Food and Drink

Easy Ice Cream Recipe

Ice Cream and Barleycup with Fruit

Ice Cream and Barleycup with Seasonal Fruit and Yogurt

Here is an easy to make ice cream recipe made with Barleycup, which is a caffeine-free alternative to tea and coffee.

Serve with fresh summer fruit.


 100ml milk
3 tsps Barleycup
 750 g Greek style yoghurt
4 tbs honey
400g of mixed summer fruit


1. Boil milk then add to the Barleycup and leave to cool.

2. Add to a blender with the remaining ingredients and blend until smooth.

3. Pour into a container, cover and freeze until just frozen.

4. Serve with additional fruit.

Serves: 6

For more information about Barleycup visit

Thai Food Made Easy

Papaya Spring Rolls

Papaya Spring Roll

This elegant papaya recipe is a lovely dinner party dessert. It’s also delicious served with hot drinks.

Created by Marni Xuto from Thai Food Made Easy. Impress your guests with this delicious treat.


 100 grams of ripened papaya flesh
5 sheets of spring roll pastry (6″x 6″)
1tbs desiccated coconut
1tsp coconut sugar
1-2tbs coconut oil
1 small bowl of water


1. Prepare the spring roll pastry sheets according to the instructions on the package.

2. Gently fold the papaya flesh, desiccated coconut, coconut sugar in the small bowl.

3. Lay the spring roll sheet on the flat surface and put about 1 tablespoon of the papaya mixture on the sheet. Then roll as thin as you prefer.

4. Dampen the pastry edge with water to seal the spring roll. Repeat the same process until you have finished all the filling.

5. Heat the coconut oil in the frying pan. Then fry the spring rolls until the sheets become crispy and golden in colour (approx 4-5 minutes).

6. Transfer the Papaya Spring Rolls onto the kitchen towel and serve immediately.

Marni’s Tips

•  Can’t find the papaya? Use ripened mango instead, it;s just as delicious (or even better)!

  You can cook these spring rolls in advance and reheat them in the oven at 200ºC

Serves 1 – 2 people

For more delicious Thai recipes visit

Afternoon Tea Recipe

Lower Fat Fresh
Fruit Gateau 

This lower fat fruit gateau recipe is perfect for those looking for a healthier cake for afternoon tea.

This beautiful recipe has been created by British Lion Eggs.


 4 medium British Lion eggs
125g/4½ oz caster sugar
A few drops of vanilla essence
125g/4½ oz plain flour
4 tbsp of reduced sugar raspberry jam
6 tbsp half fat crème frâiche or whipped half fat cream alternative
450g/1lb assorted fresh fruit such as strawberries, raspberries, redcurrants, blueberries
1 tbsp icing sugar


1. Preheat the oven to 190°C/375°F/Gas 5. Lightly grease and base line two 20cm/8” sandwich tins.

2. Put the eggs and sugar in a large bowl over a pan of hot water.  Whisk using an electric hand whisk until the mixture is doubled in volume and thick enough to leave a trail in the surface of the batter when the whisk is lifted.

3. Remove from the heat, stir in the vanilla essence and continue whisking for a further 5 minutes until cooled. Sift half the flour over the mixture and fold in lightly using a large metal spoon. Sift and fold in the remaining flour in the same way.

4. Pour into the prepared tins and spread evenly. Bake for abut 15 minutes until the cakes are risen, firm to the touch and beginning to shrink away from the sides of the tins. Turn out and cool on a wire rack.

5. When the cakes are cold, spread one with the jam put on a serving plate.  Top with fruit then spoon over the crème frâiche or cream alternative. 

6. Sprinkle with icing sugar and chill until ready to serve.

Preparation: 20 minutes

Cook Time: 20-25 minutes

Serves: 8-10

For more British Lion Egg recipes visit  

Dinner Party Recipe

Marbled Fruity Meringues

Marbled Meringues

These gorgeous meringues are perfect for a dinner party or as a teatime treat for family and friends.

This delicious recipe has been created by Bonne Maman.


