A simple sauce made with mustard and creme frâiche. Serve it with fish, in sandwiches, with smoked fish or on a roast beef sandwich.
We make this every year and give it to friends as presents. You can pot it into Kilner preserving jars and tie it with ribbons.
A useful dressing combining the strong flavours of blue cheese and mustard to serve with burgers, steaks and pear salad.
This is restaurant-style food at home for a fraction of the price.
Japanese rice is a sticky short grain rice used in sushi and to eat with other dishes. In Japan each person has their own bowl of rice at a meal.
You can buy pre-cooked and vacuum-packed beetroot but nothing matches the fresh version for its intensity of flavour and colour. Here’s how to boil or bake it, and a recipe for Beetroot Salad with Orange and Balsamic Dressing.
Butterflied prawns or langoustine are perfect for grilling, frying and barbecuing. Greatfood.ie Expert Chef Seiya Nakano shows you how to butterfly a fresh whole prawn in three easy moves.
We use mushrooms in this risotto recipe but you could use cooked artichokes or dried ceps that you have first re-constituted in hot water, then rinsed and drained.