Moro Easy

Product Information

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 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?”

Moro Easy – Moro

sourdough bread 8 slices or 4 slices ciabatta (if ciabatta, use slices 8cm wide, cut in half horizontally) 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. The subtle use of mixed spices and preserved lemon gives a distinctive flavour to this Moroccan fish stew. Trailblazing chefs Sam and Sam Clark bring the evocative flavours of Southern Spain and North Africa to everyday cooking.

Another beautiful Moro book, full of mouth-watering, beautiful recipes to pull us greedily into the kitchen. What a treat!” – Thomasina Miers 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

Best Recipes from Moro Easy | Cook from the Book

Once the chocolate mixture has cooled slightly, stir in the egg yolks. Using a metal spoon, stir in one heaped spoonful of the whisked egg whites. Once this spoonful is fully incorporated, gently fold in the remaining egg whites.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.” What I made:Labneh, Carrots, Caraway and Pistachios and Roasted Aubergines with Tomatoes and Tahini. roasted piquillo peppers 6-8, from a jar, or 2 romano peppers (180g), roasted until soft, then peeled and deseeded

Moro Easy - Penguin Books UK

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. Recipes we love: Labneh, Carrots, Carraway and Pistachio. Fried Aubergines, Pomegranates and Pistachios. Monkfish Stew with Green, Beans, Potatoes and Alioli. Lemon Crème Brûlée. In the end, they measure themselves only by their own standards, in the restaurant as well as when it comes to writing: “Within the first two years of Moro opening, we were approached to sell the brand. We just said: no, no, no, we’re here to stay. We’re the cooks, and we like doing that, and it’s what we’re here for – and we’ve stayed true to it. We’re still in the kitchen now. We’re in it for the long haul.”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.