Soy- and ginger-glazed organic Irish salmon
Serves two
Two organic Irish salmon darnes
2tbsp of Simply Better handmade soy and ginger sauce
1tbsp of Simply Better spanish orange blossom honey
1tbsp of cold pressed Irish rapeseed oil, plus extra for cooking
1tsp of Simply Better organic spicy pepper and herb seasoning
Selection of root vegetables for roasting, like carrots, red onions and courgettes
Sea salt
Cooked rice to serve and stir fry greens
1 Heat a non-stick pan and add some rapeseed oil. Season the salmon with salt and place the salmon skin side down and cook gently over a medium heat for two minutes.2 To make the glaze, mix the orange blossom honey and the handmade soy and ginger sauce.3 Pour the glaze over the salmon and turn up the heat. Keep spooning over the glaze until the salmon is nicely glazed.4 Turn the salmon once until just cooked, it will take about eight to 10 minutes in total to cook the salmon.5 For the roasted root vegetables, mix all the vegetables together with some rapeseed oil and the organic spicy pepper and herb seasoning. Roast in a hot oven 180°C for about 20 minutes until just cooked but still crunchy – this will depend on how big you cut the vegetables.6 To serve, spoon the roasted vegetables on to a warmed serving plate and place the cooked glazed salmon alongside. Drizzle the extra glaze over the salmon. Serve with some steamed rice and stir fry greens.
Seared striploin steak with sauce Diane and roast garlic mash
Serves two
For the steak
2tbsp rapeseed oil
Two garlic cloves, crushed
1tsp fresh thyme leaves
Two 150g (5oz) striploin steaks
For the roast garlic mash
Four garlic cloves, unpeeled
1tbsp rapeseed oil
675g potatoes, cut into chunks
2tbsp softened butter
1tbsp cream
For the sauce Diane
2tbsp rapeseed oil
25g butter
One shallot, finely chopped
150g button mushrooms, trimmed and sliced
120ml brandy
150ml white wine
150ml beef stock
1tbsp Worcestershire sauce
Good pinch sugar
150ml double cream
1tbsp fresh flat-leaf parsley, chopped
Squeeze of fresh lemon juice
Maldon sea salt and freshly ground black pepper
1 Preheat oven to 180°C (350°F/gas mark four). 2 Place the oil, garlic and thyme in a shallow dish and add the steaks, turning to coat. Set aside at room temperature for 20 minutes to allow the flavours to develop. 3 Meanwhile, prepare the garlic mash. Place the garlic cloves on a piece of foil and drizzle with the oil. Scrunch up the foil into a purse and cook in the oven for 30 minutes. Remove from the oven and allow to cool. 4 To make the sauce, heat a pan and add one of the tablespoons of the oil and the butter, then swirl until the butter has melted and is foaming. Tip in shallots and mushrooms and sauté for four to five minutes, until tender. 5 Pour over the brandy, then use a match or tilt up the pan to catch the flame. It will flare up for about five to 10 seconds and then subside when the alcohol flame burns off. Add the wine, stirring to combine and then simmer until reduced by half. 6 Stir the stock into the pan with the Worcestershire sauce, sugar and cream. Bring to the boil, then reduce the heat and simmer for 20 to 25 minutes or until thickened to a sauce consistency, which will coat the back of a wooden spoon, stirring occasionally.7 Stir in the parsley and lemon juice. Season to taste. Reheat gently in a pan when needed. 8 Meanwhile, steam the potatoes for the mash for 20 to 25 minutes, until tender. 9 Open the cooled foil purse and carefully squeeze the garlic cloves from their skins.10 Melt the butter in a pan and add the cream and roasted garlic. 11 Tip in the potatoes and mash until smooth, then season to taste. Spoon into a piping bag with a plain nozzle. Keep warm. 12 Heat an ovenproof frying pan over a high heat. Season the steaks with plenty of black pepper and cook for two minutes on each side to seal in the juices, then transfer to the oven and cook the steak for another five to 10 minutes, turning once, depending on how rare you like your meat (five minutes for rare, seven minutes for medium and 10 minutes for well done). 13 Transfer the cooked steak to warmed serving plates, season with salt and set aside in a warm place to rest while you assemble the dish. 14 Pour any juices that run off the meat into your sauce for added flavour. 15 Drizzle the sauce around the steaks and pipe the roasted garlic mash to one side to serve.
