Monica's Apple Caramel Sponge

My mom has been making this recipe for as long as I can remember. First, you bake the appley, cinnamony sponge, then you pour the steaming, rich caramel sauce over and allow it to sink in. Heaven with cream or custard. There are 140 varieties of apples that are native to Ireland with wonderful names like 'Cavan Rose' and 'Irish Molly'. Any eating or cooking apple will work, so have fun experimenting with different types, not the same old same old!

Seafood Chowder Pies

Ireland is very fortunate to have such an abundance of fresh seafood - so important as part of a varied and healthy diet. I love to experiment with new recipes, but I still come back to old favourites like fish chowder. I fell in love with seafood chowder on a wet October weekend in Doolin when I moved to Ireland many years ago. I use this basic mixture in several different ways - delish over a baked potato too!

Beef and Guinness Tagine

Nothing is more Irish than a beef and Guinness casserole, but in the spirit of ish I had to change it up a bit. Guinness is quite bitter, so to balance that I took a cue from Moroccan cuisine and added dried prunes to the recipe. They break down and add to the rich, darkly delicious sauce. Every tagine needs a bit of spice, so I chose the allspice berry for another layer of warm flavour. You can add more root vegetables like parsnips and turnips for extra veggie power.

Loin of Wicklow venison with carrot and star anise purée

From: Four Live

Derry Clarke stops by Four Live to make this outstanding dish, served with candied almonds & port jus

Spiced Roast Vegetable Soup

From: Four Live

A healthy winter warmer that you can stock up the freezer with.

Halloween Barm Brack

From: Four Live

Richie Wilson bakes a brack which will have them queuing up for more.

Siúcra's Easter shortbread biscuits

Looking to keep the kids entertained and excited this Easter? Get them involved in making these delicious treats!

Smoked Belly of Pork with Creamed White Beans and Date Jam

From: Neven Maguire: Home Chef

We get this smoked pork belly from our excellent local craft butcher, Kevin McGovern, based in Belleek, Co. Fermanagh. It’s coal smoked and has a very similar taste to kassler, the German dish, which is traditionally served with sauerkraut. Use any leftover trimmings for pasta Carbonara. The braising juice can be used for a celeriac soup or can be frozen.

Steamed mussels in apple and ginger broth

From: Today

A great Irish main or starter from Paul Flynn




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