These are two recipes that I did with Bord Bia. I have often worked with them over the years and I always enjoyed it. You can find my recipes and ones from other chefs on www.bordbia.ie.

Ham tacos are great now that we are getting some fine weather. Tacos are easy to find in any supermarket these days. This recipe is great for using up any leftover ham you may have. If not, then Brady Family do a shredded cooked ham that I like.

I like the fresh, tangy, zesty taste of the tomato salsa and the guacamole is a great dish to make as a family, as it is not too difficult for the kids. Just be careful with the chopping. I also like adding guacamole to sandwiches and it makes a great starter with salad.

This ham soup is given great texture by the beans. I always keep tins of beans in the cupboard as they are so useful. They are great with mince, rich in protein and they fill you up. If you cook your own beans you will need to rinse them well before cooking and give them a good simmer. Cook until al dente. Chickpeas are also nice in this soup.

I like using smoked paprika in tomato soups and sauces. Or with mince. If you blend it with butter, it is delicious with a steak.

Happy cooking.

Ham tacos with tomato salsa, chunky guacamole and salad

Serves four

400g of ham cut into strips

2 heads of baby gem lettuce, shredded

1 lime, cut into four wedges

4 tbsp of grated cheese

8 taco shells

Tomato salsa

12 cherry tomatoes, cut in half

½ cucumber, cut into small cubes or a mix of black and green olives, chopped

½ red chilli, deseeded and finely chopped

2 garlic cloves, finely chopped

½ red onion, finely chopped

1 tbsp of coriander leaves, chopped

1 tbsp of rapeseed oil

Juice of ½ lime

Salt and black pepper

Chunky guacamole

2 ripe avocados, peeled and chopped

Juice of ½ lime

2 scallions, finely sliced

½ red chilli, deseeded and finely chopped

2 garlic cloves, crushed

2 tbsp of low fat natural yoghurt

  • To make the tomato salsa, place the tomatoes and cucumber (or olives) in a bowl and toss them with the rest of the ingredients. Taste for seasoning.

  • To make the chunky guacamole, mix the avocados, lime juice, scallions, chilli, garlic and yoghurt. Using a fork, roughly mash everything together and season to taste.

  • Heat up the taco shells as per packet instructions. If you don’t have taco shells handy, this also works great with a wrap. Bring everything to the table and let everyone just help themselves and fill their own tacos.

    • Ham, bean and vegetable soup

    Serves six

    250g of ham, cut into cubes

    1 tbsp of rapeseed oil

    1 large onion, peeled and finely chopped

    2 carrots, peeled and chopped

    2 sticks of celery, chopped

    2 leeks, washed and chopped

    2 garlic cloves, peeled and chopped

    1 heaped tsp of smoked paprika

    ½ tsp of sugar

    400g can of chopped plum tomatoes

    1 tbsp of tomato purée

    700ml of stock from the ham, or water

    1 bay leaf

    400g tin of cannellini beans drained and rinsed

    Freshly ground black pepper

    Grated cheese, chopped basil and wholemeal bread, to serve

  • Heat the oil in a large saucepan over a medium heat, then add the onion, carrots, celery, leeks and garlic and cook slowly for about 15 minutes, stirring now and then, until the vegetables have softened. Stir in the paprika and sugar and cook for another two minutes.

  • Add the tomatoes, tomato purée, stock (or water) and the bay leaf, then cover with a lid and bring slowly to the boil.

  • Simmer for about 30 minutes, then add the ham pieces and cannellini beans, cook for another 10 minutes, check seasoning. If the soup is too thick, thin it down with a little more stock or water.