Bangers and Mash: The Classic Version
A delicious and simple dish, one can never underestimate Bangers and Mash.
Victoria Sponge
I don’t know any Irish person who doesn’t have at least one fond memory of a Victoria Sponge cake. As simple as it seems, this cake is a cultural classic, and never fails to put a smile on peoples faces. This recipe comes from a combination of memories of baking as a child with my Mother, as well as working as a pastry chef in various restaurants.
Blueberry and Lavender Meringue
Lemon Meringue pie is a beautiful dessert, and this variation takes advantage of some wonderful flavour combinations between Lavender and Blueberry. As a smooth curd, and the light and sweet meringue, this dessert is perfect for a summers evening.
Irish Country Scones
While there are many types of scones, in my opinion, none beat the traditional Irish Scone. A staple of my time at Miss Marples Tea Rooms, making them fresh every morning to greet the guests, often times they were sold out within the hour, and we would have to make more to keep up with demand.
Black Forest Gateaux
Few desserts are more iconic than the Black Forest Gateaux. A rich Chocolate Sponge, soaked in a Cherry Syrup and Kirsch, filled with Cherries and Chantilly Cream and finished with Dark Chocolate Shavings. While this isn’t a cake that you’ll make every week (but it does have fruit in it), the soft and light sponge is versatile and always a crowd pleaser.
Sweet Fruit Tart
One of the most important skills in cooking is making pastry, and what better way to learn than by making a delicious fruit tart to share (or not, I’m not going to tell…). This recipe teaches 2 core principles for French Pastry, and while it can be a little bit challenging to start, I promise the end results are wonderfully versatile, and the only recipe you’ll ever need for simple Sweet Short Pastry, and Creme Patisserie.
Miss Marples Tea Rooms Brown Soda Bread
This Brown Soda Bread was one of the most popular items on the menu at Miss Marples Tea Rooms. A family recipe going back more than 200 years, and one that I’ve made more times than I could ever hope to count, I can’t wait to share it with you.
Brining: How to make my idea of perfect Roast Chicken
I don’t think there’s anything that can beat the nostalgia of a great roast chicken. The crispy skin, the juicy meat, the memories of conversation and family around the table always come back to me whenever I have it. Nowadays I make this chicken at least once a week, using a few tricks I’ve picked up throughout my career to lift it up a few notches.
Chicken Stock
Chicken Stock is the basis for so much flavour. It’s an incredibly versatile basic, and one that everyone should know in the kitchen.