This ham and courgette quiche is a quick recipe and ideal for a light lunch. I like it with Drinagh Cheddar cheese from Co Cork, or you could use brie. I always keep a jar of Wexford Home Preserves relish – made by Tom and Laura Sinnott – in my cupboard.

It is great with burgers and ideal here. If you are under pressure and want a ready-made quiche, check out Zanna Cookhouse near Carnsore Point, where Owen and Lorna Mullins make a terrific product.

This chicken wrap recipe was given to me by my long-time friend Orla Broderick, who has worked with me on my books over the years. The yoghurt tenderises the chicken and helps to impart all the flavours from this great combination of tasty spices. You can pack it with lots of different vegetables, such as carrots and courgettes.

Happy cooking,


Ham and courgette quiche

Serves four

200g (7oz) plain flour, plus extra for dusting

100g (4oz) cold butter, diced

1 tsp salt

5 eggs

1 courgette, peeled into thin ribbons with a peeler

50g (2oz) cooked ham chunks

50g (2oz) mature Cheddar cheese, finely grated

5 tbsp red onion relish (from a jar)

250ml (9fl oz) cream

Sea salt and freshly ground black pepper

Green salad, to serve

1 Blitz the flour, butter and salt in a food processor until it looks like breadcrumbs.

2 Beat one of the eggs, then add to the flour mixture and pulse until it comes together. Shape into a ball, wrap in clingfilm and chill for 30 minutes.

3 Preheat the oven to 180°C (350°F/ gas mark 4). Roll out the pastry on a floured surface to line a 20cm (8in) loose bottomed tart tin which is 4cm (1½in) deep. Use the rolling pin to lift it into the tin. Push the pastry into the corners with your thumb.

4 Line the pastry with non-stick baking paper and ceramic baking beans. Bake for 15 minutes, until lightly golden. Remove the paper and beans.

5 Add the courgette ribbons to the pastry with the ham, cheddar and relish.

6 Whisk the remaining four eggs and cream in a bowl, season to taste and pour it over the filling. Place the quiche on a baking sheet and bake for 40 minutes, until set and golden. Rest for 10 minutes, cut into slices and serve with salad.

Chicken wraps

Serves four

2 boneless, skinless chicken fillets, cut into strips

1 tsp ground cumin

1 tsp sweet paprika

1 tsp garam masala

½ tsp ground coriander

3 tbsp natural yoghurt

1 tbsp rapeseed oil

12 radishes

¼ cucumber

4 large tortilla wraps

2 tbsp mayonnaise

100g (4oz) butterhead lettuce leaves

Sea salt and freshly ground black pepper

1 Place the chicken strips in a bowl with the cumin, paprika, garam masala, coriander, yoghurt and oil. Season and stir to combine. Cover with clingfilm and set aside for at least 15 minutes or up to two days in the fridge to marinate.

2 When ready to cook, preheat the oven to 180°C (350°F/ gas mark 4). Line a baking sheet with nonstick baking paper. Using a tongs, arrange the chicken on it.

3 Roast for six to eight minutes, until cooked through and just beginning to catch around the edges.

4 Trim the radishes and cut into thin slices. Cut the cucumber in quarters, then remove the seeds and dice.

5 Heat a griddle pan until smoking hot. Add the tortillas and cook for about 30 seconds on each side, until lightly charred.

6 Arrange on plates and smear with the mayonnaise, then tear over the lettuce.

7 Add the chicken, radishes and cucumber to serve.

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