Lamb Stew with Rosemary and Pearl Barley

2 onions, sliced

2 small carrots, sliced

2 potatoes, peeled and cubed

A large bunch of rosemary, finely chopped

600 mls of stock

1 tin of tomatoes

A handful of spinach, roughly chopped

75g of pearl barley

Season the flour in a bowl and toss the lamb pieces in the flour until they are completely coated.

Heat the oil until it is quite hot. Brown all of the meat. Remove the lamb and set it aside. In the same pot sauté the vegetables until they are beginning to soften.

Add the lamb back in with the stock, tomatoes and rosemary. Leave to simmer away gently for about 30 minutes.

Add the pearl barley and spinach and continue simmering for a further 10 minutes until the lamb is cooked through and the vegetables are tender.

Soya Chicken with Coriander

Rice for 4

1 onion, finely chopped

A dash of sesame oil

3 tbsp of soy sauce

Juice and zest of 1 lime

2 tsp of honey

1 tsp of chilli powder

4 chicken breasts, each cut in two

A bunch of coriander chopped

Put your rice on to boil in lightly salted water and drain when cooked.

Heat the oil in a large pan and gently fry the onion until it is turning translucent. Add the soy sauce, lime juice and honey to the pan. Stir in the chilli powder and a tea cup of water, bring to the boil.

Place the chicken into the pan and cover with a lid. Leave to simmer away for about 15 minutes until cooked through. You can turn the chicken at least once while it is steaming.

Remove the chicken when cooked and leaving the lid off the pan reduce the liquid until it makes a nice sticky sauce.

Serve the chicken on the rice with the sauce poured over the lot. Sprinkle with the lime zest and coriander.

Warm Courgette with Quinoa Salad

1 small onion, very finely chopped

2 cloves of garlic, finely chopped

2 medium green courgettes, sliced lengthwise

1 yellow courgette, sliced lengthwise

175g of quinoa

4 tbsp of good olive oil

½ tsp of chilli powder

2 tbsp white wine vinegar

A small bunch of chives, chopped

A small bunch of coriander, chopped

Zest of 2 lemons

Cover the quinoa with water and bring to the boil. Leave to simmer until the grain is soft, then drain.

Heat the oil and gently sauté the onions until tender and translucent, add the garlic and continue gently cooking until it is about to change colour. Add the courgette slices and sauté until they too are soft.

Whisk the olive oil and chilli powder with the vinegar and season well.

Toss together the courgette mixture and quinoa and season to taste. Add the herbs and lemon zest and gently toss everything in the dressing.

Black Pudding and Bacon Salad

A small bunch of thyme, finely chopped

1 clove of garlic, dropped into boiling water then very finely chopped

2 tsp of white wine vinegar

1 tsp of whole grain mustard

1 tbs of olive oil

4 rashers, sliced

250g of black pudding, skin removed and roughly crumbled

A handful of walnuts, roughly chopped

2 pears, cored and sliced

Mixed leaves for 4

Crunchy bread to serve

Whisk together the garlic, thyme, mustard, vinegar and two thirds of the oil until it is smooth. Season and set aside.

Heat the remaining oil in a pan and fry the rasher pieces and the black pudding until they are cooked through. Toss the pudding and bacon in the dressing, making sure to get all of the juices from the pan. Toss the walnuts and pears into the mix.

Place onto of the leaves with the bread on the side.

Tortellini with Mushroom Sauce

A dash of olive oil

1 onion, finely chopped

4 cloves of garlic, finely chopped

250g of mushrooms, wiped clean and sliced

150 mls of white wine

150 mls of creme fraiche

Fresh tortellini for four

A small bunch of parsley, chopped

A few shavings of Hegarty’s cheddar

Heat the oil and gently sauté the onions until tender and translucent, add the garlic and continue gently cooking until it is about to change colour. Add the mushrooms and sauté until they too are soft. Remove a handful of the vegetables from the pan and set aside.

Add the wine and creme fraiche to the mushrooms remaining in the pan and leave to gently bubble away for about ten minutes until it has reduced by at least a third.

Place the tortellini into lightly salted boiling water and drain when cooked through. Taste the sauce and season. Blitz with a soup gun until smooth. Toss the drained tortellini in the sauce. Serve with the rest of the mushrooms stirred through and the parsley and cheese shavings sprinkled on top.