It’s the last episode in the series of Off Duty Chef so Mark is pulling out the stops with some of his top-shelf recipes!
To start things off, Mark prepares a succulent Porchetta that’s perfect for a delicious Sunday roast. He shares his secrets for getting that crispy pork crackling on the outside and juicy, tender meat on the inside.
Using some of the leftovers from the Porchetta, Mark shows us how to make a delicious White Pork Ragu Pasta that’s both hearty and comforting.
Next up, Mark presents an epic Dublin Bay Prawn Scampi dish with a tangy tartare sauce. He shares his tips for getting the perfect golden-brown crispy crust on the prawns and how to make a delicious homemade tartare sauce to go with it.
In the How to Perfect Baking segment, the focus is on the classic Victoria Sponge. Mark shows us how to achieve that perfect light and fluffy sponge cake every time!
