Cook-IN with Mark Moriarty

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Spanish influence abounds with a colourful Irish pork paella and a simple flatbread, and the head chef at two-Michelin-starred The Greenhouse talks feeding frontline workers.

Mark makes a veg burrito bowl with spicy eggs on top, a fusilli beef ragu and a hot pan pizza, using Irish produce where possible as part of Bord Bia's quality comforts campaign.

Mark is making a glazed banana and berry bread, slow roast lamb shoulder and a pea risotto.

Mark whips up hake fishcakes with seasoned créme fraiche, brioche buns and the ultimate Nashville fried Chicken Sandwich. Plus, see how life on farms has changed in recent weeks.

Healthy Asian-inspired pork lettuce wraps, a glossy sticky toffee pudding and the perfect Irish ribeye steak with pepper sauce and roast potatoes are Mark's offering this week.

Mark presents a go-to cauliflower soup with cheesy crisps, checks in with 'sourdough hero' Patrick Ryan, makes a fisherman's pie, and his daily bake is a gluten-free naan bread.

This episode has no summary.