Nettle Soup

From: Kitchen Hero: Rediscovering The Irish Kitchen

This soup is a great favourite in the spring when the nettles are young. Nettles are full of minerals and vitamins which purify the blood. In the country, nettle tea was also drunk, made by pouring boiling water over chopped nettles, boiling for about 15 minutes, then straining and adding milk and sugar. This was often given to children who had measles. It is said to have been a favourite of St Columcille. Nettle soup is still served in some hotels in Ireland; this recipe is from Declan Ryan, who was chef-proprietor of the much-starred Arbutus Lodge, Cork - sadly no longer in existence. Use gloves and a scissors when cutting the nettles. Do not gather them from sprayed verges or after the end of May as they will be too tough.

Scotch Eggs

From: Kitchen Hero: Rediscovering The Irish Kitchen

The perfect picnic food, Scotch eggs are deliciously soft and crunchy.

Sussex Superfood Salad

This delicious salad recipes comes from the The Sussex Head Chef Dave Coffey.

Risotto with Hake and Basil

This risotto can be served as a starter or main course and is always a favourite.

Crab with slices of lightly pickled apple, avocado and lime puree

From: MasterChef Ireland

Edel's starter recipe from her Finale menu

Onion Tart Tatin

From: Neven Maguire: Home Chef

Look as great as they taste.

Crisp Gingerbread Biscuits

From: Kitchen Hero: HomeCooked

This recipe makes perfectly crisp gingerbread biscuits which snap and crumble in the mouth. The smell of these biscuits baking in the oven will instantly transport you to Christmas heaven!

Cranberry and White Chocolate Cookies

From: Kitchen Hero: HomeCooked

These make wonderfully chewy and crumbly cookies which are easily adaptable - just use whatever ingredients you might have in the store cupboard. Feel free to swap out the chocolate and raisins with other dried fruit, nuts or seeds.




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