Haddock with Warm Tomato Relish

Haddock with Warm Tomato Relish

 This dish can be on the table in about 10 minutes, with very little work involved. It really is surprisingly simple!

Serves 4


  • 4 haddock fillets about 175g each, skin on
  • Salt and freshly-ground black pepper
  • 3 tablesp. olive oil
  • 250g cherry tomatoes, cut in half
  • 8 scallions, chopped
  • 1 teasp. castor sugar
  • A splash of white wine vinegar
  • A few sprigs of thyme, leaves only
  • A small handful of fresh coriander, chopped

To Cook

Season the haddock with salt and pepper. Put 2 tablesp. of olive oil in frying pan and heat gently.  Add the fish to the pan, skin side down. Fry until the skin is golden and crisp and the fish is cooked two-thirds of the way through. Turn the fish over and cook the flesh side for another 1-2 minutes until just flaking. Transfer to a plate lined with kitchen paper to drain; keep warm.

Add the remaining tablesp. olive oil to the pan and sauté the tomatoes and scallions for a minute. Add the sugar and a splash of the wine vinegar. Cook over a high heat for a minute or two until the tomatoes are a little soft but still retain their shape. Season the tomatoes and add in the herbs.  Divide between 4 warm plates. Put the haddock fillets on top, skin side up and serve immediately with steamed potatoes or some nice bread to mop up the juices!

Chef’s Tip

If you would like to spice it up a little, add a red chilli which has been halved, deseeded and chopped, to the pan with the tomatoes.

Other fish you could use: Whiting, hake, monkfish.


Five Minute Scrambled Eggs with Spinach and Chilli Flakes

Five Minute Scrambled Eggs with Spinach and Chilli Flakes

Serves 1

Cooking time: 5 minutes


  • 2 eggs
  • Salt and freshly ground black pepper
  • A little olive oil
  • 3 handfuls (approx. 50g) baby spinach leaves
  • 1 tablesp. mature cheddar cheese
  • Crushed chilli flakes

To Serve:

  • Wholemeal toast

To Cook

Break the eggs into a small bowl, season with salt and black pepper and whisk to combine.  Heat the oil in a non-stick frying pan.  Add the spinach and stir until it wilts.  This will take about 2 minutes.

Add the eggs to the pan and stir to combine with the spinach and to allow the eggs to reach the bottom of the pan.  Allow to cook for a minute or two, stirring occasionally.  When they are just about set remove the pan from the heat.  Stir through the cheese and sprinkle over some chilli flakes.

Serve with wholemeal toast.

Nutritional Analysis per Serving

Protein: 24g 

Carbohydrates: 16g 

Fat: 29g 

Iron: 4.4mg 

Energy: 410kcal 


Avonmore Potted Crab



  • 400g fresh crabmeat
  • 220g Avonmore Butter
  • 1/4 tsp fresh nutmeg, grated
  • 1/2 tsp cayenne pepper
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • Salt and black pepper
  • 6 bay leaves


  1. Pick through the crabmeat to make sure there are no pieces of shell remaining.
  2. Place 120g of the butter in a microwave-safe dish and melt in a microwave.
  3. Stir in the nutmeg, cayenne, lemon juice and half of the zest. Set aside for 15 minutes.
  4. Stir the crabmeat into the flavoured butter and season with a pinch of salt and plenty of black pepper.
  5. Divide the mixture equally amongst six ramekins. Cover and place in the fridge for about an hour until firm.
  6. Heat the remaining butter just enough to melt it and stir in the remaining lemon zest. Pour over the surface of the potted crab to cover and seal it completely. Top each portion with a bay leaf, then cover and return to the fridge for 24 hours.

Serve with toasted slices of baguette or sourdough bread.