Connemara Hill lamb Cutlets with Garlic, Lemon and Smoked Paprika
Serves four
Two Simply Better Connemara hill lamb fresh Irish rack of lamb (Sliced into 10-12 individual cutlets)
2tbsp cold pressed Irish rapeseed oil
1tsp Simply Better spanish orange blossom honey
Simply Better wild atlantic sea salt with organic herbs
Two garlic cloves, crushed
Finely grated rind and juice of 1 lemon
2tsp fresh oregano or thyme, chopped
1tsp smoked paprika
Freshly ground black pepper
Simply Better barrel-aged feta cheese, peach and rocket salad, to serve
Crusty bread, to serve
1 Place the oil in a shallow non-metallic dish and add the garlic, lemon rind and juice, herbs, paprika and honey. Season to taste with pepper and stir until well combined.2 Add the lamb, turning to coat, then set aside for at least 10 minutes, or up to 24 hours in the fridge covered with cling film if time allows.3 When you’re ready to cook, light the barbecue or heat a griddle pan until it’s smoking hot. Shake the excess marinade from the lamb, then place on the barbecue over medium-hot coals or on a griddle pan. Season with a little salt. 4 Cook for six to eight minutes, until cooked through, turning once. 5 Remove from the heat and leave to rest for a couple of minutes. 6 Serve the lamb on warmed plates with the salad and crusty bread.Curried chicken spring roll with mango salsa
Serves four
Two 150g skinned chicken breast fillets
1tbsp mild curry powder
Rapeseed oil, for cooking
Small knob of butter
One spring onion, finely chopped
Half a red onion, thinly sliced
One quarter head Savoy cabbage, tough stalk removed and leaves finely shredded (about 200g)
100g shiitake mushrooms, trimmed and sliced
3tbsp sweet chilli sauce
3tbsp chilli jam, plus extra to serve
1tbsp fresh coriander, chopped
Four 30cm (12in) spring roll wrappers, thawed if frozen
Egg wash (made with 1 egg and 1 tbsp milk), to glaze
Sea salt and freshly ground black pepper, to season
1 Preheat the oven to 180°C (350°F/gas mark 4).2 Place the chicken in a baking dish and season, then sprinkle over the curry powder.3 Drizzle over a little rapeseed oil and add one tablespoon of water into the tin – this stops the chicken from drying out.4 Bake for 15 to 20 minutes, until cooked through and tender.5 Leave to cool, then dice into 1cm (½in) cubes.6 Heat the butter in a frying pan with a dash of rapeseed oil over a medium heat.7 Add the spring onion, red onion and cabbage. Toss until almost tender, then add the shitake mushrooms.8 Toss again for two to three minutes, until the mushrooms begin to wilt.9 Add the chilli sauce, chilli jam and coriander and toss until combined and season to taste.10 Lay out one spring roll wrapper on a clean work surface.11 Imagine a diagonal line across the centre of the wrapper – brush the egg wash above that line and spoon the chicken mixture onto the centre along the line.12 Fold the bottom corner up over the mixture, then turn the two outside corners in and roll up to meet the eggy corner to stick.13 Heat the rapeseed oil in a deep-fat fryer or half fill a deep-sided pan to 180°C (350°F).14 Deep-fry two of the spring rolls for four to five minutes, until they are golden brown, turning halfway through.15 Drain on kitchen paper and keep warm in a low oven or loosely covered with foil while you cook the remaining rolls.16 To serve, slice each spring roll into three and arrange on warmed plates with the mango salsa and chilli jam.For the mango salsa
Serves four to six
One mango, peeled and diced
One small roasted red pepper, finely diced (from a jar is fine)
2tbsp sweet chilli sauce
One lime, juice and zest
1tbsp chilli rapeseed oil
1tbsp fresh coriander, chopped
1tbsp fresh basil, shredded
Sea salt and freshly cracked black pepper
1 Place the mango in a bowl and stir in the roasted red pepper, sweet chilli sauce, rapeseed oil, lime juice, coriander and basil. Season to taste.2 Cover with cling film and set aside at room temperature until needed. Use as required.
