The National Ploughing Championships is always one of the highlights of my calendar and this year’s event in Tullamore was no exception.

It’s great to get the opportunity to spend three days at the very heart of rural Ireland, meeting the farmers who produce the wonderful food that I am privileged to cook with. Of course, it is also wonderful to meet all my Irish Country Living readers as well. Thanks to every single person who took the time to come to my demos. I really appreciate your support.

This year I focused on three starters that make an impact with just a little bit of effort: crispy Dublin Bay prawns in filo pastry with red pepper salsa, Vietnamese-style grilled five-spice chicken thigh salad with sesame vinaigrette, and crispy goat’s cheese with apple and hazelnut salad.

I also decided to share some of my favourite hearty meals on a budget, including this spicy Moroccan beef tagine, a delicious gratin of hake with prawns, spinach and pesto for the fish lovers and a comforting beef stroganoff for the winter ahead.

Though, of course, who can’t resist something sweet at the Ploughing? The lemon and passion fruit pots with macerated berries, easy chocolate mousse with poached pears and peach tarte tatin with citrus mascarpone certainly went down a treat.

Hope you enjoy making these recipes as much as I enjoyed sharing them at the Ploughing. Happy cooking.?

Crispy Dublin Bay Prawns

In Filo/Kataifi With Red

Pepper Salsa

Serves four to six

150g (5oz) frozen filo/kataifi pastry

25g (1oz) plain flour

1 large egg

50ml (2fl oz) milk

2 packs Simply Better wild Atlantic jumbo peeled prawns

Groundnut oil, for deep-frying

Pinch of salt and pepper

Chilli jam and sauce vierge, to garnish

Lightly dressed mixed lettuce leaves, to serve

1 Thaw the pastry whilst still in its plastic for a minimum of two hours before using.

2 Place the flour in a shallow dish and season generously.

3 Beat the eggs with the milk in a separate shallow dish.

4 Toss the prawns until lightly coated in the seasoned flour.

5 Dip briefly in the egg wash.

6 Wrap well in kataifi pastry.

7 Chill until ready to use – these will sit happily for up to four hours in the fridge.

8 Heat the oil in a deep-fat fryer.

9 Cook the coated prawns in batches of three for about three minutes.

10 Drain on kitchen paper.

Red Pepper Salsa

Makes about 175ml (6fl oz) Cook ahead as this will keep up to a week in the fridge in a rigid plastic container.

5 tbsp rapeseed oil

1 small red onion, finely diced

1 small roasted red pepper, finely diced (from a jar is fine)

1 tbsp white wine vinegar

Finely grated rind of 1/2 lemon

2 tsp caster sugar

Sea salt and freshly ground black pepper

2 tsp snipped fresh chives

1 tsp chopped fresh basil

Lightly dressed mixed salad leaves, to serve

1 Warm the rapeseed oil in a small pan.

2 Gently fry the onion and roasted pepper.

3 Pour in the olive oil and vinegar.

4 Add the lemon rind and sugar.

5 Cook for another two to three minutes until bubbling and warmed through.

6 Season to taste and stir in the herbs.

Crispy Goat’s Cheese With

Apple & Hazelnut Salad

25g (1oz) fresh white breadcrumbs

1 tblsp finely chopped fresh flat-leaf parsley

1 tblsp sesame seeds

2 tsp very finely chopped, skinned and toasted hazelnuts

1 large egg

25g (1oz) plain flour

150g (5oz) Simply Better Irish Gortnamona goat’s cheese cut into four slices

Sunflower oil, for frying

Salad

2 crisp Irish eating apples

Juice of 1 lemon

50g (2oz) rocket leaves

2 tblsp extra virgin olive oil

50g (20z) skinned, toasted hazelnuts, roughly chopped

Sea salt and freshly ground black pepper

For the goat’s cheese:

1 To prepare the crispy goat’s cheese, mix the breadcrumbs with the parsley, sesame seeds and chopped hazelnuts in a shallow dish and season to taste.

2 In a separate dish, beat the egg and season lightly.

3 Season the flour and place in another shallow dish.

4 Lightly coat the goat’s cheese in the seasoned flour, then dip each slice into the beaten egg, gently shaking off any of the excess egg.

5 Place in the breadcrumb mixture so that they are completely coated.

6 Set on a baking sheet lined with parchment paper and place in the fridge for at least 10 minutes to firm up.

7 Preheat the oven to 180°C (350°F/gas mark four).

8 Heat the oil in a deep-sided pan or deep-fat fryer to 180°C (350°F) and cook the breaded goat’s cheese for one to two minutes, until golden brown.

