Mark Moriarty

She's a Guinness World Records holder, professional scuba diver and author of Limitless.

We chat about growing up in a fishing family in Dingle, how her father's philosophy of the sea shaped the way she frames everything in life and what it was like to lower herself off a ship alone south of Cape Horn with the engines fading into the distance and four albatross circling overhead.

So we get obviously a lot of requests on this podcast from lots of different people.

Some are really simple, some are really complicated, but nothing was like yours.

So, and I quote, Chewed in cauliflower bake with a lemon and a salsa verde style sauce that can not only be used in the bake, but also as a dressing for my salads.

So you pushed me to the, as much as anyone has pushed me.

So why this?

That's fair enough.

And you like sort of one-pan wonders that you can stick in the oven, I assume.

Absolutely.

Yeah, yeah.

And like that salsa verde we were describing off-air is...

Just using up leftover green herbs from the fridge, capers full of salt, loads of lemon juice, loads of salt.

And it kind of goes well with everything with a nice bit of olive oil.

You just need to be efficient.

So tell me then, go back to your childhood.

What would have been on the menu growing up?

Yeah, a lot of work in that.

Really?

Because that was your second option.