Long before we visited their restaurant, my Ma and I developed a deep-rooted affection for Sam and Sam Clark. Their cooking, inspired by the food of Southern Spain, North Africa, and the Eastern Mediterranean, was faithfully recreated in our Nottingham kitchen. We debated their take on paella, aspired to make our own sourdough and the monkfish rice was cooked for one of Mr F's first visits to our family home. Since then, we've shared one much-thumbed and oil-splattered copy, which is the subject of occasional negotiations about who gets to have it next. The spine may have given up and the pages of rice recipes may be stuck together, but we still love it.
