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- And that’s a wrap on 3 dreamy months at @ballymaloecookeryschool 🌱🌞
And that’s a wrap on 3 dreamy months at @ballymaloecookeryschool 🌱🌞 by Issy Brooks
Delicious coffee cake decorated with chocolate craque,hazelnut and chocolate shards and caramel hazelnut peaks @ballymaloecookeryschool Co.Cork, Ireland🇨🇮☘️ #12weekstudents
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Delicious coffee cake decorated with chocolate craque, hazelnut and of chocolate shards and caramel hazelnut peaks by @rosiemence — one of the #12weekstudents.
Gratin of haddock with Imokilly cheddar and mustard by Rachel Allen #Ballymaloe
Neven Maguire’s Brussels Sprouts @macneanhouse
Neven Maguire making fresh ravioli with Stella Venturi of Pasta Fresca, Sligo “Neven’s Coastal Food Trails” @bordbia on RTE One
Blackberries are such a delicious fruit and well worth freezing, to use all year round @rorysfood #learnatballymaloe
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ballymaloecookeryschool- Blackberries are such a delicious fruit and well worth freezing, to use all year round.
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The Arva Collection 🤍 @nevenmaguire’s best-loved fine porcelain @dunnesstores #createdincavan #arva
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Kamalika @multyfarnhamcookerschool hosts Neven Maguire’s Greenway Food Trails @RTEOne @Bordbia
Multyfarnham Cookery School, Fransiscan Friary, Co.Westmeath
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Helena with @rorysfood rhubarb,coconut and pistachio cake @ballymaloe ☘️🇮🇪
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Monday Morning Munch. Our beautiful Jersey cow pruning the grissalinia hedge….@ballymaloe💖☘️
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Monday morning munch.
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Foodaware 
Serves six.
You will need:
6 x 175g (6oz) pieces of haddock
Salt and freshly ground black pepper
225g (8oz) Irish mature Cheddar cheese, grated
1 tablespoon Dijon mustard
4 tablespoons cream
Ovenproof dish 8½ x 10 in (21.5 x 25.5cm)
Pre-heat the oven to 180°C, 350°F, Gas 4.
First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.
The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.
To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.