Cook-In with Mark Moriarty - Season 2

Mark dishes up four comfort classics, all based on meat. To start, there is the perfect midweek dinner: bolognese and garlic bread. He also gives an old Irish classic the five-star treatment as he makes bacon and cabbage with proper parsley sauce.

Mark makes a family favourite: homemade cod fish fingers. Making the most of everything that the Irish waters has to offer, he also creates a tasty fish paella, cooks a perfect piece of monkfish, and makes herb-crusted cod with green veg.

Mark Moriarty encourages home cooking with the humble spud as his main ingredient. He cooks a potato and beef hot pot, crispy potatoes with a twist, perfect mashed potatoes, and potato gratin with a butcher's cut.

Mark Moriarty invites everyone to brunch as he serves shakshuka with chorizo, pancakes with crispy bacon and maple syrup, a classic omelette, and finally a sausage and egg muffin.

The chef demonstrates quick and tasty dishes based around pasta, including chicken and mushroom lasagne, spaghetti with shellfish, garlic and chilli, and macaroni cheese.

Mark returns to the kitchen to cook dishes with vegetables as their star. He showcases a few tricks using beetroot, cooks pot roast cauliflower and prepares a vegetable dahl.

Mark Moriarty focuses on breads and desserts. He makes chocolate honeycomb squares, brioche garlic bread, perfect rosemary focaccia, and a chocolate souffle in a mug.

Chef Mark loves throwing a dinner party for his friends and family and despite working in a Michelin star restaurant, when he's off the clock he loves nothing more than simple home-cooked food. He cooks prawn cocktail, beef wellington and Crème caramel.