Moro: The Cookbook

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As written, you don't end up with a crispy skin and I found the duck breast seemed slightly overcooked (I prefer medium rare). Find recipes from Jamie Oliver’s 2023 Channel 4 cookery TV series 5 Ingredient Meals and accompanying cookbook 5 Ingredients Mediterranean. A comprehensive guide to cooking at home with offal, off-cuts, game and garden vegetables – this book led a move away from fussy restaurant dishes in favour of hearty food and neglected cuts.

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. Put the olive oil and butter into a large frying pan (30cm) over a medium heat, and when the butter starts to foam, add the garlic and fry gently for a minute until very lightly golden.I bought cooked, sliced beets already seasoned and topped them with labneh to which I added juice from preserved lemons- salty and tart at once. My tart took 40 minutes to bake, and I had to make a foil collar as the crust was getting pretty brown. The Moro menu encompasses dishes that originated in Spain and dishes from the Muslim Mediterranean, two areas linked in history by the Moors' 700-year occupation of Spain. The chicken was incredibly juicy and this is a marinade that truly infuses the meat with flavour vs just coating it.

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.

In my case, we skipped the pepper, and I cooked the greens in salty water which eliminated the need to add salt after cooking. Samuel alights on a recipe for spiced labneh with sun-dried tomatoes, coriander and fennel seeds, about which, it turns out, they both have a couple of things to say. This is a must-have book for every cook's shelves, written and designed with palpable passion and insight. The recipes in Moro Easy include Courgette, Lemon and Manchego Salad, SpringGreens with Crispy Chorizo; Brown Rice and Potato Pilaf; Squid Kofte with Mojo Verde;Mackerel with Tomato, Olive and Sherry Vinaigrette; Duck Breasts with Walnut andPomegranate Sauce; Roast Shoulder of Pork Marinated with Orange and Cumin;Pistachio Madeleines and Lemon and Mint Granizado. American TV chef of the 1960s, Julia Child wrote this book to adapt French cuisine for American home cooks.