Episode Three
Italy
Using just a handful of humble ingredients Mark creates three soulful dishes that capture the essence of Italian cooking: simple ingredients, done well.
First, he serves up a slow-roast pork belly with crispy roast potatoes and a zesty fennel and orange salad—a classic flavour combo that never misses. Then it’s on to something sweet: an Amalfi-inspired lemon, olive oil, and pistachio cake served with cool yoghurt. And finally, he rounds things off with a proper ribollita—a hearty Tuscan bean and vegetable soup that turns everyday pantry staples into something truly comforting.
| Slow-roast pork belly with crispy roasted potatoes and a fennel and orange salad | Amalfi lemon, olive oil and pistachio cake with yoghurt | Ribollita soup |
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.