Sam and Sam Clark (Moro)
Of all the cooks I’ve considered as part of this series, husband and wife team Sam and Sam Clark have perhaps opened my eyes to new tastes and flavours more than any others. I first developed an interest in Spanish cooking a number of years ago when my wife and I spent a number of holidays in the sun and dust of Andalusia. This led to a frosty Christmas purchase of the first Moro book (actually as a gift for my Mother that soon found its way back to me) and a transcription of recipes to well travelled pieces of paper that enabled me to make Tortilla and Gazpacho under a roasting Andalusian sun on subsequent trips without dragging a cookery book to Spain.
Harissa and bravas sauce are now never far from my thoughts, a dull chicken or piece of lamb soon spiced up and filled with Mediterranean sunshine and North African fire.
The Clark’s offer classic exotic (to the average British palate) recipes - for the uninitiated a great place to start exploring theircusine is the Guardian Unlimited article from 2004 that heralded the release of the Casa Moro book. Their cookery is that “of Spain and the Muslim Mediterranean” and their three books The Moro Cookbook
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