Mark Moriarty

Lemons should be as much of a kitchen staple as olive oil and butter

One of the true tests of the ambitious home cook

This is a handy midweek meal for the summer season

Most people assume chefs are all about the finer foods, but when it comes to feeding ourselves, you are mistaken

These can be made in bulk and even eaten cold with a salad for lunch

Mushrooms are one of those ingredients that deliver flavour far beyond their price

Mark Moriarty: These salmon and monkfish recipes are easy enough to put together despite having restaurant look and feel

Cooking the salmon slowly on the skin side will avoid it curling and result in a crackling-like texture

Monkfish is a sustainable species with meaty texture and great flavour

Chicken is one of the most versatile and cost-effective ingredients on our shelves, and Irish people’s favorite meat

A midweek recipe designed to bang in the oven when time is of the essence

This chicken is also lovely in a salad, sandwich or chopped on cheesy nachos with tomato salsa

To those of you celebrating this weekend, enjoy it. To those of you in the kitchen, I salute you

Season the meat with salt and pepper before placing on the baking tray and covering in another layer of tinfoil

Add the chard and a splash of water, and cook for 2-3 minutes until wilted, turning the chard regularly with a spoon