Samantha Clark - Moro Easy

For Laura and Tom

That COVID moment in 2020 when we were forced to shut the doors to Moro was profound and surreal. That space we so associated with our lives, energy and laughter just echoed with uncertainty. Schools and universities closed. The house filled up and there we were, like much of the world, desperately adapting. Surprisingly quickly, spring and then summer came to the rescue! It was impossible not to feel positive. Without traffic or aeroplanes, the bird song was intense, and blossoms and blue sky prevailed. For once we had time to look up to the sky and really breathe. Life had changed. We were able to read, garden and still have time to eavesdrop on the homeschooling before organising lunch. The cooking was a big thing.

THE COOKING WAS A BIG THING. Not in a horrible way, nevertheless, five people with healthy appetites under one roof, 24/7. Unlike a typical household, there were two extreme food lovers, poised to do their thing. We had time to reconnect with our culinary urges. We still love cooking (thank the stars!) but didnt want to spend more time on it than was absolutely necessary.

The task of documenting the simple recipes that we cooked during lockdown was immensely rewarding. To make Moro accessible, with the home cook at the forefront of our minds, required a different discipline with not too many ingredients and uncomplicated methods. The photographs for the book were mostly shot in Spain, at our home nestled between Seville and Cordoba, on the edge of the Sierra Norte. This also marked a special moment as it was the first time we had travelled since lockdown. We had bought the shell of a ruin ten years before, but the quote to renovate it was beyond our means, so we left it. The walls continued to crumble, and the roof caved in until the town hall threatened to repossess it. This spurred us on to begin the restoration and after two years we were just beginning to enjoy the house when COVID shut it down again; we returned for the first time in February 2022. It felt right, a celebration of life beginning again, and to mark this occasion and our 25th anniversary at Moro, Moro Easy was created.

The Spanish word for toast is tostada. A montadito is bread or toast with a topping, tapas on toast! Try to serve a varied selection of these for pre-dinner nibbles or a light bite with drinks; fresh, dry fino or manzanilla sherry is the perfect partner. Some of the toasts will benefit from being warm, as indicated.

The marriage of the sweet peppers, salty anchovies and creamy egg make this toast a visual and taste sensation. Serves 4

• 68 roasted piquillo peppers, from a jar (), or 2 romano peppers (180g), roasted until soft, then peeled and deseeded
• tablespoon good-quality red wine vinegar + pinch sugar if not sweet
• 4 tablespoons extra virgin olive oil
• 8 slices sourdough or 4 slices ciabatta (if ciabatta, use slices 8cm wide, cut in half horizontally)
• garlic clove
• 1 organic or free-range egg, hard-boiled and finely chopped
• 8 best-quality anchovy fillets in olive oil (we use Ortiz, )
• 2 tablespoons finely chopped flat-leaf parsley

Cut the peppers into strips and mix with the vinegar, olive oil, salt and pepper.

Toast the bread, brush the cut side of the garlic over the hot toast, then spoon the peppers on top, followed by the chopped egg and anchovy fillets. Finish with the chopped parsley.

pepper, anchovy and chopped egg

Sourcing good-quality anchovies is important. The best come from the Cantabrian coast and Bay of Biscay, like Ortiz, Santona or Don Bocarte. You can easily source these online or in good delis. Serves 4

• 4 large ripe tomatoes (200g), coarsely grated
• teaspoon thyme leaves (optional)
• 4 tablespoons extra virgin olive oil
• garlic clove, crushed with a little salt
• 8 slices sourdough or 4 slices ciabatta (if ciabatta, use slices 8cm wide, cut in half horizontally)
• 1 avocado, sliced
• 8 best-quality anchovy fillets in olive oil (we use Ortiz, )

Mix the tomatoes, thyme (if using), olive oil and garlic together and check for seasoning.

Toast the bread, spoon the tomatoes on top, followed by the avocado and anchovy fillets.

Tomato toast but with chorizo and chilli. Make sure the chorizo is hot. Serves 4

• 4 large ripe tomatoes (200g), coarsely grated
• 4 tablespoons extra virgin olive oil
• garlic clove, crushed with a little salt
• 4 cooking chorizo (150200g), cut into quarters lengthways
• 8 slices sourdough or 4 slices ciabatta (if ciabatta, use slices 8cm wide, cut in half horizontally)
• 2 tablespoons finely chopped fresh or pickled green chillies

Mix the grated tomatoes with 2 tablespoons olive oil and the garlic and check for seasoning.

Heat a frying pan over a medium heat, add the rest of the olive oil and cook the chorizo on both sides, until slightly crisp and caramelised.

Toast the bread, spoon the tomatoes on top, followed by the chorizo, and sprinkle over the chilli.

tomato, avocado and anchovy; chorizo, tomato and chilli

Pan con tomate is the classic Spanish toast for breakfast, and tomato toast with jamn a close second. If you can buy the superior jamn ibrico, it is worth it. For a vegetarian alternative, replace the jamn with a line of finely chopped black or green olives (50g) down the middle of the toast. Serves 4

• 4 large ripe tomatoes (200g), coarsely grated
• 4 tablespoons extra virgin olive oil
• garlic clove, crushed with a little salt
• 8 slices sourdough or 4 slices ciabatta (if ciabatta, use slices 8cm wide, cut in half horizontally)
• 8 small slices (80g) jamn ibrico or jamn serrano () or 50g finely chopped black or green olives

Next page