Moro Easy

Product Information

Place a large (30cm) heavy ovenproof casserole pan with a tight-fitting lid over a medium heat, and add the oil and butter. When the butter begins to foam, add the leeks and bay leaves and a good pinch of salt, and fry for 10 minutes or until the leeks are soft and sweet, stirring occasionally. Trailblazing chefs Sam and Sam Clark bring the evocative flavours of Southern Spain and North Africa to everyday cooking.

Moro Easy - Clark, Samantha; Clark, Samuel 9781529149593: Moro Easy - Clark, Samantha; Clark, Samuel

Moro is the highly acclaimed home of bold, flavor-centered cooking using few ingredients, perfectly combined.The marriage of the sweet peppers, salty anchovies and creamy egg make this toast a visual and taste sensation. Another beautiful Moro book, full of mouth-watering, beautiful recipes to pull us greedily into the kitchen. What a treat!" - Thomasina Miers 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. This is a beautiful book, its inspiring, greed-inducing recipes full of big flavour but requiring little effort. Just gorgeous!”– Nigella Lawson

Moro Easy - Penguin Books UK Moro Easy - Penguin Books UK

This is a beautiful book, its inspiring, greed-inducing recipes full of big flavour but requiring little effort. Just gorgeous!" - Nigella Lawson Recipes we love: Labneh, Carrots, Carraway and Pistachio. Fried Aubergines, Pomegranates and Pistachios. Monkfish Stew with Green, Beans, Potatoes and Alioli. Lemon Crème Brûlée.

From the book: Moro Easy

This is a beautiful book, its inspiring, greed-inducing recipes full of big flavour but requiring little effort. Just gorgeous! Nigella Lawson

Moro Easy by Samuel and Samantha Clark - Booktopia Moro Easy by Samuel and Samantha Clark - Booktopia

Another beautiful Moro book, full of mouth-watering, beautiful recipes to pull us greedily into the kitchen. What a treat! Thomasina Miers When you are ready to roast the meat, wrap it tightly in tin foil and place it on a roasting tray. Slow-roast for 3 hours, then remove from the oven and let it rest for 20 minutes. 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.

Put the chunks of chocolate into a bain-marie (a heatproof bowl set over barely simmering water). Once melted, remove from the heat and stir in the butter to melt. Stir in the caster sugar, ground almonds and a small pinch of sea salt. We 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. Everyone loves toast. But there is toast and… toast. In Moro Easy, a new cookbook by Sam and Sam Clark, there are no fewer than 10 recipes for things on toast. 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). 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. years of delicious Moorish cuisine. For fans of Moro: The Cookbook (135k TCM), Persiana (205k TCM) and Ottolenghi SIMPLE (335k TCM). Post-pandemic, it was difficult to get things fully up and running again; restaurants are about momentum. “But then we’d have customers coming up to the pass and literally crying, they were so happy we were open again,” says Sam. “That’s what all the hard work is for.” But what about their relationship? If running a celebrated restaurant for 25 years is a huge achievement – restaurants in London change more often than the weather – it is surely a miracle that they’ve done so without winding up in the divorce courts (they met when they were both working at the Eagle, just down the road from Moro, in Clerkenwell). “Well, I got told off the other day, didn’t I?” says Sam. Samuel takes up the story. “She was late, and I had a new chef to settle in, and I was doing a hot section myself, and we had a lot of people booked.”