Big thumbs up to the ras al hanout blend, I finally found some, not cheap and it was only barts but even on it's own made things much better. I'll be trying a few more things now I know it doesn't have to taste like laundry water.
You can add it to almost anything for a bit flavour. If you're doing slices of meat (here they sell pork loin in very thin slices, but filleted chicken breast works well too), dust the meat with spice (I sometimes use madras powder if we're having curried veg) as if flouring, leave for five minutes or so and then fry. If you want a crispier coating: spice, leave for five mins, dip in milk or beaten egg and then toss in flour or better still bread crumbs. If you fancy a very crispy coating (plus it makes the meat go further), leave for five mins or so once you've done the first coat of crumbs, then repeat the egg and crumb coating. A second coat doesn't work so well with milk, so egg is better. Dead easy and keeps the CBA fairy at bay, especially if you use foil instead of plates or bowls for the spice and flour/crumbs to save on the washing-up.