Moro Easy

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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. years of delicious Moorish cuisine. For fans of Moro: The Cookbook (135k TCM), Persiana (205k TCM) and Ottolenghi SIMPLE (335k TCM). Samuel and Sam Clark, chef-owners of the Moro and Morito restaurants, in their garden in north London. Photograph: Pål Hansen/The Observer 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. 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 Samantha Clark, Samuel Clark | Waterstones

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. Moro is the highly acclaimed home of bold, flavour-centered cooking using few ingredients, perfectly combined. This is a beautiful book, its inspiring, greed-inducing recipes full of big flavour but requiring little effort. Just gorgeous!”– Nigella Lawson roasting potatoes 1kg, such as maris piper, peeled and cut into quarters or sixths, depending on sizeWhat 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. 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?” A gift for home cooks wanting to shake up their repertoire without throwing the kitchen sink at it. Who would have thought just a few well-chosen ingredients could open so many new avenues? Tony Turnbull, The Times 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. This is a beautiful book, its inspiring, greed-inducing recipes full of big flavour but requiring little effort. Just gorgeous! Nigella Lawson

Moro Easy – La Biblioteka Moro Easy – La Biblioteka

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.” Another beautiful Moro book, full of mouth-watering, beautiful recipes to pull us greedily into the kitchen. What a treat!" - Thomasina Miers Add the peas and fish, replace the lid and cook for 5-8 minutes, until just cooked through. Remove from the heat, turn the fish and leave to rest for 5 minutes. What I made:Labneh, Carrots, Caraway and Pistachios and Roasted Aubergines with Tomatoes and Tahini.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. This is a beautiful book, its inspiring, greed-inducing recipes full of big flavour but requiring little effort. Just gorgeous!" - Nigella Lawson 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.