Cajun Chicken Melts

Makes 4

This is a firm favourite in the Maguire household. It's a great dish for a sudden influx of hungry people – so fast and easy to prepare. Everybody can help and you’ll have it on the table in no time at all.

  • 4 chicken fillets (preferably corn-fed)
  • 1 tbsp rapeseed oil
  • 2 heaped tsp Cajun spice 4 tbsp sweet chilli sauce
  • 3 tbsp mayonnaise
  • 4 small ciabatta rolls
  • 150g extra-mature Cheddar cheese, grated
  • 2 tsp ready-made pesto
  • 200g mixed green salad leaves
  • FOR THE BALSAMIC DRESSING
  • 3 tbsp extra virgin olive oil 1 tbsp balsamic vinegar
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • sea salt and freshly ground black pepper
  • Preheat the oven to 180°c (350°F/gas mark 4).

Put the chicken in a baking dish and rub with the oil, then scatter over the cajun spice and season with salt and pepper. Pour about 4 tablespoons of water into the dish around the chicken to ensure it stays lovely and moist. roast for 18–20 minutes, until just cooked through and tender. Leave to cool, then cut into slices.

Mix half of the sweet chilli sauce in a small bowl with the mayonnaise and season to taste. Slice the ciabatta rolls in half and arrange on

a baking sheet lined with parchment paper. Spread over the chilli mayonnaise and arrange the chicken slices on top in an overlapping layer. cover with the cheddar cheese and drizzle the rest of the chilli sauce on top in zigzag lines, then finish with the pesto in a similar fashion. Bake for 10–12 minutes, until the cheese is bubbling and lightly golden.

Meanwhile, to make the balsamic dressing, put the oil, vinegar, honey and mustard in a tall container with 2 tablespoons of water and blend until smooth, then season to taste. Put the salad into a bowl and use enough of the dressing to lightly coat the leaves.

to serve, cut each cajun chicken melt in half again on the diagonal and arrange on plates with some of the dressed salad.

Summer Fruit Trifle

Serves 4–6

Summer in a glass! This is one of my favourite desserts, and I’ve been making it for as long as I can remember. My mum, Vera, always made a fabulous traditional Sherry trifle when we were growing
up, and this variation has all the classic elements, but it takes no time at all to whip up.

  • 300ml raspberry & Wexford rhubarb cordial
  • 1 cinnamon stick
  • 300g mixed summer berries (such as strawberries, blackberries, blueberries and raspberries)
  • 1 tsp vanilla extract
  • 150ml cream
  • finely grated rind of 1 orange
  • 450g carton fresh vanilla bean custard
  • 195g packet shortbread biscuits
  • cocoa powder, to dust
  • 2–3 amaretti biscuits

Put the cordial into a pan with the cinnamon stick. Bring to the boil, then reduce the heat and simmer for 15 minutes until reduced by half and slightly thickened. Place the mixed berries in a heatproof bowl and pour over the cordial mixture, and add the vanilla. Stir to combine and leave to cool.

Remove the cinnamon stick from the marinated berries, and spoon into Martini glasses, reserving the liquid. Whip the cream in a bowl until it forms soft peaks and set aside until needed. In a separate bowl, fold the orange rind into the custard until evenly combined. Crumble the shortbread biscuits over the marinated berries, then pour over a little of the reserved liquid.

Spoon over the custard mixture and dollop or pipe the whipped cream on top. Chill for 1 hour, then add a light dusting of cocoa powder and crumble the amaretti biscuits on top to serve. These will keep in the fridge covered with cling film for up to 3 days.