Lamb and Black Garlic Fajitas

From: Four Live

These make an excellent lunchtime treat. Great for children!

Baked Mussel Risotto with Potatoes

From: Kitchen Hero: Donal's Irish Feast

Test with knife pushed through the layers: it's ready when the potatoes are nearly tender and the rice is still a little 'al dente'.

Raspberry Goddess Pie

From: Kitchen Hero: HomeCooked

This slightly unusual rough and ready pie uses crème fraîche and raspberries as its filling and makes a wonderful summer-time dessert.

Bloody Mary Oyster Shooters with Raw Oysters and a Shallot Mignonette

From: Kitchen Hero: Donal's Irish Feast

This is a fantastic recipe to showcase fresh oysters, the shooters add a bit of fun to the dish and will ensure that your evening starts well!

Platter of baked shellfish

From: Kitchen Hero: Great Food for Less

Serve with an extra squeeze of lemon juice, lemon wedges and a sprinkle of fresh parsley.

Crispy Squid and Chorizo Salad with Deconstructed Guacamole

From: Kitchen Hero: Donal's Irish Feast

This has to be one of the most delicious salads I’ve ever tasted. It packs a powerful flavour punch that you’ll find yourself carving…you have been warned!

Individual Potato Dauphinoise

From: Kitchen Hero: Great Food for Less

Try out this delicious side dish.

Howth Head Seafood Chowder

From: Kitchen Hero: HomeCooked

My home town of Howth is famous throughout Ireland for its fish. Along the west pier there are plenty of fishmongers to choose some of the freshest fish for supper. This wonderfully creamy seafood chowder always reminds me of home and with a few slices of brown bread with Irish salted butter, I'm there in an instant.

Scotch Eggs

From: Kitchen Hero: Rediscovering The Irish Kitchen

The perfect picnic food, Scotch eggs are deliciously soft and crunchy.

Christmas Feast: Honey and Soy Sesame Carrots

From: Kitchen Hero: Donal's Irish Feast

Of course, these carrots could also be roasted in the oven in the glaze but Christmas is a time when oven space is often at a premium so I've decided to blanch them first and then finish them in a hot wok.




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