Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
Once cooked, allow to cool before cutting into squares.
2 tbsp extra virgin olive oil, plus a little extra, if liked
500ml (18fl oz) boiling water
75g (3oz) rice flour
1 tbsp sumac, plus extra to garnish
150g (5oz) organic salmon fillets, pin-boned and skinned
75g (3oz) toasted pumpkin seeds
2 tbsp flax seeds finely grated rind of 1 lemon
2 large handfuls of watercress
1 small pomegranate, halved and seeds removed (skin discarded)
lemon wedges, to garnish
HARISSA YOGHURT:
2 heaped tbsp thick Greek yoghurt
2 tsp harissa paste
sea salt and freshly ground black pepper
Method
Neven Says: “This is a super-healthy dish packed full of omega-3. Sumac is made from the dried berries of a flowering plant that are ground to produce an acidic, reddish- purple powder that is very popular in the Middle East.
Place the couscous in a heatproof bowl and season well, then stir in 1 teaspoon of the oil. Pour over the boiling water, cover tightly with cling film and set aside.
Heat the rest of the olive oil in a large non-stick frying pan over a medium to high heat. Put the rice flour in a shallow dish with the sumac and season generously with salt and pepper. Dust the salmon in the flour mixture, shaking off any excess. Add to the heated oil in the frying pan and cook for 2–3 minutes on each side, until crisp and golden.
Meanwhile, fluff up the couscous with a fork, then fold in the pumpkin seeds and flaxseeds with the lemon rind. At the last moment, roughly chop the watercress and toss it through the couscous with the pomegranate seeds.
Mix the yoghurt and harissa together in a small bowl and season to taste. Cover with cling film and chill until needed.
Arrange the crispy salmon on plates and add an extra light sprinkling of sumac. Add a small mound of the couscous, then drizzle over a little extra olive oil, if liked. Garnish with lemon wedges and add a spoonful of the harissa yoghurt to serve.
This Sausage ‘Nduja Pasta can be cooked and served up in less than 20 minutes. Find the recipe from our brand ambassador @nevenmaguire below and shop the ingredients in your local @dunnesstores
Sausage ‘Nduja Pasta Serves 2-4 Ingredients 1 Pack Simply Better 6 Irish Pork Honey & Mustard Sausages 1 Tbsp. Simply Better Toscano IGP Extra Virgin Olive Oil 1 Jar Simply Better Italian Tomato & ‘Nduja Pasta Sauce 4 Tbsp. Simply Better Creamy Italian Mascarpone 1 Packet Simply Better Italian Fresh Strascioni Pasta 4 Heaped Tbsp. Simply Better Parmigiano Reggiano PDO Finely Grated Handful Fresh Basil Leaves Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
Method 1. Heat a skillet pan over a medium to high heat. Using a small sharp knife cut down the length of the sausages to remove from the casings. Add the oil to the pan and then add the sausages and cook for 6-8 minutes, breaking them up with a cooking spoon until sizzling and golden brown. 2. Cook the pasta in a large pan of boiling salted water for 4 minutes until ‘al dente’. 3. Stir the tomato & ‘nduja sauce into the sausages and allow to bubble up. Add the mascarpone and season to taste. Drain the pasta, reserving a cup full of the water and fold into the sauce, adding enough of the reserved water to achieve a smooth sauce. Fold in the cooked pasta and divide among bowls, then scatter over the Parmigiano and basil leaves to serve.
@paulapastry · Mar 22 Our 2021 Easter egg is inspired by “Pobal” @ashfordcastle We use the Irish word #pobal to encompass everything our local community means to us. The circles and colours signify the power of community circles.
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