Vietnamese Pho with Chicken Dumplings and Pak Choy

From: Neven Maguire: Home Chef

This is a wonderful soup/stew to serve to someone who is feeling a bit under the weather. It might sound exotic, but pak choy is now grown very successfully by Irish farmers. Look for it in the supermarket and make sure you check the label to see where it was grown.

Hake with Tomatoes and Mozzarella

From: Neven Maguire: Home Chef

Hake has a lovely soft texture and slight sweetness when it is very fresh. It is highly regarded by chefs as it offers great value for money. Ask your fishmonger for the hake fillets from the centre cut so that they are nice and chunky. This will also help them cook more evenly.

Oatmeal, Cranberry and White Chocolate Cookies

From: Neven Maguire: Home Chef

The inspiration for this recipe was given to me by Mary Flahavan. I like it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests - in case they're feeling a bit peckish after a long journey but don't want to ruin their dinner.

Boutique Bake Raspberry Cheesecake Brownies

Who doesn’t love brownies and cheesecake? The baking girls at Boutique Bake have created one of their favourites that are really easy to put together and always goes down a treat with family and friends. The cheesecake part of this is 'no bake', which makes it a really simple dessert to put together. Once you have the brownie base baked, it takes about 5 minutes to whip the cheesecake element together and then just leave it to set. You could use strawberries or any other fruit you prefer, it's very flexible!

Boutique Bake Apple Crumble with Toffee Sauce

We have a delicious recipe for our Boutique Bake version of an absolute classic, apple crumble! This is so quick and easy to put together and such a crowd pleaser. We have added some oats into the traditional crumble topping, which makes it extra crunchy!

Blood Orange Jelly with Mint

From: How to Cook Well, with Rory O'Connell

I love when the blood oranges arrive. In this part of the world it is generally late January, just the time when we need a little cheering up. They have a wonderful flavour and the beautiful ruby coloured flesh and juice is just a joy. I use them in sweet and savoury situations and will be seen in this coldest of months trying to find a few brave shoots of watercress to pair them in what is one of my favourite savoury salads of the year. In this jelly I pair them with our regular oranges, also good at this time of year, to temper the sometimes sharp flavour of the sanguine variety. The jelly can be set in individual moulds, coffee cups or glasses. It can also be set in a large dish and served straight from that. If you want to turn out the jellies for a smart presentation, you need to brush your moulds with a non-scented oil such as sunflower to ensure they will slide out easily.

Roast Sirloin of Beef with Red Wine, Tomato and Gherkin

From: How to Cook Well, with Rory O'Connell

The sirloin of beef on the bone is a lovely cut and somewhat easier to carve than the more traditional wing rib. It's another of those cuts of meat that will be best if ordered from your butcher a little in advance, so as to give your butcher time to put aside a piece of properly hung beef. Like most cuts, especially the larger ones, this meat will sit quite happily for at least half an hour after cooking before serving. You can make a simple gravy, which would be lovely, or you can pull out all the stops and make the very grown-up sauce that I am suggesting. This is serious cooking: not difficult, but serious. And when you pull off this sauce, you should clap yourself thunderously on the back. I am recommending a 'roast chicken stock' for the sauce, that is to say, the bones either raw or from a cooked chicken are roasted before being made into a stock. The sauce is also excellent with a roast filet of beef or a grilled steak.

Crunchy Orange Butter Scones

From: Today

Teatime anytime!

Mustard Crusted Rack of Lamb

From: Today

Wow your guests.

Baked Brill or Black Sole with Bretonne Sauce

From: How to Cook Well, with Rory O'Connell

If making a Hollandaise sauce strikes fear into you, then maybe this sauce, which is easier, will give you more confidence. The sauce, apart from being delicious with flat fish, is also great with prawns and shrimps and is surprisingly good with oily fish like mackerel and salmon. It is an immensely useful sauce that I predict you will use over and over again. It is rich, so should not be too thick when being served. I usually stir in a few tablespoons of the fish cooking water into the sauce before serving. This thins the sauce to the consistency you require and also adds a little of the flavour of the skin and bones of the fish to the sauce.


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