Cardamom Fudge

All the ingredients, including the liquids are measured in grams. So just place a jug or bowl on your measuring scales and measure as normal. You will also need a sugar thermometer to tell when the fudge is ready. These are available online and in most good kitchen departments.

Chow Down Chicken Noodles

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.

'Boerewors' Sausage and Pumpkin Bake

Boerewors is a traditional South African sausage made from beef or lamb and flavoured with special blends of herbs and spices. I like my boerewors quite spicy with loads of coriander and white pepper. You can make it for the rest of the year using butternut squash instead of Halloween pumpkin

Oaty pancakes

I never reallly enjoyed porridge until I moved to Ireland, now I love it for breakfast with fruit and yoghurt. The Irish soil and climate produces highly nutritious, good quality oats. The grains fluff up really well and have a lovely texture, not boarding school gloop

Dark chocolate raspberry brownies

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.

Beef and Guinness Tagine

Nothing is more Irish than a beef and Guinness casserole, but in the spirit of ish I had to change it up a bit. Guinness is quite bitter, so to balance that I took a cue from Moroccan cuisine and added dried prunes to the recipe. They break down and add to the rich, darkly delicious sauce. Every tagine needs a bit of spice, so I chose the allspice berry for another layer of warm flavour. You can add more root vegetables like parsnips and turnips for extra veggie power.

Cheesy Stuffed Sweet Peppers

Scatter over torn basil leaves and serve with crusty bread.




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