This Strawberry Smoothie Bowl is the perfect way to get plenty of strawberries into an easy-to-make breakfast or lunch that everyone in the family will enjoy. 🍓

Serves: 2

Ingredients
200-250g Bord Bia Quality Mark strawberries, fresh or from frozen.
2 small bananas
6 tablesp. Greek-style yoghurt
2 teasp. coconut flakes
4 tablesp. granola (shop-bought)
1 teasp. chia seeds
Fresh mint sprigs, to decorate (optional)

•If using fresh strawberries, cut off the stalks and put into a blender, reserving a few of the berries for decoration.
•Peel the bananas and cut into slices, then add three-quarters into a blender (reserving the rest to decorate).
•Add the yoghurt and blitz to a smooth puree and using a spatula put into small serving bowls. Place in the freezer for a few hours at this point to firm up.
•Decorate the smoothie bowls with the rest of the banana, reserved strawberries, the coconut flakes and sprinkle over the granola and chia seeds.
•Finish off with with the mint sprigs and enjoy!

Head to our website where you can find more delicious strawberry recipes, link in bio. 🌞

#BordBia #BordBiaRecipe #Strawberries #Strawberry #StrawberryRecipe #StrawberrySeason #BestInSeason #RipeandReady

Suggestion for you – a light lunch for working mums

bordbia
A quick and light lunch option with a hint of sweetness. Why not try our strawberry, feta salad this weekend? 🍓 For this and more strawberry recipes, visit out website.
#CelebrateStrawberrySeason1w

April 7, 2026

Strawberry & Mint Sorbet – Sinéad Delahunty @delaliciousfood @Bordbia

delalicious strawberry & mint sorbet.jpg

Sinéad Delahunty‏ @delaliciousfood

[AD] Recipe 2 in my ‘Celebrating Strawberry Season’ campaign with @bordbia is a Strawberry & Mint Sorbet!! All you need is a blender, a freezer & the finest local strawberries you can find Get the full recipe here: https://delalicious.com/quick-easy-strawberry-mint-sorbet/#Delalicious … #celebratestrawberryseason #spon

April 3, 2026

Neven Maguire’s Pan-fried Hake with Lemon and Herb Butter Sauce @BordBia @macneanhouse

Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs sauce as parsley, chives, tarragon or chervil depending on what’s available.

Serves 4

Ingredients

4 x 175g hake fillets, skin on and boned
1 tablesp. olive oil
Salt and freshly ground pepper
50g butter
½ lemon, pips removed
1 tablesp. chopped mixed herbs (parsley, chives and tarragon)

To Cook

Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.

Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce.

Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sautéed new potatoes.

Serving Suggestions

Steamed broccoli and sauté new potatoes

Tips

Above all be careful not to overcook the fish. To check, gently prod the thickest part of the fish with a small knife. If it is cooked, the flesh will look opaque and the flakes will separate easily. If it isn’t done yet, it will still have the translucent look for raw fish.

Other fish you could use: Whiting, haddock or trout fillets

Nutritional Analysis per Serving

Protein: 39g

Carbohydrates: 52g

Fat: 26g

Iron: 2.4mg

Energy: 644kcal

http://www.bordbia.ie/consumer/recipes/fish/pages/panfriedhake.aspx

March 24, 2026

Strawberry Smoothie Bowl @bordbia 🍓 😋

https://www.instagram.com/reel/DN0Gv65WiZo/?igsh=MXNxcnBsZnhzdWY2cw==

bordbia

March 23, 2026

Stir-fry Chicken with Coconut Milk and Noodles @BordBia

Irish Food Board

@Bordbia
·
Sep 14

Chicken stir-fry with coconut milk and noodles is the perfect mid-week meal and on the table in less than half an hour. Find the full recipe here: https://hubs.ly/H0vP72g0

March 16, 2026

Pan Fried Whiting with Tomato and Red Onion Salad

This Tomato and Red Onion Salad could be served with any of the other recipes. It would be particularly nice with the Spiced Haddock.