 240g white caster sugar
120g 4 egg whites, at room temperature
8 tbsp Bonne Maman Conserve


1. Heat the oven to 200°C, fan oven 180C, gas mark 6.

2. Spread the sugar over a baking sheet lined with baking parchment and put in the oven for 5-8 minutes or until the sugar just begins to melt around the edges, but not caramelise.

3. Meanwhile, put the egg whites into a large mixing bowl. Just before the sugar is ready whisk the egg whites until frothy.

4. Take the warm sugar from the oven and immediately reduce the oven temperature to its lowest setting.

5. Continue whisking the egg whites, slowly adding the sugar until the mixture is very stiff, glossy and cool.

6. Line 2 baking sheets with baking parchment and spoon the meringue mixture into eight generous blobs, leaving space for them to expand in the oven.

7. Now, drizzle a spoonful of conserve over each meringue and swirl into the mixture using the point of the spoon.

8. Put the trays in the oven and leave for several hours or until crisp on the outside and ‘hollow’ when tapped on the bottom. It should take between 4 – 6 hours.

9. Now turn the oven off and leave the meringues in there to cool completely.

10. Serve with whipped cream and fresh fruits.

For more Bonne Maman recipes visit

Afternoon Tea Recipe

Parmigiano Reggiano and Apple Cheesecake

This stylish cheesecake will make a special afternoon tea.

The recipe has been created by Jodie Rogers for Parmigiano Reggiano. 

Ingredients for the Cheesecake

100g digestive crumbs
4 tbsp sugar
8 tbsp butter, melted
800g cream cheese, softened
1 tin of condensed milk
2 tbsp flour
4 tbsp lemon juice
100g Parmigiano Reggiano, grated
4 eggs

Ingredients for the Sweet Cheese Tuile

50g butter
50g icing sugar
1 egg
50g plain flour
15g Parmigiano Reggiano, grated
Clotted cream
Vanilla essence

Ingredients to Serve

Fruit purée

Method for the Cheesecake

1. Line a 23cm cake tin. Mix digestive crumbs, sugar and butter. Spoon over base of the tin and press down. 

2. Preheat oven to 170°C. Mix the cheese and condensed milk until fluffy.  Add flour, lemon juice and Parmigiano Reggiano. 

3. Add the eggs and pour the mixture over the biscuit base.

4. Cook for 1 hour and 10 minutes. and cool before serving

Method for the Sweet Cheese Tuile

1. Cream together the butter and the sugar. 

2. Slowly beat in egg, fold in flour and Parmigiano Reggiano. Spread thin layers of the mixture onto a greaseproof sheet.

3. Sprinkle over Parmigiano Reggiano with sugar. Bake for 3 – 4 minutes until golden. Quickly curl around a rolling pin.

4. Whisk the clotted cream with sugar and vanilla essence.

Method to Serve

1. Serve slices of cheesecake with fruit purée, cream and top with mint

Serves 4

For information about Parmigiano Reggiano visit

Alaska Seafood Recipe

Posh Fish & Chips 

Recipe and video by Dale Pinnock

This month we have a delicious recipe for Posh Fish & Chips using Alaska pollock fillets, sweet potato and peas, created by the medicinal chef Dale Pinnock, who has partnered with Alaska Seafood UK to develop this recipe.

A healthy spin on the classic chippy tea, this dish is easy to make at home, inexpensive and packed with nutritious ingredients.

“I’m going to show you a version of fish and chips with a bit of a face lift,” says Dale. “I’m going to use sweet potatoes as they are a much better version than your standard white potato and they have loads of antioxidants.

“I’m also using Alaska pollock which is often overlooked. It has a slightly sweeter flavour than other types of white fish, it is an amazing source of Omega 3, and is super affordable.

“It’s a slightly different twist on your everyday fish and chips. It’s got all the same flavours, all the same kinds of textures, but just a different way of piecing it all together and making it much more nutritious.”

Try this tasty recipe with easy to follow step-by-step instructions and watch the video so you can cook along with Dale. 

