Cook-in with Mark Moriarty

EPISODE THREE SERVES UP THE PERFECT #WFH LUNCH SOLUTION

 HOMEMADE PIZZA AND ONE-POT WONDER BEEF RAGU

WHILE MARK GIVES HIS TOP TIPS ANSWERING VIEWERS’ COOKING QUESTIONS

SPONSORED BY BORD BIA QUALITY MARK ON RTÉ ONE, WEDNESDAY 20TH MAY AT 8.30PM

It can be difficult to know what to eat for lunch when nipping out of the office to your favourite café is no longer an option while working from home. This Wednesday 20th May at 8.30pm on Cook-In with Mark Moriarty sponsored by Bord Bia on RTÉ One, the award-winning chef has the ideal solution. His Vegetable Burrito Bowl with Spicy Eggs is a great vegetarian option for lunch, a quick and easy recipe full of nutrition that can be rustled up in just 25 minutes and can be bulked up for a Mexican feast at dinnertime. Mark shows viewers’ how to make a zesty homemade guacamole and concocts a simple bean and vegetable salsa recipe that he binds together with a spoonful of tomato sauce from that jar lurking at the back of the press.

Keeping with an international theme, Mark’s Daily Bake is Hot Pan Pizza – the perfect recipe for keeping kids entertained and getting them involved in the kitchen, but also for anyone cooking-for-one. He demonstrates how to achieve the perfect pizza dough at home – good enough to rival any Italian pizzeria – and how to make the tomato base from scratch, roasting tomatoes and garlic while your dough is proofing. As for toppings, Mark opts for Irish-made chorizo and farmhouse cheese but as always, anything goes.

Last week, Mark put out a call for viewers at home to send him videos or emails any kitchen queries they may have during lockdown. On Wednesday night, he sits down for a questions and answers session, covering everything from recipe ideas and shopping tips for cocooners living alone to choosing the best wine for cooking. He will be answering more questions later in the series and these can be sent to cookin@appetitemedia.tv.

With many frontline staff and essential workers busier than ever at the moment, sometimes spending hours in the kitchen just isn’t an option. Mark’s final dish of the night is another of his one-pot wonders, this time made of pasta and Quality Assured Irish stewing beef and mince. This Fusilli Beef Ragu is all about assembling your ingredients in one pot and letting the oven do the hard work! It is also an ideal recipe for freezing or making in bulk if you want to drop it over to any relative who is cocooning. Mark shares his technique for avoiding grey, tasteless beef, and his traditional Italian method for baking pasta in the sauce rather than water.