Serves 4

Cooking time: 15 Minutes

Ingredients

4 whiting fillets, around 175g each, skinned and boned
½ tablesp. olive oil
A little salt and black pepper
A knob of butter

Tomato and Red Onion Salad

200g tomatoes, roughly chopped
½ small red onion, thinly sliced
Juice of half a lemon
2 tablesp. olive oil
Salt and black pepper
Bunch of chives, thinly sliced

Pea and Potato Mash

1kg potatoes, peeled and freshly cooked
150g frozen peas, cooked
6 tablesp. milk
25g butter

To Cook

Heat a little olive oil in a large frying pan. Season the fish and add to the pan, skin side up. Fry for 3-4 minutes then turn it over. Add a knob of butter to the pan and continue to cook the fish for another 3-4 minutes until it flakes easily with a fork. As the butter melts spoon it over the fish.

Meanwhile combine the salad ingredients. Taste for seasoning.

Heat the milk and butter in a saucepan then combine with the cooked potatoes and peas. Mash well. Season to taste.

Serving Suggestions

Serve the fish with the Tomato and Red Onion Salad and Pea and Potato Mash.

Nutritional Analysis per Serving

Protein: 41g

Carbohydrates: 48g

Fat: 19g

Iron: 2mg

Energy: 522kcal

http://www.bordbia.ie/consumer/recipes/fish/pages/panfriedwhiting-tomatoandredonionsalad.aspx

March 12, 2026

Oat Bars with Fresh Berries by Daniel Davey @BordBia

Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist

Serves 8 bars

Ingredients

175g porridge oats
2 large bananas, mashed
2 tablesp. honey
2 large eggs, beaten

To Cook

1. Preheat the oven to Gas Mark 4, 180°C (350°F).
2. In a large bowl mix all the ingredients, except your chosen toppings.
3. Transfer the mixture to a small baking tin, approximately 25cm x 20cm, lined with greaseproof paper. It mixture should be about 2½-3cm deep.
4. Add your choice of toppings and bake in a pre-heated oven for 30 minutes.
5. Allow to cool, slice and serve.

Serving Suggestions

Topping ideas: desiccated coconut, flaked almonds, walnuts, goji berries, fresh berries, raw cocoa nibs.

http://www.bordbia.ie/consumer/recipes/eggs/Pages/OatBarswithFreshBerries.aspx

March 11, 2026

Eggs Benedict with Fresh Salmon @BordBia

A nice twist on eggs benedict – perfect for brunch, lunch or dinner.

Serves 4

Cooking time: 30 minutes

Ingredients

4 x 100g salmon darns
A little olive oil
Salt and freshly ground black pepper
4 large eggs
1 tableps. white wine vinegar
4 thick slice of sourdough bread, toasted

Hollandaise Sauce

2 egg yolks
1½ tablesp. lemon juice
100g unsalted butter
Salt and pepper

To Serve:

Fresh dill and black pepper to serve Mixed salad

To Cook

To cook the salmon:

Heat the oven to Gas Mark 4, 180°C (350°F). Brush each piece of salmon with a little oil and season with salt and black pepper. Line a baking tray with parchment paper and place the pieces of salmon on it. Place in the oven and cook for 10 minutes.

To poach the eggs:

While the salmon is cooking poach the eggs. Bring a large pan of water to the boil. Reduce to a gentle simmer and add the white wine vinegar and a little salt. Break two of the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper. Repeat with the other two eggs.

To make the Hollandaise Sauce:

Put the egg yolks and lemon juice in a food processor and whizz until the mixture is creamy. Melt the butter in a saucepan until it is sizzling hot. Keep the processor running and slowly pour in the melted butter. Taste and season with salt and pepper.

Serving Suggestions

Place the toast on plates, top with the salmon darn and poached eggs. Spoon over the hollandaise sauce and sprinkle with dill and black pepper. Serve with a mixed salad.