5.00 avg. rating (84% score) – 1 vote


Strawberry Oat Smoothie By Glenisk


Ingredients,5 Count

Nutrition,174 Calories

Total Time’5 Mins

Serves,2 Servings


40g porridge oats
150g Glenisk Greek 0% Fat Vanilla Yogurt
1 banana
80g strawberries
1 handful of ice cubes

From Glenisk

Vanilla 0% Fat Greek Protein Yogurt Big Pot

Nutritional Information (per serving)

  • Calories,174kcal
  • Fat’1.4g
  • Saturates,0.2g
  • Carbs,26.2g
  • Sugar,11.1g
  • Protein,10.7g
  • Salt,<0.01g
  • Fibre,3.9g
Strawberry Oat Smoothie


  1. Combine the porridge oats, yogurt, banana, strawberries and ice cubes together in a blender at high speed.
  2. Pour smoothie into 2 cups and serve.
  3. http://glenisk.com/recipes

Avonmore Raspberry, Cream and Custard Trifles



  • 1 x 135g packet rasberry jelly
  • 100g raspberries
  • 200g Avonmore Fresh Custard
  • 180g Madeira cake, cut into small cubes
  • 200ml Avonmore Fresh Whipped Cream

To decorate:

  • flaked almonds
  • Edible gold glitter


  1. Make the jelly according to the packet instructions and allow to cool slightly.
  2. Divide the raspberries between six decorative glasses and pour over the unset jelly until each glass is about one-third of the way full. Allow to cool slightly, then place in the fridge to set completely for 5-6 hours.
  3. Spoon a layer of custard over the jellies and add a layer of Madeira cake.
  4. Dollop the Avonmore Freshly Whipped Cream over the custard and smooth with a butter knife.
  5. Sprinkle with flaked almonds and edible gold glitter and refrigerate until ready to serve.
0.00 avg. rating (0% score) – 0 votes

Easy Protein Pancakes By Glenisk


Ingredients,6 Count

Nutrition,559 Calories

Total Time,5 Mins

Serves,2 Servings


From Glenisk

Natural 0% Fat Greek Protein Yogurt Big Pot Where to Buy

Nutritional Information (per serving)

  • Calories,559kcal
  • Fat,36g
  • Saturates,6.6g
  • Carbs,37g
  • Sugar,30g
  • Protein,24g
  • Salt,0.29g
  • Fibre,6.1g
Easy Protein Pancakes


  1. Mix all the ingredients together in a blender.
  2. Oil your pan with the coconut oil and fry the pancake mix on both sides and serve.
  3. Top with Glenisk Greek Natural Yogurt, Fresh fruit, Nut Butter – the options are endless!
  4. Note – the nutritional information above is based on just adding Natural Yogurt as a topping – all other toppings will need to be accounted for.


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.


Kerrygold Buttery Irish Potato and Apple Bake with Bacon


Cook:  15 minutes
Serves:  8

  • 3 pounds potatoes, peeled and cut into 1 1/2-inch cubes
  • 1 1/2 pounds tart cooking apples (such as Granny Smith), peeled and cut into 1 1/2-inch cubes
  • 6 slices thick cut bacon, coarsely chopped
  • 6 tablespoons Kerrygold Pure Irish Butter
  • Chopped chives for garnish, optional

Dairygold Classic Scones

Classic Scones

12 mins

Plain scones are the cornerstone of Irish afternoon tea, especially when spread with Dairygold and a dollop of jam!


  • 175g Dairygold Baking Block
  • 900g plain flour
  • 50g caster sugar
  • 3 tsp baking powder
  • 3 eggs – hold a little back to glaze
  • 425ml milk to mix – hold 100ml back until needed


Preheat your oven to 180°C/350°F/Gas Mk 4.

Sieve the flour, sugar and baking powder together into a large mixing bowl.

Rub the Dairygold Baking Block into the dry ingredients until you’ve formed a breadcrumb texture.

In a separate bowl or jug, mix your eggs and milk together, then pour into the larger bowl, making a well in its centre.

Continue to mix until you have formed a soft dough, using the extra milk if needed.

Remove your dough from the bowl and knead lightly on a floured board before rolling it out to 1 inch in thickness.

Cut the dough out into rounds and brush them with the remaining egg to glaze.

Place on a baking sheet and bake in your preheated oven for 10-12 minutes.

To serve, spread with Dairygold and strawberry or raspberry jam.