Crispy Potato Cakes A fresh and crispy potato change with your main meal!


Serves 4

Cooking time: 10 Minutes

Preparation time: 10 Minutes


  • 4 large new potatoes (225g/8 oz each)
  • A bunch of chives, finely chopped
  • Salt and freshly ground black pepper
  • 1 tbsp. butter
  • 3 tbsp. of olive or sunflower oil

To Cook

Peel and grate the potatoes into a bowl. (If you have a food processor use the grater attachment to prepare the potatoes. It’s quicker and saves on grating your knuckles!). Add the chives and mix well.

Heat the butter and olive oil in a large non-stick frying pan. Quickly shape round patties from the potato mixture (about 2 inches in diameter and ½ inch thick) and put onto the hot pan. Using a spatula, press down the cakes to keep them flat and even.

Fry for 4–5 minutes until crisp and golden. Then turn over and cook on the other side until golden. Remove and drain on kitchen paper. Keep warm in the oven until ready to serve.

Nutritional Analysis per Serving

Protein: 2.5  

Carbohydrates: 24.1  

Fat: 14.7 

Fibre: 1.95 

Energy: 233.7


Apricot and Almond Cake with Oranges in Caramel



  • 225g butter
  • 225g sugar
  • Juice of 1 lemon
  • 75g ground almonds
  • 100g plain flour
  • 100g dried apricots, chopped in the food processor
  • 3 Quality Assured large eggs, beaten

Oranges in caramel

  • 4 large oranges, peeled and sliced
  • 4 tablesp. sugar
  • 125ml water

To Cook

Set oven 180°C (350°F) Gas Mark 4

Line a shallow 23cm cake tin with baking parchment.

Beat the butter and sugar together, until light and fluffy, add the lemon juice and ground almonds. Fold in the flour, apricots and eggs. Transfer the mixture to the lined cake tin, smooth the top and bake for approx. 35 mins., until firm to the touch

Oranges in Caramel

Place the oranges in a flat dish, heat the sugar in a heavy pan, allow the sugar to brown add the water and boil until you have a caramel sauce. Pour it over the oranges. Serve with the cake.

Smoked-Fish Pie with Hard-boiled Eggs



Mississippi Mud Pie


Crispy Baked Hake with Yogurt Tartar Sauce


Panko breadcrumbs, if available, make the coating extra crispy but they are not essential.

Serves 4

Cooking time: 30 minutes 


  • 4 hake fillets, approx. 175g each, skinned and boned
  • 25g butter, melted
  • 75g of stale breadcrumbs or Panko breadcrumbs
  • 15g finely grated cheese
  • 1 tablesp. chopped parsley leaves
  • 40g plain flour
  • 1 egg, lightly beaten
  • Salt and freshly ground black pepper

Yogurt Tartar Sauce

  • 150g Greek style yogurt
  • 1 teasp. Dijon-style mustard
  • 1 tablesp. capers, drained and finely chopped
  • 1 small gherkin, finely chopped
  • 1 tablesp. chopped parsley leaves

To Cook

Preheat oven to Gas Mark 6, 200°C (400°F). Line a large baking tray with parchment paper. Brush a little of the melted butter over the parchment paper.

Place the breadcrumbs in a shallow dish with the grated cheese and parsley. Place the flour and egg in separate shallow dishes.

Season the hake with a little salt and black pepper. Dip the hake, one piece at a time, into the flour, shake off the excess, then dip into the egg and finally into the breadcrumb mixture. Place on the baking tray. Brush the remaining melted butter over the top and sides of the fish. Place in the oven and bake for 15 minutes or until cooked through.

Meanwhile make the Yogurt Tartar Sauce:
Place yogurt, mustard, capers, gherkin, parsley, salt and pepper in a small bowl. Mix well to combine.

Serving Suggestions

Serve the sauce with the crispy hake, tender stem broccoli and sautéed potatoes.

