Thank you to everyone who has been complimentary about my new book. I really appreciate it. I have always been conscious of the importance of what we eat. But over the years this has become a much bigger issue than it was when I began work as a chef. When I was working with the First One Thousand Days programme I spent time with nutritionists and, while I will never have their detailed expertise, I trust some of the conversations rubbed off on me. At the very least, they spurred me on to focus more on the health aspects of our food. And I do believe there is no healthier way than cooking it yourself with the best produce you can get your hands on.

These Spanish meatballs can be made a day ahead and will taste even better. Haricot or cannellini beans would also work well for this dish, as would minced turkey. I enjoy butterbeans as their soft, floury texture is very satisfying. This orzo soup is a favourite of mine. I like the rice-shaped pasta and it is very popular in soups in Italy. Flavourful stock, fresh-cooked chicken, root vegetables, and noodles make a classic chicken soup and every country has its own version. This one tastes great and it is good for you.

As always, I met so many wonderful people who at the Ploughing. And a big thank you to the staff at the Irish Farmer’s Journal who looked after me so well.

Root Vegetables, Chicken & Orzo Soup

Serves six to eight

Poached chicken:

1.5kg (3 1/4lb) whole chicken

1 large onion, chopped

2 celery sticks, chopped

2 garlic cloves, sliced

1 carrot, chopped

2 bay leaves

2 fresh thyme sprigs

1 tsp black peppercorns

2.5 litres (4 ½ pints) water

Soup:

2 celery sticks, diced

2 carrots, diced

200g (7oz) orzo pasta (or similar)

2 fresh thyme sprigs, leaves only

1 tbsp chopped fresh flat-leaf parsley

Sea salt and freshly ground black pepper

1 Place the whole chicken in a stockpot or pan over a medium heat with the onion, celery, garlic, carrot, bay leaves, thyme and peppercorns. Pour in the water and bring to the boil. Cover and reduce the heat to low. Simmer very gently for one hour until the chicken is cooked through. Use a metal spoon to occasionally skim the foam from the surface.

2 Remove the chicken from the stock and allow to cool slightly. Strain the stock, discarding the vegetables – you should have 2.5 litres (4 ½ pints) in total. When the chicken is cool enough to handle, remove the skin and shred the meat from the bones, discarding the skin and bones. Set the meat aside.

3 Return the stock to a clean pan over a medium heat and add the celery, carrot, orzo pasta and thyme leaves. Bring to the boil, then reduce the heat and simmer for 10 minutes, until the vegetables are just tender. Add the cooked shredded chicken, bring back to a simmer and cook for another two to three minutes until the vegetables are just cooked. Stir in the parsley and season. Ladle into bowls to serve.

Spanish Meatball & Butterbean Stew

Serves four

2 tbsp Donegal Rapeseed oil

1 red onion, sliced

2 red peppers, cored and sliced

1 tbsp water

2 large garlic cloves, finely chopped

1 tbsp sweet smoked paprika

2 x 400g (14oz) cans chopped tomatoes

1 heaped tbsp tomato puree

1 x 400g (14oz) can butterbeans, drained and rinsed

Meatballs

450g (1lb) lean minced pork

4 tbsp fresh wholemeal breadcrumbs

1 small onion, grated

1 tbsp flat-leaf parsley, extra to garnish

1 tbsp tomato puree

Sea salt and freshly ground black pepper

1 Heat the oil in a sauté pan over a medium-high heat. Add the red onion and peppers and sauté for about five minutes until just beginning to soften. Sprinkle over a tablespoon of water to help them along. Stir in the garlic and paprika and cook for one minute. Add the tomatoes and tomato puree, then season with salt and pepper. Cover with a lid and simmer for 10 minutes.

2 Meanwhile, make the meatballs. Place the minced pork in a bowl with the breadcrumbs, grated onion, tomato puree, parsley and salt and pepper to taste. Mix until combined, then shape into small even-sized meatballs. Carefully add to the simmering tomato sauce with the butterbeans. Cover, reduce the heat and simmer for 15 minutes until the meatballs are cooked through and tender. Ladle into bowls and garnish with parsley.