Mark Moriarty

And don’t forget my top tip to avoid your food sticking to the grill

Remember to slice the steak against the grain after it has had a good rest

Don’t forget the important step of sealing the fish in the frying pan before introducing it to the barbecue

You could go to all the trouble of making your own puff pastry for these simple dishes, but there’s really no need

Remember to chill the diplomat cream while you’re getting the apple slices ready for the oven

Preheating the oven is crucial to your success with this very straightforward process

Simple marinades and dressings should be your go-tos as the seasons change

Prepare this flavour-filled chicken in advance and store in the fridge

Take a minute to learn how to make this dressing and you’ll have a skill for life

There’s an easy tip for blanching your spears that will make all the difference

Adding sugar and sea salt to your boiling water will greatly enhance the result

Remember to discard the bottom third of the asparagus spears – this is often too woody

Trapped between winter and summer days, these two dishes work perfectly whatever the weather throws at us

Applications are now open for the San Pellegrino Young Chef Academy Competition

Does anybody remember who put Fairy Liquid in Mark’s fairy cakes during home economics class?

You won’t even need an electric mixer for this really easy cake

Follow my simple tip to get rid of air bubbles from your mix

I know most people automatically go for a leg of lamb, but I’m most definitely a shoulder man

This very simple recipe would also work well with giant cous cous

Top tip: lamb and anchovy make one of cooking’s best flavour combinations

Irish wild fish can be expensive, but the flavour will reward you handsomely

Top tip: repeat the breadcrumbs step to ensure the crab cakes are properly coated

Start this stress-free dish on the hob and finish it in the oven

Journey back through the history of French cuisine with these traditional and rewarding dishes

You’ll need to allow your flameproof casserole dish to get smoking hot for this traditional French recipe

You’ll need a good bit of patience at the start of this recipe but it’ll be worth it

Irish stew is always a glory, but there are other ways to get patriotic with food on March 17th

The quality of Irish food can stand tall against cuisines from anywhere else in the world

You might prefer to ask for your butcher’s help in preparing the lamb shoulder for this simple dish

This wonderful Irish dish starts with a simple but crucial brine

Take inspiration from the immigrant cultures of Melbourne while using the best Irish ingredients

Don’t forget to season your San Marzano tomatoes

The instant aromatic hit you get when soy, chilli, garlic and ginger meet hot oil is just fabulous

A few very easy steps will lead you towards a fast and delicious Asian-style dinner

Make sure you have a good non-stick frying pan to hand before you begin

Vegan food has come a very long way in Ireland and aren’t we lucky that it has?

This flavourful dish is finished with coconut, crispy chilli and garlic, cashew and lime

These Instagrammable pancakes are a labour of love, but do they live up to their photogenic hype?

Just remember: cynical opinions on the superficial nature of February 14th can change when the day rolls around

John Wilson: Remember though, a drunken partner is never an attractive prospect