Moro Easy

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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. Trailblazing chefs Sam and Sam Clark bring the evocative flavours of Southern Spain and North Africa to everyday cooking. Samuel and Sam Clark, chef-owners of the Moro and Morito restaurants, in their garden in north London. Photograph: Pål Hansen/The Observer 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.

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

This is a beautiful book, its inspiring, greed-inducing recipes full of big flavour but requiring little effort. Just gorgeous! Nigella LawsonEveryone 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. What happened? Was there an explosive row? Apparently not. “I just worked twice as hard,” says Sam. For the team, some of whom have been at Moro for a long time, this kind of thing usually passes – according to Samuel – as light entertainment: “There can be a slightly comical hissing at one another.” In the end, though, they tend not to let things simmer. Marital stew, it seems, is one dish best removed from the heat as soon as possible. Fish tagine with potatoes, peas and coriander (pictured above) Recipes we love: Labneh, Carrots, Carraway and Pistachio. Fried Aubergines, Pomegranates and Pistachios. Monkfish Stew with Green, Beans, Potatoes and Alioli. Lemon Crème Brûlée. 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

Moro Easy by Samuel and Samantha Clark - Penguin Books New Moro Easy by Samuel and Samantha Clark - Penguin Books New

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 HenryMoro is the highly acclaimed home of bold, flavor-centered cooking using few ingredients, perfectly combined. What I made:Labneh, Carrots, Caraway and Pistachios and Roasted Aubergines with Tomatoes and Tahini. I love every recipe. They're glorious - delicious, exciting, inspiring, and really easy." - Claudia Roden