This weeks menu brings in some Spanish influence with a colourful Irish Pork Paella, followed by a simple flatbread recipe, perfect for snacking on during those all-important video calls. Mark catches up with the head chef at the Greenhouse restaurant to talk about how the kitchen team have swapped Michelin style cooking to feeding the frontline workers during the pandemic. To finish up, Mark cooks his favourite family feast of Breaded Chicken with Garlic and Cheese Wedges.