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

Moro Easy by Samantha Clark, Samuel Clark | Waterstones Moro Easy by Samantha Clark, Samuel Clark | Waterstones

Samuel and Sam Clark, chef-owners of the Moro and Morito restaurants, in their garden in north London. Photograph: Pål Hansen/The Observer The subtle use of mixed spices and preserved lemon gives a distinctive flavour to this Moroccan fish stew. I love every recipe. They’re glorious – delicious, exciting, inspiring, and really easy.” – Claudia Roden Another beautiful Moro book, full of mouth-watering, beautiful recipes to pull us greedily into the kitchen. What a treat!” – Thomasina MiersPlace 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.

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

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.Another beautiful Moro book, full of mouth-watering, beautiful recipes to pull us greedily into the kitchen. What a treat!" - Thomasina Miers Moro is the highly acclaimed home of bold, flavor-centered cooking using few ingredients, perfectly combined. Gently pour the batter into the prepared cake tin and lightly sprinkle the top with flaky sea salt. This is a beautiful book, its inspiring, greed-inducing recipes full of big flavour but requiring little effort. Just gorgeous!" - Nigella Lawson 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.