Crunchy Orange Butter Scones

From: Today

Teatime anytime!

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.

Seafood Chowder

From: Today

The old favourite.

Baked Ardsallagh Goats Cheese

A perfect goats cheese nibble or starter.

Ardsallagh Goat's Cheese and Beetroot Compote

From: The Afternoon Show

A tasty starter, served with a rocket salad.

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.

Red Chowder

From: Today

Gorgeous.

Year-Round Green Vegetable Soup

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

In this master recipe we are aiming to achieve a smooth and silky soup, packed full of flavour and nourishment and bright green in colour. By varying the green ingredient, you need never tire of this recipe. The choice of green vegetables that can be used here are many, but we have to choose one to get us going, so my choice is spinach. Choose strong, handsome and really fresh looking leaves and the results will be dazzlingly green.

Pickled Cucumbers

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

These cucumbers are immensely popular. Serve with cold meats, pates and terrines, smoked fish, sandwiches, spiced beef and with a sharp and mature cheddar cheese. The pickle keeps well in the fridge, though it does lose its bright green colour. I like to slice the cucumbers and onions really thinly for a more melting and tender result. There will be some of the pickling liquid left after the cucumbers are eaten. I like to save this and use it for sprinkling on thinly sliced onions for an instant pickle.




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