Pickled Cucumbers

From: How to Cook Well, with Rory O'Connell

These cucumbers are immensely popular. Serve with cold meats, pates and terrines, smoked fish, sandwiches, spiced beef and with a sharp and mature cheddar cheese. The pickle keeps well in the fridge, though it does lose its bright green colour. I like to slice the cucumbers and onions really thinly for a more melting and tender result. There will be some of the pickling liquid left after the cucumbers are eaten. I like to save this and use it for sprinkling on thinly sliced onions for an instant pickle.

Kilmore Quay Mussels with Bacon and White Wine

From: Today

Serve with some crusty bread.

Grated Ruby or Golden Beetroot Salad with Goat's Cheese, Pomegranate and Honey

From: How to Cook Well, with Rory O'Connell

Many people believe that preparing and cooking beetroot is a long and wearisome process. Not the case here, where the beets are simply peeled in their raw state, grated and dressed and then ready to eat. I use an Irish goat's cheese such as St Tola or Ardsallagh in this salad. A few rocket leaves and/or mint leaves could also be added to this salad for a fresh green twist.

Caramel and Almond Thins

From: How to Cook Well, with Rory O'Connell

These thin, crisp and delicious biscuits have many different uses. The original recipe comes from Chez Panisse in Berkeley in California. I was lucky enough to spend a month in the kitchens there a few years ago. I tasted these biscuits there and have adjusted the recipe slightly to suit our measurements and ingredients in this part of the world. They can be served with tea and coffee. They are good with ice cream and sorbets. They are fine enough to be served as a petit four. I also serve them with a Blackberry and Apple Fool in the autumn and Mango Fool in winter. They are very handy as the slab of uncooked biscuit keeps in the freezer and you slice off thin sheets and cook them as needed.

Lamb and Black Pudding Burgers

From: Today

Serve with warm crusty bread buns, lettuce, tomato and a side of relish.

Chicken and Vegetable Broth with Rice Noodles

From: Today

Serve hot as a healthy, tasty and simple meal.


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