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Festive cooking with Mark Moriarty

Take your kitchen creations to the next level with a little help from the 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 is a regular on RTÉ One’s Beyond the Menu and his latest TV 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 winter dining extra special.

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See Mark’s latest recipes

Quick homemade focaccia

“I love nothing more than a glass of something and ‘bites’ before dinner with family and friends. This focaccia recipe is very quick, can be made in advance, and is perfect for dipping, spreading, or layering with some charcuterie, olives, houmous or dips. Bring a taste of the Mediterranean to your Christmas”

Serves 4

Ingredients

Part 1:

  • 14g dried yeast
  • 90ml lukewarm water
  • 10g sugar
  • 110g strong flour

Part 2:

  • 240ml lukewarm water
  • 110g olive oil
  • 20g sugar
  • 10g salt
  • 430g strong flour

To finish:

  • 200ml water
  • 1 tbsp salt
  • Rosemary sprigs, leaves stripped

Method

  1. Preheat oven to 185°C/165°C fan/gas mark 4.
  2. Mix the ingredients in part 1 until a smooth dough is formed; allow to double in size in a greased bowl.
  3. Next, add part 2 ingredients to part 1, and mix until a smooth dough is formed.
  4. Place this dough on a heavily greased, parchment-lined baking tray, pat down to reach all the corners of the tray, and allow to prove in a warm place until doubled in size.
  5. Use your fingers to place small holes across the dough, and to finish, dissolve the water and the salt and spoon this evenly on top. Sprinkle over the rosemary leaves.
  6. Bake for 20-25 mins until golden brown all over, the rest on cooling rack.
  7. Cut into chunks and serve with charcuterie, olives and dips.

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Glazed carrots and parsnips with star anise

“Simple, quick, delicious and different, this recipe will bring some sweet and sour to your sides. The Cook With M&S star anise brings beautiful roasted aniseed flavours, a perfect accompaniment”

Serves 4

Ingredients

  • 200g Fresh Market Special carrots, cut into batons
  • 200g Fresh Market Special parsnips, cut into batons
  • Cook With M&S star anise
  • 6 garlic cloves, grated
  • 100ml M&S sherry vinegar
  • 100ml M&S maple syrup
  • Rock salt

Method

  1. Heat a large, heavy-based saucepan and add some oil.
  2. Add the carrots and cook over a medium heat until they begin to colour all over.
  3. Add the parsnips and the Cook With M&S star anise and caramelise until both begin to soften.
  4. Add the garlic and vinegar and allow to reduce, followed by the maple syrup, allow this to reduce and glaze the veg. Finish with some rock salt.

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Classic pork sausage stuffing with a twist

“A great stuffing is absolutely essential to a memorable Christmas dinner, and the addition of salami, sausage meat and truffle pesto, packs this one with a punch. It's also very quick, simple, and can be made in advance.”

Serves 4

Ingredients

  • 100g butter
  • 3 cloves garlic, Sliced
  • 2 onions, finely chopped
  • 100g M&S salami, finely diced
  • 1 jar M&S truffle pesto
  • 200g breadcrumbs
  • 200g pork sausage meat

Method

  1. Heat the butter in a pot and add the garlic, onions, salami, and truffle pesto, season with salt.
  2. Add the breadcrumbs to this mix and soak.
  3. Fold through the sausage meat and transfer to cavity of turkey, or a baking tray.
  4. Cook for a minimum of 30 minutes at 180°c.

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Potato gratin dauphinoise

“This is pure comfort food for me and it is surprisingly simple to prepare. The addition of the Cook With M&S Garlic & Herb seasoning takes away any hassle. The addition of melting stringy Gruyere cheese makes it your must-have side this Christmas”

Serves 4

Ingredients

  • 6 Potatoes, Peeled and Sliced 1/2cm Thick (Don'tStore In Water)
  • 750ml Milk
  • 750ml Cream
  • 12g Salt
  • 6 Garlic Cloves, Grated
  • Grated Cook With M&S Nutmeg
  • Cook With M&S Garlic & Herb Seasoning
  • 20g Grated M&S Gruyere Cheese

Method

  1. Very simply, place the cream, milk, salt, grated garlic and potatoes in a large heavy based pot.
  2. Season with some pepper, garlic and herb seasoning and nutmeg and bring slowly to the boil until the mixture thickens.
  3. Transfer this to an ovenproof dish, and cover with grated cheese.
  4. Bake at 180c for 45mins, until golden brown on top.

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Homemade crumpets with crème fraiche, smoked salmon, prawns, dill and lemon

“Smoked salmon is something we always had as a starter for Christmas at home. It’s one of my favourite ingredients and the Best Ever Smoked Salmon stands out for me because it has been carefully prepared without cutting corners, making it a must-have this Christmas”

Serves 4

Ingredients

  • 350g plain flour
  • 14g dried yeast
  • 15g sugar
  • 350g buttermilk
  • 15g salt
  • 7g bicarbonate of soda
  • 150g lukewarm water
  • 100g M&S Normandy crème fraiche
  • 150g Our Best Ever smoked salmon
  • 150g M&S Atlantic prawns
  • 1 lemon
  • dill

Method

  1. Mix the flour, dried yeast and sugar. Stir in the buttermilk then transfer to lightly greased bowl.
  2. Allow to prove in a warm place for 1 ½ hours.
  3. Now, dissolve the salt and bicarbonate of soda in the warm water, then fold into the dough.
  4. Transfer this to a large container and allow to sit in a warm place for 1 more hour. Once proved for the final time, the mix can be transferred to the fridge for use at any time.
  5. To cook, grease a non-stick egg pan, or use greased rings on larger a non-stick pan.
  6. Spoon the mix into the pan and allow to cook over a low heat for 7-8 minutes until dry on top. Turn and cook for 1 minute on the other side.
  7. Garnish the crumpet with a spoon of seasoned Normandy crème fraiche, Our Best Ever smoked salmon, M&S Atlantic prawns, a sprinkle of dill and a squeeze of lemon.

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