Think Moroccan cooking and the image of colourful spices piled up in a bustling souk may spring to mind.

But you don't have to be in Marrakech to be inspired by the rich flavours and aromas associated with the country's centuries-old cuisine.

Top chef Mourad Lahlou, has created a series of recipes from his homeland which are ideal for the summer.

Here is just one from his new book which would grace any summer picnic or serve as a side dishfor a barbecue.

FIGS, CREME FRAICHE, ROCKET AND MINT.

(Serves six).

110g creme fraiche.

Kosher salt.

A small handful of small mint leaves.

12 Black Mission figs.

12 Adriatic figs.

27g rocket, any large stems removed.

1tbsp red wine vinaigrette.

170g piece honeycomb, cut into pieces.

Extra virgin olive oil for finishing.

Crunchy sea salt and ground black pepper.

Whisk the creme fraiche with a pinch of salt in a medium bowl until it has the consistency of lightly whipped cream.

Put the mint leaves in a bowl of ice water to crisp, then drain on a paper towel.

Cut the figs into rounds, wedges, or other shapes as you like.

Spoon some creme fraiche onto each serving plate, and drag the bottom of a spoon through it to form an elongated teardrop.

Toss the rocket with just enough vinaigrette to coat, and stack some leaves on each plate.

Arrange the figs, mint leaves, and honeycomb on the plates.

Drizzle a few drops of olive oil over each fig and sprinkle with crunchy sea salt and pepper.

*Mourad: New Moroccan by Mourad Lahlou is published by Artisan Books, priced £25