Harissa

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

I keep a jar of this hot and spiced North African-inspired paste in the fridge most of the time. I find it a really useful condiment for seasoning and marinating and on some occasions for adding a little heat to certain dishes.I use it with grilled lamb, pork and chicken, with oily fish such as salmon and mackerel, on hard boiled eggs and in an omelette, stirred through a mayonnaise as a sauce or through olive oil to make a slightly hot vinaigrette for crisp and cool salad leaves. I use medium hot chillies such as a Cayenne, Jalapeno or Serrano and find that gives me a level of heat that is obvious but not too scorching.

Compote of Raspberries with Sweet Geranium

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

This is a great recipe which can be used all year 'round. I use fresh berries in summer and autumn, and frozen in winter. The geranium leaves for this recipe come from the lemon scented geranium, and they add a highly scented and delicious flavor to the syrup and the fruit. You will find this geranium in a good garden centre and it is well worth having. It can sit outside in a sunny spot in summer and needs to come back in to a sunny windowsill, conservatory or glass house for the winter months. It is immensely useful and I also use it to flavour mousses and soufflés, sorbets, granitas and ice creams. It also pairs beautifully with blackberries and apples, or better still a combination of both of those fruits. I have on occasions replaced the geranium with mint, lemon balm or lemon verbena with excellent results. Serve these berries with Raspberry Fool or Ice Cream or with Chocolate Mousse or Soft Vanilla Meringues.

A Salad of Hard Boiled Eggs with Mayonnaise, Harissa and Chorizo

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

If you do not use all of the chorizo-flavoured oil on the salad, keep it covered in the fridge and use it for frying cooked potatoes or roasting vegetables at a later time. The chilled oil will keep perfectly chilled for several weeks.

Swede Turnip Purée with Olive Oil and Parmesan

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

This flavoursome purée of the inexpensive root couldn't be simpler and is delicious as an accompanying vegetable with lamb, pork or duck. Don't forget to save some of the cooking water for adding to the purée. The purée can be prepared ahead of time and reheated later, in which case a little more of the cooking water can be added if necessary, but do not add the olive oil and Parmesan until the very last minute.

Rhubarb and Custard Tart

From: Today

Serve with softly whipped cream.

Domini Kemp's Irish Stew

From: Today

Serve with soda bread.

Apple Tart Fine with Chantilly Cream and Butterscotch

From: Today

Serve each tart with cream on top and the sauce on the side.

Beef and Black Rock Stew

From: Today

Dungarvan Brewing Company's Black Rock Stout is perfect for slow cooking. I love this stew: it's wholesome, healthy and rich. The stout is made from roasted barley which gives a rich, chocolate-y flavour. Best of all, it is brewed in Dungarvan.




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