Neven Maguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus

Neven Maguire's Ham, Cheese and Egg Crêpes with Griddled Asparagus
Neven Maguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus
This is a perfect tea for lots of hungry children, but it would also be a good weekend late breakfast, depending on your mood. It’s the classic way that many crêpe stallholders cook crêpes to order late at night around the major tourist attractions in Paris. They are always very popular, often with long queues, and once you’ve tasted them it’s easy to understand why.


  • 24 asparagus spears
  • 8 eggs
  • 450 g swiss cheese, such as gruyère or emmental (thinly sliced)
  • 8 slices of cooked ham
  • 1 tblsp olive oil
  • Crêpes:
  • 100 g plain flour
  • 1 egg
  • 300 ml milk
  • sunflower oil (for frying)
  • sea salt
  • black pepper (freshly ground)


  1. Sift the flour and a pinch of salt into a bowl and make a well in the centre. Add the egg and whisk well with a balloon whisk.
  2. Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Leave to rest for 5 minutes.
  3. Meanwhile, trim the asparagus spears and blanch in a pan of boiling water for 1–2 minutes, until almost tender but still with a slight bite.
  4. Drain and refresh under cold running water to prevent them from cooking any further and set aside until needed.
  5. Heat a little oil in an 18cm (7in) heavy-based pancake or frying pan. Pour in just enough batter to thinly coat the base of the pan.
  6. Cook over a moderately high heat for about 1 minute, until golden brown. Turn or toss the crêpe and break in an egg, then gently whisk to spread it evenly all over the crêpe.
  7. Season to taste.

Donal Skehan’s Hummus and Crispy Pitta Bread

donals hummus and pitta bread

Food on RTÉ

Whether you like your hummus plain and simple, or spiced up with herbs and chilli, this basic recipe is the one to start with.
Donal Skehan’s Hummus and Crispy Pitta Bread
Serve the dip with an extra drizzle of olive oil and sprinkle of coriander on top and the crispy baked pittas on the side.

Rachel Allen’s Crab and Blood Orange Salad

Rachel Allen's Crab and Blood Orange Salad. This zesty, fresh salad serves 4 - 6 as a starter or light lunch.

Rachel Allen’s Crab and Blood Orange Salad. This zesty, fresh salad serves 4 – 6 as a starter or light lunch.
This zesty, fresh salad serves 4 – 6 as a starter or light lunch.


  • 3 blood oranges (use regular when not in season)
  • 400 g (14oz) cooked crab meat
  • 1 small red onion, peeled and thinly sliced
  • 2 ripe avocados, halved, stone removed, peeled and cut into roughly 1cm (½in) dice
  • 50 ml (2fl oz) extra virgin olive oil, plus extra to serve
  • 1 tblsp sherry vinegar
  • 2 tblsp chopped dill (chopped coriander or parsley leaves also work well if you don’t have dill)
  • salt and freshly ground black pepper
  • few handfuls of salad greens, to serve


How to cook the crab:

  1. First, weigh the crab. Then place the crab in the freezer for two hours. Once the freezing time is up, remove the crabs from the freezer and place in a large saucepan, cover with measured warm water and add 1 tablespoon of salt for every 1.2 litres (2 pints) water. The crab can be cooked in seawater, but omit the salt). Bring to the boil, then turn the heat down and simmer on a medium heat for 20 minutes for 450g (1lb).
  2. Pour off about two thirds of the water, cover with a lid and continue to cook for a further six minutes. To check if the crab is cooked, use an oven glove or tea towel to lift it out of the pan. Then gently shake it quite close to your ear – you shouldn’t hear liquid splashing around. Remove the crab and allow to cool.
  3. When the crab has cooled, remove the large claws and crakc these (using a heavy weight or nutcrackers), then, using the handle of a tablespoon, extract every bit of meat. Retain the shell if you’d like it to serve the meat in, otherwise discard. Turn the body of the crab upside down and pull out the centre portion. Discard the gills, known as ‘dead man’s fingers’ and each about 4cm (1½ inch) long. Scoop out all the lovely brown meat and add it to the white meat from the claws. The meat can be used immediately or frozen for future use.

To make the salad:

  1. First segment the oranges: cut a little slice from the top and bottom of the fruit. Next, stand the orange on a chopping board and, using a small sharp knife and following the curve of the orange, cut a strip of peel off from top to bottom. Continue around the orange until there is no peel remaining. Hold the orange over a bowl, then cut a segment out by slipping the knife in between one of the segments and the connective membrane.
  2. Cut down until you reach the middle of the orange, but don’t cut through the membrane. Make another cut the other side of the segment against the other membrane and you will be left with a perfect segment, with no membrane. Repeat with the rest of the oranges, then squeeze the juice out from the pieces of peel and inner membrane over the segments in the bowl.
  3. Add the crab meat, onion and avocado to the bowl and toss gently. Drizzle the olive oil and vinegar over, then add the chopped herbs and season with salt and pepper. Toss again, gently, so as not to break up the orange segments.
  4. Place a small handful of salad greens on each plate, or all together on one large platter, drizzle with a little olive oil, then spoon the crab and blood orange salad over the top and serve.


Rich tomato, spicy garlic and creamy creme fraiche are all you need for a warming lunch.

This soups is made with simple, fresh ingredients.


  • olive oil
  • 1 lemon
  • tub of fromage frais
  • 2 cloves of garlic
  • 1 tin chopped tomatoes
  • 250 ml vegetable stock
  • 1 onion
  • 1 bunch of parsley
  • salt and black pepper


  • Chop the onion finely and crush and chop the garlic. Chop the parsley very finely.
  • Heat a little olive oil in a pan and soften the onion and garlic in it for around 7-8 minutes.
  • Add all the tin of tomatoes, plus juice and the stock. Allow to boil, then reduce the heat and simmer for 15 minutes. Season according to taste. Add most of the parsley.
  • When ready to serve add a squeeze of lemon and stir in: ladle to soup into bowls, place a dollop of fromage frais in the middle and sprinkle it with parlsey.