Dale Pinnock’s Posh
Fish and Chips

Posh fish and chips by Dale Pinnock


 1 medium Sweet potato – cut into wedges, skins left on
1 Alaska pollock fillet
3 – 4 handfuls of frozen peas
1 clove of garlic
½ red onion
Sea salt
Black pepper
Olive oil
Vegetable stock powder
1 egg beaten
400-500g of oatmeal


1. Place the sweet potato wedges on to a baking sheet and drizzle with olive oil and toss well. Bake in the oven for around 20 – 25 minutes until soft and golden.

2. Roughly chop the garlic and red onion, then fry them in the olive oil with a little sea salt. Add the frozen peas and lightly cook them until they are bright green and soft enough to crush.

3. Make 200-300ml of vegetable stock. Add enough to the peas to half cover it and then blend into a puree in a food processor or blender.

4. Dip the Alaska pollock fillet into the beaten egg making sure it is well covered. Then roll the fillet into the oatmeal, then back into the egg, and in the oatmeal again.

5. Place on to a baking tray and bake in the oven for 25 – 30 minutes until golden.

6. Spread the pea puree on the plate and arrange the fish and sweet potatoes on the top. Sprinkle with a little black pepper.

Now Watch the Video

Click on arrow to watch

For more delicious Alaska Seafood recipes visit

Hearty Salad Recipe

Poached Salmon, Pickled Cucumber & Cavolo Nero Salad 

Poached Salmon and Pickled Cucumber Salad

This refreshing salad is a lovely way to enjoy healthy vegetables and nutritious salmon.

This healthy recipe has been created by Discover Great Veg.


 2 salmon fillets
1 cucumber
2 tbsp white wine vinegar
2 tsp caster sugar
1 tbsp chopped dill
275g baby new potatoes, thickly sliced
200g bag cavolo nero
1 tsp olive oil
1 red chilli, finely chopped


1. Poach the salmon in a saucepan of boiling water for 6-8 minutes. Cool then remove the skin and break into flakes.

2. Meanwhile, halve the cucumber lengthways and scrape out the seeds with a teaspoon and then slice. Transfer to a bowl and mix in the vinegar, sugar, dill and seasoning. Set aside, stirring occasionally while preparing the rest of the salad.

3. Cook the potatoes in a large saucepan of boiling water for 6-8 minutes until just tender, remove with a slotted spoon, draining on kitchen paper and add the cavolo nero to the water, cook for 3 minutes and drain well.

4. Toss the potatoes with the oil and griddle for 4-5 minutes, turning half way until golden.

5. Mix the potatoes, salmon, chilli and cavolo nero into the cucumber, season and serve.

Cooks Tip

Try using hot smoked salmon or mackerel or shredded smoked salmon, stirring in at the end.

Serves 2

For more information please visit

Delicious Lunch Recipe

Lemon & Herb Cod Parcels with Tomato Salad Recipe 

This healthy recipe features nutritious cavolo nero and cod. Perfect for a filling lunch time meal.

This mouthwatering recipe has been created by Discover Great Veg.


400g sliced cavolo nero
2 tbsp chopped chives
1 lemon
2 tbsp extra virgin olive oil
4 skinless cod fillets
4 tomatoes, sliced
½ x 25g pack basil, shredded
Drizzle balsamic glaze


1. Preheat the oven to 200°C, gas mark 6.

2. Blanch the cavolo nero in boiling water for 2 minutes then drain well, roughly squeezing out the excess liquid. Transfer to a bowl and add half the chives

3. Mix together the lemon zest, the juice of half the lemon, 1½ tbsp oil and seasoning. Toss 1 tbsp of this into the cavolo nero and divide between 4 large square sheets of baking parchment, placing it in the centre.  Top with the cod and drizzle over the remaining lemon dressing. Sprinkle over the remaining chives.

4. Fold over the parchment to form a parcel and place on a large baking tray, bake for 15 minutes or until the fish is just cooked. Unwrap and transfer to a plate, drizzling over any juices.

