Thank you to everyone who has sent messages about my new RTÉ series. I had a great time travelling and cooking on the Shannon Princess.

I love this garlic and lemon chicken. It is a favourite in our household. I like the flavour of corn-fed chicken and we have been using the Simply Better corn-fed chicken all the time since we first tried it. It is important to buy a good chicken and the Simply Better range is very good indeed.

I always make sure I have Donegal lemon-flavoured rapeseed oil in the kitchen. It works well here. It is a versatile flavoured oil and I also like it with fish or on roasted vegetables. They have a range of interesting flavours but this is the one I definitely use most often.

This pork steak recipe is quick, healthy and light. You could also use pork fillet and your butcher will trim it. Maple syrup mixes well with the tangy tart taste of the buttermilk. It makes for an interesting flavour. On my Christmas television programme I used Highbank Orchard syrup which is made outside Kilkenny and it was delicious

Happy cooking.

Neven’s Irish Food Trails is on RTÉ One on Wednesdays at 7.30pm

Orange and Thyme Pork Steaks with Winter Slaw

Serves four

1 tbsp Donegal Rapeseed oil

1 tbsp finely shredded orange rind

1 tsp fresh thyme leaves

4 x 175g (6oz) pork loin steaks

4 tbsp freshly squeezed orange juice

1 tbsp maple syrup

Winter slaw:

1 small celeriac, peeled and cut into julienne (on a mandolin)

1 fennel bulb, thinly sliced

¼ crisp green cabbage, core removed and thinly sliced

Good handful fresh flat-leaf parsley leaves

4 tbsp buttermilk

1 tbsp fresh lemon juice

Sea salt and freshly ground black pepper

1 To make the winter slaw, place the celeriac, fennel, cabbage and parsley in a bowl and toss to combine. Stir in the buttermilk and lemon juice and season to taste. Set aside until needed.

2 Heat a frying pan over a high heat. Add the oil and then tip in the orange rind and thyme. Cook for one to two minutes until crisp but not burnt – be careful as the thyme may spit a little when added to the pan. Remove from the pan with a slotted spoon and set aside.

3 Season the pork steaks and then add to the same frying pan. Reduce the heat to medium and cook for three to four minutes on each side or until cooked through and nicely golden. Remove from the pan and set aside.

4 Pour the orange juice into the pan and drizzle over the maple syrup and simmer for one minute until slightly reduced. Return the pork steaks and orange rind mixture to the pan and cook the pork for another minute on each side or until heated through.

5 Arrange the pork steaks on four warmed serving plates and spoon over the juices from the pan. Add a portion of winter slaw to each one to serve.

Garlic and lemon chicken with rocket

Serves four

3 tbsp lemon-flavoured Donegal rapeseed oil

4 shallots, peeled and halved

2 large garlic bulbs, halved

4 boneless chicken breasts, skin on

1 lemon, cut in half lengthways and sliced

4 fresh thyme sprigs

Sea salt and freshly ground black pepper

Lightly dressed rocket and green bean salad, to serve

1 Preheat the oven to 1800C (3500F/gas mark four). Heat one tablespoon of the lemon rapeseed oil in a non-stick frying pan over a low heat. Add the shallots and garlic and sauté for five minutes until the vegetables begin to catch colour. Transfer to a roasting tin.

2 Increase the heat of the frying pan to high, add another tablespoon of oil and quickly seal the chicken breasts for two minutes on each side until browned. Transfer the chicken to the small roasting tin, tucking them around the shallots and garlic, then tuck in the lemon slices and thyme sprigs. Season with salt and pepper and drizzle over the remaining tablespoon of the lemon rapeseed oil. Place in the oven for 15-20 minutes until the chicken breasts are cooked through.

3 Remove the chicken from the oven and cover loosely with foil for five minutes to allow the chicken to rest, then serve straight to the table with the rocket and green bean salad. CL