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.
This is a very colourful dish from India, which is not at all hot but extremely full of flavour. It should marinate in its topping for about an hour before cooking and should not be cooked ahead of time. This can also be made with chicken joints and the marinade equally divided. It is best to buy either breast or thigh joints for this method, but keep cooking time to 90 minutes.
This delicious salad recipes comes from the The Sussex Head Chef Dave Coffey.
Up your BBQ game this summer with this amazing lobster recipe from Asador.
Harissa paste is made from a mixture of chillies, garlic and spices and is very popular in North African cooking. This recipe also works well if you substitute curry paste for the harissa paste.
Hake or whiting would also work well in this simple and tasty dish.
This risotto can be served as a starter or main course and is always a favourite.
An easy and extremely tasty summer dinner option, which can be made in just 20 minutes!
This recipe comes courtesy of Dublin Bay Prawn Festival wine and food expert, Niamh Boylan.
From: Neven Maguire: Home Chef
A really good burger has to be made from really good beef. If you can, ask a butcher to mince some rump, blade or chuck steak for you, but make sure it has 20 per cent fat content, as in effect this will make them self-basting and will prevent them from drying out during cooking. Otherwise, buy ordinary minced beef from the supermarket, but don't buy extra-lean mince or the burgers will become tough during cooking.