One list, five meals: Irish Stew with a twist
2 onions, finely diced
A dash of rapeseed oil
2 carrots, diced
4 smoked streaky rashers, cut into cubes
2 tsp of ground nutmeg
1 kg of lamb neck, chopped
A large bunch of thyme, removed from the stalk and chopped
A bunch of rosemary, removed from the stalk and chopped
6 baby potatoes, quartered
Heat the oil in a large saucepan and gently sauté the onion on a low heat. When they are transparent, stir in the carrots and rashers, until the bacon turns golden.
Stir in the nutmeg and lamb, until the lamb is brown all over. Add the rosemary and potatoes. Cover the ingredients with water and allow to simmer over a low heat, without a lid.
Allow to bubble away, until the potatoes have softened and the lamb is cooked-through. Taste and season.
Rub the slices of aubergine with oil and seasoning. Place under a medium grill, until they are brown on one side. Turn over and brown on the other. Roughly chop, once cool enough to handle.
Toss the chickpeas, with the red onion, paprika and cumin.
Mix the honey with three tablespoons of rapeseed oil and with the zest and juice of the lime and the vinegar.
Pour the dressing over the chickpea mixture. Season the salad and serve.
My friend, Billy Johnson, made this for me recently and I persuaded him to give me the recipe. It is a handy family staple.
Fry the bacon on a large pan, until it is golden. Add the onion and garlic and sauté them in the pan, until they have softened
Add the remaining ingredients. Bring to the boil. Cover and simmer for 20 to 25 minutes, until the lentils have softened.
Serve warm in bowls.
Boil the potatoes in lightly salted water and drain when cooked.
Dust the liver with the flour and some seasoning, shaking off any excess flour. Heat the oil in a pan, over a medium heat, and sauté the onion, until it is soft. Remove from the pan and set aside.
Add another dash of oil to the pan and fry the livers, so they get the flavour of the onions, too. Liver cooks very quickly, so one minute a side should be sufficient.
Remove the liver from the pan and add the port. Stir it over the heat for a few seconds, so it gets the flavours from the pan.
Toss the potatoes in the butter and parsley (you can use other herbs, such as fennel). Serve the liver on the side and pour the juice from the pan over it.
Toss the peppers and onion in the oil. Season and place into an oven at 180 degrees, until they are cooked to your liking.
Whisk the eggs, milk and chives.
Heat the pan well and add a dash of oil. Pour in a quarter of the egg mixture. Work quickly, drawing the egg to the centre of the pan as it begins to cook. This allows the liquid from the sides to reach the base of the pan. Continue until it is cooked to your liking. Set aside, and repeat to make three more omelettes.
Roll the pepper mixture into each omelette. You can sprinkle with feta, if you wish. Toss the spinach in the dressing and then toss the nuts and peppercorns through.
Serve the salad on the side of each omelette.
