Rory O'Connell visits the Moroccan city of Fez, where he learns how to make Warka and watches an expert chef make lamb tagine at Café Clock. On the rooftop of the Palais Faraj Hotel, he discusses the importance of salads in Moroccan cuisine with chef Mohamed Achoual, before heading back into the medina to the famous Chouara Tanneries, where animal hides are prepared in the traditional way