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Cook from the book: Moro Easy

by Francesca Sleet

published on 7 October 2022

Sam and Sam Clark, the passionate duo behind esteemed London-based restaurants, Moro and Morito, are back again with a new cookbook. The concept of Moro Easy was born during lockdown 2020 when the closure of their restaurants saw the pair experiment with more simplified home cooking. As a result, Moro Easy is their most accessible cookbook yet. Simple but impactful flavour pairings and a focus on seasonal produce underpin the recipes, which include inspiration for relaxed dinner parties, one-pot dishes, light lunches, and easy midweek suppers. Always excited for easy but elevated dishes, The Happy Foodie team couldn’t wait to get cooking from Moro Easy. Read on to see how we got on.

Who: Emily Brickell, Editor, Ebury Publishing

What I made: Menemen – Turkish eggs with spinach, tomato, feta and dill

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.

Who: Demeter Scanlon, Head of Campaigns, Ebury Publishing

What I made: Clams, White wine and Coriander with Spinach and Chickpeas on the side. 

What I thought: I had friends over for a Sunday lunch and cooked Sam and Sam’s clams with white wine and coriander. The dish took less than ten minutes to prepare and cook – the perfect dish for entertaining. 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. I also decided to prepare a spinach and chickpea recipe from the book to have on the side, which was the perfect veg accompaniment – flavourful and hearty. These recipes lived up to their promise – extremely easy without compromising flavour. 

Who: Francesca Sleet, Marketing Executive, The Happy Foodie

What I made: Pork Fillet with Roast Peppers and a Parsley and Caper Sauce.

What I thought: This dish entirely lived up to the promise of being a quick and easy meal. I loved how Sam and Sam guide you to create incredible flavour with very simple ingredients, from the roasted peppers topped with just a dash of red wine vinegar and olive oil, to the unreal parsley caper sauce that added a sharp freshness to the pork fillets. 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. I paired the pork with the fried potatoes with za’atar from the book and found that it was so easy to put together an impressive spread without putting in much effort at all. It was definitely a crowd-pleaser in my house and I will definitely be reaching for this book again very soon.

Who: Mia Oakley – Campaigns Officer, Ebury Publishing

What I made: Lamb Chops with Hot Mint Sauce and Lentils, Peas, Asparagus and Broad Beans

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. 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. Unfortunately, my local Sainsbury’s didn’t have podded broad beans so I swapped these for green beans which still worked a treat. For a dish filled with so much flavour, it took no time at all to cook and prepare and was the perfect Monday meal.

Who: Jessica Lockyer-Palmer, Channel Lead (Food) 

What I made: Labneh, Carrots, Caraway and Pistachios and Roasted Aubergines with Tomatoes and Tahini. 

What I thought: I made this combination of recipes from Moro Easy on a night that would truly put the book’s claim of simplicity to the test. I was catching a plane early the following morning and was yet to pack a single thing so time was very much of the essence and I needed a meal that would come together quickly and easily. I’m pleased to report these recipes were just the ticket, with complex layers of flavour, texture and colour. 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. Meanwhile, the aubergines were similarly straightforward with most of the hard work taking place in the oven. The dishes also worked really well together with a side of pita and a crisp green salad.

Who: Sam Crisp, Commissioning Editor, Ebury Publishing

What I made: Fried Potatoes with Za’atar, Peppers and Feta

What I thought: This was an incredibly easy recipe with just a few ingredients and very little prep. I love that you can pre-boil the potatoes and come back to fry them later. Although they are fried (which is obviously delicious) the spring onions, peppers, and feta make this a really well-balanced fresh dish. A nice quick one to throw together for a comforting dinner at home or with friends.

Who: Ellie Auton, Communications Assistant

What I made: Lentils and chorizo

What I thought: This was perfect for a midweek meal on a cold autumn night! A big bowl of tasty, flavourful lentils and salty, fried chorizo is such a comfort food. I ate mine with rice but could definitely have this on it’s own as well. My favourite thing about this dish is that it really was easy!


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