Programme: Martin & Paul's Surf 'n' Turf

Duck breast in caramel sauce - I’ve decided to do this funky little dish in bite size, you could certainly scale it up and use one duck breast per person.

Serves: 4

Duck breast in caramel sauce

From: Martin & Paul's Surf 'n' Turf

I’ve decided to do this funky little dish in bite size, you could certainly scale it up and use one duck breast per person.

Grilled scallops - All that’s good about west Cork can be found in this dish. It’s my west Cork version of surf and turf, so I’ve stolen some of Paul’s beloved black pudding to make it! Make sure your scallops haven’t been dredged, as that is disastrous for the sea bed.

Serves: 2

Grilled scallops

From: Martin & Paul's Surf 'n' Turf

All that’s good about west Cork can be found in this dish. It’s my west Cork version of surf and turf, so I’ve stolen some of Paul’s beloved black pudding to make it! Make sure your scallops haven’t been dredged, as that is disastrous for the sea bed.

Chicken, chorizo and prawns in a prawn cream - While visiting Skerries, Paul Flynn came up with this poultry, pork and prawn dish.

Serves: 4

Chicken, chorizo and prawns in a prawn cream

From: Martin & Paul's Surf 'n' Turf

While visiting Skerries, Paul Flynn came up with this poultry, pork and prawn dish.

Wild Rabbit In Cider And Buttermilk, Turnips, Ginger And Kale - This is rustic one pot food at its best, slow deep but yet vibrant. Farmed rabbit or chicken would be a perfect substitute.

Serves: 2

Wild Rabbit In Cider And Buttermilk, Turnips, Ginger And Kale

From: Martin & Paul's Surf 'n' Turf

This is rustic one pot food at its best, slow deep but yet vibrant. Farmed rabbit or chicken would be a perfect substitute.

Grilled lamb chops with wild garlic pesto - A contendor for Paul Flynn on RTÉ's 'Surf n' Turf'

Serves: 4

Grilled lamb chops with wild garlic pesto

From: Martin & Paul's Surf 'n' Turf

A contendor for Paul Flynn on RTÉ's 'Surf n' Turf'

Poached Turbot, Ballycotton new potatoes, Hollandaise sauce - Turbot is such a prime fish that it doesn’t need a lot of cooking. With turbot, the simpler the better... If you can’t get a whole fish, buy fillets and fry them instead.

Serves: 4

Poached Turbot, Ballycotton new potatoes, Hollandaise sauce

From: Martin & Paul's Surf 'n' Turf

Turbot is such a prime fish that it doesn’t need a lot of cooking. With turbot, the simpler the better... If you can’t get a whole fish, buy fillets and fry them instead.

Kashmiri Charred Goat, Naan, Toasted Cumin And Honey Raita - This recipe can apply to whole leg or shoulder of lamb and you can do it on the barbeque.

Serves: 4

Kashmiri Charred Goat, Naan, Toasted Cumin And Honey Raita

From: Martin & Paul's Surf 'n' Turf

This recipe can apply to whole leg or shoulder of lamb and you can do it on the barbeque.

Oyster, Creamed Leek and Smoked Bacon Chowder - Delicious: a creamy and decadent bowlful.

Serves: 4

Oyster, Creamed Leek and Smoked Bacon Chowder

From: Martin & Paul's Surf 'n' Turf

Delicious: a creamy and decadent bowlful.

Belly of pork - There are two parts to this pork dish that can be used separately or together. I like to serve this pork with some colcannon, which is mashed potato with cooked cabbage and spring onions.

Belly of pork

From: Martin & Paul's Surf 'n' Turf

There are two parts to this pork dish that can be used separately or together. I like to serve this pork with some colcannon, which is mashed potato with cooked cabbage and spring onions.

Grilled Sea Trout served on artisan bread on a bed of wild mixed leaves. - The taste of organic sea trout grown in the clean, clear waters of the west coast of Ireland comes very close to my first memories of wild salmon. I used wild violet and rocket. My advice is forage with an expert who knows what’s edible!

Serves: 4

Grilled Sea Trout served on artisan bread on a bed of wild mixed leaves.

From: Martin & Paul's Surf 'n' Turf

The taste of organic sea trout grown in the clean, clear waters of the west coast of Ireland comes very close to my first memories of wild salmon. I used wild violet and rocket. My advice is forage with an expert who knows what’s edible!


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