Moro: The Cookbook

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I tried to make a birthday cake from the cookbook "Truffle cake with bitter chocolate, coffee and cardamom".

We made some structural changes in this recipe in that the chicken was spatchcocked and cooked on the grill.Don’t let the long list of ingredients deter you; this dish comes together in no time to produce a flavour-packed salad that’s hearty and fresh tasting. Celebrate Moro’s 20th anniversary with a selection of the very best recipes from their cookbooks, Moro: The Cookbook, Moro East and Morito.

With 13 chapters, which include dishes from Malaysia, India, Sri Lanka, Thailand, Burma, Vietnam, Japan and Korea, this is a wide-ranging guide, not only to techniques, ingredients and equipment, but also recipes. 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. For a special personalised gift, put together a customised My BBC Good Food cookbook filled with your pick of our triple-tested recipes, or treat a foodie friend to one of our online cookery courses. For a more substantial meal, serve this on toast with a dollop of soft goat’s cheese on top to melt into the warm, sweet spinach.Served with flatbreads, extra feta and dill to top (plus some Turkish sausage for meat-eaters), this is a fun sharing dish as everyone can dip in and get messy.

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. Our first stop was Barcelona, where we ate fresh butterflied mackerel with lots of chopped raw garlic, parsley and paprika. Since then the restaurant has enjoyed unequalled reviews and accolades, and the Clarks have opened Morito, an intimate tapas bar, with branches in Clerkenwell and Hackney. I served it with two salads from other Spanish books, one with oranges and avocado, one with limas and romaine.

My tart took 40 minutes to bake, and I had to make a foil collar as the crust was getting pretty brown. We were only able to marinate it a few hours (chicken was defrosting), but I would try and marinate overnight next time for greater flavor.

I will definitely be repeating my simplified version of this dish, I could see it going well with many kinds of Indian/Middle Eastern flavors and was very easy.The dressing is fresh and super-bright, the vegetables provide amazing contrast in colour and texture.