5. Meanwhile arrange the tomatoes on a platter or serving dish, season, scatter over the basil and drizzle over the balsamic glaze and remaining oil. Serve with the cod and the remaining half of the lemon, cut into wedges.

Cooks Tip

Try using haddock or salmon fillets instead of cod or replace the lemon with 2 limes.

Serves 4

For more information please visit

Fruity Kebab Recipe

Halloumi, Apricot Kebabs with Summer Couscous 

Halloumi Apricot Kebabs with Summer Couscous

This delicious summer recipe includes Crazy Jack Organic Soft Apricots, a rich source of fibre to keep you feeling fuller for longer.

Crazy Jack Apricots are a rich brown colour due to the traditional way they are dried under the hot Turkish sun without sulphur dioxide, the chemical used as a preservative which turns other dried apricots orange.

A good source of antioxidants, Crazy Jack Apricots can be added to any meal – whether it’s including three with your breakfast, which counts as one of your five a day.


250g pack halloumi, cut into 12 cubes
1 yellow pepper, diced
8 cherry tomatoes (80g)
150g Crazy Jack Organic Soft Apricots
100g Crazy Jack Organic Wholewheat Couscous
200ml hot vegetable stock
25g Crazy Jack Organic Pine Nuts, toasted
½ x 28g pack coriander, chopped


1. Place the halloumi, pepper, tomatoes and 16 of the apricots alternately onto 4 skewers.  Place on grill pan and grill for 6-8 minutes, turning once until golden.

2. Meanwhile, place the couscous in a small bowl and pour over the hot stock, cover with clingfilm and leave for 5 minutes.

3. Fluff up with a fork and stir in the pine nuts, coriander and the chopped remaining apricots, season and serve with the kebabs.

Cooks tip

Great for summer barbecues, make up the kebabs and couscous in advance.

For a meat option, replace the halloumi with diced chicken or prawns.

Serves 4

Further information and recipes can be found on the Crazy Jack website

Irish Beef Recipe

Smoky Irish Beef Brisket Buns

Chef Terry Edwards’ Smoky Irish Beef Brisket Buns with Pickles and Homemade BBQ Sauce

Chef Terry Edwards, known for his best selling book Feeding Friends, has created a recipe for Smoky Irish beef brisket buns with pickles and BBQ sauce that’s sure to go down well with your dinner guests.

Terry’s flavour-packed brisket buns are fun and easy to make, look fantastic when serving and most importantly, taste delicious. Tangy BBQ sauce, sharp pickled cucumber and a homemade spicy rub make for the perfect accompaniment to succulent brisket slices.

Irish Beef sets the benchmark for high quality beef worldwide. Sustainable and nutritious, exemplary farming standards coupled with a diet of nutrient-enriched grass creates a final product with heightened levels of Vitamin A, carotene and Omega 3 fatty acids, as well as superior marbling and tenderness.

Ingredients for the Burger

5kg of Irish beef brisket

Ingredients for the BBQ Sauce

1 tsp of garlic puree
500ml ketchup
100ml Worcestershire sauce
2 tbsp brown sugar
1tbsp malt vinegar
400ml of orange juice reduced by 2/3rds
2 tbsp English mustard
1 tsp Tabasco

Ingredients for the Pickled cucumber and chili

One cucumber (roughly chopped)
A handful of chilies
300ml water
200ml white wine vinegar
100g of sugar

Ingredients for the dry rub

2 tbsp chili powder
2 tbsp mustard powder
3 tbsp smoked paprika
2 tbsp ground cumin
3 tbsp black pepper
2 tbsp garlic powder
2 tbsp course sea salt

Before you start

1. Pre-heat oven to 165°C

Method for the BBQ sauce

1. Add all ingredients into a pan, mix well and slowly bring to the boil. Allow to simmer for 5 minutes then set aside to cool.

Method for the pickled chilies and cucumber

1. Mix all ingredients in a pan over a low heat until the sugar is melted. Allow to cool before pouring over the chilies and cucumber. Leave to sit in the liquid for a minimum of one hour.

