Gratin of haddock with Imokilly cheddar and mustard by Rachel Allen #Ballymaloe
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A warm, passionate, hard working Irish food producer if ever I met one. Maria @BallymakennyF tasting her creamy and packed full of antioxidants heritage spuds @ArdkeenQFS today. A great woman. 
Victoria Jam Sponges @ballymaloecookeryschool Co.Cork
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ballymaloecookeryschool- Some of our 12 week students busy making Victoria Jam Sponges with @pamelaicious_x this morning, and charcuterie with @cheftiffin this evening.
📸 @pamelaicious_x & @aundreapye
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Our favourite time of year for Kale @Ballymaloe
Every year in April the #Kale sprouts and produces flowers. The leaves get very tender and are delicious in salads, and the flowers can be used as a wonderful spring vegetable. Our favourite time of year for Kale.
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MacNean Organic Oats with Irish Mist and Honey @nevenmaguire
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Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.
Ingredients
- 100 g (4oz) porridge oats (organic if possible)
- 300 ml (1/2 pint) whole-fat milk (plus extra if necessary)
- 4 dsp clear honey
- 4 dsp irish mist
- 150 ml (1/4 pint) cream (optional)
Method
- Simmer the porridge oats and milk together in a saucepan for 8-10 minutes, until the mixture is slightly thickened, stirring all the time. It is important that the porridge has a nice soft dropping consistency so add a little more milk if you think that it needs it.
- To serve, spoon the porridge into warmed bowls. Drizzle each one with some honey and Irish mist and finally, serve with cream if you wish.
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Victoria Jam Sponges @ballymaloecookeryschool Co.Cork
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- ballymaloecookeryschool
- Some of our 12 week students busy making Victoria Jam Sponges with @pamelaicious_x this morning, and charcuterie with @cheftiffin this evening.
📸 @pamelaicious_x & @aundreapye
#ballymaloecookeryschool #learnatballymaloe #cookingisfun3d
Our favourite time of year for Kale @Ballymaloe
Every year in April the #Kale sprouts and produces flowers. The leaves get very tender and are delicious in salads, and the flowers can be used as a wonderful spring vegetable. Our favourite time of year for Kale.
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.