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Get cooking with Mark Moriarty

Take your cooking to the next level with a little help from the star Irish chef’s easy recipe ideas

Meet Mark

Former World Young Chef of the Year and Forbes 30 Under 30 lister, Mark Moriarty is a cooking force to be reckoned with. The Dublin-based chef holds a coveted position at the two-Michelin-starred Greenhouse Restaurant and makes regular TV appearances on RTÉ One’s Beyond the Menu and his latest series, Cook In. “I’ve loved cooking for as long as I can remember and have been working as a chef for over 12 years now,” says Mark. “I still get a kick from cooking great food and sharing it with people to enjoy.” Here, he pairs high-end flavours with easy-to-follow recipes to make your summer dining extra special.

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The Green Machine beef burger

“I love the addition of green capers and gherkins to high-quality beef, so this recipe works brilliantly, especially with some crispy bacon and stringy melting comté cheese”

Serves 4

Ingredients

  • 4 M&S Best Ever burgers
  • 8 slices thick-cut streaky bacon
  • 8 slices comté cheese
  • 4 M&S brioche buns
  • M&S special burger sauce
  • 1 white onion, sliced
  • Shredded lettuce
  • Handful of capers
  • 4 gherkins

METHOD

  1. Barbecue the burgers until caramelised and the bacon until crispy.
  2. Layer the bacon onto the burger and melt the cheese on top. Leave to rest.
  3. Meanwhile, toast the brioche buns, then spread the M&S special burger sauce on the base.
  4. Top with onion, lettuce, capers and gherkins, followed by the burger.

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The Sport ’n’ Spice lamb burger

“Lamb mince is one of my favourite ingredients for burgers. The addition of yoghurt and spicy slaw with the lime juice and zest really lifts this burger. It’s the perfect alternative for late summer evening dining”

Serves 4

Ingredients

  • 1/4 head white cabbage, thinly sliced
  • 1 tbsp cumin powder
  • 1 tsp Cook with M&S Cajun spice
  • Juice and zest of 1 lime
  • 4 M&S Full on Flavour lamb burgers
  • 4 M&S brioche buns
  • 100g natural yoghurt, seasoned with salt
  • 1 jar jalapeños

METHOD

  1. Season the cabbage with the cumin, Cook with M&S Cajun spice, zest and juice of the lime, and salt. Allow to sit for 30 minutes.
  2. Barbecue the burgers until caramelised, then put to one side to rest.
  3. Toast the buns and assemble with the seasoned yoghurt, lamb burger, sliced jalapeños and lastly the spiced slaw.

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