Mark Moriarty

Mark Moriarty

Contributor

Mark Moriarty is an award winning chef, TV host, author and Irish Times columnist.

Two smoky fish recipes perfect for a tasty brunch or light meal

Sustainable smoked haddock is a delicacy worth seeking out


Mark Moriarty’s recipe for smoked haddock fish cakes with salsa roja

A delicious brunch idea from Mark Moriarty


Cullen skink with poached egg and mustard recipe

Hearty peasant food inspired by the Scottish coastal regions


Two of my favourite old-school desserts, both oozing comfort and class

Always remember that recipes with this kind of staying power manage it for a reason


Chocolate Marquise

Decadent chocolate mousse named in honour of a 17th century French aristocrat


Rum baba with pineapple and mint

A moist and boozy classic from 1800s Paris, inspired by the Eastern European ‘babka’


Make a bank holiday brunch to remember with these simple, classic egg dishes

Turkish eggs with a curveball of chorizo and poached eggs and rosti with a sauerkraut zing


Potato and cabbage rosti with poached eggs

Sauerkraut and a splash of Tabasco add interest and zest to this dish


Turkish eggs with chorizo, yoghurt and sourdough

The curveball of Spanish chorizo gives these Classic Turkish eggs a twist


Two easy lamb and cod dishes transformed by quick flavoursome sauces

Very simple ingredients can be elevated to restaurant standard with handy professional flourishes


Steamed cod with asparagus and vinegar butter

A trick here is the vinegar butter – a version of the classic beurre blanc


Roast lamb rump with jus gras, peas and mint

The cut is slightly tougher in texture than the more commonplace leg or loin, but repays you in flavour


Two flexible time-saving dishes with big flavours you can eat any time

A salmon bowl and chicken broth will both manage to stay light while packing in taste


Hot and sour chicken and sweetcorn broth with egg and noodles

This dish is specifically designed for using up a leftover roasted chicken


Sesame and miso baked salmon bowl with peanut and carrot coleslaw

This dish presents common ingredients in a different way


Common Ground

How does a post-Brexit world shape the identity and relationship of these islands