When it comes to slow-cooking, nothing compares to lifting the lid off a tagine at the dining table, revealing the perfect Moroccan lamb within. As perfect in function as it is in design, this is traditional ceramic ware at its best.

CARING FOR STONEWARE AND EARTHENWARE: New earthenware pots should be ‘cured’ before use by soaking in water for up to 24 hours. Pots should be placed in a cold oven and then brought up to the desired heat gradually. Cool before washing and drying by hand. Do not use harsh scourers or abrasives as these may damage the glaze. Do not subject to sudden changes in temperature.