Butterflied Lamb with Yoghurt and Mint

From: Kitchen Hero: Donal's Irish Feast

Serve with charred, honey mustard-glazed potatoes.

Surf & Turf Salad

From: Kitchen Hero: HomeCooked

Chimichurri is a tangy and fresh Argentinian sauce. It can be made very easily and is the perfect accompaniment to grilled meat and seafood. This is a mighty feast, which is also quite healthy.

Roast Garlic Bangers and Mash

From: Kitchen Hero: Great Food for Less

Ah! My ultimate comfort food! I love adding roast garlic to the mash to add even more flavour. Serve these with a red onion gravy and I promise you will have empty plates all round!

Healthy Singapore Noodles

From: Four Live

Singapore noodles are a standard Chinese restaurant dish, but making them at home is so easy. It also means you can monitor what's going into them, adding whatever healthy vegetables you feel like.

Chorizo, Chicken Bean Stew

From: Kitchen Hero: HomeCooked

Chorizo adds a wonderful warmth and subtle heat to this great chicken stew. I use plum tomatoes here as they have a much better flavour than chopped tomatoes.

Spicy White Bean and Chorizo Soup

From: Kitchen Hero: Great Food for Less

It's meaty and filling and is perfect on colder days.

Lemon and Poppy Seed Cake

From: Kitchen Hero: Great Food for Less

Poppy seeds give this tangy cake a really interesting texture and colour.

Carrageen Jelly

From: Kitchen Hero: Rediscovering The Irish Kitchen

This tasty dish is filled to the brim with nutrients and antioxidants that is best served with a dollop of fresh cream.

Peanut Butter Sandwich Cookies

From: Kitchen Hero: HomeCooked

Peanut butter fans will know that there is only one thing better than the sweet nutty spread itself and that can only be peanut butter cookies. These oaty peanut butter cookies are sandwiched with a smooth, sweetened nutty filling.

Dad’s Braised Oxtail

From: Kevin Dundon's Christmas Made Easy

Any time you ask my dad about food he always brings up oxtail. I’m fairly sure it would be his dessert island dish. When he tried out this recipe, he told me it was "bloody great!" so I think it got his seal of approval! If you haven’t cooked oxtail before the aim is to cook them until the meat just falls off the bone. I serve mine sitting proudly on top of some creamy colcannon mash.




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