Buy everything on our shopping list and you have all you need to create five meals. Want to make just one of the dishes? Then follow Michelle Darmody’s colour-coded guide — for the Day One dinner, buy the ingredients marked with a red circle and so on.
Prick the potatoes and place then in an oven heated to 180 degrees and bake until soft, about 40 minutes.
While they are baking heat the oil in a pan and fry the pieces of rasher until golden. Scoop them into a large bowl when cooked.
In the same pan gently sauté the leeks until they are beginning to soften, add these to the bowl.
Scoop out the inside of the potatoes and mash the filling with the leeks and rashers. Add the garlic, cream cheese, chives, the eggs and most of the spring onions and combine completely. Scoop this filling back into the jackets of the potatoes.
Bake in the oven at 200 degrees for 15 minutes until they are golden. Sprinkle with the rest of the spring onion and the grated cheese. They are nice served with a salad on the side.
Stir the salt and flour in a large mixing bowl and make a well in the centre. Lightly beat the egg, milk and oil in a jug.
Pour a third of the egg mixture into the well and start to draw the flour into the egg mixture with a large spoon. Continue with the other two thirds until the mixture in completely combined. Put it in the fridge for at least 30 minutes to rest.
Heat the oil in a large saucepan and sauté the onion until it is completely translucent. Stir through the chilli and the mince until the mince is browned all over.
Stir in the tomato puree, honey, mixed spice and the vinegar. Add a cup of water and put a lid on the saucepan, allow to simmer over a low heat until the mince is cooked. Taste and season.
Stir the chopped herbs into the batter then rub a flat pan with some oil, coating it completely. Heat until the pan is very hot and pour a ladleful of the batter into the pan. Swirl it around so that the pan gets a light coating. Cook until the underside is golden use a flat fish-slice to turn your pancake and cook until that side is also golden.
I usually keep two large dinners plate in the oven and use them to keep the pancake warm as I am cooking the next one. Make eight altogether.
Put a line of mince along each pancake and roll up. Sprinkle the cheese over each one and pop them into an oven proof dish then under a medium grill for 10 minutes to melt it.
Heat the stock in a saucepan and add the bulgur wheat. Cover with the lid and simmer over a medium heat for 12 to 15 minutes, or until the bulgur wheat is tender and has absorbed the stock.
Toss the warm bulgur wheat in the vinegar, oil and lemon juice. Taste and season.
Toss the nuts, rocket, parsley, radishes and apple through the wheat. Sprinkle with the parmesan and serve.
Place the flour, cornflour, paprika and seasoning into a bowl, make a well in the centre and add the beer. Beat with a whisk until light and bubbly. Add the whisked eggs into the batter and continue to gently whisk.
Dip your fish pieces into the extra flour and then into batter until they are completely coated.
Drop the pieces into a deep pan of very hot oil and cook for about five minutes until they are golden. Remove from the oil with a slotted spoon and place on some brown paper or kitchen roll.
For the dip, blitz the roasted peppers, garlic, lemon zest, yogurt and honey until they form a smooth paste. Taste and season then serve alongside the fish. These are great served with a side salad or some chips.
Roast the sweet potatoes with the skin on in the oven heated to 180 degrees for 30 minutes until they are soft. Once they are cool enough to handle scoop the flesh from the skin and put it into a large bowl.
Add the coriander, chilli, spring onions and mashed kidney beans to the bowl. Stir everything together and season. Form into eight patties and set aside in the fridge for ten minutes.
Heat another small dash of oil in a flat pan and fry the cakes for four minutes on each side until they are cooked through.
Whisk the two tablespoons of oil with the vinegar, mustard and lemon zest. Toss the leaves and fennel in the dressing. Serve the salad alongside the sweet potato cakes and a dollop of the chutney on the side.