Sponsored by: GRIFFIN BOOKSHOP
Authors of two enormously popular cookbooks, the Clarks’ (Sam and Sam) latest is now out and mouth-wateringly more-ish. Take a look at Moro East for the food of Spain and the Muslim Mediterranean but this time the inspiration is found a little closer to their home in an East End of London allotment.
This may seem a world away from Moorish Spain or Morocco but once beyond the gates, you are transported to the Eastern Mediterranean by a community of Turks and Cypriots who cultivate and cook an extraordinary range of ingredients. Moro East follows a year in the life of this East End allotment, reflected in recipes that are unusual without being daunting.
Sam and Sam experiment with plants that can be eaten at various different stages of their growth and they include recipes for parts of the crop that might otherwise be discarded, even making use of produce that does not ripen, such as green tomatoes.
The 150 imaginative and seasonal recipes include new combinations such as pigeon salad with figs, chickpeas and pomegranate molasses, tortilla with onion tops, and courgette and yoghurt soup.
Moro East is out in hardback priced at 38.50 euros.
