Prawn honey & lemon stir-fry

Serves 4

Marinade

· 16 tiger prawns

· 1 tbsp white wine vinegar

· 1 egg white

· 1/2 tsp salt

· ½ lemon zest

· 120g plain flour

Sticky sauce

· 60ml chicken stock

· 1 tbsp soya sauce

· 3 tbsp caster sugar

· 3 tbsp honey

· 1 lemon juice

· 2 tsp cornflour

· Veg oil for frying

Garnish

· 4 spring onions

· 1 tsp sesame seeds

· 100g cashew & peanuts (optional)

Method

· Turn on your deep fryer and set at 180C.

· For the prawn marinade, add the vinegar, zest, salt, egg white to the prawns and mix well.

· Allow to marinade for 10 minutes.

· Once the prawns are marinated, add in the flour and mix until a sticky batter covers the prawns.

· Once coated, carefully drop into the hot oil and cook until golden brown and crispy.

· Remove and drain on a paper town.

· Cut the spring onions and keep the white ends for the sauce and the green tops for garnish.

· To make the sticky sauce, in a bowl add the chicken stock, lemon juice, soya sauce, caster sugar and honey mix well & set aside

· Into a hot pan, add some oil and add the spring onion ends and cook for 1 minute.

· To this add the sweet honey liquid to bring to a boil.

· Once it reaches a boil, dilute the cornflour in 2 tablespoons of water and add to the liquid.

· Stir this well until it thickens and continue to cook until it reduces and starts to caramelise.

· To this add the crispy prawns back into the sticky liquid along with the sesame seeds, nuts and mix.

· To serve, add with the spring onion green tops a squeeze of lemon juice and serve hot with boiled rice.

· Enjoy

Asparagus, spinach, lemon & smoked trout quiche

Serves 8

Quiche pastry

270g plain flour

170g butter, room temperature

pinch salt

1 medium free range egg

Quiche filling

5 medium free range eggs

5 medium free range egg yolks

500ml milk

100g sour cream

2 bunches asparagus

1 lemon zest

100g Irish smoked trout or salmon

75g Irish goats cheese

2 handfuls of washed fresh baby spinach

Salt & pepper

Method

· Grease and flour a 10" loose bottom tart ring and set aside.

· For the quiche pastry, in a mixing bowl, mix the flour, butter and salt until a sandy texture is reached.

· To this add the egg and mix until a dough is reached.

· Wrap and pop into the fridge to rest for 30 minutes.

· Once rested, roll out on a floured work surface and line prepared tart ring and chill for 20 minutes.

· Once this is chilling, preheat your oven to 180C/160C fan.

· To blind bake the tart shell, pace a sheet of parchment into the shell and fill with baking beans/rice.

· Place in the centre of a preheated oven and bake for 10/12 minutes or until the top of the pastry is turning golden brown.

· At this point remove the baking beans and return to the oven for a further 8-10 minutes until the shell is cooked and lightly golden brown all over. Set aside to cool until needed.

· For the filling, whisk together the whole eggs, egg yolks, milk, sour cream, lemon zest and season. Set aside.

· Trim the ends of the asparagus and add the spears to the tart shell with the fresh spinach, cheese and smoked trout or salmon.

· Pour over the egg filling and return to the hot oven and bake for 35-40 minutes or until the filling is lightly golden and set.

· Remove and allow to cool before removing from the tin.

Lemon Garlic baba ganoush

Serves: 4

Prep time: 25 minutes

Cooking time: 40 minutes

Baba ganoush

2 aubergines

70g tahini

1 lemon juice & zest

1 clove garlic, crushed

1 tbsp natural yoghurt

1/2 tsp ground cumin

salt and pepper

pinch red chili flakes

To garnish

3 tbsp rapeseed oil

2 tbsp toasted pine nuts

Fresh parsley

Chopped chili

Method

· To make the baba ganoush, you can char the whole aubergine over an open gas flame or under a hot grill but I roasted mine in the oven.

· Preheat your oven to 220C/200C fan.

· Cut each aubergine in half and rub on some oil.

· Place the aubergine cut side down on a roasting tray and place in the oven for 40 minutes.

· Once roasted, remove and allow to cool slightly.

· Carefully scoop out the soft flesh and discard the skin, set aside.

· Into your food processor, add in the roasted aubergine, tahini, lemon juice & zest, garlic, natural yoghurt, cumin & pinch of red chili.

· Blitz these together until you have a smooth puree - If you prefer a baba ganoush with more texture, just blitz it less.

· Check for seasoning and set aside until needed.

· To serve, spoon the baba ganoush into a serving bowl, drizzle with rapeseed oil and top with toasted pine nuts, chopped chili and fresh parsley and serve with toasted flatbreads.

Triple Lemon Cookies

Makes 24

Cookies

· 170g Butter

· 2 Tbsp Lemon Zest

· 150g Caster Sugar

· 55g Brown Sugar

· 1 Medium Egg

· Dash Vanilla

· 290g Plain Flour

· 1 Tsp Cornflour

· 1 Tsp Bread Soda

· Pinch Salt

Candied Peel

· 2 Lemons

· 100g Caster Sugar

· Water

Lemon Buttercream

· 170g Butter

· 1 Tbsp Lemon Zest

· Dash Vanilla

· 200g Icing Sugar

Method

· For the cookies, cream the butter, lemon zest, caster sugar and brown sugar and mix until creamy and soft.

· Add the egg and vanilla, mix.

· To this add the flour, cornflour, bicarbonate of soda, salt and mix.

· Once mixed, chill dough for 2 hours.

· For the candied lemon peel, using a veg peeler, peel the lemon and cut these into strips.

· Add these to a pot with the sugar and add water to just cover and boil for 5 minutes.

· Strain the strips from the syrup, pat dry with kitchen paper and dust with caster sugar and set aside.

· Take the rested cookie dough, turn out onto a floured work surface.

· Line two trays with parchment paper and preheat the oven to 180C/160C fan.

· Divide into 24 balls and place 12 on each tray, flatten slightly and place in the oven for 12-14 minutes.

· Once golden brown and baked allow to cool.

· For the lemon buttercream, place the butter, icing sugar, lemon zest and vanilla into a bowl and mix for a few minutes until soft.

· To assemble, spoon some of the lemon buttercream on top and spread over the cookie.

· Finish with the candied lemon peel and enjoy.

Zesty lemon bars

Makes 16

Base

· 100g butter

· 50g icing sugar

· 1 lemon zest

· 175g plain flour

Topping

· 250g icing sugar

· 50g plain flour

· 5 medium eggs

· 250ml lemon juice

Method

· Preheat oven to 160C/140C fan.

· Grease & line a 9" square baking tin with parchment. Set aside.

· For the base, cream the butter, sugar and lemon zest until soft.

· Add the flour and mix.

· Spoon the mix into the base of the tin and press down with a spoon.

· Bake for 30mins.

· Remove and allow to cool.

· For the topping, turn the oven up to 180C/160C fan.

· Whisk all Ingredients together, strain to remove any egg shells and pour this over the

cooled base.

· Bake for 20-25 minutes or until the topping has set and has a slightly wobble.

· Allow to cool completely to room temperature then chill.

· Portions into squares and enjoy!