Morito, little sister of Moro, has been serving delicious and innovative tapas and mezze in the heart of London’s Exmouth Market for over three years.
Described by Times critic Giles Coren as “simultaneously supercool and modest, and as much like a brilliant little backstreet place in Spain as you’ll find in this country”, Sam and Sam Clark’s little gem of a tapas bar packs a big culinary punch, attracting critical acclaim and constant queues.
Now, with the publication of its first cookbook, Morito, the tapas bar’s small plates can be cooked and eaten at home.
Photographed over the course of two years, often by members of the Morito team, the pages of the book invite you in to celebrate and share the special character and atmosphere of Morito, which people often say ‘hits you like a wall of joy’.
There are over 150 simple and seasonal recipes arranged in 10 chapters to choose from, for example:
- Bread: flatbread; Morito rolls; chorizo and fennel seed
- Para Picar (to pick): dukkah (spiced nuts); crispy capers
- Pinchos: the punchy Gilda – a cocktail stick of a green olive, anchovy and guindilla chilli
- Montaditos: toasts of crab, oloroso sherry & chilli; pork fillet, jamon and roast pepper
- Eggs and dairy: huevos rotos – broken eggs with chorizo and potatoes; grilled tetilla cheese, fig and walnut jam
- Vegetables: beetroot borani with feta and dill; fried chickpeas with chopped salad, rhubarb and tarragon salad; grilled courgette salad with sumac, mint and pine nuts
- Fish: sea bass ceviche with Seville orange; red prawns with avocado mojo, black rice with cuttlefish and preserved lemon; octopus with tomatoes and arak
- Meat: chiccharones – pork belly with cumin and lemon; smoked aubergine with spiced lamb and chilli butter
- Puddings: crèma catalana; walnut baklava
- Cocktails: rebujito – fino, lemonade and mint; espresso martini
Morito will be released on 1 May 2014. You can preorder your copy now.