Moroccan Veggie Flatbreads

Quick, easy, and full of flavour — these flatbreads are ideal for casual weekend dining or even as part of a relaxed mezze spread.

Ingredients:

• 2 flatbreads

• 1 courgette, sliced

• 1 red onion, sliced

• 1 red pepper, sliced

• 5 mushrooms

• 250g chickpeas

• 3-4 tbsp Moroccan Marinade

• 2-3 tbsp Hummus

• Handful of fresh mint leaves

Method:

1. Toss the courgette, onion, mushrooms, chickpeas and red pepper in Moroccan Marinade. Roast at 200°C for 25-30 minutes or until caramelised.

2. Warm the flatbreads and spread with Hummus.

3. Pile on the roasted veg and sprinkle with fresh mint.

4. Serve immediately — delicious eaten hot or at room temperature.

   
   

A fast, vibrant dish that works for lunch, dinner or even a picnic-style spread.

Whether you’re grilling veg in the height of summer or roasting them as the nights draw in, our Moroccan Marinade transforms everyday ingredients into something special. It’s about making mealtimes simple, healthy, and full of flavour — whatever the season.

So, as we wave goodbye to summer and step into autumn, let the warming spices of Morocco bring colour and taste to your table.