INGREDIENTS

Roast Wild Salmon with Summer Leaves, Pea Tendrils, Leaves and Flowers and Preserved Lemon Dressing

Roast Wild Salmon with Summer Leaves, Pea Tendrils, Leaves and Flowers and Preserved Lemon Dressing

From Rory O’Connell’s book ‘Cook Well, Eat Well’. ‘This is a simple dish to cook and serve and has a fresh, summery feel to it’, he says. ‘The cooking time for roasting the salmon is short, as you want the fish to be just cooked through to the centre. The preserved lemon dressing is also great with grilled chicken or even a pork chop. The lettuce leaves wilt slightly on the hot plates and become more like a vegetable than a salad.’

Neven Maguire: Auntie Maureen’s Plum Pudding

Neven Maguire: Auntie Maureen’s Plum Pudding

‘In my opinion, no one makes Christmas pudding as good as my Auntie Maureen’, says Neven Maguire who shares his aunt’s recipe here and in his new Christmas cookbook ‘Neven Maguire’s Perfect Irish Christmas’.  ‘Its flavour only improves as time goes on, so it’s best to make it a month before you plan to eat it. Serve warm or cold with lashings of custard or whipped cream with and brandy butter.’

Neven Maguire: Christmas Herb & Onion Stuffing

Neven Maguire: Herb & Onion Stuffing

From Neven Maguire’s new book ‘Neven Maguire’s Perfect Irish Christmas. ‘This is a really good recipe for the buttery fresh herb stuffing that everyone seems to love and I have been making it for years, ever since watching my mother Vera making it as a young child. If you prefer it can be cooked and served in a separate dish (rather than in the bird itself), which makes it more crispy and golden.’