Episode Two
Fish
First, there’s a simple but flavour-packed chorizo-crusted cod tray bake, served with crispy air-fryer wedges and a fresh, herby green goddess salad—it’s a one-tray wonder with minimal effort and maximum taste. Then, it’s onto a light and lemony gnocchi with peas and basil, the kind of quick dinner that still feels a bit special. And to finish, Mark shares a family favourite—Cullen Skink, a creamy, smoky fish soup that’s perfect for warming up on chilly evenings.
Three tasty ways to cook with fish—easy enough for a weeknight, good enough for the weekend.
| Chorizo-crusted cod tray bake with air-fryer wedges and green goddess dressed salad | Cullen skink | Gnocchi with basil, lemon and peas |
Series Synopsis
In Cook Like a Chef, award-winning chef Mark Moriarty invites viewers to rethink the way they cook at home. Forget the notion that great food demands endless ingredients or hours in the kitchen. With a handful of core ingredients, a well-stocked pantry, and a few pro tips, Mark shows how anyone can create restaurant-worthy meals in their own kitchen.
Each week, Mark selects a small but versatile set of ingredients and transforms them into three completely different dishes—clever, creative, and packed with flavour. Along the way, he shares the essential techniques, kitchen smarts, and time-saving hacks that chefs rely on every day.
From store cupboard staples to flavour-packed condiments and long-lasting veg, Mark’s pantry is the secret weapon that stretches simple shopping into multiple meals. With his help, you’ll learn how to cook smarter, waste less, and bring big flavour to every plate.
This is practical, inspiring home cooking—done the chef’s way.
So grab your ingredients, stock your pantry, and get ready to Cook Like a Chef.
