This is a great recipe for a light lunch or supper-colourful, crunchy and figure friendly. The chickpea base has a wonderful flavour and texture, you wont miss the meat at all! Chickpeas are low calorie and fibre rich, keeping you fuller for longer and balancing blood sugar levels. The filling will stay fresh in the fridge for 3 days and makes a super packed lunch. Go easy on the sour cream and grated cheese for a thinner dinner.
While the chutney is still hot, bottle it in warm, sterilised jars.
This is my favourite burger recipe. Just the smell of them grilling drives my senses wild. The black pudding gives the perfect amount of fat to the burger and fantastic flavour, so there’s no need for extra salt and pepper. There are five optional toppings, which you can serve all at once if you like!
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.
One of my favourite recipes for entertaining, this salad looks fabulous for Christmas with ruby red pomegranate jewels and juicy mango. The ish ingredient is Chinese 5 Spice which is an aromatic blend of spices that marries perfectly with luxurious duck breasts. Toasted sesame oil, another ish factor, and plenty of fresh lime, finishes off this very special sensational salad.
The Dublin restaurant celebrates the gorgeous local lobster, and this recipe is a winner!
This is one of my all time favourite salads. It has a really moreish taste with a lovely texture. This is one of my 'substantial salad' recipes: salads made with resilient ingredients that are filling, transport well and stay fresh. Lentils are economical, highly nutritious and easy to cook. This salad makes a great packed lunch, and will stay fresh in the fridge for three days. Delicious hot or cold, served with grilled fish or on its own.
Scatter over torn basil leaves and serve with crusty bread.
One for those summer evenings.
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!