Haddock with Walnut and Herb Crust

From: Today

Fish and nuts make a classic combination. Here the walnuts add a lovely crunchy texture to the crust.

Russian Teacakes

From: Today

Make sure all ingredients are room temperature.

Medjool Dates with Crozier Blue Cheese

From: Today

How easy can a delicious bite be? The blue cheese needs to be mild and meltingly ripe. We were served this delicious little morsel with a Swedish Blue cheese at Wardshuset Ulla Winbladh beside Skansen in Stockholm. It's become a favourite little nibble with a drink.

Aloo Tikki

From: Today

These are beautiful fried potato cakes my Dad used to make for us any time he got in the kitchen, when Mum was out! They're a staple of any street wala in northern India and a must-have whenever walking around the winter streets of Old Delhi. This is my version, simple, effective and totally delicious!

Penne with Pumpkin, Crispy Pancetta, Sage and Parmesan

Look for small organic pumpkins called Jack O Lantern, now grown all over Ireland. They are a vibrant orange and they are the ideal size for this recipe.

Griddled Lamb Chops with Courgettes and Lemon

This recipe would be perfect on the barbeque on a warm evening when you don't want to spend too much time cooking.

Nettle Soup

From: Kitchen Hero: Rediscovering The Irish Kitchen

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.

Blackberry Amber

From: Kitchen Hero: Rediscovering The Irish Kitchen

This is a very good way to serve blackberries as the top of the dessert is both soft and crisp. Apple can also be used.




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