9 Carefully remove from the oil and transfer to a plate lined with kitchen paper to drain off any excess oil.

10 Arrange back on the lined baking sheet and place in the oven for three to four minutes, until heated through but still holding their shape.

For the salad:

1 Cut the apples into wafer-thin slices and toss in the lemon juice to prevent discoloration.

2 Cover each plate with a layer of slightly overlapping apple slices and add a small mound of the rocket, then drizzle with olive oil.

3 Put the crispy goat’s cheese into the centre of each plate and scatter over the hazelnuts to serve.

Vietnamese-Style Grilled Five-Spice Chicken Thigh Salad With

Sesame Vinaigrette

Serves four

2 garlic cloves, sliced

1 large shallot, roughly chopped

1 tbsp minced fresh root ginger

4 tsp palm sugar

4 tbsp Simply Better handmade soy & ginger sauce

4 tbsp Thai fish sauce (nam pla)

1/2 tsp Chinese five-spice powder

8-10 chicken thighs

Salad

1/2 head iceberg lettuce, core removed and shredded

1 firm ripe mango, peeled, stone removed and cut into julienne

4 spring onions, thinly sliced

50g (2oz) roasted cashew nuts, roughly chopped

Good handful fresh coriander leaves

Dressing

120ml (4fl oz) extra virgin olive oil

4 tbsp rice wine vinegar

2 tbsp hoisin sauce

1 tsp palm sugar

1 tbsp finely minced ginger root

1 garlic clove, crushed

1/2 tsp toasted sesame oil

1 tsp toasted sesame seeds

Salt and freshly ground black pepper

For the marinade:

1 Place all the ingredients in a blender and blend to combine.

For the chicken:

1 Arrange the chicken thighs in a shallow dish and pour over the marinade, turning until well coated.

2 Cover and chill for at least two hours or up to 24 hours is best, turning the chicken thighs several times in the marinade.

3 Bring back to room temperature before cooking and wipe off any excess marinade.

4 Heat a frying pan over a medium heat.

5 Add the oil to the pan, then place the chicken thighs in it skin-side down.

6 Cook for 20-30 minutes until the skin is nice and crispy.

7 Pour over the remaining marinade.

8 If the marinade catches, add a little water to loosen out.

9 When you can see that the chicken thighs are nicely browned, turn over and cook for another five to six minutes until completely cooked through and tender.

10 Remove from the heat and leave to rest in a warm place for five minutes.

For the salad:

1 Place the chicken thighs in a large bowl with the lettuce, mango, spring onions, cashew nuts and coriander.

For the dressing:

1 Place the rapeseed oil in a jug with the vinegar, hoisin sauce, sugar, ginger, garlic, sesame oil and sesame seeds.

2 Blitz until well combined.

3 Season to taste.

Beef Stroganoff with Fluffy

Rice & Dill Pickle Shavings

Serves four

1 tbsp plain flour

2 tsp sweet paprika, plus extra to garnish

Approx 1kg (2lb) Simply Better 28-day matured Angus sirloin steak, cut into strips

25g (1oz) butter

2 tbsp sunflower oil

1 large shallot, finely chopped

150g (5oz) button mushrooms, halved

1 garlic clove, crushed

1 tbsp white wine vinegar

150ml (¼ pint) chicken stock

4 tbsp white wine

2 tsp tomato purée

1 tsp Dijon mustard

150ml (¼ pint) fresh or soured cream

Sea salt and freshly ground black pepper

Fluffy rice, to serve

Dill pickle shavings, to serve

1 Toss the flour and paprika together in a shallow dish with seasoning and then use to coat the steak. Heat half the butter and oil in a frying pan over a high heat. Add the steak and stir-fry for four to five minutes, until sealed and lightly browned. Tip on to a plate and set aside.

2 Reheat the pan over a medium heat. Add the rest of the butter and oil and then add the shallot. Saute for two to three minutes, until softened but not coloured. Increase the heat to high and add the mushrooms to the pan with the garlic. Season to taste and continue to saute for another two to three minutes, until tender.

3 Add the white wine vinegar and allow to bubble right down, then add the stock, wine, tomato purée and mustard, stirring to combine. Tip the sauteed beef with any juices back into the pan, then bring to the boil. Reduce the heat and simmer gently for about five minutes, until the sauce has reduced by half, stirring occasionally.

