Peter’s wife Janice suddenly passed away in July, they had been married for nearly 50 years and she did all the cooking. @Anahaugh helps Peter learn to cook one of his favourites… a winter warming beef and tomato stew. #MorningLivepic.twitter.com/PLxclH9LAy
Serves 1|Takes 10 mins INGREDIENTS: 150g frozen mixed berries 1 sliced banana, frozen 100-120ml of Flahavan’s Organic Oat Drink (or milk of choice) 1 teaspoon of honey (optional) 45g/3 tablespoons of Flahavan’s Organic Porridge Oats Optional: Milled Seeds TOPPING: Milled Seeds Mixed berries Cacao nibs METHOD: Put all the ingredients into a high speed blender and whizz until smooth. Add a little more oat drink/milk if needed. Serve immediately in a breakfast bowl and top with fresh berries, cacao nibs and your choice of milled/mixed seeds
Melt butter in medium skillet over medium-low heat. Pour in eggs and let stand for a minute or two. Use a spatula to stir the eggs as curds start to form. When eggs look about 75 percent cooked, stir in cheese and remove from heat (the eggs will finish cooking from the pan’s residual heat). Season to taste with salt and pepper.
Divide eggs among prepared avocado halves. Top with smoked salmon. Garnish with fresh herbs. Serve immediately.
Are you looking for the perfect summer dessert? Look no further! Try our Quick Pavlova @Catherine Leyden made today on Ireland AM.
Cook Time: 1 hour 30 minutes
What you need
3 large Egg Whites
1 tablespoon Odlums Cornflour
1 teaspoon Chef White Vinegar
1 teaspoon Goodall’s Vanilla Essence
4 tablespoons Boiling Water
350g/12oz Granulated Sugar
To Decorate
300ml/½pt Cream
Fresh fruit
Recipe Steps
Put all the ingredients into a bowl and beat until thick. Shape meringue into a ring on baking parchment. Bake in preheated oven at 120°C/250°F/Gas ½ for 1 hour. Reduce heat to 110°C/225°F/Gas ¼ for a further 30 minutes.
Allow to cool. Place on serving dish and fill with whipped cream and fresh fruit of your choice.
First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.
The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.
To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.
It’s early morning, the birds are singing and the freshly risen sun glints off your spoon. You rub your eyes and out of the blur there’s this: a bowl of strawberry-flavoured homemade cereals.
Foodaware 
Serves six.
You will need:
6 x 175g (6oz) pieces of haddock
Salt and freshly ground black pepper
225g (8oz) Irish mature Cheddar cheese, grated
1 tablespoon Dijon mustard
4 tablespoons cream
Ovenproof dish 8½ x 10 in (21.5 x 25.5cm)
Pre-heat the oven to 180°C, 350°F, Gas 4.
First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.
The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.
To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.