This was a great treatment for a mediocre meat (Trader Joe's lamb). It was as tender as can be, and the flavors of sherry and herbs compensated for the meat's deficiency of same. I served it with two salads from other Spanish books, one with oranges and avocado, one with limas and romaine. Add the peas and fish, replace the lid and cook for 5-8 minutes, until just cooked through. Remove from the heat, turn the fish and leave to rest for 5 minutes. This is a simple, elegant, and delicious recipe for skate. Definitely company-ready. The garlic and sherry sauce is the secret and it would be fabulous on almost anything. The recipe suggests it for grilled lamb too. Remove the pan from the heat and transfer the potatoes to a dish. Sprinkle over the za’atar, spring onions, coriander and peppers, and toss gently. In the end, they measure themselves only by their own standards, in the restaurant as well as when it comes to writing: “Within the first two years of Moro opening, we were approached to sell the brand. We just said: no, no, no, we’re here to stay. We’re the cooks, and we like doing that, and it’s what we’re here for – and we’ve stayed true to it. We’re still in the kitchen now. We’re in it for the long haul.”

These were really wonderful-very flavorful and the pork was so tender. Like Breadcrumbs, I did serve these with a sauce (tzatziki), which I used but my husband thought the plain pork was just fine on its own. Served with flatbread and a tabbouleh from the Honey & Co book. This was an incredibly flavorful and delicious stew that would be great for a dinner party. Since we weren't entertaining, we just used monkfish. I also used clam juice (more than the recipe required). It felt like I added lots of peppery ingredients (2 bell peppers and smoked paprika) but the final flavors were well-balanced. Excellent dish. I used mussels (couldn't get clams) and monkfish tail (not intentional - was supposed to fillet). You can prep well ahead and add fish/shellfish when you're nearly ready to serve. A lot of rosemary in the dish - however the balance of flavour was excellent. Could use any fish and I personally wouldn't use shellfish next time. I roughly ground the almonds, but next time would grind them finer, i guess I misinterpreted the instructions and it did affect the overall dish, I know next time! This was a great salad. I prepared this on a weeknight, and I didn't think the prep was too excessive given this can be a complete meal. I really love the mint and the chile here.This bread was great! I used a ratio of 3 (white) : 1 (wholemeal) flour. The crust and crumb were delicious. I would consider making one loaf next time, the second loaf needs to be toasted. Even my beet-averse boyfriend enjoyed this. The salty meat and almond sauce balanced the sweetness of the beets nicely. Substituted bresaola for cecina as recommended. I served this with steamed brown basmati rice and some grilled asparagus with a honey & sherry vinaigrette from The New Spanish Table (reviewed in the adjunct thread). The asparagus was awesome! The subtle use of mixed spices and preserved lemon gives a distinctive flavour to this Moroccan fish stew.

This is a terrific, warming dish that I really should turn to more often than I do. it is perfect for the holidays, the seafood flavors boosted by rosemary, a soffrito, wine, and ground almonds. It is simple, despite being unusually delicious, perfect for a special meal or for any weekend night. I used shrimp instead of clams, as that is what I had on hand, but will look to repeat this soon with monkfish and clams.

Delicious, earthy-flavoured ribs. I cooked in the slow cooker on low for 8 hours to make this a weeknight meal and to make sure the ribs were very tender. After sauteeing the mushrooms, the cooking liquid was poured in with them to simmer for a few minutes before serving. For the dressing: whisk the garlic, vinegar and olive oil together, then season with salt and pepper. Pour over the salt cod and gently toss together. Refrigerate for about an hour. Serve with the remaining parsley and the olives sprinkled on top. I've made this several times - in fact, I think it's the only recipe I've made to date from this book - and loved it each time. Generally I make a big batch and eat it for several days as a lunch, sometimes omitting the tomatoes if I'm making it for a few days as they don't tend to keep as well (for me at least). Have used mostly mint, not coriander, as it's what I have a pot of outside my door, and the flavor is fabulous.

Loved this. The skin was so crispy and this was both flavorful and simple. I added some new potatoes to the roasting pan about 30 minutes in and they were also delicious. The Clarks’ first book – Moro, the Cookbook – came out in 2001, four years after their influential restaurant, its menu inspired by their travels in north Africa and the eastern Mediterranean, opened in 1997; instantly hailed as a classic by Nigella Lawson and Claudia Roden, it remains much loved (though they’ve since published several more). Is it hard to write in its shadow? “It’s good having a bit of distance between the books,” says Sam. “But, though we’re proud of the first one, we’ve never quite been able to understand its success. The other books have recipes that are just as good. It kind of became part of the culture for a while, didn’t it?”Best carrot salad I have made in a long time. Cooked the carrots just until still a little crunchy and not until tender as instructed, just my personal preference. Very flavorful, a definite keeper. Wonderful flavours and texture. Not an everyday ice cream but definitely one for when you're entertaining. Best served with copious amounts of luscious PX! The book suggests the sauce reduce for approx 5 mins but mine needed more time. Approx 20 additional minutes in fact. Most of the recipes are simple, but the resulting flavours are wonderfully complex. Perfectly capturing the region of origin -- Spain and the Muslim Mediterranean -- The Moro Cookbook will entice cooks everywhere to discover more about this rich, exotic cuisine. sourdough bread 8 slices or 4 slices ciabatta (if ciabatta, use slices 8cm wide, cut in half horizontally)