A taste of Kerry: At home with chef Mark Moriarty and recipes for his favourite home-cooked meals

Method

1. Preheat your oven to 200˚C.

2. Place the chicken breast side down, with legs towards you. Using a kitchen scissors, cut up along each side of the backbone to remove it, cutting through the ribs as you go. Turn the chicken over and flatten with the heel or palm of your hand to level it out and then place on a rack over an oven proof tray. Place the diced potatoes under the wire rack on the tray.

3. Place the oil in a bowl and add the onion powder, garlic powder, black pepper, rosemary, oregano, mustard seeds, chilli powder and sea salt and mix well with a spoon. Spoon the mix over the chicken and rub in evenly with your hand.

4. Cook the chicken at 210˚C for 50 minutes. Remove and allow to rest for 15 minutes before serving.

5. Add 300ml of water to a pot along with the chicken stockpot. Bring to the boil then add the bulgur wheat. Cover the pot with a lid and remove from the heat. Allow to sit for 15 minutes then strain (if needed) and spread onto a large tray to cool and to prevent over cooking.

6. When cooled, add the bulgur wheat to a large bowl with the sliced red onion, crumbled feta, sliced black olives, cherry tomatoes and some ripped mint leaves and mix. Season with sea salt and lemon zest.

7. Spoon the bulgur wheat salad onto a large serving dish then place the spatchcock chicken on top. Pour some of the juices from the tray over the chicken and garnish with some lemon zest.

8. Serve the roasted potatoes alongside.

Method

1. Begin by placing a pan on the heat with some plain oil. Heat a separate pot with boiling water.

2. Add the pork mince to the pan, break it up with a wooden spoon into small chunks and begin to caramelise on both sides. Now go in with the bacon lardons and get them colouring.

3. Reduce the heat at this point and go in with your fennel, garlic, chilli flakes, rosemary and fennel seeds. Add a touch more oil if you have to. Cook it all off for three minutes until it starts to stick to the base of the pan.

4. In a separate pot, season your boiling water heavily and add your pasta, cook until just soft, this takes about 10 minutes.

5. Now increase the heat and deglaze the pan with your white wine, allow to reduce by half before adding your chicken stock and butter and anchovy fillets.

6. Cook out over a high heat until a loose sauce consistency is achieved.

7. Adjust the seasoning with lemon juice, pepper and salt before adding in your pasta. Add the spring greens and cook them out in the sauce for a minute before adding a large amount of grated parmesan cheese, parsley and dill.

8. Serve in warm bowls.

Method

1. Preheat the oven to 200˚C.

2. Take your puff pastry from the fridge. Roll it on a heavily floured surface until it’s approx. 2cm thick. Cut into a rough circle using your tart case or ring. Line the tart case or ring, leaving some overhanging pastry but with the pastry filled into all edges and corners.

3. Line the pastry case with a sheet of parchment and place a heavy based saucepan in the middle, leaving a little space around the edges so the pastry can puff inwards. Bake for 30 mins before removing the pot. The pastry should be brown all over. Once the pastry is cooled, use a fine grater to file down the edges and achieve a neat edge.

4. Mix the egg white and icing sugar into a paste and brush the interior and exterior of the pastry with a pastry brush. Return the tart to the oven for eight minutes at 200˚C until it goes dark golden brown and shiny. Remove and allow to sit at room temperature.

5. Now to make the vanilla cream filling, place the milk and cream in a medium saucepan with the scraped vanilla seeds and pod, allow it to simmer.

6. Mix the egg yolks, sugar and cornflour in a separate bowl, scorch with the milk and cream and then return to the medium saucepan.

7. Increase the heat and whisk until the mix thickens and bubbles before placing in the fridge to cool. Once cold, mix lightly with a spatula to create a smooth texture.

8. To assemble the tart, cover the base with a thin layer of jam, top with the pastry cream and then the fresh fruit. Garnish with mint leaves and serve chilled.