Kerrygold Irish Stove-Top Potatoes with Aged Cheddar


Serves:  4

This is a variation on the traditional way of cooking potatoes in a cast-iron frying pan over an open fire. Choose firm-fleshed potatoes for this recipe such as Roosters or Maris Piper as they will keep their shape during cooking and don’t break up. Of course this recipe could also be baked in the oven if you’d prefer. They’re delicious on their own with just a salad or try serving simply with grilled fish or a steak.

St Patrick’s Potatoes


 These are very rich so a little go a long way. And the trick to this dish is to cook them very slowly, so that the cream doesn’t curdle.

Serves 6-8


  • 1kg medium-sized potatoes
  • 1 large garlic clove, finely chopped
  • 100g well-flavoured farmhouse cheese
  • Salt and freshly ground black pepper
  • 300ml milk
  • 300ml double cream

To Cook

Preheat the oven to Gas Mark 1, 140ºC (275ºF).  Peel the potatoes and cut them into thin slices. Overlap one-third of the slices over the base of a buttered 2.¼ litre shallow ovenproof dish and sprinkle with half the chopped garlic, one-third of the grated cheese and some salt and pepper. Repeat the layers once more, then finish with a final layer of neatly overlapped potatoes.

Warm the milk and cream together in a pan with a little more seasoning to taste. Pour over the potatoes and sprinkle with the remaining cheese.

Bake for approximately 1½ hours until the potatoes are tender when pierced with the tip of a knife. Cover very loosely with a sheet of foil part-way through cooking after the top has become nicely golden.

Field Mushroom Soup with Crunchy Garlic Croutons



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This soup doesn’t take much more than 20 minutes to make from start to finish. The lemon juice helps to bring out the mushrooms’ natural, savoury flavour. If you are trying to be healthy at the moment, omit the cream and dilute with a little extra stock if necessary – you’ll find it’s still pretty good.

Almond Cake with Apricot Brandy Sauce



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The cake owes its moist, spongy texture to the same thing that gives the sauce its luscious consistency: Kerrygold Irish Butter made with grass-fed cow’s milk. The soft, creamy butter does double duty in this dessert, and the result is a dish that’s twice as hard to forget.

Egg Free Banana & Nutella Muffins

odl banana muffins


225g / 8oz Odlums Cream Plain Flour

1 Teaspoon Odlums Bread Soda (sieved)

125g / 4oz Caster Sugar

2 Large Bananas (Mashed)

2 Tablespoons Kelkin Smooth Peanut Butter

150ml / ¼ pint Almond Milk

1 Teaspoon Kelkin Cider Vinegar

2 Tablespoons Sunflower Oil

2 Teaspoons Goodall’s Vanilla Extract

6 teaspoons Nutella


  1. Preheat oven to 180°C/280°F/ Gas 4. Line a 12 hole muffin tin with paper cases.
  2. Put the flour, sugar and bread soda into a bowl and mix well.
  3. In a separate bowl beat the mashed bananas, peanut butter, milk, vinegar, oil and vanilla.
  4. Add the dry ingredients to the beaten ‘wet’ mixture and gently stir to combine.
  5. Fill the muffin cases with a tablespoon of mixture for each muffin. Top each one with a half a teaspoon of Nutella and swirl it with a cocktail stick or knife.
  6. Bake for about 15 minutes until risen and golden brown.
  7. Remove from the oven and leave in tin for 5 minutes, then transfer to wire tray to cool completely before storing.

Raspberry, Almond & White Chocolate Tart



  • 100g (4oz) Avonmore butter, at room temperature
  • 100g (4oz) icing sugar
  • 25g (1oz) plain flour
  • 100g (4oz) ground almonds
  • 2 eggs
  • 1 vanilla pod, split and seeds scraped out
  • • large pinch ground cinnamon
  • • 300g Raspberries
  • • 2 oz White Chocolate Pieces
  • • 1 tbsp toasted flaked almonds

For the pastry:

  • 100g (4oz) butter, diced and chilled
  • 175g (6oz) plain flour, plus extra for dusting
  • pinch of salt
  • 50g (2oz) caster sugar
  • 1 egg yolk
  • 1/2 tbsp Water

To serve:

  • Raspberries
  • 250ml Avonmore Fresh Dessert Cream


  1. To make the pastry, place the butter, flour, salt and sugar in a kitchen mixer and blend briefly until mixture resembles coarse bread crumbs.
  2. Add the egg yolk and water and mix together again briefly until the soft dough has formed. Cover in clingfilm and chill for 1 hour.
  3. Preheat the oven to 190C (375F), Gas mark 5. To make the almond filling, using electric whisk, cream the butter and icing sugar together in a large bowl. Add the flour and almonds and gradually beat in the eggs, vanilla, and cinnamon. Beat for another 5 minutes until light and fluffy. Fold in the white chocolate pieces.
  4. Roll out the pastry on a lightly floured surface, line a 23cm (9in) fluted loose-bottomed flan tin with the pastry. Chill again for 15 minutes. Spread the almond filling in the pastry base and carefully arrange the raspberries on top, gently pressing them into the filling.
  5. Bake the tart for 25-30 minutes until the tart is cooked through and golden brown on top.
  6. Garnish with raspberries and serve with Avonmore Fresh Dessert Cream, which is already slightly sweetened & ready to pour