I would like to see parsnips used a lot more as they have great flavour. Here is a tip: try them pureed with vanilla. It is delicious. Or, you could use them in a soup with thyme, honey, stock and milk. In this traybake, the honey gives the sweet taste and the mustard is that bit tart.

Pork chops are good value and they cook quickly. Be sure to use quality assured Irish pork.

A traybake is so handy as you don’t have a lot of clearing up to do afterwards. This one is a great family meal while there is still a chill in the air.

The salmon and kale pilau is like a kedgeree. You could use basmati or short grain brown rice.

Our twins love salmon, but you could also make this with sea trout or smoked haddock. Kale is one of those superfoods and Kevin, who looks after the restaurant garden, grows three varieties; regular, Tuscan and Russian. They look quite different and are all beautiful. It is well worth growing your own. And I see people these days putting kale into a juicer, which is a good way to eat it.

Happy cooking.

Pork & Parsnip Traybake

Serves four

4 parsnips, peeled and each one cut lengthways into 6

2 red onions, each cut into 8 wedges through the root

3 tbsp Donegal Rapeseed oil

4 pork chops

2 tbsp runny honey

2 tbsp wholegrain mustard

Small handful fresh sage leaves, shredded

Sea salt and freshly ground black pepper

1 Preheat the oven to 200oC (400oF/ gas mark six). Put the parsnips and red onions in a roasting tin and toss in two tablespoons of the oil. Season with salt and pepper and roast for 20 minutes.

2 Meanwhile, heat a large non-stick frying pan over a high heat. Rub the pork chops with the remaining oil and season with salt and pepper. Sauté for a minute or so on each side until nicely browned, not forgetting to turn them on their sides to brown any fat.

3 Remove the roasting vegetables from the oven and give the tray a good shake. Mix the honey, mustard and sage together in a small bowl and drizzle half over the vegetables, again tossing to coat.

4 Smear the remainder of the mustard mixture on the presentation side of each pork chop and then sit them on top of the vegetables. Return to the oven for another 15-20 minutes or until the vegetables are cooked through and just beginning to char around the edges and the pork chops are completely tender. Serve straight to the table and allow everyone to help themselves.

Salmon & Kale Pilaf

Serves four

200g (7oz) short grain brown rice

4 x 100-150g (4-5oz) skinless salmon fillets

4 large eggs

1 tbsp Donegal Rapeseed oil

1 large onion, thinly sliced

1 tsp mustard seeds

1 tsp curry powder (medium or hot)

1 tsp ground turmeric

4 tbsp vegetable stock

150g (5oz) kale, stalks removed and shredded

2 tbsp chopped fresh flat-leaf parsley

Sea salt and freshly ground black pepper

1 Cook the brown rice according to instructions on the packet. Meanwhile, season the salmon fillets with salt and pepper and steam over a pan of simmering water for about eight minutes or until just cooked through and tender.

2 Keep the pan of water and add the eggs, boiling for seven minutes. Lift out with a slotted spoon and put under cold running water to prevent them from cooking any further. Crack off the shells and cut each one into quarters.

3 Heat the oil in a frying pan over a medium heat and sauté the onion for six to eight minutes, until just beginning to brown around the edges, stirring occasionally. Increase the heat and add the mustard seeds. Once they start popping, add the curry powder and turmeric. Cook for another minute, stirring.

4 Add the stock and bring to a simmer, then tip in the kale and continue to steam-fry until the kale has softened – the excess liquid should evaporate completely.

3 Fold the cooked brown rice into the spiced kale mixture and season with salt and pepper. Break up the salmon fillets into large flakes and gently fold them in as well with the parsley. Divide among warmed shallow bowls and garnish with the quartered boiled eggs to serve.