It’s unlike anything I’ve had before – a big one-pot dish of veg with whisked eggs stirred in at the end, almost scrambled.

I’m pleased to report these recipes were just the ticket, with complex layers of flavour, texture and colour. Next time I'll be more generous with the water to flour ratio as it turned pretty lumpy, but that is only a minor criticism. As written, you don't end up with a crispy skin and I found the duck breast seemed slightly overcooked (I prefer medium rare). In the end, they measure themselves only by their own standards, in the restaurant as well as when it comes to writing: “Within the first two years of Moro opening, we were approached to sell the brand.I wasn’t sure what to cook for her birthday and so, given this book and needing to tell him I’d cooked something from it, I settled on a Spanish feast. In my case, we skipped the pepper, and I cooked the greens in salty water which eliminated the need to add salt after cooking. Cooked the carrots just until still a little crunchy and not until tender as instructed, just my personal preference. 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. I also play the timings by ear, to make sure the fat is rendered and the skin all brown before pouring off most of the fat, flipping the meat and putting in the oven to finish off.

I also did the Fatayer from this too – pastry stuffed with pumpkin, pinenuts and fetta cheese (yum is the word you are struggling for).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. 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. This was easy and flavorful but I think there are probably other duck recipes out there that I would like even better. What I thought: I made this combination of recipes from Moro Easyon a night that would truly put the book’s claim of simplicity to the test. Always excited for easy but elevated dishes, The Happy Foodie team couldn’t wait to get cooking from Moro Easy.

Arrange the pieces of chicken on top, skin-side up, and sprinkle with the pine nuts and the remaining sumac. It's difficult finding general/culinary specific cookbooks that fit my dietary restrictions (vegetarian/no lactose).The chicken was incredibly juicy and this is a marinade that truly infuses the meat with flavour vs just coating it. It felt like I added lots of peppery ingredients (2 bell peppers and smoked paprika) but the final flavors were well-balanced.