Potatoes with chermoula (Batata mchermla)

1. Peel the potatoes, cut into large cubes and cook in salted water for 12-15 minutes until just tender but not falling apart; drain.

2. Meanwhile finely chop the coriander and parsley and crush the garlic; cut the preserved lemon peel into small dice (discard the pulp).

3. Mix the herbs with the garlic, cumin, paprika, lemon juice, olive oil, salt and pepper.

4. Gently toss the still-warm potatoes in the chermoula so they absorb the flavours well.

5. Sprinkle with the preserved lemon and leave for 10 minutes for the flavours to blend.

6. Serve lukewarm or at room temperature as a salad or as a side with fish or meat.

Tip: Batata mchermla is a regular on Moroccan welcome salad platters. Warm potatoes soak up the spicy dressing much better, so don't wait for them to cool. If you don't have preserved lemon, a little grated lemon zest is delicious too.