This Roast Tarragon Chicken with Chestnut Mushroom Risotto is great for serving to large gatherings of friends. The chicken is marinated in herbal tarragon and spicy mustard, and the creamy risotto acts as both a bed for the bird and a natural sauce. Made with milk from grass-fed cows, the Salted Butter helps bring out the flavor of both parts of this mouthwatering dish.
Read MoreI love a good banana cake, but can’t stand those dull variations with little to no flavour. A good one has to be made with overripe bananas, otherwise that taste gets lost. In fact, this is a fantastic way to use up bananas that have blackened. Though the cake is still lovely without frosting, this one is light and fluffy with a delicious hint of coconut.
Read MorePrawn laksa (spicy noodle soup). This quick meal for two hails from Malaysia and takes just 20 minutes to prepare. Warming prawn noodle broth with spicy Laksa paste is topped with coriander and lime wedges.
Read MoreThe spices bring out their natural oils and flavour, the chicken locks in the juices. I use chickpeas but I sometimes use cannellini beans, or a tin of mixed beans.
Read MoreA tart, tasty Blackberry Pie is a great way to say goodbye to summer. It’s a flavourful treat with a butter shortcrust. Hints of cinnamon in the filling and lemon in the crust will make it a new favorite at your family’s table.
Read MoreA spongey Cloudy Coconut Cake. Clodagh mixes lemon, coconut, vanilla and butter to make this tasty and fragrant treat. So, fill up your kitchen with the sweet smell of coconut and grab some plates. With flavors this good, nobody can resist!
Read MoreThis recipe is such a fast and easy dish to create and a great way to use up any leftover roast butternut squash. Crumble in Cashel blue cheese, creamy and chalky in texture with a unique ashy, smoky flavour.
Read MoreGot some roast chicken leftover from the weekend? How about this delicious Caesar Salad with crunchy parmesan croutons. You could use grilled prawns, halloumi, feta or smoked salmon too.
Read MoreThis classic version that I am sharing with you is made with good-quality beef broth or vegetable stock, caramelised onions, and topped with oozing Gruyère cheese croutons.
Read MoreDark, good-quality chocolate slow-cooked with beef is brilliant. It might seem a bit odd but it’s a classic combination in French and Mexican cooking. The chocolate adds a fantastic silky texture and deep notes of cocoa.
Read MoreA hearty, warming, slow-cooked beef casserole filled with the flavours of smoky pancetta, earthy chestnut mushrooms and shallots plumped with the stewing juices is the best gift you can give to yourself for supper during these cold evenings.
Read MoreIt’s the bread that’s always on my kitchen table at home — I make it every Saturday morning. It’s similar to the traditional Irish soda bread, but made with yoghurt and rosemary. Thyme makes a lovely substitute, or herbs can be left out altogether.
Read MoreFresh Chocolate Truffles dipped in raw coconut flakes; pistachio & cranberries; and the third simply in cocoa powder. SO incredible simple to make. I love serving these instead of dessert followed by a hero farmhouse cheese.
Read MoreThis delicious winter roast beef with beetroot, chestnuts and horseradish cream is even delicious as leftovers served up as sandwiches or in a salad.
Read MoreStart this one day ahead to save time. A show-stopping starter with layers of Irish smoked salmon with a cream cheese and lemon filling, flavoured with dill and capers.
Read MoreWhether you’re a first time host or a seasoned pro looking for inspiration. Five ingredients are all you need to make the delicious glaze for this Christmas ham recipe
Read MoreThis is one of my favourite cookie recipes! Sweet rosemary and sea salt flakes add such great flavour to this simple butter cookie recipes. I love baking them, them wrapping them up as gifts for my friends.
Read MoreFresh crab with zesty lemon and scallions, drizzled with spicy Irish yogurt on crunchy sourdough toast, great for a starter and also as a canapé.
Read MoreLove this anytime of the day or night :) Good quality chicken livers whizzed up with Irish butter, fresh thyme, garlic and brandy and then golden sweet caramelised onions folded through it.
Read MoreMy favourite way to eat celeriac is as a soup, and the addition of the sage and hazelnut pesto adds delicious crunchy texture and earthy flavours. I sometimes add a crumble of crispy smoky pancetta on top with the sage and hazelnut pesto, which is just so good.
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