Crispy goats cheese with apple, hazelnut and Pat Clare’s strawberries
Serves two
25g fresh white breadcrumbs
1tbsp finely chopped fresh flat-leaf parsley
1tbsp sesame seeds
2tsp very finely chopped, skinned and toasted hazelnuts
One egg
25g plain flour
150g log of Irish goat’s cheese, cut into four slices
Sunflower oil, for deep-frying
For the salad
Two crisp Irish eating apples
Juice of one lemon
50g rocket leaves
2tbsp extra virgin olive oil
50g skinned, toasted hazelnuts, roughly chopped
Sea salt and freshly ground black pepper
120g Pat Clarke's strawberries, quartered
For the goats cheese
1 To prepare the crispy goat’s cheese, mix the breadcrumbs with the parsley, sesame seeds and chopped hazelnuts in a shallow dish and season to taste.2 In a separate dish, beat the egg and season lightly.3 Season the flour and place in another shallow dish.4 Lightly coat the goat’s cheese in the seasoned flour, then dip each slice into the beaten egg, gently shaking off any excess.5 Place into the breadcrumb mixture so that they are completely coated.6 Set on a baking sheet lined with parchment paper and place in the fridge for at least 10 minutes to firm up.7 Preheat the oven to 180°C (350°F/gas mark four). 8Heat the oil in a deep-sided pan or deep-fat fryer to 180°C (350°F) and cook the breaded goat’s cheese for one to two minutes, until golden brown.9 Carefully remove from the oil and transfer to a plate lined with kitchen paper to drain off any excess oil.10 Arrange back on the lined baking sheet and place in the oven for three to four minutes, until heated through but still holding their shape.For the salad
1 Cut the apples into wafer-thin slices and toss in the lemon juice.2 Cover each plate with a layer of slightly overlapping apple slices, arrange the strawberries and add a small mound of the rocket, then drizzle with olive oil.3 Put the crispy goat’s cheese into the centre of each plate and scatter over the hazelnuts to serve.Sweetcorn and haddock Chowder
Serves two
1tbsp rapeseed oil
Two streaky bacon rashers, chopped
One onion, finely diced
One carrot, peeled and finely diced
350g potatoes, cut into cubes
500ml milk or cream
300g natural smoked haddock fillets, skinned and deboned, cut into cubes
140g frozen sweetcorn
Parsley and dill, chopped
Cornflour, optional
1 Heat the oil in a large pan and tip in the bacon. Cook until starting to brown and add the onion and carrot. Cook for five minutes. 2 Pour over the milk and stir in the potatoes. Bring to the boil and simmer for a further 15 minutes.3 Add the haddock. Leave to cook for another five minutes and then stir in the sweetcorn. Allow it to cook away for another two to three minutes, until the fish is cooked through and the sweetcorn defrosted.4 If at this stage, you think it needs to be thickened, do so with cornflour and water.5 Garnish with chopped parsley and serve with crusty bread.
MacNean cheesecake with white chocolate, Coole Swan and macerated Pat Clarke strawberries
Serves four
200g cream cheese
Finely grated rind and juice of ¼ lemon
Half vanilla pod, split in half and seeds scraped out
100g white chocolate, broken into squares
100ml whipped cream
100ml Coole Swan liqueur
Four shortbread biscuits, finely broken up
White chocolate curls, to decorate
Dried raspberries, to decorate
Maltesers, to decorate
Spun sugar, to decorate
Fresh mint sprigs, to decorate
1 Using a whisk, beat the cream cheese, lemon rind and juice, vanilla seeds, melted white chocolate and Coole Swan together, until smooth and light.2 Fold in the whipped cream until combined. Transfer to a piping bag fitted with a 1cm (½in) plain nozzle and place in the fridge until needed.3 To assemble the cheesecake, divide the macerated strawberries (see recipe right) among martini glasses and crumble the shortbread biscuits on top. 4 Pipe the cheesecake mixture right up to the rim of the glasses and decorate with raspberries, white chocolate curls, dried raspberries, Maltesers, spun sugar and mint sprigs.5 To serve, arrange the cheesecakes on plates.For the macerated Pat Clarke strawberries
300g Pat Clarke strawberries, chopped
2tbsp crème de cassis
