Rainbow chard glazed in lemon, garlic and chilliAdd the chard and a splash of water, and cook for 2-3 minutes until wilted, turning the chard regularly with a spoonSat Mar 30 2024 - 03:59
Anchovy hollandaiseWhisk the mix in the bowl for a minute, then place the bowl over the saucepan with the hot water and whisk continuously for 3-4 minutes until pale and thickSat Mar 30 2024 - 03:58
Baked potato breadBake at 200 degrees for 50 minutes, then remove the potato pulp from the skins and place through a ricer or mash themSat Mar 30 2024 - 03:57
Mark Moriarty: These two simple recipes are a great introduction to cooking vegan foodMark Moriarty: For the uninitiated, these two simple recipes are a great introductionSat Mar 23 2024 - 06:00
The traditional Irish stew, brought into the 21st century by the slow cookerTwo dishes where Irish traditional food meets the futreSat Mar 16 2024 - 05:00
Mini Dingle pies with mint sauceMary Ellen Begley served these from a small window at the bottom of the Kerry town’s Main StreetSat Mar 16 2024 - 04:00
Slow cooker Irish stewA very traditional Irish stew brought into the 21st century by the slow cookerSat Mar 16 2024 - 03:59
Mark Moriarty: Full on flavour pork recipes made to shareMark Moriarty: The humble pig is responsible for one of the greatest dishes I have ever eatenSat Mar 09 2024 - 06:00
Mark Moriarty: Rhubarb season is upon us – and it’s short, so make the most of itThis vegetable – yes, vegetable – is responsible for some of my formative food memoriesSat Mar 02 2024 - 06:00
Rhubarb and almond muffinsBrilliant for everything from lunchbox fillers and WFH lunches to post-gym breakfastsSat Mar 02 2024 - 04:00
Rhubarb, orange and ginger crumble with Greek yoghurtOne of the best ways to showcase this humble vegetableSat Mar 02 2024 - 03:59
Prawns with spicy nduja riceThis one-pan wonder can be brought to the table in less than 20 minutesSat Feb 24 2024 - 06:00
Two simple fish dishes that even less-confident cooks will aceMark Moriarty: Let’s start slowly on our spring seafood voyage before gradually upping the ante over the coming monthsSat Feb 24 2024 - 06:00
Hake Grenobloise with crushed potatoesGrenobloise is a fancy French cheffy phrase for a lemon and caper brown butter with parsleySat Feb 24 2024 - 06:00
Mark Moriarty: Italian-inspired dishes that are delicious, quick and cost-effectiveThe Italians might not find them authentic, but here are two delicious pasta dishes from the Marco Moriarti collectionSat Feb 17 2024 - 06:00
Rigatoni with white pork ragùThe anchovies are what make this dish, adding their signature seasoningSat Feb 17 2024 - 03:59
Mark Moriarty: Time to whip up a sweet surprise for Valentine’s DayFeeding people delicious food is a true act of love, so spoil someone special with these dessertsSat Feb 10 2024 - 06:00
Crème brûlée Simple, almost rough in appearance, but over delivering with flavour, luxury, texture and comfortSat Feb 10 2024 - 03:59
Mark Moriarty: Authentic Chinese dishes to cook at home, one inspired by the late, great Anthony BourdainTwo recipes to mark Chinese new year which will usher in the year of the dragon next weekendSat Feb 03 2024 - 06:00
Kung Pao chickenThis is a nod to the real thing; you can play roulette if you wish by adding some whole dried chilliesSat Feb 03 2024 - 04:00
Slow-cooked oxtail and chilli noodlesInspired by the late, great Anthony BourdainSat Feb 03 2024 - 03:59
Mark Moriarty: Fun, functional and fast meals you can cook, even on your busiest daysDelicious spatchcocked chicken and kedgeree are the epitome of simple, nutritious cooking with styleSat Jan 27 2024 - 06:00
Roast spatchcocked chicken with Greek-style bulgur wheat saladBulgur wheat is a great vessel for soaking up tasty thingsSat Jan 27 2024 - 04:00
Mark Moriarty: two slow-cooker recipes that maximise flavour and minimise work The ‘throw it all in there and bang it on’ school of cooking can have delicious and nutricious resultsSat Jan 20 2024 - 06:00
Mark Moriarty: Spring into action with these two rejuvenating recipesThings are looking up with this lamb dish and pasta pestoSat Jan 13 2024 - 06:00
Herby lamb chops with baba ganoushA cost-effective, quick and delicious dinnerSat Jan 13 2024 - 04:00
Pasta pesto with winter greens and fried breadA handy one to add to your repertoireSat Jan 13 2024 - 03:59
Mark Moriarty: Healthy recipes that won’t leave you feeling emptyFood from southeast Asia is packed with big flavours and seasonings and is also healthy by necessitySat Jan 06 2024 - 05:30
Singapore noodlesReally quick to make and great for using up leftover veg from the fridgeSat Jan 06 2024 - 04:00
A kind of nasi gorengA traditional Indonesian dish adapted to incorporate easier-to-get ingredientsSat Jan 06 2024 - 03:59
Mark Moriarty: The remains of the day: give your Christmas leftovers a liftTurkey broth, and pea and ham soup, will stand you in good stead for a new yearTue Dec 26 2023 - 06:00
Hot and sour turkey noodle soupA light, satisfying end to the Christmas bird leftoversTue Dec 26 2023 - 04:00
Pea and ham soup with stuffing crostiniA tasty way to get the best from your ham leftoversTue Dec 26 2023 - 03:59
Mark Moriarty: The two best dishes we ate in NYC, adapted to fit the Christmas briefNew York is a place where brunch has been a thing since long before I was bornSat Dec 16 2023 - 06:00
Spicy hashed potato with ham, poached or fried eggA tasty way to use leftoversSat Dec 16 2023 - 04:00
NYC style cured salmon and cream cheese bagel with pickled cucumberA simple recipe that will keep for up to 10 daysSat Dec 16 2023 - 03:59
Christmas dinner made easy: Mark Moriarty’s brined turkey crown, simple glazed ham and spiced sausage stuffingThese recipes are designed to maximise your oven, saving energy and avoiding stress on Christmas DaySat Dec 09 2023 - 05:30
Roast ham with soy, honey and orange glazeTo make the glaze, add the brown sugar, honey and soy sauce to a small pot and heat gently until the brown sugar has dissolved, stirring regularlySat Dec 09 2023 - 04:00
Brined turkey crown with spiced sausage meat stuffingCover and store on a tray overnight in the fridge. Remove it one hour before cooking, to return to room temperatureSat Dec 09 2023 - 03:59
Christmas cooking made easy: just KISS all your worries goodbye ‘Keep it Simple, Stupid’ is a motto to live by when cooking the big dinner for a crowd. Follow a few key points and it’ll be a breezeSat Dec 02 2023 - 06:00