4 Stir the soured cream into the pan and return to the boil, then reduce the heat again and simmer gently for a couple of minutes and cook until the sauce has thickened and slightly reduced.

5 Divide the fluffy rice between warmed plates and spoon over the beef stroganoff. Add dill pickle shavings and serve at once.

Gratin Of Hake With Prawns,

Spinach & Pesto

Serves four

4 fillets of Atlantic hake (or cod if you prefer)

2 Packs Simply Better wild Atlantic jumbo peeled prawns

125g (4 1/2oz) Italian Mozzarella di Bufala Campana

4 tsp chilli jam

4 tbsp of Simply Better Italian basil pesto

For the spinach

225g (8oz) spinach, tough stalks removed

Pinch of caster sugar

Sea salt and freshly ground black pepper

1 Preheat the oven to 200°C (400°F/gas mark six)

2 To saute the spinach (optional step), heat a pan over a medium heat with rapeseed oil. Add the spinach, a knob of butter, sugar. Season to taste. Drain well on kitchen paper to remove the excess moisture.

For the hake

1 Place the hake on a baking sheet lined with non-stick parchment paper.

2 Arrange the spinach on top.

3 Place four of the prawns on top of each fillet and arrange the mozzarella on top.

4 Drizzle over the chilli jam and basil pesto.

5 Bake for 15 to 20 minutes in the over until cooked through and golden brown.

Moroccan Beef Tagine

Serves six to eight

2 tbsp hot paprika

1 tbsp ground coriander

1 tbsp turmeric

2 tsp ground cinnamon

2 tsp ground cumin

2 tsp coarse ground black pepper

1.5kg (3lb 5oz) diced steak

2 garlic cloves, chopped

2 onions, roughly chopped

2.5cm (1in) piece of fresh root ginger, peeled and chopped

2 tbsp extra virgin olive oil

450ml (¾ pint) tomato juice

450ml (¾ pint) chicken stock

2 tbsp Simply Better single-source pure Acacia honey

225g (8oz) Medjool dates, cut in half and stones removed

50g (2oz) toasted flaked almonds

Sea salt and freshly ground black pepper

Fresh coriander leaves, to garnish

Greek yoghurt, to garnish

Couscous or (perfect

mashed potatoes)

350g (12oz) couscous

6 tbsp extra virgin olive oil

Juice of 2 lemons

600ml (1 pint) chicken stock

Sea salt and freshly ground black pepper

4 tbsp chopped fresh flat-leaf parsley

4 tbsp chopped fresh mint

½ pomegranate, seeds removed and all white pith discarded

1 Mix together the paprika, coriander, turmeric, cinnamon, cumin and pepper in a large bowl.

2 Add the beef to the large bowl and coat in the spices.

3 Cover with cling film and chill overnight, but up to two days is perfect.

4 Preheat the oven to 160°C (325°F/gas mark three).

5 Place the garlic, onions and ginger into a food processor and pulse until finely minced.

6 Heat a large heavy-based casserole over a medium heat.

7 Add one tablespoon of oil and brown-off the marinated beef in batches.

8 Add the remaining tablespoon of oil to the pan, then add the onion mixture and cook for a few minutes until softened but not coloured.

9 Pour the tomato juice and stock into the pan and then add the browned beef with the honey, stirring to combine. Bring to the boil, cover and transfer to the oven.

10 Cook for two hours, stirring in the dates halfway through, until the beef is completely tender and the sauce has thickened and reduced. Season to taste.

To make the couscous:

1 Place the couscous in a large bowl.

2 Add four tablespoons of oil and all the lemon juice.

3 Mix well, ensuring that all the grains are completely coated.

4 Heat the stock in a small pan and season generously.

5 Pour the stock over the couscous and allow it to sit in a warm place for six to eight minutes, until all the liquid has been absorbed.

6 To serve, stir the remaining two tablespoons of oil along with the herbs and pomegranate seeds into the couscous and fluff it up with a fork, then spoon into a warmed serving dish.

7 Put the beef tagine into a separate warmed dish and then scatter over the toasted almonds and coriander leaves.

8 Place the Greek yoghurt in a bowl with a spoon so that guests can help themselves.

Peach Tarte Tatin With Citrus Mascarpone

3 ripe peaches

50g (2oz) butter

50g (2oz) caster sugar

2 tbsp cream

1 tbsp brandy

320g (11oz) packet ready-to-roll puff pastry, thawed if frozen

Citrus mascarpone

½ tsp finely grated orange rind

½ tsp finely grated lemon rind

100g (4oz) mascarpone cheese

2 tbsp orange juice

1–2 tbsp sifted icing sugar

1 Preheat the oven to 220°C (425°F/gas mark seven) and preheat the grill. Place the peaches in a pan of boiling water for one minute, remove, then plunge into cold water and peel away the skins. Cut into halves and remove the stones, then cut into quarters.

