Vietnamese beef saladThis is a really tasty salad designed for midweek cookingSat May 25 2024 - 04:00
Grilled ratatouille salad with toasted pine nuts, basil and mozzarellaThis dish works great as a side or a light starter if you’re hosting a summer barbecueSat May 25 2024 - 03:59
Two 15-minute meals made easy, with a few simple tricksStore cupboard ingredients are key to these functional, flavour-filled recipesSat May 18 2024 - 06:00
Stir fry spiced lamb with cous cous, olives and mintTo serve, spoon the cous cous and lamb mince into bowls and dress with the thinly sliced red onion and cucumberSat May 18 2024 - 04:00
Striploin steak with bois boudrin sauce and dressed Baby GemTo serve, spoon some sauce onto the plate. Brush top of steak with some sauce and then slice thinly before placing on plateSat May 18 2024 - 03:59
Thai your week together: two recipes with intense flavours offset with lightness and freshnessCheap ingredients, delicious recipes that are easy to bulk up and short cooking times make Thai cuisine a winnerSat May 11 2024 - 06:00
Pad ThaiThe sauce can be made in bulk and kept in the fridge to save you time during the weekSat May 11 2024 - 03:59
Mark Moriarty: These two brunch classic dishes taste special but have simple ingredientsAttention to the finer details will lift these leisurely weekend favourites to a new levelSat May 04 2024 - 06:00
French toast with blueberries, honey and yoghurtA great bread recipe to have up your sleeveSat May 04 2024 - 04:00
Classic eggs Benedict with thick glazed ham and hollandaiseThere are many ‘hacks’ for poached eggs but the only way to achieve perfection is with super fresh eggsSat May 04 2024 - 03:59
The lemon: versatile, powerful and essential to quality home cookingLemons should be as much of a kitchen staple as olive oil and butterSat Apr 27 2024 - 06:00
Gnocchi with lemon, crème fraîche, peas and mintThis is a handy midweek meal for the summer seasonSat Apr 27 2024 - 03:59
Mark Moriarty: Light lunch ideas that are easy on the pocket, yet packed with flavourMost people assume chefs are all about the finer foods, but when it comes to feeding ourselves, you are mistakenSat Apr 20 2024 - 05:15
Jambons* with Coolea cheese and asparagusThese can be made in bulk and even eaten cold with a salad for lunchSat Apr 20 2024 - 04:00
Stuffed baked Portobello mushroomsMushrooms are one of those ingredients that deliver flavour far beyond their priceSat Apr 20 2024 - 03:59
Two light fish dishes to enjoy on longer, brighter evenings Mark Moriarty: These salmon and monkfish recipes are easy enough to put together despite having restaurant look and feelSat Apr 13 2024 - 05:00
Crispy skinned salmon with sauce vierge Cooking the salmon slowly on the skin side will avoid it curling and result in a crackling-like textureSat Apr 13 2024 - 04:00
Roasted monkfish with fricassee of peas and baconMonkfish is a sustainable species with meaty texture and great flavourSat Apr 13 2024 - 03:59
Mark Moriarty: Two mouth-watering chicken recipes for when time is of the essenceChicken is one of the most versatile and cost-effective ingredients on our shelves, and Irish people’s favorite meatSat Apr 06 2024 - 05:15
Chicken saltimbocca with roasted rootsA midweek recipe designed to bang in the oven when time is of the essenceSat Apr 06 2024 - 04:00
Nashville fried chicken with home-made picklesThis chicken is also lovely in a salad, sandwich or chopped on cheesy nachos with tomato salsaSat Apr 06 2024 - 03:59
Mark Moriarty: Cooking up an Easter feast filled with joyful seasonal abundanceTo those of you celebrating this weekend, enjoy it. To those of you in the kitchen, I salute youSat Mar 30 2024 - 06:00
Slow roasted and glazed leg of lamb with lemon and pepperSeason the meat with salt and pepper before placing on the baking tray and covering in another layer of tinfoilSat Mar 30 2024 - 04:00
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
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
Prawns with spicy nduja riceThis one-pan wonder can be brought to the table in less than 20 minutesSat 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
