Focaccia with Red Wine and Grapes

From: Today

If ever there was a 'wow' bread, then in my humble opinion, this is it! This Tuscan bread celebrates the wine grape harvest. As you can imagine, it's stunning with cheese. The grapes begin to caramelise when baked and form a delicious, slightly crispy topping.

Tomato Chutney

From: Today

This is a very popular dish which goes very well with pilau rice. I use this as a bread or wrap spread for cheese and ham sandwiches which gives that extra flavour and variation to the ordinary sandwich! You can even use this dish as a sauce for your pasta or spaghetti.

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.




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