Richard - how about dried apricots in the beef tagine? I have a recipe for a West Indian beef curry with apricots in and it works really well. Found this on a website about North African cooking:-

"Most of the vegetables used are familiar from other Mediterranean cuisines although North African recipes tend to make much greater use of aubergine and courgette than their neighbours across the water. Carrots and peppers also feature heavily as do many pulses such as chickpeas and lentils and grains including millet and the aforementioned couscous.


Dried fruits, particularly apricots and dates also feature in many North African recipes. Preserved lemon is a particular regional speciality, prepared in a solution of salt and lemon juice, which can add a zingy citrus kick to any dish."

All sounds fab to me!!! I am happy to contribute anything that can be bought at Tesco (which I will be visiting on my way to Knockholt on the Friday afternoon/evening.