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WHAT'S THE STORY? ' This recipe carries the same spirit as my monkfish dish, taking inspiration from my time working with Indian chefs. I’ve always admired the depth and vibrancy of Indian food, and here I married that with a familiar concept: fish and chips. By using spiced chickpea batter, saag aloo, and cooling raita, I created a version that feels both comforting and exciting , a true example of how I love to blend cultures on the plate.' - Mark Foley. Serves: 4 | Prep T

Indian cuisine has always fascinated me , the way it engages all the senses with flavour, colour, and spice. I worked closely with Indian chefs throughout my career, and their influence pushed me to experiment with fusing my classical background with Indian flavours

One evening, I created this pie as a comforting twist on her favourite meal. It became one of the last dishes I made for her before she passed away, so every time I cook it, it brings back memories of those precious moments we shared in the kitchen.'

'...when it comes to eggs, for me there’s no better choice than O’Brien Eggs from Whitechurch, Cork.'