1tsp vanilla extract
1tsp mint or basil, chopped
1 Pour the crème de cassis and vanilla extract over the strawberries. 2 Cover with cling film and shake. Leave overnight to infuse.3 Top with the mint or basil.Almond, pear and chocolate chip tart
Serves six
100g butter, at room temperature
100g icing sugar
25g plain flour
100g ground almonds
2tbsp apricot jam
Two eggs
One vanilla pod, split and seeds scraped out
2tbsp Coole Swan cream liqueur
Large pinch ground cinnamon
400g pears, halved in natural syrup
2oz chocolate buttons
1tbsp toasted flaked almonds
For the pastry
100g butter, diced and chilled
175g plain flour, plus extra for dusting
Pinch of salt
50g caster sugar
One egg yolk
½ tbsp cream
1 To make the pastry, place the butter, flour, salt and sugar in a food processer and blend briefly until crumbs have formed. 2 Add the egg yolk and cream and mix together again briefly, until the pastry comes together in a ball. Be careful not to overwork it or the pastry will be tough. Cover in cling film and chill for one hour.3 Preheat the oven to 190°C (375°F/gas mark five). 4 To make the almond filling, using a hand-held electric beater, cream the butter and icing sugar together in a large bowl. Add the flour and almonds and gradually beat in the eggs, vanilla, Coole Swan and cinnamon. Beat for another five minutes until light and fluffy. Fold in the chocolate buttons.5 Roll out the pastry on a lightly floured work surface and use to line a 23cm (9in) fluted loose-bottomed flan tin. Chill again for 15 minutes. 6 Spread the almond filling in the pastry base and carefully arrange the pear halves on top, gently pressing the pears down on to the filling. 7 Bake the tart for 25 to 30 minutes, until it is cooked through and golden brown on top. 8 Warm the jam in a small pan or in the microwave and use to brush over the tart, then sprinkle with the toasted almonds. 9 Cut the tart into slices and arrange on plates.Salted caramel sauce
Makes about 120ml (4fl oz)
100g caster sugar
25g butter, diced
100ml cream
1tsp Maldon sea salt
One vanilla pod, split in half and
seeds scraped out
1 Bring the sugar and 200ml water to the boil, stirring until the sugar has dissolved. Reduce the heat and simmer for 15 to 20 minutes, until reduced by a quarter and syrupy.2 Add the butter, cream, vanilla
seeds and salt to the caramel, stirring until combined, then simmer gently for another five minutes, until
thickened. Leave to cool for 10 to 15 minutes, until thickened a little further.3 This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed. This can also be put in a squeezy bottle. Use warm or cold as required.4 This will keep happily for up to one week covered with cling film in the fridge.
Soy- and ginger-glazed organic Irish salmon
Serves two
Two organic Irish salmon darnes
2tbsp of Simply Better handmade soy and ginger sauce
1tbsp of Simply Better spanish orange blossom honey
1tbsp of cold pressed Irish rapeseed oil, plus extra for cooking
1tsp of Simply Better organic spicy pepper and herb seasoning
Selection of root vegetables for roasting, like carrots, red onions and courgettes
Sea salt
Cooked rice to serve and stir fry greens
1 Heat a non-stick pan and add some rapeseed oil. Season the salmon with salt and place the salmon skin side down and cook gently over a medium heat for two minutes.2 To make the glaze, mix the orange blossom honey and the handmade soy and ginger sauce.3 Pour the glaze over the salmon and turn up the heat. Keep spooning over the glaze until the salmon is nicely glazed.4 Turn the salmon once until just cooked, it will take about eight to 10 minutes in total to cook the salmon.5 For the roasted root vegetables, mix all the vegetables together with some rapeseed oil and the organic spicy pepper and herb seasoning. Roast in a hot oven 180°C for about 20 minutes until just cooked but still crunchy – this will depend on how big you cut the vegetables.6 To serve, spoon the roasted vegetables on to a warmed serving plate and place the cooked glazed salmon alongside. Drizzle the extra glaze over the salmon. Serve with some steamed rice and stir fry greens.
