Two top recipes for squeezing the most out of apple season
Apple crumble overnight oats will make a perfect midweek breakfast while this tarte Tatin is the best autumnal dessert
Apple crumble overnight oats
This fashionable dish combines a traditional breakfast with one of the best Irish desserts
How Jamie Oliver inspired this week’s recipes for ways to use up leftover Sunday roast chicken
Roast chicken is a gorgeously comforting weekend treat, but the fun doesn’t need to stop there
Monday night hot and sour chicken noodle broth with chilli and basil
Pick yourself up after the weekend with this warming soup
Chicken, crème fraîche and chive pastry parcels
Use your leftover chicken to create this simple lunch dish and serve it with salad
Embrace the chill with Mark Moriarty’s Italian comfort food favourites
Ossobuco alla Milanese and slow-cooked beef cheek with cheesy polenta are inspired by the wonderful ingredients on offer in the north of Italy
Mark Moriarty’s recipe for slow-cooked beef cheek with cheesy polenta
Remember to follow my tip for keeping the polenta smooth
Mark Moriarty’s recipe for ossobuco alla Milanese
The slow cooker is your friend when you’re making this dish
Make dessert an occasion with my two classic and simple chocolate and vanilla recipes
Rice pudding and chocolate torte – uncomplicated yet classy ways to end dinner on a high
Mark Moriarty’s recipe for dark chocolate and orange gluten-free torte
Don’t underestimate the importance of cooling this torte properly at the end
Rice pudding with spiced prunes
Placing a sheet of parchment paper onto the surface of the rice and milk will stop a skin from forming
Mark Moriarty’s simple seafood suppers, plus his go-to recipe for brown bread
Fish is quick to cook, and it’s always good to support your local fishmonger
Mark Moriarty recipe: Smoked salmon pâté on treacle brown bread with dill and pickled cucumber
This is wholesome cooking
Mark Moriarty’s recipe for roasted hake with prawn and chorizo cassoulet
The key to this recipe is in the caramelisation and reduction of the vegetables and liquid