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
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 recipe for sticky Korean pork belly sliders with Asian slaw
Eaten with slaw on a soft floury roll, these sliders will prove how easy it is to make pork belly work at home
Mark Moriarty’s recipe for pork belly dandan noodles with peanut and spring onions
The pork belly cooks slowly in the oven but this dish comes together quickly at the end
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