Tajine revival!

"Good afternoon tajine sir, splendid to see you again, I'm awfully sorry for neglecting you so, It's been some time since we last bonded, I feel we should at least give it another go".

The tajine surfaced this afternoon for a spot of lunch. It's such a beautifully rustic vessel for cooking and also eating out of, thick earthenware haggled tactlessly haggled from an Arabian last January in Morocco.
No 'meat' (lamb) in sight though for this dish, just mackerel, boiled Cyprus potatoes, a little whipping cream, lemon juice, a handful of shredded winter greens and two eggs cracked on top, seasoned with cracked white pepper and a little sea salt. Baked in the oven for about 15 if the tajine is pre-warmed. A fat slice of toasted French Boule accompanied with a little unnecessary wholegrain mustard (too much acidity, the lemon was citric enough to cut through the cream and mackerel).