Last Thursday afternoon, as I was stencilling a tasteful pattern of ivy leaves up the legs of my antique pine kitchen table, I was interrupted by the arrival of my old friend Zak, who I hadn't set eyes on since he popped into my Chelsea bedsit to borrow a pair of loon pants in the May of 1973.

He was following a ley line from Marrakech to Glastonbury Tor, he told me, and it happened to pass right through my French windows, so there he was and could I lend him a couple of cigarette papers please.

Well I couldn't, of course, because I don't smoke, but with my legendary hospitality, I offered him a cup of Earl Grey and a slice of my marvellous Viennese Sachertorte. Zak said he preferred brownies and knew a wonderful Moroccan recipe that would really blow my mind.

As a lifelong student of world cuisine, I was delighted to have this opportunity to sample an authentic North African dish in my own home so I suggested he should make them for me there and then, and pointed him in the direction of my batterie de cuisine. So that you, too, could sample the charms of these extraordinary little cakes, I made careful note of the ingredients that Zak used and his method of preparation.

Moroccan Brownies
You will need:
Half a tub of margarine
One slab of dark chocolate
A handful of flour
2 mugs of sugar plus a bit more
A packet of chopped walnuts
A few eggs
One Moroccan stock cube
Smear of butter

Method:
Place the chocolate in the half full margarine tub and set on a radiator to melt. Tip the cat's milk out of an old steak and kidney pie tin, rinse under cold running water and grease thoroughly with the butter. Set the tin aside.

Using your hands and a Crown Derby cocoa mug, measure the dry ingredients into a salad bowl and make a well in the centre with your elbow. Add the melted chocolate and margarine.

Carefully unwrap the Moroccan stock cube, impale on the point of a sharp knife and hold over the flame of a cigarette lighter for 30 seconds, turning continually. Crumble it into the bowl with your fingers or, if you prefer, you may use a cheese grater. Stir well and pass the bowl around so that everyone present can taste the mixture. This is a time-honoured ritual amongst the tribes of the Atlas Mountains, apparently.

Now concentrate on the eggs. Wow, what a weird shape they are; kind of round at one end and pointy at the other. Take the first egg and crack it into the bowl. Hey man, far out. Wipe it up and try to get the next one in. Tap the shell on the rim of the bowl and let it all hang out. Iím tap tap tapping on heavenís door, oh yeah. Pass the bowl round again. Stay cool, dude, and pour what's left into the baking tin, then zap it into the oven and let it hang in there till it's a whiter shade of pale. Holy shit, those table legs are blowing my mind, really out of sight. Peace and love, man, peace and love.

Recipe Notes:
If your local delicatessen doesn't keep Moroccan stock cubes, Zak is a regular importer and will be happy to supply you by mail order or pre-arranged rendezvous. Cash only.

Weight watchers should replace the eggs, butter and chocolate with a pinch of Old Holborn and two cigarette papers.

If you enjoy Moroccan Brownies, you may wish to try Lebanese Muffins.