Midweek dinners: two punchy Thai recipes that won’t break the bank
Use whatever you have in the fridge to build out these simple, flavour-filled dishes
Mark Moriarty’s recipe for prawn green curry with coconut rice
The easy green curry will cook while the rice is in the steamer, making it a great midweek mealmeal
Mark Moriarty’s recipe for chicken pad kee mao
The simplicity of using one pot for both stages of this recipe makes this a great midweek dinner option
Simple suppers for the sun: two light Italian dishes made with Irish ingredients
This week’s squid and tomato salad recipes are inspired by my editor’s family holiday snaps
Mark Moriarty’s recipe for fritto misto with lemon aioli
For this recipe, start by making the lemon aioli
Mark Moriarty’s recipe for dressed tomato salad with smoked mackerel and Thai basil
This is simple cooking at it’s best, but it demands great ingredients
Mark Moriarty’s bank holiday barbecue: two of the simplest, tastiest recipes you can make outside
Remember the two golden rules of barbecue and you’ll have no problem with these easy recipes
Bank holiday barbecue: Mark Moriarty’s recipe for striploin of beef with tacos and salsa roja
Start with your barbecue on high to get the most out of this simple recipe
Bank holiday barbecue: Mark Moriarty’s recipe for roast half chicken with barbecue chimichurri
It will be easy to ensure the chicken is cooked through when you start it in the oven
Sunshine salads: two perfect recipes inspired by the farm
A visit to McNally Family Farm in north Dublin shows us how seasonal, local produce can be hugely inspirational
Mark Moriarty’s recipe for lemongrass and cashew nut chicken with Asian style greens
A blender will make life easy when it comes to the marinade for the chicken thighs
Mark Moriarty’s recipe for grilled peach and jamón salad with crostini and rocket
Your leftover sourdough bread will come into its own in this glorious dish
Sweet summer perfection: Mark Moriarty’s two simplest dessert recipes
These easy but impressive desserts don’t need fancy ingredients or elaborate preparation
Mark Moriarty’s recipe for poached meringues with raspberries and custard
Just 20 minutes of preparation will deliver the most summery of fruit-based desserts
Mark Moriarty’s summer recipe for lemon curd fingers
A lot of the work in this recipe will happen overnight inside the fridge