Seared striploin steak with sauce Diane and roast garlic mash
Serves two
For the steak
2tbsp rapeseed oil
Two garlic cloves, crushed
1tsp fresh thyme leaves
Two 150g (5oz) striploin steaks
For the roast garlic mash
Four garlic cloves, unpeeled
1tbsp rapeseed oil
675g potatoes, cut into chunks
2tbsp softened butter
1tbsp cream
For the sauce Diane
2tbsp rapeseed oil
25g butter
One shallot, finely chopped
150g button mushrooms, trimmed and sliced
120ml brandy
150ml white wine
150ml beef stock
1tbsp Worcestershire sauce
Good pinch sugar
150ml double cream
1tbsp fresh flat-leaf parsley, chopped
Squeeze of fresh lemon juice
Maldon sea salt and freshly ground black pepper
1 Preheat oven to 180°C (350°F/gas mark four). 2 Place the oil, garlic and thyme in a shallow dish and add the steaks, turning to coat. Set aside at room temperature for 20 minutes to allow the flavours to develop. 3 Meanwhile, prepare the garlic mash. Place the garlic cloves on a piece of foil and drizzle with the oil. Scrunch up the foil into a purse and cook in the oven for 30 minutes. Remove from the oven and allow to cool. 4 To make the sauce, heat a pan and add one of the tablespoons of the oil and the butter, then swirl until the butter has melted and is foaming. Tip in shallots and mushrooms and sauté for four to five minutes, until tender. 5 Pour over the brandy, then use a match or tilt up the pan to catch the flame. It will flare up for about five to 10 seconds and then subside when the alcohol flame burns off. Add the wine, stirring to combine and then simmer until reduced by half. 6 Stir the stock into the pan with the Worcestershire sauce, sugar and cream. Bring to the boil, then reduce the heat and simmer for 20 to 25 minutes or until thickened to a sauce consistency, which will coat the back of a wooden spoon, stirring occasionally.7 Stir in the parsley and lemon juice. Season to taste. Reheat gently in a pan when needed. 8 Meanwhile, steam the potatoes for the mash for 20 to 25 minutes, until tender. 9 Open the cooled foil purse and carefully squeeze the garlic cloves from their skins.10 Melt the butter in a pan and add the cream and roasted garlic. 11 Tip in the potatoes and mash until smooth, then season to taste. Spoon into a piping bag with a plain nozzle. Keep warm. 12 Heat an ovenproof frying pan over a high heat. Season the steaks with plenty of black pepper and cook for two minutes on each side to seal in the juices, then transfer to the oven and cook the steak for another five to 10 minutes, turning once, depending on how rare you like your meat (five minutes for rare, seven minutes for medium and 10 minutes for well done). 13 Transfer the cooked steak to warmed serving plates, season with salt and set aside in a warm place to rest while you assemble the dish. 14 Pour any juices that run off the meat into your sauce for added flavour. 15 Drizzle the sauce around the steaks and pipe the roasted garlic mash to one side to serve.
Connemara Hill lamb Cutlets with Garlic, Lemon and Smoked Paprika
Serves four
Two Simply Better Connemara hill lamb fresh Irish rack of lamb (Sliced into 10-12 individual cutlets)
2tbsp cold pressed Irish rapeseed oil
1tsp Simply Better spanish orange blossom honey
Simply Better wild atlantic sea salt with organic herbs
Two garlic cloves, crushed
Finely grated rind and juice of 1 lemon
2tsp fresh oregano or thyme, chopped
1tsp smoked paprika
Freshly ground black pepper
Simply Better barrel-aged feta cheese, peach and rocket salad, to serve
Crusty bread, to serve
1 Place the oil in a shallow non-metallic dish and add the garlic, lemon rind and juice, herbs, paprika and honey. Season to taste with pepper and stir until well combined.2 Add the lamb, turning to coat, then set aside for at least 10 minutes, or up to 24 hours in the fridge covered with cling film if time allows.3 When you’re ready to cook, light the barbecue or heat a griddle pan until it’s smoking hot. Shake the excess marinade from the lamb, then place on the barbecue over medium-hot coals or on a griddle pan. Season with a little salt. 4 Cook for six to eight minutes, until cooked through, turning once. 5 Remove from the heat and leave to rest for a couple of minutes. 6 Serve the lamb on warmed plates with the salad and crusty bread.Curried chicken spring roll with mango salsa
Serves four
Two 150g skinned chicken breast fillets
1tbsp mild curry powder
Rapeseed oil, for cooking
Small knob of butter
One spring onion, finely chopped
Half a red onion, thinly sliced
One quarter head Savoy cabbage, tough stalk removed and leaves finely shredded (about 200g)
100g shiitake mushrooms, trimmed and sliced
3tbsp sweet chilli sauce
3tbsp chilli jam, plus extra to serve
1tbsp fresh coriander, chopped
Four 30cm (12in) spring roll wrappers, thawed if frozen
Egg wash (made with 1 egg and 1 tbsp milk), to glaze
Sea salt and freshly ground black pepper, to season
