In a time when our shopping and cooking needs to be efficient and easy, we are bringing back our One List, Five Meals recipe pages.
Buy everything on Michelle Darmody’s list and you have all you need to create five meals.
Want to make just one of the dishes?
Then follow the color-coded guide — for the Day One dinner, buy the ingredients marked with a red circle, and so on.
Drain one can of the chickpeas and put the water aside.
Put them in a blender with the tahini, lemon juice, a clove of garlic and the chilli powder. Blend with two tablespoons of the water from the tin. Blend until it is a very smooth paste.
Put into a bowl and set aside in the fridge.
Put the other drained tin of chickpeas into the blender with the rest of the garlic, parsley, cumin, coriander and harissa paste. Blend this until it forms a very rough paste. Taste and season well.
Form the rough paste into 12 balls and roll them in the flour. Place them in the fridge to cool.
Heat a generous dash of oil in a pan, add the balls and quickly fry them for two minutes on each side, until they are golden.
Blitz the hummus again with two tablespoons of olive oil. Taste and season.
Serve the falafel on a bed of the hummus.
Sprinkle with some more parsley and the chopped chilli.
Drizzle with some good quality olive oil.
I use Highbank orchard Crunchy bread for four Orchard syrup is a lovely ingredient. I use one from Highbank Orchard apple farm in Kilkenny.
It is very versatile sweetener that can often be used in place of honey. It is tasty drizzled over porridge in the mornings or used in a glaze for a ham or a salad dressing.
I have been experimenting with it in many ways and it has not yet disappointed.
Lay the oranges on a large plate or bowl with the fennel. Sprinkle with the slivered almonds and pink peppercorns.
Drizzle the orchard syrup over the whole lot. Sprinkle with some seasoning.
Serve with the bread on the side of the salad. Slices of fresh mozzarella are also great served with this salad or a nice scoop of ricotta.
Heat the oil in a pan and brown the chicken breasts all over. Stir in the tomatoes and continue frying until they are starting to soften.
Add the tapenade and creme fraiche and season.
Put the rice on to boil and drain when cooked.
Place the chicken into an oven heated to 180 degrees for 20 minutes then stir in the olives.
Place back into the oven for a further 10 minutes or until the chicken is cooked through.
Sprinkle with the basil and serve with the rice.
If you are using uncooked potatoes, boil them in lightly salted water and drain when cooked.
You can go with mash with or without the skin, whichever you prefer.
Season the fish then grill it until it is flaky. Remove the skin and any bones when it is cool enough to handle.
Flake it apart with your fingers.
Stir the mashed potato, flaked fish, grated apple, egg and lemon zest together. Season and form into four patties. Dust each one with flour and set aside in the fridge for at least 20 minutes.
Stir the olive oil, orchard syrup, lemon juice, cider vinegar together. Taste the dressing and season well.
Heat a dash of oil in a large pan and fry the cakes until golden all over, it should take about four minutes each side.
Toss the spinach and almonds in the dressing and serve it along side the cakes. A dollop of mayonnaise or creme fraiche is nice on the side.
Put the noodles into lightly salted boiling water and drain when they have softened but still retain a bite.
Whisk together the eggs, honey and soya sauce.
Heat some oil in a small pan and cook as if you are making an omelette. Set aside to cool.
Grill the rasher pieces until they are completely crispy.
Slice the omelette into thin slices.
In a much larger pan or a wok heat some oil and over a high heat, fry the garlic, chilli and carrot. Toss the noodles and coriander in the pan to combine the ingredients.
Serve the noodles in a bowl, gently stir in the slices of egg and the crispy bacon, spoon a little harissa on top and serve.