Pasta with Parma ham and pistachios
Delightful cupcakes decorated chocolate ganache - Heaven!
The pinhead oatmeal in these biscuits gives them their distinctive crunch. Very thin. Very crispy. Very delicious.
These chocolate pots are more like a hot mousse with a rich chocolaty flavour. They aren't difficult to make and the result is amazing.
Lynda says: "This pear and ginger dessert is like a tarte tatin, but with a cake base. When the cake comes out of the oven it is flipped upside down, revealing the pears covered by the caramel and ginger syrup."
Lynda says: "There are two ingredients in the paste that may be unfamiliar. Chaat masala is a combination of eight spices, which can be bought in ground form. This is a very mild spice that has a sweet and sour tang and is traditionally brushed over chicken tandoori or grilled fruit chaat, typical street food. Fenugreek leaves come from the fenugreek plant and are available in dried form. They have a very different flavour to fenugreek seeds, which come from the same plant. The choice of fish will vary according to availability. Other options to the brill listed here are John Dory, turbot, halibut or sea bass."
Lynda says: "Biscotti are not like other biscuits. They are baked twice so that they dry out and are generally dipped into dessert wine, such as the Italian vin santo, or coffee. I love their hard crunch. The recipe below is my all-time favourite and makes a big batch so you may want to reduce the quantities. Store the biscotti in airtight jars and they'll keep happily for several months. Change the proportions of fruit and nuts as you like. I'm sure that in the sophisticated shop in Milan, they would find it hard to envisage me savouring my biscotti, my back against a warm Connemara rock, tea in hand, surveying the colours of the sea."
Lynda says: "This is one of those dinners that requires minimal work and makes for a great family meal. At the end of the cooking, the chicken pieces are golden and caramelised and have absorbed some of the orangey syrup. I generally serve this with rice and some crunchy vegetables on the side such as green beans, asparagus or purple sprouting broccoli, depending on the season. You may prefer to buy chicken legs and thighs instead of a whole chicken as the bones impart so much flavour."
Lynda says: "Braising is a technique that works particularly well for cuts of meat that would otherwise be tough. Slow-cooking duck legs (or chicken legs) in a broth with vegetables and aromatics makes for a comforting dish that requires nothing other than some mashed potato as an accompaniment. Cabbage is included here, but carrots or baby turnips would also work well. This dish was adapted from a recipe by Alice Waters in her inspiring book Chez Panisse Cooking."
There is something so simple and perfect about a great Lemon Drizzle Cake and this recipe from our pals in the award-winning Dublin Cookery School is exactly what you want - try it out!
The pickled shallots add a lovely sweet and sour element as a garnish and may be kept in the fridge for weeks.
Lynda Booth from the Dublin Cookery School shows us how to make this cheesey, savoury tart that's perfect for breakfast, lunch or dinner!
Relish in this delicious delight! Dublin Cookery School's Beef Burgers with Coolea Cheese and Red Onion Marmalade pack an interesting punch.
Lynda Booth from the Dublin Cookery School shows us how to make this healthy, aromatic pasta.