Breakfast is one of the great Moroccan treats. Round loaves of bread are the starting point, best served with eggs, jiben (fresh white cow or goat’s cheese) and olive oil. For those with a sweeter tooth, try a place of fluffy beghrir (Moroccan pancakes) or harsha (fried semolina flatbread), with a hearty dollop of local fig jam or honey. Fresh seasonal fruit and home-made yoghurt are ideal palate cleansers, with the whole feast ashed down with coffee or mint tea and a long glass of fresh orange juice. Taken on the sunny roof terrace of a guesthouse, this is a breakfast to set up for a day’s exploration in the medina.