Light Rhubarb Cheesecake

From: Today

Delicious!

Seafood Chowder

From: Today

The old favourite.

Fish and Chips

From: Today

Serve with your homemade tartar sauce and a wedge of lemon.

Ardsallagh Goat's Cheese and Beetroot Compote

From: The Afternoon Show

A tasty starter, served with a rocket salad.

Salad of Purslane with Yoghurt Dressing, Chilli Oil, Roast Hazelnuts and Cumin

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

At the times of the year when I do not have purslane, I replace it with rocket leaves or foraged wild greens.

Lamb Koftas

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

I like to roll these into little balls the size of a large grape. They can, of course, be made bigger into burger or sausage shapes. Serve these strewn over a salad of purslane leaves with a yoghurt dressing.

Scrambled Eggs with Smoked Salmon on Grilled Sourdough Bread

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

The scrambled eggs can be prepared in advance as the cream in the recipe prevents the eggs from setting into a hard mass. Smoked Mackerel is an excellent substitute for the salmon.

Chocolate and Caramel Mousse

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

This is a rich and concentrated mousse with a texture that I really like. The combination of the chocolate and the burnt sugar caramel works really well. I like to serve this with caramel sauce and thick pouring cream. Sometimes I can get Jersey cream, and that is just heavenly.

Caramel Sauce

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

Caramel sauce is a very useful dessert sauce with many uses. Clear and shiny and as richly coloured as well-polished mahogany, it needs to be cooked with care. Use a heavy saucepan with medium high sides and cook it on the heat furthermost from the edge of your cooker, so it is safely away from an awkward elbow or a child's inquisitive reach. It is vital to cook the sugar and water enough to achieve a deep 'chestnut brown' colour, as this 'burning' of the sugar tempers the sweetness of the sauce to achieve a balance that is neither too sweet nor too bitter. The sauce will keep for months in the fridge, but will thicken as it chills, so you may need to dilute it with a little warm water when this happens.




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