Recipe by Martin Shanahan
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!
Recipe by Paul Flynn
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.
THE taste of summer!
Delicious: a creamy and decadent bowlful.
Enjoy the taste of Skerries with Martin's surf recipe
You haven’t lived until you have tried lobster at least once. The most humane way to dispatch the beast is plunge it into boiling water
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