Starter: Broccoli & Pea Soup

Mains: Herb Roasted Leg of Lamb

Potatoes: Easy Braised Potatoes

Side Veg: Honey Roasted Vegetables

Cake: Irish Carrot Cake

Broccoli & Pea Soup


Serves: 6

1 Onion peeled & diced

2 cloves garlic crushed

500g broccoli chopped

400g Peas (frozen is fine)

1 Litre Chicken Stock

Drizzle Rapeseed Oil

50s Butter

1 bay leaf

Zest of half a lemon

Salt & Pepper

Sprig of fresh dill

6 mint leaves


In a medium saucepan heat the oil and add the butter. Sweat the onions, garlic and bay leaf until onions are soft.

Season with salt & pepper. Add the broccoli and peas and sweat for 4-5 minutes.

Add the warm stock and simmer for 25 minutes.

Add the chopped dill, mint and lemon zest. Immediately blitz the soup

Brians Tip: Serve with a dollop of crème fraiche

Herb Roasted Leg of Lamb


1 leg of lamb, approx. 2kg

4 cloves of garlic

2 sprigs rosemary

5 sprigs thyme

6 Mint Leaves

Zest of 1 lemon

Drizzle of rapeseed oil

Fresh ground black pepper

Tablespoon of tomato puree

For resting leg of lamb on:

2 potatoes peeled

2 onions peeled and halved

2 carrots peeled and halved


Preheat the oven to 170C.

Using a pestle and mortar crush the peeled garlic with the thyme, mint, rosemary and black pepper. Add a drizzle of oil and lemon zest.

Rub the mixture over the whole surface of the lamb. Lay the potatoes, onion and carrots on base of a roasting dish and rest the lamb on the vegetables.

Cover the lamb with tin foil. Roast in the oven for 2 hours, or until cooked to your liking.

When cooked, remove the lamb to a tray to rest for at least 15 minutes before carving.

Return the roasting dish to the heat add in a splash of red wine and using a wooden spoon stir removing everything from the tray into the liquid while breaking up the vegetables allowing them to thicken the gravy. Add 250ml of boiling water.

Add a tablespoon of tomato puree and allow simmering for 10 minutes. This is your gravy that just needs to be strained and poured over the freshly carved lamb.

Brian's Tip: Any leftover lamb slice and fill some naan breads with mint yoghurt dip for evening snacks.

Easy Braised Potatoes

Serves: 6


600ml vegetable or chicken stock

600g potatoes, peeled and thinly sliced

1 leek thinly sliced

25g butter for greasing a dish

freshly ground pepper

Pinch Sea Salt

4 rashers streaky bacon, cut in strips.

75ml Cream


Pre heat oven to 200c

Place the potatoes in a pot with the stock.

Add the sliced potatoes and leeks and bring to the boil.

Simmer for 6 minutes. Add the cream.

Brush a deep oven proof dish with butter and place half the potatoes and leeks in the dish. Season with salt & pepper and add half the cooked bacon and repeat for the other half of the ingredients. Cover with tin foil.

Place in the oven and braise for 1 hour or until potatoes are tender and cooked. You can remove tin foil halfway through so that the bacon on top crisps a little.

Brian’s Top Tip:

Add some grated cheese on top of the final layer if you wish. Serve with chopped parsley.

Honey Roasted Vegetables

Serves 6

2 Carrots

2 Parsnips

½ Butternut Squash

2 Red Onions

4 Shallots

4 Cloves Garlic

2 Tablespoons of rapeseed oil

2 Sprigs Fresh Thyme

1 Sprig Rosemary

Drizzle of local Honey

Pinch of Nutmeg

Twist of Black Pepper

Pinch Sea Salt


Place a tray in a hot oven for 15 minutes at 200°c

Peel and roughly cut the vegetables into thick chip style. Place vegetables in a bowl and add the oil. Season with salt, black pepper and nutmeg.

Add fresh rosemary & thyme and mix everything together by tossing the vegetables in the bowl.

Place vegetables on to hot tray from the oven and you should here vegetables sizzle immediately. Quickly return to the oven and cook for 25 minutes.

Take the tray out and drizzle with honey and return to the oven for 10 minutes. Ensure vegetables are cooked and return to oven if further cooking is required. (This will depend on thickness off your cut)

Serve with a little final drizzle of honey.

Irish Carrot Cake

Serves: 12


420g Plain Flour

2 tsp bicarbonate of soda

500g Sugar

5 Eggs

420ml Rapeseed Oil

120g Walnuts chopped

1 tsp mixed spice

2 tsp cinnamon

500g Carrots peeled and grated

3 Sweet Apples


220 Cream Cheese

140g Icing Sugar

100g Butter softened

1 Orange


Preheat the oven to 170° C. Line around a 10-inch cake tin with greaseproof paper or whatever shape of tins you have at home.

Whisk in an electric mixer the eggs and sugar until light.

Sieve the flour and combine with the bicarbonate of soda, cinnamon and all spice.

Gently fold the flour and spices into the egg and sugar mix. When combined add the oil and gently fold through the mix.

Add the grated carrots and walnuts and finely peel and dice the apple and combine with the carrots and cake mix.

Spoon the cake mix into the tin and bake for approx. 1 hour 20 minutes or until the cake is cooked. Cool the cake before decorating.

To make the icing simply using a mixer combines the icing sugar, butter and cheese. When soft and spreadable add the zest of half the orange.

Spilt the cake in half, length ways and spread a thin layer of icing and place the top half of the cakes back on. Spread the remaining icing on top of cake roughly. Chop some walnuts and sprinkle on top of cake. Scatter the remaining zest of orange on top.

Brian’s Tip: try making this recipe in individual muffin sizes for selfish little treats.