Mark Moriarty: Store cupboard staple meals that are packed with flavour
Pastry, anchovies and a few store cupboard basics can transform the simplest of ingredients
Mark Moriarty
Recipes, food tips and features from chef and food writer Mark Moriarty
Mark Moriarty’s roasted chicken thighs with garlic, lemon, anchovies and greens
The humble chicken thigh is unloved and under-rated
Mark Moriarty’s pork and chorizo sausage rolls
Salt should be about 2% of the overall mix to guarantee perfect seasoning
Mark Moriarty: Time to put two stars of summer – strawberries and elderflower – centre stage
Nothing speaks truer than the phrase ‘what grows together, goes together’: strawberries and elderflower are a floral match made in heaven
Mark Moriarty’s elderflower custard with macerated strawberries
This partnership of scented custard with syrupy fruit makes for the perfect summer dessert
Mark Moriarty’s strawberry meringue roulade
A great way to show off prime fruit, lathered in rich vanilla creme diplomat, tucked up in a duvet of sweet meringue
Get your grill on: how to barbecue for a crowd without the stress
When it’s warm and sunny, cooking outside can make for a relaxed and joyful gathering
Marvellous mackerel and beautiful broad beans – how to embrace the best of June produce
Cooking at this time of year brings great joy, while eating is even better
Mark Moriarty’s recipe for lamb chops with broad beans and new potatoes
If you’re worried about the lamb being cooked, just check with a temperature probe
Mark Moriarty’s recipe for crispy-skin mackerel with gooseberries
Keeping the skin crisp on the fish will be easy when you follow my tip
Mark Moriarty: Afraid of pork belly? These two recipes will change your mind
People seem to view pork belly as complicated and better left to restaurants, but this is far from the truth
Mark Moriarty’s favourite hummus recipe and another hit dip that screams summer
Don’t forget to include his grilled vegetables – a great way to use up excess fridge food
Mark Moriarty’s ultimate recipe for home-made hummus
As a bonus for your future self, you’ll learn how to pickle your own vegetables
Mark Moriarty’s whipped ricotta dip with hot honey, pine nuts and preserved lemon pesto
This really simple method also reveals the secrets of making hot honey
Mark Moriarty: Two of my best recipes to ease you into barbecue season
And don’t forget my top tip to avoid your food sticking to the grill
Mark Moriarty’s recipe for barbecue skirt steak with charred chilli chimichurri
Remember to slice the steak against the grain after it has had a good rest
Mark Moriarty’s recipe for barbecue monkfish tail with marinated heritage tomatoes and basil
Don’t forget the important step of sealing the fish in the frying pan before introducing it to the barbecue
Comfort food: Two sweet (and simple) pastry treats to make this weekend and enjoy all week
You could go to all the trouble of making your own puff pastry for these simple dishes, but there’s really no need
Mark Moriarty’s recipe for apple turnover slices with diplomat cream
Remember to chill the diplomat cream while you’re getting the apple slices ready for the oven
Mark Moriarty’s recipe for chocolate and frangipane swirls
Preheating the oven is crucial to your success with this very straightforward process
Food to fuel your summer: Classic Caesar and sesame tuna salads from Mark Moriarty
Simple marinades and dressings should be your go-tos as the seasons change
Mark Moriarty’s classic recipe for Caesar salad with marinated lemon and thyme chicken thighs
Prepare this flavour-filled chicken in advance and store in the fridge
Mark Moriarty’s summer sesame tuna salad bowl with vermicelli rice noodles, ginger and ponzu
Take a minute to learn how to make this dressing and you’ll have a skill for life
Asparagus season has arrived – here’s how to make the most of it
There’s an easy tip for blanching your spears that will make all the difference
Mark Moriarty’s recipe for asparagus and lemon linguine with peas and chervil
Adding sugar and sea salt to your boiling water will greatly enhance the result
Mark Moriarty’s recipe for glazed asparagus with poached egg and sauce vierge
Remember to discard the bottom third of the asparagus spears – this is often too woody
Make a meal of it with two hearty soups – seafood chowder and spiced tomato and basil
Trapped between winter and summer days, these two dishes work perfectly whatever the weather throws at us
Ireland-based chefs under 30 urged to apply for global contest
Applications are now open for the San Pellegrino Young Chef Academy Competition
Mark Moriarty’s two simplest cake recipes, inspired by his school days
Does anybody remember who put Fairy Liquid in Mark’s fairy cakes during home economics class?
Mark Moriarty’s simple recipe for coffee and walnut loaf cake in a tin
You won’t even need an electric mixer for this really easy cake
Mark Moriarty’s recipe for ginger loaf cake with clotted cream
Follow my simple tip to get rid of air bubbles from your mix
Easter lamb: Two simple and delicious recipes from Mark Moriarty
I know most people automatically go for a leg of lamb, but I’m most definitely a shoulder man
Mark Moriarty’s recipe for slow-roasted lamb shoulder with fregola, nduja, spring greens and feta
This very simple recipe would also work well with giant cous cous
Mark Moriarty’s recipe for slow-roasted lamb shoulder with charred broccoli and bagna càuda dressing
Top tip: lamb and anchovy make one of cooking’s best flavour combinations
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