Tip for boiling potatoes

Donít add salt to the water when you are boiling potatoes Ė this stops them splitting. Instead drain them, and then season.

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Aga-slow-cooked Venison   
Frederic Souty's venison is cooked in the Aga proving oven overnight, then finished off with Valrhona chocolate before you serve it.

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Buttered Irish Leeks   
An Irish favourite, serve buttered leeks with roast beef or lamb. Buy firm leeks that don't flop and are not wrinkled. Make sure to use Irish meat of course to keep it authentic.

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Cheesy potatoes with Glebe Brethan Cheese   
Glebe Brethan cheese won a double-gold in the International Cheese Awards 2005 for Best New Cheese and Best Speciality Farmhouse Cheese. Made from unpasteurised Montbeliarde cows' milk, it is made in the style of the French cheese, Comte. We 'created' this recipe after visiting the Tiernan farm and we ate most of it from the test kitchen baking dish.

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Creamy Onion mash   
Soft creamy onions mixed with mashed potatoes are fabulous with lamb, belly pork or roast chicken. You can use chives instead of onions for Chive Mash.

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Fried mackerel fillets with oatmeal   
Oatmeal is historically an important ingredient in the Irish store cupboard - we cook it with water or milk and call it porridge and ate it for breakfast. Some people lined their stomachs with a bowl of porridge before a trip to the pub to have a few pints. Here the raw oatmeal is used to cook mackerel fillets to give a crunchy topping.

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