The scrambled eggs can be prepared in advance as the cream in the recipe prevents the eggs from setting into a hard mass. Smoked Mackerel is an excellent substitute for the salmon.
Great for your repertoire.
Padraig McCarthy serves up a tasty and easy to make scallop dish.
Another great dish for your repertoire.
A leg of lamb can be roasted like this at any time of the year, but is best with spring lamb which in this part of the world appears at Easter time. Spring lamb for the table, coming from lambs born around Christmas, is sweet, mild and subtle, hence the absence of flavourings here other than sea salt and freshly ground pepper. The skin on spring lamb when roasted gets particularly crisp and delicious, so do not be tempted to trim any off before roasting the meat. Strongly flavoured herbs and spices will overpower the delicate flavour of the early or new season lamb so I wait until at bit later in the season before introducing those.
A dazzling combination of flavours.
A great treat.