Mark Moriarty: Cook Like a Chef - Season 2 (2026)

Mark highlights chicken by mapping out three distinct preparations. The featured restaurant classic is a deep, rich Chicken Chasseur.

Mark visits local potato growers at Ballymakenny Farm. Back in the kitchen, he covers essential restaurant variations: loaded beef-chilli fries, crispy beef-dripping roasties, Pomme Anna, and potato fondants.

Mark meets local tomato growers nurturing peak-summer crops. He showcases a roasted cod with a warm, tomato-rich bois boudran sauce and utilizes leftover pork belly into a secondary pasta meal.

Focusing on forest and cultivated mushrooms, Mark breaks down how to cook fungi without turning them soggy. Features a highly technical, glossy wild mushroom saffron risotto.

Celebrating prime local beef cuts, Mark walks through how to perfectly brown minced meat to optimize depth, cook steaks to target temperatures, and make quick pan sauces.

Mark visits grass-fed lamb farms. He makes slow-cooked lamb shank Birria tacos, a comforting pecorino-mash Shepherd's pie, and quick chargrilled lamb chops with a mint-yogurt dressing.

Mark preps three salmon meals under 30 minutes: a gentle Salmon en papillote with braised fennel, a roasted salmon with spicy pil-pil prawns, and a herb-crusted salmon with egg-potato salad.