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.
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!
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.
From: Neven Maguire: Home Chef
Farmed salmon has become much better quality over the years, and in my opinion some of the best available comes from Ireland, where the sea is always freezing cold and for the most part is unpolluted, with strong tidal flows. Make sure your salmon fillets are all even-sized and about 2.5cm (1in) thick to ensure even cooking. They also work well on the barbecue and can be made up to 12 hours in advance, covered with clingfilm and chilled until needed - just don't add the squeeze of lemon juice until you're ready to cook them.
Rozanne says: "Anchovies can be bought in tins or glass bottles, preserved in salt and oil. They are an indispensable Pantry Pal in Italian cooking. They melt into dishes, imparting a rich, salty, savoury flavour. Don’t be put off, as they aren’t fishy and really work like a condiment. Be brave – try them! My dad is a pro at barbecuing, especially lamb. This may look like a large, daunting piece of meat, but it’s actually very simple to cook and a hassle-free way to feed a crowd. The marinade and salsa are based on classic Italian flavour combinations and always work."
Rozanne says: "Capers are the fruit of flinders rose. I love the tiny nom pareille capers that are salty and delicate and go extremely well with fish, in salads and even on pizza! The larger caper berries on the stem look very attractive in a dish and aren't as salty. Capers come pickled in brine, so make a long lasting Pantry Pal, on hand to jazz up your recipes."