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
Comfort food: Two sweet (and simple) pastry treats to make this weekend and enjoy all week
You could go to all the trouble of making your own puff pastry for these simple dishes, but there’s really no need
Mark Moriarty’s recipe for apple turnover slices with diplomat cream
Remember to chill the diplomat cream while you’re getting the apple slices ready for the oven
Mark Moriarty’s recipe for chocolate and frangipane swirls
Preheating the oven is crucial to your success with this very straightforward process
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