Liver with Cumin (4)

A perfect combination from ” Moro:the Cookbook” by Sam and Sam Clark. It is nice served with some roughly broken Crispbread and a green salad. You could also add a few drops of pomegranate molasses at the end and serve with a rocket or watercress salad with Pomegranate Molasses Dressing and a few Pomegranate seeds sprinkled over.

Chickpea Salad (4)

A spicy fresh salad from ” Moro:the Cookbook” by Sam and Sam Clark. Serve as part of a mezze or with meat or fish. You can replace the dried chickpeas with two rinsed and drained 400g cans if wished.

Saffron Rice (4)

A subtly scented rice served at weddings and special occasions in much of the Muslim world. The rice needs to be soaked for three hours before cooking but after this it is very quick to cook. This version is from ” Moro:the Cookbook” by Sam and Sam Clark.

Cod with Tahini Sauce (4)

A classic Lebanese recipe from ” Moro:the Cookbook” by Sam and Sam Clark. It can be served as part of a mezze or as a main course with some saffron rice and perhaps a chickpea salad. You can use any white fish- they suggest monkfish or sea bass as an alternative to cod.