2 Meanwhile, melt the butter with the sugar in a small pan. Bring to the boil and simmer for five to six minutes, beating continuously until thickened and lightly golden. Remove from the heat and leave to cool for one minute, then stir in the cream, beating until smooth. Spoon into a shallow 20cm (8in) sandwich tin. Arrange the peach quarters on top, cut side up, and drizzle over the brandy.

3 Unroll the puff pastry on a clean work surface and cut out a 25cm (10in) round. Place over the peaches, pushing the edges down the side of the tin; trim off any excess pastry. Place on a baking sheet and bake for 15 to 20 minutes, until golden brown.

4 Meanwhile, to make the citrus mascarpone, beat the orange and lemon rind into the mascarpone and then stir in the orange juice. Add enough of the icing sugar to sweeten.

5 Preheat the grill to high (unless you have a kitchen blowtorch and can use that instead). Loosen the puff pastry from the tin with a knife. Cool, then turn onto a heatproof dish and quickly gratinate the top under the grill or with a blowtorch until caramelised. Serve cut into slices on warmed plates with quenelles of the citrus mascarpone.

Lemon & Passionfruit Pots With

Macerated Berries

Serves four

600ml cream

80g caster sugar

50ml Coole Swan

Juice and rind of 1 lemon

2 passionfruits, seeds only

1 vanilla pod, seeds only

Shortbread, to serve

1 Place 600ml of cream in a pan with the sugar, vanilla pod, lemon rind and juice. Cut the passion fruits in half and scoop out the seeds and pulp. Bring to the boil and boil for one minute and whisk in the Coole Swan

2 Leave the mixture to cool slightly. Pour into four to six stemmed glasses, depending on their size. Chill for at least one to two hours, but overnight is best.

3 Set on plates and serve with shortbread on the side. Enjoy.

Macerated Berries

This is delicious with Pavlova, ice cream and pancakes

8oz mixed berries (strawberries, blackberries, raspberries, blueberries)

2 tbsp crème de cassis

1 tsp vanilla extract

1 tbsp chopped basil

1 Pour the crème de cassis, vanilla extract and basil over the berries. Cover with cling film and shake. Leave overnight to infuse.

Easy Chocolate Mousse

With Poached Pears

Serves four

300ml (½ pint) apple juice

Finely grated rind of 1 lime

2 whole star anise

1 cinnamon stick, broken in half

½ vanilla pod, split in half

2 tbsp Simply Better Spanish orange blossom honey

4 firm, ripe pears

2 tbsp toasted flaked almonds

Chocolate mousse

225g (8oz) dark chocolate bar 70%

3 large eggs

2 tbsp Coole Swan Irish cream liqueur

300ml (10fl oz) cream, whipped

1 Place the apple juice in a deep-sided pan with a lid (the pan needs to be just large enough to hold the pears in an upright position).

2 Add the lime juice and rind, star anise, cinnamon stick, vanilla pod and honey. Bring to the boil, then reduce the heat and simmer gently for a few more minutes to allow the flavours to infuse.

2 Meanwhile, peel the pears, leaving the stalks attached. Add them to the pan, standing them in an upright position. Cover with the lid and simmer gently for 20 to 25 minutes, until the pears are tender, basting them from time to time with the liquid. Remove from the heat and leave to cool in the syrup. The cooking time will depend on the ripeness of the pears.

3 Using a slotted spoon, transfer the pears to a dish and set aside. Reduce the cooking juices by half to a more syrupy consistency. This will take eight to 12 minutes. Strain into a jug and leave to cool.

4 To serve, carefully cut each pear in half so that you don’t spoil their beautiful shape. Place the pear halves on a serving platter and drizzle over the spiced syrup. Scatter over the toasted flaked almonds and serve with a chocolate mousse.

For the chocolate mousse:

1 To make the mousse, melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the eggs with the Coole Swan in a separate bowl over a pan of simmering water until double in size. It is very important to ensure the water does not boil or it will cook the eggs.

2 Fold the melted chocolate into the egg mixture and leave to cool for five minutes. Meanwhile, whisk the cream in a bowl and then fold into the chocolate mousse. Cover with clingfilm for two to three hours or overnight is fine.