Ah yes. Must try out new burners for van oven - and buy pounds and pounds of scotch bonnets and make harissa paste in advance. I have found butcher (seemingly Arabian, although hidden at the back of an Indian market - at least I heard him exchange greetings of "Salaam alekhum" with friends) to do goat meat, so I can take one step closer to an authentic recipe for tagine.

I am inclined to think that I could make a very Knockholt tagine dish (cooking utensil) with a large enough lorry or tractor brake drum, an offcut of a halfshaft to plug the hole in the middle, and a very domed hubcap to put on the top.