What I thought:I’m a sucker for lamb with mint sauce so I knew as soon as I saw this recipe I had to cook it. The marriage of the sweet peppers, salty anchovies and creamy egg make this toast a visual and taste sensation. Always excited for easy but elevated dishes, The Happy Foodie team couldn’t wait to get cooking from Moro Easy. The recipes in Moro Easy include Courgette, Lemon and Manchego Salad, SpringGreens with Crispy Chorizo; Brown Rice and Potato Pilaf; Squid Kofte with Mojo Verde;Mackerel with Tomato, Olive and Sherry Vinaigrette; Duck Breasts with Walnut andPomegranate Sauce; Roast Shoulder of Pork Marinated with Orange and Cumin;Pistachio Madeleines and Lemon and Mint Granizado.

Moro Easy – La Biblioteka Moro Easy – La Biblioteka

Although they are fried (which is obviously delicious) the spring onions, peppers, and feta make this a really well-balanced fresh dish. Another beautiful Moro book, full of mouth-watering, beautiful recipes to pull us greedily into the kitchen. Moro is the highly acclaimed home of bold, flavor-centered cooking using few ingredients, perfectly combined.Discover outstanding simple recipes such as Roasted aubergines with pomegranates and pistachios, one-pot Monkfish stew with green beans, potatoes and alioli, and Chicken with preserved lemon labneh – on the table in minutes with the laidback, no-fuss attitude of the countries that inspire them. We celebrate Aboriginal and Torres Strait Islander stories, traditions and living cultures; and we pay our respects to Elders past and present. I took Sam and Sam’s advice and paired the chops with the lentil, peas, asparagus and broad beans, which made for a flavour-packed hearty meal. Toast the bread, brush the cut side of the garlic over the hot toast, then spoon the peppers on top, followed by the chopped egg and anchovy fillets.

Moro Easy: New | Speedy Hen - AbeBooks Moro Easy: New | Speedy Hen - AbeBooks

Having spent their honeymoon exploring the flavours of Spain and Morocco, they opened Moro in Clerkenwell, London, in 1997.

Since then the restaurant has enjoyed unequalled reviews and accolades, and the Clarks have opened Morito, an intimate tapas bar, with branches in Clerkenwell and Hackney. A celebration of Spanish and North African flavours, it takes its cue from the laid-back approach to cooking that underpins each of these cuisines, leaving the hard work to simple, seasonal produce and simplified but impactful flavour pairings. In Moro Easy, a new cookbook by Sam and Sam Clark, there are no fewer than 10 recipes for things on toast. What I thought: I made this combination of recipes from Moro Easyon a night that would truly put the book’s claim of simplicity to the test. 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.

Moro Easy by Samantha Clark | Goodreads

Hearty and substantial, it can be enjoyed alone topped with crispy onions and Greek yoghurt, or as a side to a variety of dishes. We honour Aboriginal and Torres Strait Islander peoples' continuous connection to Country, waters, skies and communities. Add the mushrooms and continue to cook, stirring occasionally, until the mushrooms are soft and their liquid has almost evaporated (about 5 minutes). Samuel and Sam Clark, chef-owners of the Moro and Morito restaurants, in their garden in north London.

Check for seasoning and serve immediately with a drizzle of olive oil, and with the extra coriander and a slice of lemon on top. 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. Released to coincide with Moro’s 25th anniversary, Moro Easy is Sam and Sam’s most accessible cookbook to date. At once simple and stylish, this versatile collection of 120 sun-soaked recipes not only promises ideas for quick lunches and simple suppers but can be relied on for plenty of inspiration for your next dinner party menu too. Starting as it means to go on with a chapter of delicious morsels on toast (think slow-cooked minty courgettes with a sliver of nutty jamón and a generous drizzle of olive oil), Moro Easy moves on to recipes for egg and dairy-based dishes, simple salads, easy vegetables, rice, grains and pulses, fish, meat, one-pot recipes and simple desserts.

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

In this book, they offer exceptional new recipes but pared back and more achievable than ever before. The clams were juicy and flavourful, and I had some fresh sourdough on hand to mop up the white wine sauce to go with it. 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.I put the leftovers of the sauce on everything I ate the next day and I can say with certainty that I will be pulling this one out again to try it with some of the other dishes suggested. Thomasina Miers-Moro is the highly acclaimed home of bold, flavour-centered cooking using few ingredients, perfectly combined. 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. The labneh and carrots require little more than seasoning some thick set yoghurt and cream cheese and roasting carrots with mint, lemon and caraway and bringing it all together with a scattering of pistachio to create a fragrant, creamy, crunchy dish.