This risotto can be served as a starter or main course and is always a favourite.
Hake or whiting would also work well in this simple and tasty dish.
Harissa paste is made from a mixture of chillies, garlic and spices and is very popular in North African cooking. This recipe also works well if you substitute curry paste for the harissa paste.
This is a special occasion or dinner party dish, but it's easy to make in stages - the key is the glaze. What makes this dish so good is that the glaze also acts as the sauce so get this right and you are well on your way.
This is a sophisticated toasted ham sandwich- very popular in France. The cheesy topping is what makes this sandwich extra tasty. Served alongside a carrot and beetroot salad this dish is ideal for a casual lunch.
Bord Bia give their take on the traditional Irish ham with a sweet and sticky glaze
For a more fragrant and pungent dish, the lamb can be covered in clingfilm and marinated in the fridge for up to 24 hours to allow the spices to penetrate the meat. The accompanying couscous can be jazzed up with pistachio nuts and dried fruits.
The best recipe available using beef and stout.
You can also use neck of lamb or gigot chops to make this stew. Simply ask your butcher to cut it into 1?cm slices for you. This is a great nutritionally complete dinner in one pot for the whole family.
Sure what else would you be eating on St Patrick's Day? This is comfort food at its best, ideal for pre- or post parade dinner.
A great starter for your Irish feast!
This recipe is perfect to feed a crowd and the shoulder or gigot of pork are the best cuts to use. This is best served warm. If you are nervous about tying up the joint, bring the stuffing down to your butchers and get him to do it for you.
If you're short of time you could serve the pea and potato mash with pan-fried bacon chops, which take no more than 15 minutes to cook. For a really smooth mash, use a potato ricer; or a sieve also works well it just takes a lot more elbow grease!
This has to be the ultimate bacon sandwich! It's a good idea to cook the bases of the ciabatta first so that you can start assembling the sandwiches whilst the tops are cooking. Just make sure that your heat is not too high, otherwise the bread may brown too quickly.
Most supermarkets are now selling a mixed packet of gourmet or wild mushrooms, which would be perfect to use in this dish. However, if you prefer you could use all closed cup or chestnut mushrooms
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