Season 2 Episodes
7 episodes1
Chicken
Mark highlights chicken by mapping out three distinct preparations. The featured restaurant classic is a deep, rich Chicken Chasseur.
2
Potatoes
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.
3
Tomatoes
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.
4
Mushroom
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.
5
Beef
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.
6
Lamb
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.
7
Salmon
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.