The order of your ingredients determines the end result. In a tajine you always build from bottom to top so everything cooks evenly and the flavors meld.

1. Start with a thin layer of oil on the bottom of the tajine.
2. Place the onion and garlic in first; they form the flavor base.
3. Add your meat, fish or legumes in the center.
4. Arrange the vegetables around the meat. Harder vegetables like carrot or parsnip go lowest, softer vegetables like zucchini on top.
5. Add herbs and spices: think cumin, turmeric, ginger, cinnamon and coriander.
6. Add a splash of water, stock or orange juice. Not too much: the tajine retains moisture, so half a cup is enough.

Slow cooking means: give it time. Use the following cooking times as a guideline:

1. Chicken: about 1.5 to 2 hours on low heat.
2. Lamb or beef: 2.5 to 3 hours, until the meat falls off the bone.
3. Fish: 30 to 45 minutes. Fish needs much less time and can overcook quickly.
4. Vegetables: 45 minutes to 1 hour, depending on the vegetable.

The dish is ready when the aroma fills the kitchen and everything is tender but not falling apart. Lift the lid carefully — hot steam may escape.

Maintaining a tajine is simple if you remember a few things.

1. Always let the tajine cool completely before cleaning. Cold water on a hot pot is a sure way to cause cracks.
2. Wash with warm water and a soft sponge. No abrasive cleaners and no dishwasher for earthenware.
3. Dry it thoroughly before storing, otherwise mold can develop.
4. Store the tajine with the lid next to the base, not on it. This allows air to circulate and keeps it fresh.

With a little care, a good tajine will last for years. Quality that pays for itself, dish after dish.