87
MARK MORIARTY
P L A N  T H E  O V E N ,
N O T  J U S T  T H E  M E N U
Write down temperatures and timings 
before Christmas morning. Choose one 
standout centrepiece, then let ready-
prepared sides do the heavy lifting.
M A K E  I R I S H
P R O D U C T S  T H E  H E R O
Start with the best local ingredients. Irish turkey, 
beef, potatoes and seasonal vegetables need 
very little: good seasoning, proper heat and time 
to rest.
G I V E  R O A S T I E S  T H E 
E X T R A  C R U N C H
Parboil Irish potatoes, steam them 
dry, then rough up the edges. A 
light dusting of M&S Roast Potato 
Seasoning before they hit the hot fat 
gives a properly crisp finish.
5
SIMPLE WAYS
CHRISTMAS TASTE
BRILLIANT
 MAKE
MARK’S ROASTIE RULE
•  DRY THEM WELL  
•  HOT FAT  
•  DON’T CROWD THE TRAY
R E S T ,  T H E N  C A R V E
Rest turkey or beef before 
carving so the juices stay in the 
meat. Use that time to finish the 
gravy, warm serving dishes and 
bring the sides together.
P L A N  F O R  T H E 
B E S T  B I T :  L E F T O V E R S
INGREDIENTS
· 50g leftover cheese selection - brie, 
Cashel Blue, cheddar, 
roughly chopped
· 50g leftover chopped ham or M&S 
shredded ham hock
· 1 tbsp wholegrain mustard
· 2 tbsp butter
· 2 tbsp M&S Collection 
Festive Chutney
· Sourdough
METHOD
Start by placing a large, non stick pan 
onto a medium heat. Preheat the oven 
to 200c.
Butter the 2 slices of sourdough 
and build the sandwich in your pan: 
a slice of bread, buttered side down, 
mustard, cheese, ham,
chutney and the second slice of 
bread, buttered side up.
Cook the sandwich on both sides for 
2 minutes until golden brown before 
transferring to the oven for 5 minutes 
until the cheese has melted and the 
ham has warmed through.
Allow the sandwich to rest for 5mins 
before slicing and serving warm.

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