Kevin Dundon's black pudding potato pie

Kevin's classic Christmas cake

Kevin Dundon's pistachio chocolate tiffins: Today

Chef Tips: 1. Don't crush the biscuits too fine ... larger and finer texture is key. I prefer to bash the biscuits with a rolling pin in a sealed bag rather than using a food processor. 2. Allow the tiffin to cool slightly before cutting to prevent cracking when slicing. Ideally, let it sit at room temperature for about 10-15 minutes before slicing. 3. Use good quality chocolate. Since the main flavour comes from the chocolate and cocoa, using a good quality dark and milk chocolate for the base and topping will significantly improve the taste.

Kevin Dundon's Irish lamb stew: Today

The traditional version of an Irish stew is simmered lamb, potato, onion, and water. This recipe brings a little of modernity to give us extra flavour as a result. Chef Tips: 1. Although, not in the traditional recipe, I like to thoroughly brown the meat in batches before adding liquid to build a deep, foundational layer of flavour. 2. Use a homemade stock made of leftover vegetable peels simmered for 20 minutes in water with some herbs. To will create a great flavour base and replace any stock. 3. Potatoes are part of the stew, depending on your preference use …

Kevin Dundon's seared chicken thighs: Today

Kevin Dundon's apple pancakes with caramel sauce

A great way to make tasty pancakes with a healthy trick of flavours.

Cumberland sausages with mash and gravy: Today

Kevin Dundon shares his take on the classic bangers and mash.

Kevin's plum and almond tart: Today

This sweet tart is the perfect dessert for autumn.

Kevin Dundon's airfryer striploin steak sandwich

Striploins are perfect for lunch, using the air fryer to make it even simpler.

Kevin Dundon's BBQ peri-peri spatchcock chicken