Mini Molten Chocolate Puddings

From: Kitchen Hero: Great Food for Less

Chocolate and chilli might sound like an odd combination but sweet and spicy do work together. I first tried the combination in hot chocolate. It’s a subtle heat that you can taste, but instead of dominating the dessert it’s an interesting extra note that adds to the flavour of the chocolate. However, do feel free to leave the chilli out if you prefer. These puds have an oozing liquid chocolate interior and can be made in advance and placed in the fridge until you are ready to bake them.

Chilli, Garlic and Lemon Mackerel

From: Kitchen Hero: Great Food for Less

Cook the mackerel under the hot grill for 4-5 minutes on each side or place in a fish basket and cook on the barbecue for the same amount of time.

Sofie's rhubarb panna cotta

From: Kitchen Hero: Great Food for Less

When my girlfriend Sofie was growing up, her grandparents had one of the most amazing vegetable gardens in Sweden, with wild strawberries, and big, bushy apple trees. Huge rhubarb bushes still spring up every year and the last time we visited I made this creamy panna cotta, which is a wonderful way to enjoy some of the summer’s finest rhubarb.

Cranberry and White Chocolate Muffins

From: Today

You have to try these absolutely delicious cranberry and white chocolate muffins!

Mussels in Irish Cider

From: Kitchen Hero: Great Food for Less

Serve with some crusty bread to mop up the liquid!

Chilli and Tomato Crab Pasta

From: Kitchen Hero: HomeCooked

I love taking one ingredient and really making it the star of the dish. In this recipe, crab hits the big time! Paired with the heat of chilli and the freshness of lemon juice and zest, it makes a pretty incredible pasta dish. You can buy crab meat quite easily nowadays and for a speedy supper it does save you the hassle of buying a crab, cooking it and then tearing out its insides. Hey, I'm all for shortcuts if you can take them!

Chorizo, Rocket and Red Onion Salad

From: Kitchen Hero: Great Food for Less

Chorizo is one of my favourite ingredients to use, it provides really delicious smoky flavours and, when fried, renders the most amazing red oil. One of the first few times I visited London, I got myself down to world-famous Borough market where you can pick up some of the best Spanish chorizo outside Spain. This salad is nicest if you can get your hands on some really good-quality chorizo – you will generally find the best stuff in Spanish specialty food shops.

Banoffee Cake

From: Kitchen Hero: HomeCooked

Banoffee pie has to be one of my desert island desserts and while I still love the pie version, this cake certainly gives it a run for its money with its moist banana sponge layered with a sweet caramel frosting.

Soy and Ginger Sea Bass and Asian Green Parcels

From: Kitchen Hero: Great Food for Less

These little parcels certainly know how to make an entrance. When you serve them, make sure you get your guests to open the parcels themselves, to reveal the steaming mackerel inside. You can use this method with any fish; it’s nice served with a little rice.

Profiterole Mountain

From: Kitchen Hero: HomeCooked

I remember staying in an old Irish guesthouse when I was growing up, where a dessert trolley was rolled around the dining room after dinner and you could pick a dessert of your choice. I could never resist creamy profiteroles smothered in a warm, thick chocolate sauce.




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