Paul Flynn is the no-nonsense, cool chef whose stellar reputation precedes him in the very successful Tannery Restaurant in Dungarvan.

He is a man who hates elitism in food and whose death row meal would be bacon and cabbage “with lashings of mustard”.

On 20 March, to coincide with Mother’s Day, Paul Flynn’s Family Food will hit shelves.

This cookbook contains recipes developed by Paul for Lidl, using products available in Lidl stores.

However, Irish Country Living has got our hands on some of these recipes pre-publication, and you can catch them right here over the next four weeks.

Fillet Steak with Creamy Mushrooms & Sweet Paprika Roasties

Serves: Four

Time: 40 minutes

The first job here is to boil the potatoes and get them started in the oven while you prepare the steak and the sauce.

For the sweet paprika roasties:

16 small, even-sized potatoes

3 tbsp Primadonna virgin olive oil

Freshly-cracked Kania salt and pepper

½ tsp Kania paprika

For the steaks:

4 Deluxe Irish Hereford fillet steaks

Freshly-cracked Kania salt and pepper

2 tbsp Primadonna extra

Virgin olive oil

For the creamy mushrooms

Knob of butter

½ small onion, finely diced

2 garlic cloves, chopped

250g closed cup mushrooms, sliced

250ml double cream

2 tbsp Lovilio Grana Padano, grated

2 tbsp chopped fresh parsley

Freshly-cracked Kania salt and pepper

Squeeze fresh lemon juice

1 Preheat the oven to 220°C/425°F/gas mark 7.

2 Cook the potatoes in a large pot of salted boiling water until they are cooked through but still hold their shape. Brush a roasting tray with one tablespoon of extra virgin olive oil and place the potatoes in the tray. With the heel of your hand or a fork, gently crush the potatoes just enough to flatten them. Brush the rest of the olive oil on top of the potatoes. Sprinkle over with salt, pepper and sweet paprika and roast for 20 minutes until the potatoes are crisp and golden.

3 To prepare the steaks, press down firmly on the meat with the palm of your hand and season well with freshly-cracked salt and pepper.

4 Heat one tablespoon of extra virgin olive oil in a frying pan over a medium to high heat and, once the oil is nice and hot, add in the steaks. Pan fry for four minutes on either side (you may need to cook them two at a time depending on the size of your pan). Don’t forget to stand the steaks on their side to colour the edges of the meat too. If the steaks look a little dry along the way, feel free to add a little more oil to the pan. Remove the steaks and keep warm between two plates.

5 Give the pan a little wipe with kitchen towel and add the butter, onion and garlic and sweat over a medium to low heat for two minutes. Add the mushrooms and turn up the heat and cook for a minute or so, turning once or twice before adding the cream.

6 Cook the mushrooms and cream until the cream starts to coat the mushrooms. Remove from the heat, then add the Grana Padano cheese, parsley, salt, pepper and lemon juice.

7 Divide the steaks between four warm plates and spoon over the mushroom sauce. Serve with sweet paprika roasties on the side. CL

Turnip, Cider and Thyme Soup with Black Pudding Crumble

Serves: Six

Time: One hour

This is a dish that I would be very happy to serve in The Tannery, so it probably has a few more ingredients than I might usually include in a family recipe – but I think it’s well worth the effort.

I wanted this soup to have an Irish feel. Turnip – possibly the most humble root vegetable – makes a wonderful soup.

For an everyday soup you can leave out the cider. The black pudding is there for texture as well as flavour, but it’s added at the last minute so just leave it out if you don’t fancy it.

40g butter

Splash of Vita D’or sunflower oil

2 onions, peeled and diced

Knob ginger (about 40g), peeled and chopped

A sprig of fresh thyme

1 turnip (about 800g), peeled and diced into 1 inch pieces

Pinch of Kania ground cinnamon

1 tbsp Belbake plain flour

1 can (440ml) Woodgate dry cider

1 Cusina chicken stock cube, crumbled

1½ litres water

½ tbsp Batts English mustard

50g Glensallagh black pudding, finely chopped

1 Place a large, heavy-bottomed pot over a medium heat and add the butter and oil. Once the butter melts and begins to sizzle, add in the onion, ginger and thyme, then cover and cook slowly for about 15 minutes until the onions are soft, transparent and completely cooked through.

2 Add the turnip, cinnamon and flour and mix together well. Add the cider, stock cube and water and leave to simmer for about 40 minutes, uncovered.

3 While the soup is simmering, heat the grill and put a small splash of oil on to a tray. Add the black pudding, turn to coat it in the oil and grill for a few minutes until the pudding has crisped up just a little bit. Then set aside.

4 Check on the soup as it cooks, adding more water if needed. The soup is ready when the turnip is cooked and is soft through. Pick out the thyme, add the mustard and blitz in a blender until smooth. Taste and season as needed.

5 Serve the soup in warmed soup bowls with the crisped black pudding scattered on top and some fresh thyme leaves. The slower you cook the onions, the better, as this will make them really sweet and add lovely depth of flavour to the soup.