Beer Batter Fish Tacos with Cherry Tomato Salsa

From: Kitchen Hero: Donal's Irish Feast

This is a great recipe of tortillas filled with shallow fried fish goujons, tomato salsa, a little soured cream and some salad. Perfect served with ice cold beer for the grown ups…

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!

Chargrilled Oyster Mushrooms and Asparagus

Perfect as a light snack or a decadent side dish.

Som Tam

Try this amazing Saba recipe for Thai Green Papaya Salad.

Watermelon and Feta Salad

From: Neven Maguire: Home Chef

This recipe also works well with Galia or Honeydew melon if watermelon is not in season. You can pare it down to the essential contrasts and serve no more than a plate of chunky watermelon sprinkled with feta and toasted pumpkin seeds that gets drizzled with lime juice at the last minute. Once made, I promise you that it will become a regular favourite on your summer table.

Oatmeal Cookies

From: Neven Maguire: Home Chef

These nutritious flapjacks keep very well in a tin. Children love their crunchy texture and they make an ideal addition to any lunchbox.

Lacy Nut Biscuits

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

These lacy and deliciously crisp biscuits keep perfectly for several days. Serve them with ice creams, sorbets, granitas, mousses and soufflés and anything to do with chocolate. They are also perfect with perfectly ripe fruit such as pears or peaches.

Baked Ardsallagh Goats Cheese

A perfect goats cheese nibble or starter.

Salad of Oranges, Dates and Mint

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

This is a lovely refreshing salad which I like to serve when the new season oranges from Italy, and dates from Morocco arrive in the shops in December. I scramble around in the garden trying to find a few surviving mint leaves to freshen it up. If the mint has all been scorched by the frost, I substitute it with a sprinkling of pomegranate seeds. This dish can be served on its own with perhaps a little yoghurt or with yoghurt and vanilla ice cream.

Frittata of Peas, Goats Cheese and Wild Garlic

From: Today

Eunice Power cooks up delightful frittata - perfect for a quick dinner.




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