1 Preheat the oven to 180°C (350°F/gas mark 4).2 Place the chicken in a baking dish and season, then sprinkle over the curry powder.3 Drizzle over a little rapeseed oil and add one tablespoon of water into the tin – this stops the chicken from drying out.4 Bake for 15 to 20 minutes, until cooked through and tender.5 Leave to cool, then dice into 1cm (½in) cubes.6 Heat the butter in a frying pan with a dash of rapeseed oil over a medium heat.7 Add the spring onion, red onion and cabbage. Toss until almost tender, then add the shitake mushrooms.8 Toss again for two to three minutes, until the mushrooms begin to wilt.9 Add the chilli sauce, chilli jam and coriander and toss until combined and season to taste.10 Lay out one spring roll wrapper on a clean work surface.11 Imagine a diagonal line across the centre of the wrapper – brush the egg wash above that line and spoon the chicken mixture onto the centre along the line.12 Fold the bottom corner up over the mixture, then turn the two outside corners in and roll up to meet the eggy corner to stick.13 Heat the rapeseed oil in a deep-fat fryer or half fill a deep-sided pan to 180°C (350°F).14 Deep-fry two of the spring rolls for four to five minutes, until they are golden brown, turning halfway through.15 Drain on kitchen paper and keep warm in a low oven or loosely covered with foil while you cook the remaining rolls.16 To serve, slice each spring roll into three and arrange on warmed plates with the mango salsa and chilli jam.For the mango salsa
Serves four to six
One mango, peeled and diced
One small roasted red pepper, finely diced (from a jar is fine)
2tbsp sweet chilli sauce
One lime, juice and zest
1tbsp chilli rapeseed oil
1tbsp fresh coriander, chopped
1tbsp fresh basil, shredded
Sea salt and freshly cracked black pepper
1 Place the mango in a bowl and stir in the roasted red pepper, sweet chilli sauce, rapeseed oil, lime juice, coriander and basil. Season to taste.2 Cover with cling film and set aside at room temperature until needed. Use as required.
Crispy goats cheese with apple, hazelnut and Pat Clare’s strawberries
Serves two
25g fresh white breadcrumbs
1tbsp finely chopped fresh flat-leaf parsley
1tbsp sesame seeds
2tsp very finely chopped, skinned and toasted hazelnuts
One egg
25g plain flour
150g log of Irish goat’s cheese, cut into four slices
Sunflower oil, for deep-frying
For the salad
Two crisp Irish eating apples
Juice of one lemon
50g rocket leaves
2tbsp extra virgin olive oil
50g skinned, toasted hazelnuts, roughly chopped
Sea salt and freshly ground black pepper
120g Pat Clarke's strawberries, quartered
For the goats cheese
1 To prepare the crispy goat’s cheese, mix the breadcrumbs with the parsley, sesame seeds and chopped hazelnuts in a shallow dish and season to taste.2 In a separate dish, beat the egg and season lightly.3 Season the flour and place in another shallow dish.4 Lightly coat the goat’s cheese in the seasoned flour, then dip each slice into the beaten egg, gently shaking off any excess.5 Place into the breadcrumb mixture so that they are completely coated.6 Set on a baking sheet lined with parchment paper and place in the fridge for at least 10 minutes to firm up.7 Preheat the oven to 180°C (350°F/gas mark four). 8Heat the oil in a deep-sided pan or deep-fat fryer to 180°C (350°F) and cook the breaded goat’s cheese for one to two minutes, until golden brown.9 Carefully remove from the oil and transfer to a plate lined with kitchen paper to drain off any excess oil.10 Arrange back on the lined baking sheet and place in the oven for three to four minutes, until heated through but still holding their shape.For the salad
1 Cut the apples into wafer-thin slices and toss in the lemon juice.2 Cover each plate with a layer of slightly overlapping apple slices, arrange the strawberries and add a small mound of the rocket, then drizzle with olive oil.3 Put the crispy goat’s cheese into the centre of each plate and scatter over the hazelnuts to serve.Sweetcorn and haddock Chowder
Serves two
1tbsp rapeseed oil
Two streaky bacon rashers, chopped
One onion, finely diced
One carrot, peeled and finely diced
350g potatoes, cut into cubes
500ml milk or cream
300g natural smoked haddock fillets, skinned and deboned, cut into cubes
140g frozen sweetcorn
Parsley and dill, chopped
Cornflour, optional
1 Heat the oil in a large pan and tip in the bacon. Cook until starting to brown and add the onion and carrot. Cook for five minutes. 2 Pour over the milk and stir in the potatoes. Bring to the boil and simmer for a further 15 minutes.3 Add the haddock. Leave to cook for another five minutes and then stir in the sweetcorn. Allow it to cook away for another two to three minutes, until the fish is cooked through and the sweetcorn defrosted.4 If at this stage, you think it needs to be thickened, do so with cornflour and water.5 Garnish with chopped parsley and serve with crusty bread.
