I’ve had all three cookbooks from Moro in London stacked up in my apartment for about a year, and haven’t made anything from them. They’re very personal cookbooks, the recipes and photos invoking a time and place, with the food arcing between Moorish cooking and the foods of North Africa, along with the Middle East, nodding toward sustainability. I keep picking them up, leafing through them and looking at the lush, yet unfussy photos of food, but never tried any of the recipes.
Their most recent book, Moro East, was the result of their growing their own food in their “allotment”; a place on the outskirts of London where 81 people tended their own gardens and foraged for foods. The book begins with the sad warning that by the time readers pick up the book, the bulldozers will have plowed the century-old gardens under to make way for the upcoming Olympics, in order to create a pathway between two stadiums.