Category: Ireland

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Rachel Allen’s pan-fried fish with herb butter, asparagus, new potatoes: @RTEToday


By Rachel Allen

Celebrity Chef

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Today

Rachel Allen’s pan-fried fish with herb butter, asparagus, new potatoes.

Ingredients

Serves: 4-6

For the herb butter:

  • 50g soft butter
  • 1 tablespoon chopped herbs such as dill, fennel, chives, parsley
  • A squeeze of lemon juice
  • Salt and pepper

For the pan-fried fish:

  • 4 fillets of flat fish, such as John Dory, plaice, sole, brill or turbot, or part of a round fish fillet, like salmon, cod, grey mullet, etc. (allow 175g for a main course and 75g for a starter)
  • Approximately 4 tablespoons flour
  • Extra virgin olive oil or soft butter
  • A pinch of sea salt flakes and freshly ground black pepper

Method

  1. Dry the fish fillets on kitchen paper.
  2. Season on both sides with sea salt flakes and freshly ground black pepper.
  3. Heat a cast iron or non-stick frying pan on a high heat until smoking. Add a dash of olive oil and put in the fish fillets.
  4. OR you can dust the fillets with seasoned flour then spread some soft butter over one side.
  5. Place buttered side in the pan first. Turn when golden on one side, then cook again until golden on the other side.
  6. Place a couple of slices of herb butter over each fillet and serve immediately with asparagus and boiled new potatoes.
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We reopen today and are delighted to welcome guests back to Ballymaloe House Hotel 😍🥰 🇮🇪

We reopen today and are delighted to welcome guests back to Ballymaloe House Hotel, with a wonderful new addition at the heart of the house, a brand-new, purpose-built kitchen.

For over sixty years, we have cooked with the seasons, using produce grown in our gardens, on the farm, and from local producers and with a deep respect for the ingredients. Now, that philosophy is matched by a kitchen designed to the highest modern standards, created to support our team and the next generation of chefs.

Custom-designed by Trevor O’Sullivan Cork Bar & Catering Equipment Ltd and manufactured in Italy by Marrone Custom Cooking the new space brings chefs, pastry, prep, and wash-up together in one open, beautifully organised layout, built for calm creativity and seamless service.

“My team and I are very excited to reopen today and to begin cooking in our newly rebuilt kitchen,” says Executive Head Chef Dervilla O’Flynn. “After years of reimagining the space, we have created a calm, beautifully organised kitchen that supports both chefs and front of house. It is the heart of the house, and a real milestone for our team.”

We look forward to welcoming you back. Book your table or stay: ballymaloe.ie

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Happy International Women’s Day and thank you for everything you do 🌟 @flahavans #IWD2026

flahavans

•

  • Today, we’re celebrating the incredible women at Flahavan’s HQ who help drive our business forward every single day. Your passion, commitment and hard work shape who we are and the progress we continue to make.

    Happy International Women’s Day and thank you for everything you do 🌟

    Meet some of the amazing women behind our brand…

    #InspireInclusion #IWD20262h
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Sharon Hearne Smith’s Porridge Bread is SO easy to make! @RTEToday


By Sharon Hearne Smith

Food Stylist & Writer

More from
Today

Sharon Hearne Smith’s Sesame Seed Porridge Bread from Today with Maura and Dáithí.

Ingredients

This is an unusual bread recipe, based on porridge oats and yoghurt instead of flour and water. It is quick, easy and virtually foolproof to make.

Use any selection of seeds you prefer instead of sesame seeds, or omit them altogether for a plain bread. Alternatively, add other flavours like nuts and dried fruits or sundried tomatoes and basil or a swirl of pesto would be delicious too. This bread stays quite moist and fresh for a few days stored in an airtight container.

Makes: 1 loaf (about 12 slices)

  • Sunflower oil for greasing
  • 500g tub natural yoghurt
  • 100ml milk
  • 2 tbsp olive oil
  • 2 tbsp sesame seeds + extra for sprinkling
  • 2 tsp bicarbonate of soda
  • 2 x 500ml yoghurt tubs of porridge oats (or 400g)
  • butter for serving, optional

Method

  1. Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6. Grease a 1Lb loaf tin (approximately 3 x 5 x 7 inch) with parchment paper and grease again.
  2. Scoop the yoghurt into a large bowl. Add the milk, oil, sesame seeds and bicarbonate of soda and mix until well blended.
  3. Fill a clean and dry yoghurt tub with oats and tip them in. Repeat with a second tub of oats. Alternatively, weigh out 400g of oats on a scales.
  4. Mix everything together until well blended.
  5. Spoon into the prepared tin, spreading the top level. Scatter a small handful of sesame seeds on top.
  6. Bake for 45 minutes or until golden brown and a skewer comes out clean when pierced in the middle.
  7. Remove from the tin and return the loaf to oven, directly on the shelf, for another 5 minutes to dry out the crust.
  8. Remove and leave to cool on a wire rack. Cut into slices and serve spread with a little butter if liked.