MacNean cheesecake with white chocolate, Coole Swan and macerated Pat Clarke strawberries
Serves four
200g cream cheese
Finely grated rind and juice of ¼ lemon
Half vanilla pod, split in half and seeds scraped out
100g white chocolate, broken into squares
100ml whipped cream
100ml Coole Swan liqueur
Four shortbread biscuits, finely broken up
White chocolate curls, to decorate
Dried raspberries, to decorate
Maltesers, to decorate
Spun sugar, to decorate
Fresh mint sprigs, to decorate
1 Using a whisk, beat the cream cheese, lemon rind and juice, vanilla seeds, melted white chocolate and Coole Swan together, until smooth and light.2 Fold in the whipped cream until combined. Transfer to a piping bag fitted with a 1cm (½in) plain nozzle and place in the fridge until needed.3 To assemble the cheesecake, divide the macerated strawberries (see recipe right) among martini glasses and crumble the shortbread biscuits on top. 4 Pipe the cheesecake mixture right up to the rim of the glasses and decorate with raspberries, white chocolate curls, dried raspberries, Maltesers, spun sugar and mint sprigs.5 To serve, arrange the cheesecakes on plates.For the macerated Pat Clarke strawberries
300g Pat Clarke strawberries, chopped
2tbsp crème de cassis
1tsp vanilla extract
1tsp mint or basil, chopped
1 Pour the crème de cassis and vanilla extract over the strawberries. 2 Cover with cling film and shake. Leave overnight to infuse.3 Top with the mint or basil.Almond, pear and chocolate chip tart
Serves six
100g butter, at room temperature
100g icing sugar
25g plain flour
100g ground almonds
2tbsp apricot jam
Two eggs
One vanilla pod, split and seeds scraped out
2tbsp Coole Swan cream liqueur
Large pinch ground cinnamon
400g pears, halved in natural syrup
2oz chocolate buttons
1tbsp toasted flaked almonds
For the pastry
100g butter, diced and chilled
175g plain flour, plus extra for dusting
Pinch of salt
50g caster sugar
One egg yolk
½ tbsp cream
1 To make the pastry, place the butter, flour, salt and sugar in a food processer and blend briefly until crumbs have formed. 2 Add the egg yolk and cream and mix together again briefly, until the pastry comes together in a ball. Be careful not to overwork it or the pastry will be tough. Cover in cling film and chill for one hour.3 Preheat the oven to 190°C (375°F/gas mark five). 4 To make the almond filling, using a hand-held electric beater, cream the butter and icing sugar together in a large bowl. Add the flour and almonds and gradually beat in the eggs, vanilla, Coole Swan and cinnamon. Beat for another five minutes until light and fluffy. Fold in the chocolate buttons.5 Roll out the pastry on a lightly floured work surface and use to line a 23cm (9in) fluted loose-bottomed flan tin. Chill again for 15 minutes. 6 Spread the almond filling in the pastry base and carefully arrange the pear halves on top, gently pressing the pears down on to the filling. 7 Bake the tart for 25 to 30 minutes, until it is cooked through and golden brown on top. 8 Warm the jam in a small pan or in the microwave and use to brush over the tart, then sprinkle with the toasted almonds. 9 Cut the tart into slices and arrange on plates.Salted caramel sauce
Makes about 120ml (4fl oz)
100g caster sugar
25g butter, diced
100ml cream
1tsp Maldon sea salt
One vanilla pod, split in half and
seeds scraped out
1 Bring the sugar and 200ml water to the boil, stirring until the sugar has dissolved. Reduce the heat and simmer for 15 to 20 minutes, until reduced by a quarter and syrupy.2 Add the butter, cream, vanilla
seeds and salt to the caramel, stirring until combined, then simmer gently for another five minutes, until
thickened. Leave to cool for 10 to 15 minutes, until thickened a little further.3 This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed. This can also be put in a squeezy bottle. Use warm or cold as required.4 This will keep happily for up to one week covered with cling film in the fridge. 
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