Nutritional Analysis per Serving

Protein: 43g 

Carbohydrates: 44g 

Fat: 17g 

Iron: 2.3mg 

Energy: 504kcal

Quinoa Breakfast Mason Jar


Serves:  4

I call this my healthy and hearty breakfast! Moms have been making breakfast forever and my mom always ran out of ideas for what to serve us as kids. I feel good about this healthy version and have never met a child or adult who doesn’t love eating out of a fun mason jar! If you like grains as much as I do but can’t eat gluten, you no longer have to do without. I wake up early just to make this breakfast for my family and they love spooning out the breakfast into their mouths at the kitchen table or they screw on the tops and bring them to work or school along with a spoon. This recipe can also be saved in the fridge so you have an easy meal on the go for the rest of the week. Quinoa is one of just a few grains that I find light enough to enjoy in the summer and spring while hearty enough to enjoy in the winter as well, which is why March is such a great time for a comforting dish like this. We’re saying good-bye to winter and welcoming spring but we still yearn for those cozy morning meals. For a warm and satisfying dish, try this combination of quinoa, egg, cheese and the crunchy nut topping. The combination of fiber, protein, calcium, healthy fat, and other nutrients will fill you up until lunch. You can stock up on pine nuts so you can enjoy this recipe throughout the spring, as well. Something great about dark leafy greens, like the kale I used in this recipe, is that they are so full of body-loving nutrients that it doesn’t matter how you prepare them, as long as you include them in your diet somehow. You can say good-bye to those days of being intimidated by your produce department in your food store. Grab a bundle of kale the next time you walk by the veggies and your body will thank you. Trust me; dark leafy greens are full of chlorophyll, vitamins, fiber and calcium. It’s a great way to start your day, lift your mood and balance your palate. I keep a variety of healthy grains in my kitchen, but quinoa is my go-to when I don’t have a lot of time and I need a quick meal. Unless you’re serving up instant rice, you can’t really beat the 15-minute cook time, can you?

Carrot, Beetroot & Apple Yoghurt Cup



  • 4 tbsp Glenisk Organic Greek Style Yogurt
  • 1 tbsp Cooked Beetroot, coarsely grated
  • 1 tbsp Raw Carrot, grated
  • 1 tbsp Apple, grated
  • 1 tbsp Toasted Sunflower or Pumpkin Seeds
  • Zest + juice of 1/2 orange
  • 1/2 tsp Harisa Chilli Paste
  • 1 tsp Extra Virgin Olive Oil
  • Season with salt and pepper


  1. Add the yogurt to the bowl.
  2. Grate over the carrot, beetroot and apple.
  3. Squeeze over the orange juice and harissa paste.
  4. Sprinkle over the zest.
  5. Drizzle the olive oil on top.
  6. Add the seeds on top and season.

Nutritional Information (per serving)

  • Calories


  • Fat


  • Saturates


  • Carbs


  • Sugar


  • Protein


  • Salt


  • Fibre


Sesame Crusted Salmon


Serves 2


  • 2 Salmon darnes (You could also use white fish fillets)
  • 4 tablespoons sesame seeds
  • Splash of olive oil for frying
  • Tartare sauce or mayonnaise

To Cook

Cut the fish into thick, 2-inch long strips.

Place into a bowl with the sesame seeds and gently mix, until all the fish is coated with sesame seeds (You may need to press the fish into the seeds to help them to stick).

Heat the oil in a non-stick frying pan, and add the fish.

Fry over a medium heat turning gently until all the sides are golden and crispy.

Remove and drain on absorbent kitchen paper.

Serving Suggestions

Fresh green salad.


This recipe can also be cooked in an oven. Simply place fish on an oiled baking tray and bake in a hot oven for 10 – 12 mins.

Molly Malone’s cockle and mussel chowder

molly malones chowder

Molly Malone was a beautiful girl who sold cockles and mussels and died tragically of a fever while still young, or so the song goes. Molly may not have been a real girl, but since at least the 17th century, there have been fishmongers on the streets of Dublin who sell ‘Cockles and Mussels, alive, alive, oh!’

Cockles, with their distinctive flavour and lovely curved shell, are traditionally eaten in Ireland with Oatcakes. If you can only find mussels, this chowder will be just as good.

Serve either as a substantial starter or with chunks of crusty bread as a meal in its own right.

Heat the sunflower oil in a saucepan over medium-high heat. Add the bacon and sauté for about 1 minute, until crisp and golden. Add the butter to the pan and melt. Then add the leek, carrot and potato. Reduce the heat to low and sauté gently for 4–5 minutes, until soft but not browned.

Meanwhile, prepare the cockles and mussels. Scrub the shells clean and discard any that remain open when you tap them against a hard surface. Remove the beard – the little fibrous tuft – from each mussel. Bring the wine to a boil in a large saucepan and add the cockles and mussels. Cover with a tight-fi tting lid and cook for 3–4 minutes, shaking the pan occasionally, until the shells have opened.

Remove from the heat, drain the shellfi sh in a colander, reserving the cooking juices, and discard any shells that remain closed. Return the shellfi sh to the empty pan to keep warm. Place a fine sieve over a measuring jug and strain the cooking liquid. You should have at least 600ml (1 pint); if not, add water to make up that quantity.

Add the pan juices and the milk to the bacon and vegetable mixture and bring to a boil. Reduce the heat and simmer for 6–8 minutes, until the potato is tender. Add the cream and simmer for another 2–3 minutes, until the soup is reduced and thickened slightly. Season with salt and pepper.

Meanwhile, remove half of the cockles and mussels from their shells and add them with the remaining cockles and mussels still in their shells to the chowder. Stir in the parsley and serve at once.