Love a good Morrocan dish, and using stew leftovers in open top pies is a great idea.

As for the work:reward balance, it's certainly tough with the depressed price at the moment. And those that don't cook don't realise how much goes in to making a post with pictures during production as it kind of breaks up the normal flow of cooking.

I'm just hoping my posts are at least building my future readers for when things are better