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
Mark Moriarty’s spiced tomato and basil soup with croutons
Perfect dish to fuel you up in the cold but equally delicious as a light lunch or dinner al fresco
Mark Moriarty’s luxurious seafood chowder
This dish is rich and comforting, especially with slabs of brown bread and butter on the side
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