Shepherd Pie Jackets with fennel and feta salad

Bake the potatoes in a 180oc oven for about 45 minutes or until cooked through.

Fennel and feta salad

Whisk the vinegar, mustard and oil together with the honey and season to taste. Cut the fennel in half and remove the core. Slice as thinly as you can and toss into the dressing. Toss in the feta. Shred the lettuce and mix in.

Pastry

Filling

Brush the chicken with oil and cook on a hot grill pan for about 4 minutes each side or until cooked through. Allow to rest.

To assemble

1 egg yolk.

Broccoli with pickled shallot

Place the vinegar, water, sugar, turmeric and mustard seeds in a pan and simmer until the sugar has dissolved. Check seasoning and pour over the shallots. Leave for an hour to pickle.

Buttermilk breadrolls

Cover with cling or a damp tea towel and leave at room temperature for an hour. Knock back and divide dough into 4 equal pieces. Roll into balls and place on baking trays lined with baking paper - don’t have them too close together as they’ll rise. Leave for 30 minutes. Set oven to 200°c. Brush rolls with egg yolk and then bake for about 20 minutes or until the bottom sounds hollow when tapped. Cook on a wire rack.

500g rump steak

Rub the oil all over the rump and season with salt. Heat a pan until smoking and seal on both sides for two minutes. Lower the heat and cook to desired temperature. Season with pepper and rest for 5 minutes and slice thinly.

Caramel pecan pancakes

3 large eggs

1 dessertspoon golden syrup

200ml buttermilk

300g plain flour

1 teaspoon baking soda

50ml bannoffee toffee

75g chopped pecans

Oil for cooking

Whisk the eggs, syrup and buttermilk in a bowl.

Sift in the flour and baking soda. Whisk to a thick batter.

Allow to rest for 10 minutes. Wipe a medium hot pan with oil and add a tablespoon of batter – don’t over crowd the pan. Drizzle some of the bannoffee toffee and add a sprinkle of pecan nuts on the surface. Spread over some more pancake batter to enclose the nuts and sauce. When bubbles appear, flip over and cook on the other side for a couple of minutes to cook through. Repeat with the remaining batter.

Rum candied bananas

50g butter

50g soft brown sugar

50ml rum

Pinch cinnamon

4 bananas, peeled and chopped

Heat the butter and sugar in a large pan and spread to fill the surface. Add the rum and toss for a minute. Flame carefully with the rum, add the cinnamon and serve with the pancakes.

Rhubarb compote

Cook the sugar and orange zest and juice until the sugar has dissolved over medium heat.

Pastry

Rub the flour, butter and sugar together until the mixture resembles fine crumbs ( do this in a food processor if you wish). Mix the egg and the yolk and add to make a dough.

Strawberry jam

Spread the coconut onto a baking tray lined with parchment and cook in a 180oc oven for about 5 minutes or until golden. Cool.

Recipe

Pickled mustard seeds

4 x 175g boneless shoulder chops

Mix the oil with the salt, maple syrup and vinegar and rub all over the chops. Cover and chill overnight.

Cider Cabbage

1 sweetheart cabbage

Cut the cabbage in quarters through the root.

Recipe

Flapjacks

Line an 8inch square tin with parchment paper and set oven to 180oc.

Honeycomb

Place the sugar, water, honey and glucose in a pan and cook to an amber liquid. Avoid stirring too much as it can cause the mixture to crystallise. Add the baking soda and mix briefly. It will foam up so be careful. Pour onto a sheet of parchment paper. Allow to cool.

Whiskey and honeycomb cream

Whip the cream to stiff peaks and fold in the whiskey and honeycomb.

250g raspberries

Top the flapjacks with the honeycomb cream and dot over 2 or 3 raspberries. Top with more crumbled honeycomb.

Recipe

500g shin of beef, bone in

Heat the oil in a pan or casserole until smoking hot and add the shin. Cook on both sides for a couple of minutes then add the ginger, garlic and onions. Transfer to a saucepan and cover with the stock and soy. Add some more water if necessary. Either gently simmer on the stove with a lid on or place in a 170oc oven in a casserole for about 2 hours or until fork tender. Either way check there’s enough liquid to cover the meat throughout. Boil the rice until cooked, drain and cool under cold water.

Grilled bacon chop on toast with fermented red cabbage, beetroot and apple, mustard and dill, gherkin sourcream

Fermented red cabbage with beetroot and apple

Place the red cabbage, beetroot, apples and onions in a bowl and mix in the seasalt. Mix together for 5 minutes, rubbing in the salt – use gloves! Cover with a teatowel and leave for a few hours, mixing occasionally. Mix in the chilli, pepper and coriander and press into a sterilized jar or jars and press down to ensure the mixture is covered with liquid. If not make up a brine of 10g salt to 100ml of water, simmer until salt has dissolved and pour onto the vegetables. Press down and place a lid on top but don’t tighten it. Keep at room temperature for a week, pressing down frequently. Place lid on after a week and store in the fridge.

2 bacon chops

Place the chops fat side down on a pan over medium heat and cook until the fat is golden. Cook on both sides for about 3 minutes each side or until cooked through and rest for 5 minutes.

Festive date and Irish coffee crispies

125g butter

Line a baking tray with parchment paper.

Chocolate coffee layer

225ml double cream

Place the cream, whisky, coffee and sugar in a pan and simmer until the sugar has dissolved. Add the chocolate and stir over low heat until melted. Pour over the crispy base and chill for half an hour.

250ml double cream

Whip the cream and fold in the liqueur.