David Herbert, John Lethlean, Shane Delia and James Halliday with your weekend’s culinary tips

You can’t beat eating a tagine under the stars in the Sahara. Here, at least, is how to make the tagine.

Picture: Shane Delia

Baked fish served with a grapefruit and lime salsa makes an interesting and delicious change from the classic fish with lemon combination.

I have used plate-sized snapper, but you could use bream or a large (1.5kg) snapper. A large snapper would take about 30 minutes to cook.