Born out of a desire to bring the wonderful tradition of Mediterranean food to the UK, the Moro restaurant was an immediate hit with British culinary critics. Now the Moro’s award winning chefs, the married team of Sam and Sam (Samantha) Clark, share their restaurant’s most delicious and successful recipes in Moro: The Cookbook . 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. “Moro is to Spanish food what the River Café is to Italian” -- Nigella Lawson The word “Moro,” meaning “Moor” in Spanish, encapsulates a certain style of cooking that draws on the intense flavors of Spanish, North African, and eastern Mediterranean cuisines. A heady blend of warm spices and fiery sauces, slow-cooked earthy stews and delicate flavorings, these are simple dishes—it is the resulting flavors that are wonderfully complex. In Moro: The Cookbook, chef-owners Sam and Sam Clark have distilled their restaurant’s most accomplished recipes, beginning with a dazzling array of savory breads, soups, mezze, and tapas. Among the main dishes are recipes like lamb simmered with artichokes and fish tagine with potatoes, tomatoes, and olives, while desserts include a Seville orange tart and Malaga raisin ice cream. This stylishly designed volume features 200 recipes and more than 150 color photos. Born out of a desire to bring the wonderful tradition of Mediterranean food to the UK, the Moro restaurant was an immediate hit with British culinary critics. Now the Moro's award winning chefs, the married team of Sam and Sam (Samantha) Clark, share their restaurant's most delicious and successful recipes in Moro: The Cookbook . 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. “Moro is to Spanish food what the River Café is to Italian” -- Nigella Lawson Samuel and Samantha Clark, both cooked at top restaurants such as the Eagle gastro-pub and The River Café before opening Moro in Clerkenwell to rave reviews. Since Moro’s launch, in 1997 they’ve won the coveted Time Out and BBC Good Food awards for Best New Restaurant. Lomo con leche Pork cooked in milk with bay and cinnamon Pork cooked in milk was one of our favourite dishes to cook at the River Cafe, so we were thrilled when we saw a similar recipe for it in a Spanish book using cinnamon and bay instead of lemon zest and sage. Ingredients Serves 4-6 1-1.5 kg boned organic or free-range pork loin, with skin removed 1/2 teaspoon chopped fresh thyme leaves, or a pinch of dried thyme 4 tablespoons olive oil 1/2 cinnamon stick 3 bay leaves, preferably fresh 1.5 litres milk sea salt and black pepper Method Trim the pork of excess fat and rub all over with salt, pepper and thyme. Place a large, heavy saucepan over a medium heat and add the olive oil. When the oil is hot, but not smoking, add the pork and seal until golden brown on all sides, but not too dark. Pour off any excess oil, add the cinnamon, bay and milk and bring to a gentle simmer, turning down the heat if necessary. Cook slowly with the lid half off for about 1-11/2 hours, turning the meat occasionally, or until the meat is cooked through, but still juicy and tender, making sure it does not catch on the bottom. The milk should have reduced into caramelised, nutty nuggets, and made a wonderful sauce subtly flavoured with cinnamon and bay. If it needs more time to reduce, remove the meat until the sauce is ready. Taste for seasoning. Let the meat relax for 5 minutes before slicing. We serve this with Mashed Potato with Garlic (see page 231), some rocket or braised spinach (see page 234), and piquillo peppers fried in olive oil and garlic for colour. From the Trade Paperback edition.