Ingredients

Serves 4

50g butter, melted
16 baby potatoes, cooked and halved
1 leek, finely shredded
2 tbsp raisins
4 x 120g fillets of smoked haddock (undyed if possible)
250ml cream
100ml milk
1 tsp prepared English mustard
1 tsp curry powder

Method

Preheat the oven to 180°C.
Brush a shallow casserole or baking dish with the melted butter. Put the cooked and halved potatoes on the bottom, then cover with the leek and raisins. Put the fish on top.
Whisk your cream, milk, mustard and curry powder together, then pour this over the fish and season with salt and pepper.
Cover tightly with a lid or foil and cook in the oven for 30 minutes. Serve straight to the table.

October 27, 2026

Odlums Christmas Plum Pudding (Light Recipe)

Christmas Plum Pudding (Light Recipe)

CategoryChristmas

Cook Time5 hours

What you need:

75g/3oz Odlums Self Raising Flour
175g/6oz Shamrock Light Brown Sugar
175g/6oz Margarine
3 Eggs (lightly beaten)
1 teaspoon Mixed Spice
500g packet Shamrock Luxury Fruit Mix
1 Apple (grated)
100g packet Shamrock Ground Almonds
175g/6oz Breadcrumbs
1 bottle Stout (1/2 pint)

How to:

Cream margarine and sugar until light and fluffy.
Add the lightly beaten eggs and mix well.
Stir in the sieved flour and mixed spice.
Next add the fruit mix, grated apple and ground almonds. Mix well.
Finally, add the breadcrumbs and bottle of stout.
Stir well, cover and leave to stand overnight. Transfer to a 3 pint greased pudding bowl. Steam for 5 hours.

To steam pudding in oven:

Put two long strips of tin foil crosswise on work top or table. Place roasting tin on foil. Sit pudding bowl into the tin and fill with boiling water to within 1″ of top of tin. Then bring tin foil around to form a parcel, which should be airtight to prevent any steam escaping.
Place in preheated oven at 150°C/300°F/Gas 2 for the same length of time as above. There is no need to top up with water during cooking.

Recipe Notes:

The quantities may be doubled if more than one pudding is required.

October 26, 2026

Mexican Chicken Salad with Clonakilty Avocado Yogurt Dressing by @eunice_power_ brought to you by @irishyogurts #TodayShow

Mexican Chicken Salad with Clonakilty Avocado Yogurt Dressing by @eunice_power_ brought to you by @irishyogurts

Recipe, Method & Chef’s Top Tip below 👇
For all of the Today Show recipes and hundreds more please visit RTE.ie/Food

Loaded with juicy roast chicken, crunchy lettuce, smoky sweet corn and a creamy avocado yogurt dressing, this colourful salad is perfect for sunny days, easy entertaining or meal prep 🌞 Swipe to see all the delicious textures!

Ingredients (Serves 6) 🥗

Salad
• 1 small roast chicken, pulled apart
• 1 cos lettuce, sliced
• 1 red onion, thinly sliced
• Juice of 1 lime
• 1 x 400g tin black beans, drained and rinsed
• 1 x 200g tin sweet corn, drained
• 150g cherry tomatoes, halved
• Handful crushed tortilla chips

Clonakilty Avocado Yogurt Dressing 🥑
• 1 ripe avocado
• 170g Clonakilty Greek Style Yogurt
• Juice of 1 lime
• Small handful fresh coriander
• 1 tbsp diced pickled jalapeños
• Pinch of salt
• Drizzle of sweet chilli sauce
• 1–2 tbsp water, if needed

Method 👩‍🍳

Place the sliced onion in a bowl with the lime juice and a pinch of salt. Leave for 10 minutes.
Blend the avocado, yogurt, lime juice, coriander, jalapeños and salt until smooth. Add water if needed and season with sweet chilli sauce.
Heat a little oil in a frying pan. Add the sweet corn and cook for 4–5 minutes until lightly golden. Season with salt.
Combine the lettuce, chicken, black beans, sweet corn, tomatoes and pickled onion in a large bowl.
Spoon over the dressing, toss gently and finish with crushed tortilla chips 🌮

Chef’s Top Tip ✨
For extra flavour, char the chicken lightly in a hot pan before adding it to the salad for a smoky finish.

Save this recipe for your next BBQ, picnic or easy midweek dinner ☀️

#TodayShow #RTEFood #MexicanSalad #HealthyRecipes #IrishFood #ChickenSalad #SummerRecipes #EasyDinner #HomeCooking #FoodInspo #LunchIdeas #Clonakilty #SaladRecipe #QuickMeals14h

October 26, 2026

Cute Baby Hot Chocolate @datsescafeandcakes 👶 😋 💕

datsescafeandcakes

We love seeing our little customer faces when they see cute baby hot chocolates🐻❤️
@datsescafeandcakes
#barista #cafe #coffee #hotchocolate #babychino #babyhotchocolate #lovecafe #cafepassion #cavan #ireland

Edited · 18w

October 26, 2026

Neven Maguire’s Brown Scones are full of roughage and great for breakfast

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

Ingredients

Rapeseed or sunflower oil, for greasing
225g (8oz) self-raising flour, plus extra for dusting
225g (8oz) coarse wholemeal flour
½ tsp baking soda
½ tsp salt
50g (2oz) wheat bran
25g (1oz) butter, diced and at room temperature
1 tsp light muscovado sugar
300ml (½ pint) buttermilk, plus a little extra if necessary

Method

Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
Serve with butter or lightly whipped cream and strawberry jam.

By Neven Maguire

Celebrity Chef