Moro’s recipes for sweetcorn and labneh dip, and spiced potted shrimp

Moro co-founders Sam and Sam Clark offer up a delicious side and a spiced twist on traditional potted shrimps

Christmas parties don’t have to mean pigs in blankets and mince pies. We like to put twists on classics, such as potted shrimp, which we’ve given a Moorish and Christmassy spin by infusing the nutty butter with spices. This needs to be prepared well ahead, to give the butter time to set, so it’s super-easy for a party: simply spread it on warm toast and serve. The dip, meanwhile, is wonderful for any festive occasion: sweetcorn combined with coriander, sun-dried tomato, garlic and creamy labneh (strained yoghurt), all scooped up with pitta or flatbread.

Extracted from Moro Easy by Sam and Sam Clark, published by Ebury at £30. To order a copy for £26.10, go to guardianbookshop.com

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