The First task is to peel the Potatoes and diced them up. Meanwhile put two Pan of Water on the stove both with a Veg Stock cube each. It is to impart flavour to the Spuds and the Carrots when they will be cooking.

Prepare the Carrots, peeled and chopped. By that time the Water should be boiling and flavoursome. Put the diced Potatoes in one pan, the larger one and the chopped Carrots in the other. Lower the heat onto a simmer.

Move on to slice your Aubrgines. Brush the slices with Olive Oil, and Season with Sea Salt and Cracked Black Peppercorn. Add a couple of pinches of smoked Paprika to them. Put a griddled Pan on the Stove or the large griddle grid that goes across the stove width way. Preheat the griddle. Prepare a large dish to receive the grill slices of Aubergines but also a plate with a kitchen towel where the Aubergines slices will be put first to let them get rid off excess fat. We don't want them too greasy.

In the Beantime put the Grill on and start by grilling your first batch of Smoked butterflied Herrings. Depending on the size of the Grill you shoud be able to do them 4 by 4, or 2 by 2. They do not take long, 2 to 3 mins on one side then the same for the other side.

This is the demanding part because you will be multitasking keeping an eye on the griddling of the Aubergine slices and the grilling of those Herrings. Same as for the Aubergine Slices place the Herrings upon a large dish. Decorate the Herrings Platter with Parsley Leaves, add a little Seasoning, and quarter a Lemon to decorate as well as for a little zesty acidity for the Fish. This Platter is ready to go on the Table. Turn off the Grill. Drain your Potatoes and let them cool off in the Colander.

Return to your batch of griddled Aubergines which should be all down on ready. Place them on the platter, either in a neat way, either in a Rustic way. Add some more Smoked Paprika and adjust the Seasoning. Place the Dish to the table. 

Put the fully drained Potatoes in a large bowl, Season them with Sea Salt and add just a knob of Butter. A dash of Smoked Paprika will follow suit.

Drain your Carrots. Chop and entire bunch of Parsley. Put part of it in the Potato Salad and toss gently. This Dish is then ready to be served upon the table.

Put a deep Frying Pan on the stove with some Olive Oil. Add some Cumin to it, then your Carrots, add a small knob of Butter, toss, add the Seasoning, toss, add the chopped Parsley, toss, finish off with some Honey then do the last Toss. Pour your Carrot into a bowl to put upon the Table.

In the Frying Pan add a little more oil, put the Temperature right down. Peel and chop very thinely  White Onions, add to the Frying Pan. Peel and chop thinely too the Garlic and add to the Pan. You want the Onions transluscent but not caramelised. Put in a medium size bowl.

Part boil the Tomatoes, cool them in cold Water. This will blister the skin and allow you to peel them easily. (watch your fingers because the Tomatoes might still be hot). Chop them up in very little pieces and add to the bowl.

You can peel the Cucumbers, dice them and deseed them if needs be. Put the diced Cucumber in the bowl. Add some Capers and some chopped Parsley.

Slice one Red Chilli, deseeded, before adding part of it to the Salad Bowl. 

Pour the Juice of one Lemon over the Salad.

Drizzle some Virgin Olive Oil on the Salad then toss all the Ingredients gently together. Yor Salad will then be ready to be served on the Table.

Put the Bread in the Oven to warm up.

Meanwhile prepare the pitted Green Olives by adding some Paprika over them, and the rest of the Chilli, chopped this time aroud in very small pieces or you can grate it but mind your hand and I suggest you do wear gloves each time you do handle a Chilli. Then Serve this last Bowl on the table.

When your Guest arrives they will have a Moroccan Feast to devour. By that time the Fish Tagine will also be ready to serve and enjoy together with all the sides..