This is a favourite takeawayish recipe, perfect for kids and people trying to convert to healthier dinners. Jam packed with extra crunchy, colourful veggies that you can sneak into your family's diet. The ish factor is the sauce, a really tasty authentic sauce but with a fraction of the sugar of shop-bought 'cook in' sauces.
My brother André is the natural gourmand in our family, effortlessly putting ingredients together to create superb meals. After visiting Greece in his early twenties, André came back with a passion for Greek cuisine: rosemary infused lamb, crunchy salads and lots and lots of lemon! As a long distance runner, Greek cuisine is a healthy lifestyle choice. Just not too much baklava and shortbread!
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.
Simple, tasty, figure friendly, family favourite, lunchbox filler, freezes well - this recipe from Rozanne Stevens ticks all the boxes.
This is a great takeawayish recipe, all the tastes and textures of a traditional Chinese, but with extra crunch and veggies. Use skinless boneless chicken thighs for really juicy tender chicken, much better than chicken fillets. You can make this a vegetarian main meal by swapping out the chicken for extra veggies like courgettes and extra peppers. The real ish ingredient is pale dry sherry, also called fino sherry. This is the closest Western equivelant to Chinese sxhaosing wine which is a traditional rice wine.
My mom has been making this recipe for as long as I can remember. First, you bake the appley, cinnamony sponge, then you pour the steaming, rich caramel sauce over and allow it to sink in. Heaven with cream or custard. There are 140 varieties of apples that are native to Ireland with wonderful names like 'Cavan Rose' and 'Irish Molly'. Any eating or cooking apple will work, so have fun experimenting with different types, not the same old same old!
This is a great lunch box sandwich or picnic pleaser from Rozanne Stevens
This recipe makes the most gooey, decadent chocolate brownies imaginable. A word to the lads: if you have annoyed your missus, a tray of these will go a long way to patching things up. With chocolate as the mortar. The frozen raspberries work brilliantly as they stay whole during the baking process, adding bursts of pink tartness in the slab of chocolatey goodness.
This is a wonderfully light, fluffy cake due to the airy whisked egg whites folded in. Subtly scented with spices and lightly fragranced with citrus, this cake is perfect with a cup of tea. Or serve as a dessert with Greek yoghurt and fresh fruit if you want a lighter finish to a meal. I've used vanilla bean paste here which is one of my Pantry Pals (I love the aroma and natural sweetness of real vanilla seeds). The solid ingredients in this cake are measured in millilitres, so use your measuring jug instead of weighing scales.
The Dublin restaurant celebrates the gorgeous local lobster, and this recipe is a winner!