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.
Even the most sorry-looking kitchens should have a few eggs, veggies and a bit of leftover cheese knocking around. My fridge-leftovers frittata is a great little lunchtime dish; it's a filling base for lots of additions, depending on what's in your kitchen. Try adding leftover ham, chorizo, spinach, peas, herbs, all sorts really.
From: Kitchen Hero: HomeCooked
On my first visit to Bangkok, it was a hot and sticky night when we arrived and this was the dish we tucked into after wandering the streets. The rather interesting addition, to what would otherwise be an ordinary beef dish, is the toasted ground rice, which adds both texture and a surprisingly smoky, nutty flavour. The original dish doesn’t feature the extra leaves, but I think it makes a wonderful healthy salad.
This soup is a great favourite in the spring when the nettles are young. Nettles are full of minerals and vitamins which purify the blood. In the country, nettle tea was also drunk, made by pouring boiling water over chopped nettles, boiling for about 15 minutes, then straining and adding milk and sugar. This was often given to children who had measles. It is said to have been a favourite of St Columcille. Nettle soup is still served in some hotels in Ireland; this recipe is from Declan Ryan, who was chef-proprietor of the much-starred Arbutus Lodge, Cork - sadly no longer in existence. Use gloves and a scissors when cutting the nettles. Do not gather them from sprayed verges or after the end of May as they will be too tough.