Mark Moriarty: Off Duty Chef

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 goes beneath the waves and dishes up delights from the deep blue sea, including fish fingers with tartar sauce, fish paella, monkfish, and herb crusted cob with green vegetables.

Mark puts Ireland's national treasure, the potato, front and centre in four recipes, including potato and beef hotpot, crispy potatoes, mashed potatoes, and potato gratin with a butcher's cut.

Mark share some of his all-time favourite brunch recipes, including shakshuka with chorizo, pancakes with bacon and syrup, and a sausage and egg muffin.

Mark makes some quick and tasty meals based around pasta, including a chicken and mushroom lasagna, spaghetti with shellfish, mac and cheese, and a spring green fusilli.

Mark makes dishes that put a spotlight on vegetables, including pot roast cauliflower and vegetable dahl, and shows off some tricks with beetroot.

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.

Off the clock from his Michelin star restaurant, Mark Moriarty cooks prawn cocktail, beef wellington and crème caramel.