Moro: The Cookbook

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Esqueixada is a refreshing and delicious Catalan salad made from raw salt cod. As the word esqueixar, meaning "to tear", suggests, the salt cod is literally shredded by hand. In Catalunya, market stalls specialising in salt cod sell esqueixada strips to make this dish. The simplicity of this salad does rely on good ingredients: sweet tomatoes and peppers in season, mild onion, fruity olive oil and good vinegar as well as a little time for all the flavours to infuse. This recipe is from Moro: The Cookbook.

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.fillet of salt cod 300g dried weight, washed and soaked in the fridge for 48 hours, changing the water 4 times (see below)

My tart took 40 minutes to bake, and I had to make a foil collar as the crust was getting pretty brown. The crust method was new for me. The dough contains flour, confectioner's sugar, butter, and an egg yolk. It gets very hard when chilled, and is then grated into a tart pan and is pressed around to make the shell. It was a little difficult to get the pressing even in the fluted edges, otherwise pretty easy. The next layer consists of butter, caster sugar, ground almonds, cinnamon, orange and lemon zest, eggs, and oloroso sherry. 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.What I made:Labneh, Carrots, Caraway and Pistachios and Roasted Aubergines with Tomatoes and Tahini. Born out of a desire to bring the wonderful tradition of Mediterranean food to the UK, the Moro restaurant was an immediate hit with British culinary critics. 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.