Gingerbread Men

From: Four Live

This recipe makes perfectly crisp gingerbread biscuits which snap and crumble in the mouth.

Roasted Beetroot, Feta and Lentil Salad

From: Kitchen Hero: Great Food for Less

There are a few vegetables I can grow without fail and thankfully one of them is the mighty beetroot, which roasts beautifully and is a great addition to this lentil salad. This dish makes a nice lunchtime dish and is excellent in lunchboxes.

Mexican Fish Tacos

From: Kitchen Hero: HomeCooked

Fish tacos are a Californian classic, taking inspiration from wonderful Mexican heat and spice. They make a truly different feast to serve for friends. If you don't want to fire up the barbecue, the fish can easily be cooked on a griddle pan.

Blackberry and Apple Crumble

From: Kitchen Hero: Great Food for Less

Crumble has to be one of the easiest desserts to prepare and it is extremely easy to adapt, using whatever fruit is in season.

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.

Braised Crispy Chicken Thighs with Spring Onions, Baby Gem and Peas

From: Kitchen Hero: HomeCooked

True comfort food in a matter of minutes; that's what this dish is all about. Crispy chicken in a white wine sauce with wonderful braised greens and a pop of zesty citrus freshness; it really doesn't get better than that for a speedy midweek supper.

Roast Beef with Batter Pudding

From: Kitchen Hero: Rediscovering The Irish Kitchen

Batter pudding is the Irish version of Yorkshire pudding. Many Irish like their meat quite well cooked, which rather spoils a good joint of beef in my opinion. A largish piece of beef cooked in this way will have the best flavour, as small joints are disappointing.

Howth Head Seafood Chowder

From: Kitchen Hero: HomeCooked

My home town of Howth is famous throughout Ireland for its fish. Along the west pier there are plenty of fishmongers to choose some of the freshest fish for supper. This wonderfully creamy seafood chowder always reminds me of home and with a few slices of brown bread with Irish salted butter, I'm there in an instant.

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.

Bun Cha: Barbecued Pork Skewers with Herbs and Rice Vermicelli

From: Kitchen Hero: HomeCooked

Vietnam is all about incredible street food and when I visited the country, this was one of my favourite dishes to eat on a plastic stool at a roadside pop-up vendor. It's a feast of smoky pork skewers, wrapped in lettuce leaves with fresh herbs and dipped in a salty sweet sauce. Barbecue the pork to get the essential smoky element of South East Asian cooking, but a griddle pan will also work. The classic version uses pork belly to form little pork patties, but this is a quicker variation.




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