Crunchy Orange Butter Scones

From: Today

Teatime anytime!

Kiwi Fruit Granita with Passion Fruit and Orange Sauce

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

This is a really simple and lovely ice to make with our furry friends. The sauce is delicious and makes the whole combination into a thoroughly refreshing dessert. I serve this with Sugar Biscuits.

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.

Curly Kale

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

Kale is another of those vegetables that is not regarded as being glamorous, but when cooked properly is as delicious and stylish as anything. Its more stylish cousins, such as the ragged-leaved and purple-tinged Red Russian or the long, dark and plume-like-leaved Nero di Toscano, otherwise known as Black Tuscany or Cavolo Nero, can also be cooked in the manner suggested here. Any of the kales are great in soups and broths, in purées, folded through mashed potatoes, in gratins, as a topping for grilled bread, as a simple accompanying vegetable to poultry, meat and fish and so on. Tiny pinched pieces of the raw kales can also be added to the winter green salad bowl.

Light Rhubarb Cheesecake

From: Today

Delicious!

Salad of Purslane with Yoghurt Dressing, Chilli Oil, Roast Hazelnuts and Cumin

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

At the times of the year when I do not have purslane, I replace it with rocket leaves or foraged wild greens.

Lamb Koftas

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

I like to roll these into little balls the size of a large grape. They can, of course, be made bigger into burger or sausage shapes. Serve these strewn over a salad of purslane leaves with a yoghurt dressing.

Scrambled Eggs with Smoked Salmon on Grilled Sourdough Bread

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

The scrambled eggs can be prepared in advance as the cream in the recipe prevents the eggs from setting into a hard mass. Smoked Mackerel is an excellent substitute for the salmon.

Chocolate and Caramel Mousse

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

This is a rich and concentrated mousse with a texture that I really like. The combination of the chocolate and the burnt sugar caramel works really well. I like to serve this with caramel sauce and thick pouring cream. Sometimes I can get Jersey cream, and that is just heavenly.




X
Join

Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register