Mark Moriarty

Now, the oven might be doing the work for maybe an hour, an hour and a half in between for some of the slow braises.

But again, I always think of, we've started a family in the last few years after we got married and the time just becomes minimal and you put all the work on top of that and a lot of families.

Or my dad who can't cook to save his life, what could he actually do?

So all the recipes are based around that target oven.

So is there a dad test?

Do you say, look, okay, this is what's going to happen.

Now you do it.

Pretty much.

So take, for example, on Monday night, I think chicken is our opening episode.

Okay.

So we've got chicken breast, a whole chicken, and then the last dish we do is we use all the leftovers.

So with the chicken breast, to make it go a little bit further, we just bash it out with a rolling pin in between a piece of baking parchment, which you can throw in the bin.

We breadcrumb it to make it go a little bit further, and we serve it with a Caesar salad, and we show you how to make your own Caesar dressing.

Now, you can take a couple of elements.

You can do the chicken the way I do it.

Or you can buy the Caesar.

Or you can just buy the Caesar dressing.

Buy the Caesar.

And then we have a chicken pan pie and then a classic chicken chasseur where you just throw it all in a pot with loads of flavour, throw it into the oven, clean down and basically your dinner comes out of the oven an hour later.

Sounds great.