From Mark Moriarty to Yotam Ottolenghi: the best new food books to buy
Also featuring books by Neven Maguire and JP McMahon
Mark Moriarty
These two classic almond bakewell and carrot cake traybakes are hard to mess up and taste great
Traybakes make an ideal pairing with a cup of tea or fresh from the oven with ice cream
Chapter One chef Mickael Viljanen: ‘I was meant to stay in Ireland for a year and that’s 24 years ago’
Finnish chef Mickael Viljanen has pioneered fine dining in Ireland since the noughties. He talks Michelin stars, short-sighted government and carvery lunch
Mark Moriarty: Embrace soup season with these two delicious recipes
They might seem simple, but good soups balance flavour and texture
Meatballs in slow-cooked tomato sauce and gremolata
The mix of pork mince and beef is designed to manage the fat content
Mark Moriarty: Two Italian favourite dishes, with simple hacks for perfect results every time
Meatballs and linguine vongole are two classics that work perfectly with wine, but also as a tasty midweek meal
Mark Moriarty: Two classic Indian dishes made better by their marinade
This korma and tikka masala get all their flavour from the spices before the cooking even begins
One pot classics that are big on flavour, and mimimise the wash up
Chicken chausseur and pot roasted lamb shoulder may be old-school recipes, but they tick a lot of comfort food boxes
Two delicious Chinese takeaway meals easy to make at home
Crispy chilli beef and a pork belly one-pot wonder that will give any takeout a good run for its money
Braised pork char siu with steamed rice and bok choy
Marinating the meat makes this dish tender and tasty
Mark Moriarty: ‘I loved the whole kitchen atmosphere. I loved the weird people, all these introverts’
Chef talks about on learning to work smarter, not harder; the worst dish he’s ever eaten; and impending fatherhood
Fish made simple: These wallet-friendly fish dishes are simple to put together
These wallet-friendly fish dishes are simple to put together and can be bulked up with added bread or potatoes
Pasta dishes brimming with New York can-do attitude
Simple, wholesome Italian cooking with kisses of woodfire and perfect seasoning
Baked rosetta pasta with beef short rib, Parmesan and root vegetables
New York-style cuisine at its finest
Mark Moriarty: Tasty bread-based dishes that will save you time and money
By increasing carbs on the plate, savings can be made without compromising the quality of a meal
One-pot wonders packed with flavour – and great in next day’s lunchbox too
Two recipes using rice: one a love letter to the flavours and history of Hanoi, the other a tasty crowd pleaser perfect for leftover veg
Vietnamese-style beef bavette with egg fried rice
A stunning blend of southeast Asian freshness twinned with classical French cuisine
Make-ahead pasta sauces that will keep you smiling all week
A recent chance encounter inspired these classic pasta sauces made with tomato and piquillo pepper and mushroom and slow-roasted garlic
Creamy mushroom and slow roast garlic sauce
Cooking this slowly in the oven intensifies all the flavour
Pork Yuk Sung with iceberg lettuce
The crisp iceberg lettuce is the perfect tonic for the intensity of this popular dish
Breaded cod with air fryer wedges and tartare sauce
When each element is done right it’s easy to see why this is one of the most popular dishes in the world
Asian style John Dory ‘en papillote’ with mussels
This dish uses a method of cookery that has been honed over hundreds of years
Mark Moriarty: Two simple fish classics get a 21st century reboot
Fish and chips and John Dory ‘en papillote’ are hard to improve, but a little technology or Asian flavours can really make them sing
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