Kevin Dundon's simple pork schnitzel: Today

This crust gives protection to the meat and also gives another dimension to the dish.

Kevin Dundon's traditional Christmas pudding

This is a family favourite and it has been passed down through the generations. It is a 'must have' Christmas recipe.

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.