It’s blackberry season: here’s how to recreate those classic childhood desserts
It’s a humble fruit but the flavour a blackberry can bring to your table is spectacular
Mark Moriarty’s recipe for apple and blackberry crumble with spiced crème Chantilly
Ensure you precook the crumble mix to stop it from going soggy when baked on top of the fruit
Mark Moriarty’s recipe for warm rice pudding with blackberry compote and toasted almonds
Don’t forget the important role of parchment paper when you’re placing your rice in the oven
Mark Moriarty’s flavour tricks to turn chicken into something special
I’ve given you one recipe for midweek and one for the weekend. Try to buy a high-welfare chicken if you can
Mark Moriarty’s midweek recipe for chicken satay skewers
This dish begins slowly with a fridge marinade, but things move fast after that
Mark Moriarty’s recipe for sesame fried chicken burgers
This dish begins with some parchment paper and a rolling pin suitable for a spot of bashing
Mark Moriarty’s back-to-school tray bakes will make your life easier this September
The second recipe can even be chopped up to make an impressive sandwich filler for those pesky lunchboxes
Mark Moriarty’s recipe for pork and chorizo tray bake
This tray bake looks elaborate and takes a few steps but it’s still extremely easy to bring together
Mark Moriarty’s recipe for ras el hanout chicken tray bake
There is nothing difficult about this recipe, with couscous the special friend of the busy cook
How to make two amazing French bistro classics on a budget
Who could refuse the chance to transport themselves to the streets of Paris without blowing the bank?
Mark Moriarty’s recipe for steak haché with peppercorn sauce and the ultimate shoestring fries
Remember to ask your butcher for mince with 20% fat content
Mark Moriarty’s classic French recipe for champignons on toast
This easy dish features a mushroom butter to add to your kitchen repertoire
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