Moro Easy – Sam & Sam Clark

Moro is one of those quietly influential restaurants that changed the course of restaurants in the UK. For a while in the late 1990s Farringdon was the nexus of most that was exciting in the London restaurant scene. The Eagle was one of the first, and finest, gastro pubs, Fergus Henderson was doing his brilliant thing on St John Street, The Quality Chop House was championing Modern British food and Sam & Sam Clark were showcasing Spanish-influenced food on Exmouth Market. Brief side note . . . . I would also argue that the advent of really good coffee was happening nearby as well with the Crow Bar, also on Exmouth Market selling excellent coffee long before Climpsons, Fernandez & Wells and others. I digress . . .

This book was conceived during 2020’s lockdowns when Sam & Sam Clark, the husband and wife team behind the restaurant, were cooking at home for their family rather than cooking in the restaurant. The recipes in this book are, as the name suggests, easy. They include a recipe for a flatbread, one for a ceviche with pomegranates, lime and avocado and one for roast squash, peppers, chickpeas and herby yoghurt. I’m also chomping at the bit to try the sea salt almond brittle ice cream.

Hardback. 320 pages.

Measurements:

19.5cm x 25.2cm x 3cm

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