How to Cook Well in Morocco with Rory O'Connell

The chef starts out in the city of Tangier and visits the fish market before cooking a fish tagine at the Blue Door Cuisine, a cookery school with an all female team which aims to promote cultural exchange through food

Rory O'Connell arrives in the Moroccan city of Chefchaouen on market day, where traders line the narrow streets. At the Tissemial Restaurant, the chef learns how to make beef meatball tagine and then meets a local guide to learn more about the city's history. Chef Said Rahma shows Rory how bissara, a traditional soup made with fava beans, is made at the Bab Sour Restaurant

Rory O'Connell visits the Moroccan city of Fez, where he learns how to make Warka and watches an expert chef make lamb tagine at Café Clock. On the rooftop of the Palais Faraj Hotel, he discusses the importance of salads in Moroccan cuisine with chef Mohamed Achoual, before heading back into the medina to the famous Chouara Tanneries, where animal hides are prepared in the traditional way

Rory arrives in Marrakesh late at night, but joins the traders, hawkers and visitors who throng Jamaa El Fna, the city’s main square.

Rory starts the second episode in Marrakesh at the Café de Paris, founded a century ago when Morocco was still a French protectorate.

At Kasbah Bab Ourika, Rory learns the art of cooking couscous, a staple in Morocco.

Essaouira on the Atlantic coast is Rory’s final destination. A trading hub for centuries, it has Morocco’s only formally laid out medina which is a UNESCO World Heritage Site.