Moro’s Chickpeas with Spinach (Garbanzos con Espinacas) Adapted slightly from Moro: The Cookbook Serves 4. 200 grams (7 ounces) chickpeas, rinsed and soaked overnight with a pinch of baking soda ...

Moro in Clerkenwell is a London culinary institution, and new cookbook Moro Easy showcases its recipes at their most relaxed. The year was 1997. Tony Blair had just become prime minister on a wave ...

Moorish restaurant Moro has been pleasing diners since it was opened in 1997, in London, by husband-and-wife team of Sam(uel) and Sam(antha) Clark.

The Moro Cookbook is packed full of scrumptious Spanish starters, mains and puds. Flicking through the 283 pages wisks you away to an idyllic land of lazy days, long lunches and late nights out in ...

By contrast, Moro recommends a hearty 700g of spuds to six eggs. When I flip my cake over it looks leviathan, regal, serious. But in actual fact, it’s a little too big to cope with.

Ingredients. 50g pearl barley, cooked in 1 litre of water for 40 minutes, drained and cooled; 2 sirloin steaks, about 600g in total; 1 big bunch of flat leaf parsley, leaves only ...

The last decade wasn't all about Italian and British food. Husband and wife team Sam and Sam Clark opened their London restaurant Moro in 1997, but it was their books, The Moro Cookbook in 2001 ...

“The food of Moro has most of its roots in the home,” they write in the introduction to Casa Moro (2004). “Our main single influence in the last two years has been the fulfilment of our wish ...

WHEN it comes to enlivening an evening meal, few cuisines pack quite as much punch as the culinary traditions of Spain, Morocco and the Muslim Mediterranean.

Since they opened Moro in 1997, the Clarks have championed the food of the Arabic-Iberian world, but al-Tujībī’s tome is a revelation. “It will affect the way we cook from now on for sure ...

Sam and Samantha Clark (pictured right) run Moro, the rather fab Iberian eatery on Exmouth Market in Farringdon, and their publication ‘The Moro Cookbook’ (Ebury Press) was also nominated in ...

This is a take on a brilliant dish for the Moro cookbook from the London restaurant of the same name. It’s definitely worth picking up if you can find it. Roast your own beetroot, but the pre ...