Moro: The Cookbook

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Now the Moro’s award winning chefs, the married team of Sam and Sam (Samantha) Clark, share their restaurant’s most delicious and successful recipes in Moro: The Cookbook.

roasting potatoes 1kg, such as maris piper, peeled and cut into quarters or sixths, depending on size 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. Add the potatoes to the pan and stir well. Season with a little more salt and pepper, then fry gently for 10-15 minutes, turning occasionally and taking care the garlic doesn’t burn, until golden and crisp on all sides. What I made:Labneh, Carrots, Caraway and Pistachios and Roasted Aubergines with Tomatoes and Tahini.

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Boil the potatoes in salted water for 7-10 minutes, until just tender, then drain in a colander and spread out to dry and cool. Rough up the edges of the potatoes with a fork.

For the dressing: whisk the garlic, vinegar and olive oil together, then season with salt and pepper. Pour over the salt cod and gently toss together. Refrigerate for about an hour. Serve with the remaining parsley and the olives sprinkled on top. Using a hand blender or food processor, blitz everything except the potatoes, peas and fish. Season with salt and pepper. Transfer to a wide, deep pan with a tight-fitting lid, add the potatoes and put over a medium to high heat. Bring to a simmer, pop the lid on and cook for 5 minutes.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. 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.