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.
Mexican Chicken Salad with Clonakilty Avocado Yogurt Dressing by @eunice_power_ brought to you by @irishyogurts
Recipe, Method & Chef’s Top Tip below 👇 For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
Loaded with juicy roast chicken, crunchy lettuce, smoky sweet corn and a creamy avocado yogurt dressing, this colourful salad is perfect for sunny days, easy entertaining or meal prep 🌞 Swipe to see all the delicious textures!
Ingredients (Serves 6) 🥗
Salad • 1 small roast chicken, pulled apart • 1 cos lettuce, sliced • 1 red onion, thinly sliced • Juice of 1 lime • 1 x 400g tin black beans, drained and rinsed • 1 x 200g tin sweet corn, drained • 150g cherry tomatoes, halved • Handful crushed tortilla chips
Clonakilty Avocado Yogurt Dressing 🥑 • 1 ripe avocado • 170g Clonakilty Greek Style Yogurt • Juice of 1 lime • Small handful fresh coriander • 1 tbsp diced pickled jalapeños • Pinch of salt • Drizzle of sweet chilli sauce • 1–2 tbsp water, if needed
Method 👩🍳
Place the sliced onion in a bowl with the lime juice and a pinch of salt. Leave for 10 minutes. Blend the avocado, yogurt, lime juice, coriander, jalapeños and salt until smooth. Add water if needed and season with sweet chilli sauce. Heat a little oil in a frying pan. Add the sweet corn and cook for 4–5 minutes until lightly golden. Season with salt. Combine the lettuce, chicken, black beans, sweet corn, tomatoes and pickled onion in a large bowl. Spoon over the dressing, toss gently and finish with crushed tortilla chips 🌮
Chef’s Top Tip ✨ For extra flavour, char the chicken lightly in a hot pan before adding it to the salad for a smoky finish.
Save this recipe for your next BBQ, picnic or easy midweek dinner ☀️
Like many across the country and further afield, we’re celebrating our Irishness this week and what could be more Irish than a creamy bowl of our home-grown and locally-sourced oats? Start your week off on the right foot and fuel up with a delicious breakfast of warm oats topped with banana, honey and delicious berries! Let us know in the comments below how you’re enjoying your oats today and check out our stories for the recipe! #FlahavansOats#IrelandsOatExperts
1 orange or mandarin, chopped up into small bite-size pieces
1 large tub Yoplait Skyr
180g oats
1 tbsp each of linseed, sunflower seeds, chia, pumpkin seeds, hazelnuts, and cacao nibs
100g dark chocolate, melted
Method
Place the nuts, seeds & cacao nibs into a high-speed mixer and blitz till slightly grainy like coffee grounds. Mix this seed mix with the honey, orange juice, milk until combined.
Add a tub of Skyr and stir until combined. Fold in the chopped orange.
Taste and add a little more honey if you’d like. Fold in the oats.
Divide between four bowls or jars and top with melted chocolate. Store in the fridge overnight.
Butternut squash risotto is a delightful and nutritious dish that combines the creamy texture of traditional risotto with the wholesome goodness of brown sushi rice and a medley of vibrant vegetables. Perfect for a cozy dinner or a special occasion, enjoy a hearty and healthy meal that will leave you feeling satisfied and nourished.
Servings: 6 Serving Size: ¾ cup
Nutritional Information Per Serving
171 calories
5 g total fat
3 g saturated fat
0 g transfat
0 g monounsaturated fat
13 mg cholesterol
362 mg sodium
24 g total carbohydrate
3 g dietary fiber
4 g total sugars
8 g protein
Ingredients
½ cup uncooked brown sushi rice
1 teaspoon olive oil
1 cup diced onion
4 cups low-sodium chicken stock
1 cup white wine
2 cups roasted butternut squash, chopped
1 cup chopped zucchini
½ cup frozen peas
5 chopped crimini mushrooms
1 tablespoon chopped sage
1 teaspoon chopped thyme
½ cup shredded Asiago cheese
1 tablespoon heavy cream
½ teaspoon kosher salt
½ teaspoon ground black pepper
Directions
Follow package directions to partially cook the rice for about 40 minutes. Drain excess water and set aside.
Preheat a medium sauté pan to medium-high heat and add olive oil.
Add the onions and sauté until soft.
Add the rice to the pan and sauté with the onions for about 2 minutes, stirring continuously.
Reserve 1/2 cup of stock. Then pour 1/2 cup of stock into sauté pan and let it absorb into the rice.
Stir in 1/2 cup of wine and let it absorb into the rice.
Continue adding stock and wine in 1/2-cup increments, cooking each time until the liquid is absorbed before adding more, about 30 to 45 minutes total.
Add the squash, zucchini, peas, mushrooms, sage and thyme to the pan, and cook until the vegetables are soft, about 3 to 5 minutes.
Add the last 1/2 cup of the stock. Once the stock is absorbed into the rice, add the cheese, cream, salt and pepper; stir well.
Dietitian’s tip:
Traditional risotto is made with uncooked white rice. Brown rice adds fiber and nutrients, but it takes a long time to make risotto this way. That’s why this recipe calls for partially cooking the rice.
Start your week off on the right foot and fuel up with a delicious breakfast of warm oats topped with banana, honey and delicious berries! Let us know in the comments below how you’re enjoying your oats today and check out our stories for the recipe! 
Foodaware 