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The best of Moro: our favourite recipes

by Lottie Huckle

published on 18 May 2017

Celebrate Moro’s 20th anniversary with a selection of the very best recipes from their cookbooks, Moro: The Cookbook, Moro East and Morito. From a bright and bold beetroot borani to a beautiful pine nut and rosewater tropézienne there’s a Moro recipe for every occasion on this list. 

Spiced Lamb, Aubergine and Mint

Spiced Lamb, Aubergine and Mint

from Morito

Enjoy succulent, warmly spiced lamb paired with aubergine and fresh mint in this vibrant supper recipe. 

Coca

Coca

Moro presents a Catalan version of a pizza or flatbread. Thin, crisp and laden with toppings, we predict coca will become an immediate favourite.

From the book

Samuel & Samantha Clark

Harissa

Harissa

Make your own harissa at home with expert guidance. This homemade version has a real depth of flavour that’s sometimes lacking in the shop-bought equivalent.

Pine Nut and Rosewater Tropézienne

Pine Nut and Rosewater Tropézienne

This delicate cake is perfect for any celebration. It’s filled with a rosewater spiked cream, topped with pine nuts dusted with icing sugar. 

Paella De Cerdo Con Chorizo y Espinaca (Rice with Pork, Chorizo and Spinach)

Paella De Cerdo Con Chorizo y Espinaca (Rice with Pork, Chorizo and Spinach)

Make truly authentic Spanish paella with this simple recipe, loaded with chorizo, pork and sweet smoked Spanish paprika.

Membrillo

Membrillo

Try your hand at homemade membrillo with this easy-to-follow recipe. Serve with your favourite mature cheese for an after dinner treat. 

Sopa De Castañas (Chestnut and Chorizo Soup)

Sopa De Castañas (Chestnut and Chorizo Soup)

This comforting soup is best enjoyed over the autumn, flavoured with smoky chorizo and nutty chestnut. Serve with a hunk of good quality crusty bread. 

Pumpkin Pisto

Pumpkin Pisto

Showcase seasonal pumpkin in this Spanish-style ratatouille. Serve as a hearty vegetarian main or as a side dish. 

Beetroot Borani

Beetroot Borani

from Morito

Bright and bold, this borani makes a wonderful addition to any table. An Iranian-style yoghurt dip, it’s finished with sharp feta, rich walnuts and fresh dill. 

Jamón Broth with Broad Beans, Asparagus and Poached Egg

Jamón Broth with Broad Beans, Asparagus and Poached Egg

Elevate humble broth with this delicate but warming recipe. This dish makes for an excellent lunch or dinner party starter.

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