Ben O'Donoghue starts his culinary adventures with lunch at the camel market in Casablanca, learns to cook "harira" (the soup that breaks the Ramadan fast) in the imperial city of Fes, lives with a nomadic family in the high dunes of the Western Sahara, scours the markets in Marrakesh for ingredients to make the classic "tagine," samples Berber delicacies in the High Atlas mountains and fishes for his dinner in the port of Essaouira.