Mark dishes up four comfort classics, all based on meat. To start, there is the perfect midweek dinner: bolognese and garlic bread. He also gives an old Irish classic the five-star treatment as he makes bacon and cabbage with proper parsley sauce.
Mark goes beneath the waves and dishes up delights from the deep blue sea, including fish fingers with tartar sauce, fish paella, monkfish and herb crusted cod with green vegetables.
Mark puts Ireland's national treasure, the potato, front and centre in four recipes, including potato and beef hotpot, crispy potatoes, mashed potatoes, and potato gratin with a butcher's cut
Mark shares some of his all-time favourite brunch recipes, including shakshuka with chorizo, pancakes with bacon and syrup, and a sausage and egg muffin.
Mark makes some quick and tasty meals based around pasta, including and chicken and mushroom lasagne, spaghetti with shellfish, mac and cheese, and a spring green fusilli.
Mark makes dishes that put a spotlight on vegetables, including pot roast cauliflower and vegetable dahl, and shows off some tricks with beetroot.
Mark Moriarty focuses on breads and desserts. He makes chocolate honeycomb squares, brioche garlic bread, perfect rosemary focaccia, and a chocolate souffle in a mug.
Off the clock from his Michelin star restaurant, Mark Moriarty cooks prawn cocktail, beef wellington and crème caramel.
Your definitive guide to Christmas cooking, featuring all the classics!
Mark focuses on making some classic dishes, including spaghetti carbonara and a carrot cake, and teaches some essential knife skills.
Mark focuses on chicken, sharing recipes for a chicken bacon broccoli crumble and a Thai-inspired green curry, and demonstrates how to break down a whole chicken.
Mark makes a variety of sandwiches to prove not all sandwiches are made equal. He starts with making a croque madame, and also bakes a brown sugar brioche with Chantilly cream.
Mark brings together flavours from across the globe, sharing his recipe for lamb kofte, salted caramel custard pots, and slow-cooked meatballs.
Mark creates three recipes inspired by holidays and the warmer months, including a ratatouille tart, a pineapple tipsy cake, and a one-pot fish stew with crunchy sourdough croutons.
Mark compiles his ultimate dinner party recipes, which include a mushroom parmesan spaghetti and a classic tiramisu. He also demonstrates how to cook the perfect steak.