1. Roasted courgette soup with Hegarty’s cheddar

250g of potatoes, peeled and diced
1 onion, sliced
4 cloves of garlic, lightly crushed

A dash of rapeseed oil

2 tsp of ground nutmeg

1 tsp of chilli powder

500g of courgettes, sliced

500 mls of stock, warm

80g of Hegarty’s cheddar, finely grated

4 thick slices of brown soda bread

In a large ovenproof dish toss the potatoes, onion and garlic in a little oil, seasoning, nutmeg and chilli powder. Place into an oven heated to 180 degrees and roast for 10 minutes.

Stir through the courgette slices and place back into the oven until all of the vegetable are golden.

Hold aside a few slices of the courgette for decorating.

Pour the vegetables and stock into a blender and blend until smooth. Stir in the grated cheese and serve with the courgettes on top and bread on the side.

2. Blackened Salmon

Basmati rice for four

A dash of rapeseed oil

4 cloves of garlic, sliced

4 darns of salmon

2 tbsp of honey

1 tbsp of dark soy sauce

½ tsp of crushed pink peppercorns

4 bulbs of pak choi, pulled apart and washed

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

Heat the oil in a large pan over a low heat and sauté the garlic until it is starting to change colour. Remove it from the pan and set it aside.

Lay out the salmon on a baking tray and rub the honey and soy sauce into it. Sprinkle with the peppercorns. Place under a medium grill until cooked, it will take about eight minutes.

While the salmon is cooking steam the pac choi until soft. Toss the garlic and some seasoning through the pak choi.

Serve the rice and pak choi on the side of the salmon.

3. Broccoli spaghetti

Spaghetti pasta for four

1 large head of broccoli, cut into small florets

A knob of butter

Dash of olive oil

4 cloves of garlic, finely chopped

2 tbs of creme friache

100g of parmesan, grated

Handful of pine nuts, toasted – optional or you can use slivered almonds if you wish

Put the spaghetti on to boil in lightly salted water and drain when it is al dente.

Steam the broccoli florets above the spagetti as it cooks.

Heat the butter and garlic in a pan until the butter has melted. Saute the garlic until it is about to change colour and then add the broccoli to the pan. Saute it until it is coated in the oil and butter.

Stir the creme fraiche, parmesan and spagetti into the pan. Taste and season well, then stir in the pine nuts.

4. Pork and Pepper Skewers

1. Roasted courgette soup with Hegarty’s cheddar

Zest and juice of a lemon

1 1/2 tbs of honey

1 1/2 tbs of olive oil

600g of pork fillets, diced

2 green peppers, de seeded and cut into chunks

4 spring onions, each cut into three

4 flat breads

2 tbs of yogurt

A bunch of mint, finely chopped

1 clove of garlic, crushed

Stir the lemon juice, zest, honey and olive oil together and add some seasoning. Stir in the pork, peppers and spring onions until everything is coated and season.

Put the pork, spring onions and peppers on to skewers, alternating them. Place under a medium grill cooking for eight minutes a side or until they are completly cooked through.

While they are cooking grill the flat breads until they are crisp. Mix the mint and garlic through the yogurt and season.

Serve the pork on the flat breads with the yogurt on rice with it if you wish.


5. Winter Warmer Lamb Stew

1. Roasted courgette soup with Hegarty’s cheddar

A dash of rapeseed oil

1 onion, finely chopped

3 cloves of garlic, finely chopped

2 medium carrots, diced

1 small butternut squash, peeled, de seeded and cubed

600g of diced lamb

1 tsp of cumin seeds, toasted

1 tsp ground ginger

1 tsp of ground cinamon

1 tsp of honey

500 mls of stock

100g of prunes, stoned and chopped

4 wholewheat flat breads, toasted

A handful of slivered almonds, toasted

Heat the oil in a large heavy saucepan and saute the onion until it is completely transparent. Add the garlic and stirfry for 30 seconds. Stir in the carrots and squash and stir fry until they are starting to soften.

Remove everything and set aside. Heat another small dash of oil and brown the meat.

Stir in the spices and then add the onion mixture back in.

Stir in the stock and honey and allow to bubble away on a low heat for 30 minutes with the lid on.

Remove the lid and stir in the prunes. Cook for a further 20 minutes until it is cooked through.

When it is almost done toast the flatbreads. Sprinkle with toasted almonds and serve.


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