Moro Easy

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What I thought:If you’re looking for something a little different to serve for brunch, this is perfect. It’s unlike anything I’ve had before – a big one-pot dish of veg with whisked eggs stirred in at the end, almost scrambled. The spices at the base of this dish make it incredibly flavoursome and warming. Served with flatbreads, extra feta and dill to top (plus some Turkish sausage for meat-eaters), this is a fun sharing dish as everyone can dip in and get messy. It’s also super easy (as the book title would suggest!) – if you prep the veg in advance, you can easily pull the whole thing together while chatting away to friends. Another beautiful Moro book, full of mouth-watering, beautiful recipes to pull us greedily into the kitchen. What a treat! Thomasina Miers The Clarks’ first book – Moro, the Cookbook – came out in 2001, four years after their influential restaurant, its menu inspired by their travels in north Africa and the eastern Mediterranean, opened in 1997; instantly hailed as a classic by Nigella Lawson and Claudia Roden, it remains much loved (though they’ve since published several more). Is it hard to write in its shadow? “It’s good having a bit of distance between the books,” says Sam. “But, though we’re proud of the first one, we’ve never quite been able to understand its success. The other books have recipes that are just as good. It kind of became part of the culture for a while, didn’t it?”

Fish tagine, spinach and pine nuts, chocolate almond cake

This is a beautiful book, its inspiring, greed-inducing recipes full of big flavour but requiring little effort. Just gorgeous! Nigella Lawson This will stay by my cooker. It's brimful of great uncomplicated ideas, intense flavours and loads of colour. And the recipes really are easy. Diana Henry The subtle use of mixed spices and preserved lemon gives a distinctive flavour to this Moroccan fish stew. Who are the authors?: Sam and Sam Clark share a passion for the food of Spain and North Africa and their esteemed London-based restaurants, Moro and Morito, were born out of a desire to cook and share vibrant food inspired by these culinary traditions. They are the authors of four previous cookbooks, which, alongside their restaurants, have been showered with awards, accolades and endorsements. I love every recipe. They're glorious - delicious, exciting, inspiring, and really easy." - Claudia RodenWe love the texture of the creamy, soft and salty feta gently melting into the potatoes as they are tossed together. You can see how it is a versatile accompaniment to fish and meat dishes. Also delicious with a simple tomato and basil salad. Recipes we love: Labneh, Carrots, Carraway and Pistachio. Fried Aubergines, Pomegranates and Pistachios. Monkfish Stew with Green, Beans, Potatoes and Alioli. Lemon Crème Brûlée.

Moro Easy | Brand-new Spanish, North African Cookbook, 2022

For a more substantial meal, serve this on toast with a dollop of soft goat’s cheese on top to melt into the warm, sweet spinach. This recipe is endlessly compatible. The marriage of the sweet peppers, salty anchovies and creamy egg make this toast a visual and taste sensation.

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This is a beautiful book, its inspiring, greed-inducing recipes full of big flavour but requiring little effort. Just gorgeous!”– Nigella Lawson Gently pour the batter into the prepared cake tin and lightly sprinkle the top with flaky sea salt. Remove the pan from the heat and transfer the potatoes to a dish. Sprinkle over the za’atar, spring onions, coriander and peppers, and toss gently. sourdough bread 8 slices or 4 slices ciabatta (if ciabatta, use slices 8cm wide, cut in half horizontally) Wilt the washed spinach in a wide dry pan (30cm) in two to three batches over a medium heat. When soft, transfer to a colander to drain and cool. Squeeze out any excess water and roughly chop.