Good-quality ingredients are important for each of today’s recipes. For the chicken or the lamb, always look for the Bord Bia Quality Assured mark and support our great Irish farmers.

The salsa is a good thing for children to learn how to make. This salsa also goes well with baked ham, or prawns. You could use pineapple instead of mango. The chilli gives it a kick. You could leave out if you want, but I find that people are becoming more adventurous these days. Folláin and Thai Gold each make a very good sweet chilli sauce.

Lamb is so versatile and this is a nice aromatic lamb dish. And it tastes even better the next day. Our Irish lamb is second to none. If you can’t get butternut squash you could use carrots, and Simply Better have very good harissa spice.

Happy cooking,

Neven

Recipes

Chicken quesadillas with mango salsa

Makes two

¼ red onion, thinly sliced

4 soft flour tortillas

1 mild red chilli, cut into rings (optional)

225g leftover cooked chicken, sliced (or use ham or a mixture of both)

2 handfuls red Cheddar and mozzarella

For the mango salsa

1 firm ripe mango, peeled and finely diced (stone discarded)

1 tbsp rapeseed oil

1 small roasted red pepper, peeled, seeded and diced

2 tbsp sweet chilli sauce

Finely grated rind and juice of 1 lemon

2 tbsp chopped fresh basil

Sea salt and freshly ground black pepper

  • 1 First make the mango salsa. Place the mango in a bowl and stir in the oil, roasted red pepper, sweet chilli sauce, lemon rind and juice, coriander and basil. Season to taste. Cover with clingfilm and set aside at room temperature to allow the flavours to develop.
  • 2 Scatter the red onion on two of the tortillas and sprinkle over the chilli, if using. Arrange the slices of chicken (or ham) on top and cover with the cheese and remaining tortillas.
  • 3 Heat a large non-stick frying pan over a medium heat and then add the quesadillas one at a time and cook for about two minutes on each side until lightly toasted.
  • 4 Cut into wedges and serve with mango salsa.

    • One-pot lamb & butternut squash curry

    Serves four to six

    1 tbsp Donegal rapeseed oil

    1 large onion, finely chopped

    2 garlic cloves, finely chopped

    2.5cm (1in) knob fresh ginger, peeled and grated

    2.5cm (1in) knob fresh turmeric, peeled and finely grated (optional)

    4-6 tbsp harissa paste (chilled from a carton is best but from a jar is also ok)

    250ml (9fl oz) Greek-style yoghurt

    400g (14oz) can chopped plum tomatoes

    1 butternut squash, peeled, seeds removed and cut into cubes

    500g (1 1/4lb) boneless lamb, trimmed and chopped into bite-sized pieces

    2 large handfuls baby spinach leaves

    Toasted flaked almonds and fresh coriander sprigs, to garnish

    Mediterranean wraps and tzatziki, to serve

  • 1 Heat the oil in a large pan over a medium heat and cook the onion for two to three minutes, then add the garlic, ginger and turmeric, if using, and cook for another minute or so.
  • 2 Stir in the harissa paste to taste and then add the yoghurt a large spoonful at a time, stirring continuously. Add the tomatoes and stir in the butternut squash.
  • 3 Fold in the lamb, then cover with a lid and cook gently for 25-30 minutes until the lamb and butternut squash are tender.
  • 4 Stir in the spinach leaves and allow to just warm through. Garnish with the flaked almonds and coriander sprigs and serve with the wraps and tzatziki.