Moro Easy

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The marriage of the sweet peppers, salty anchovies and creamy egg make this toast a visual and taste sensation.

Moro Easy - Penguin Books UK

Some are straightforward, almost austere: I can’t imagine the person who wouldn’t be able to rustle up a few slices of their tomato and jamon toast (the secret lies with a grater and just the right amount of garlic). What I thought:I’m a sucker for lamb with mint sauce so I knew as soon as I saw this recipe I had to cook it. Check for seasoning and serve immediately with a drizzle of olive oil, and with the extra coriander and a slice of lemon on top. It was extraordinary,” says the first Sam (to avoid confusion, I will hereafter refer to her husband as Samuel), “cooking three meals a day for five, rather than however many covers in the restaurant. We at Penguin Random House Australia acknowledge that Aboriginal and Torres Strait Islander peoples are the Traditional Custodians and the first storytellers of the lands on which we live and work.What I made:Labneh, Carrots, Caraway and Pistachios and Roasted Aubergines with Tomatoes and Tahini. Put the olive oil and butter into a large frying pan (30cm) over a medium heat, and when the butter starts to foam, add the garlic and fry gently for a minute until very lightly golden. I loved how Sam and Sam guide you to create incredible flavour with very simple ingredients, from the roasted peppers topped with just a dash of red wine vinegar and olive oil, to the unreal parsley caper sauce that added a sharp freshness to the pork fillets. Neuware -'This is a beautiful book, its inspiring, greed-inducing recipes full of big flavour but requiring little effort.

Moro Easy – Moro

I took Sam and Sam’s advice and paired the chops with the lentil, peas, asparagus and broad beans, which made for a flavour-packed hearty meal.Discover outstanding simple recipes such as Roasted aubergines with pomegranates and pistachios, one-pot Monkfish stew with green beans, potatoes and alioli, and Chicken with preserved lemon labneh - on the table in minutes with the laidback, no-fuss attitude of the countries that inspire them. There follows – more page turning – some talk of rice (the Clarks are self-confessed rice snobs), pistachios (the best come from Turkey), chicken livers (why do they make people nervous?

Moro: our favourite recipes - The Happy Foodie The best of Moro: our favourite recipes - The Happy Foodie

Remove from the heat, check for seasoning and let it rest for 5 minutes, then serve with the crispy onions on top and the yoghurt on the side. A celebration of Spanish and North African flavours, it takes its cue from the laid-back approach to cooking that underpins each of these cuisines, leaving the hard work to simple, seasonal produce and simplified but impactful flavour pairings. The subtle use of mixed spices and preserved lemon gives a distinctive flavour to this Moroccan fish stew. Others are luxuriant: imagine a crisp oval of sourdough topped with a thin tortilla and aioli – a breakfast treat they first ate in Barcelona’s Boqueria market – or with crab warmed in butter and Oloroso sherry and lightly seasoned with fresh chilli and thyme.Although they are fried (which is obviously delicious) the spring onions, peppers, and feta make this a really well-balanced fresh dish. 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). I was catching a plane early the following morning and was yet to pack a single thing so time was very much of the essence and I needed a meal that would come together quickly and easily. The clams were juicy and flavourful, and I had some fresh sourdough on hand to mop up the white wine sauce to go with it.