Method for the Brisket

1. Mix all the dry rub ingredients together and rub into the beef, wrap well in 5 layers of tin foil and allow to sit in the fridge overnight.

2. Place the Brisket in the preheated oven and cook for 4-5 hours at 160°C or until the core temperature reaches 160°C-170°C

3. Once cooked remove from the oven and allow to cool completely before unwrapping.

To Serve

Perfect to reheat on a smoky BBQ outside and serve whole for a wow factor or slice thin long strips then BBQ, or finish in a griddle pan.

Serves 6-10

This recipe has been created by Chef Terry Edwards for Bord Bia, the Irish Food Board.

For more information about Bord Bia click on

Thai Food Made Easy

Thai Style Lamb
Cutlets Recipe

Thai Style Lamb Cutlets

These delicious crispy lamb cutlets are perfect with a leafy salad and steamed Thai Jasmine Rice.

Created by Marni Xuto from Thai Food Made Easy. Impress your guests with this delicious treat.

Ingredients for marinating

 200 grams of Lamb Rack trimmed to 3 small cutlets
50 grams of red onion-peeled and chunky chopped
10 grams of red chilli
10 grams of coriander
2 cloves of garlic
2 tablespoons of coconut milk
½ teaspoon of lemongrass purée
½ teaspoon of fish sauce
½ teaspoon of oyster sauce
½ teaspoon of honey
½ teaspoon of salt
¼ teaspoon of sugar
1/8 teaspoon of g
round cumin
1/8 teaspoon of ground

Ingredients for the rest

250ml frying oil
80 grams of tempura batter
teaspoon dry mixed herbs
¼ teaspoon salt
1/8 teaspoon paprika powder
1/8 teaspoon l
ime zest


1. Put the red onion, garlic, lemongrass purée, red chilli, coriander leaves, ground cumin, ground nutmeg, salt and sugar in an electric blender until the components turn into a paste.

2. Mix fish sauce, oyster sauce, honey, coconut milk the marinating paste and lamb rack into a medium mixing bowl. Combine well and marinate it for at least 3 hours or better overnight.

3. Mix the tempura batter according to the instructions on the package. Add dried mix herbs, salt, lime zest and paprika.

4. Shallow fry the cutlets for approximately 2 minutes on each side. Rest for 5 minutes.

5. Heat the oil to 170ºC. Batter the cutlets then fry for approximately 1-2 minutes to make them medium to well done.

Marni’s Tip

Don’t like it fried? You can just put the marinated lamb under the grill or it is also great on the barbecue..

You could also pan-fry the cutlets if you do not have a griddle pan. The cooking time will always depend on the thickness of the chop and your personal preference.

You can prepare the lamb up to shallow fry process. Then batter and fry closer to the time of serving. .

Serves 1 

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Italian Risotto Recipe

Parmigiano Reggiano, Pea and Asparagus Risotto Recipe

This gorgeous authentic Italian risotto recipe will make a lovely warming meal.

This delicious recipe has been created by Parmigiano Reggiano.


• 70g butter
1 onion, finely chopped
2 garlic cloves, crushed
1 stick celery, chopped
150g asparagus, chopped
300g risotto rice
200ml white wine
700ml vegetable stock
150g peas, preferably fresh
2 tbsp crème fraiche
120g grated Parmigiano Reggiano
1 lemon
Salt and pepper
Pea shoots, to serve
Olive oil, to serve


1. Melt 50g butter in a heavy-based saucepan, sweat down the onion and garlic until softened.

2. Add in the celery and half the asparagus and cook for 2 minutes.

3. Add in the risotto rice and stir until coated in butter and translucent.

4. Add wine and stir until the liquid has evaporated.

5. Add 500ml stock, a ladleful at a time, stirring until the stock has been absorbed.

6. Pour in the remaining 200ml stock, asparagus and peas. Bring to the boil and stir until most of the stock has been absorbed.

7. Remove from the heat and stir through the crème fraîche, 80g Parmigiano Reggiano, zest and juice of ½ lemon and remaining butter. Season to taste.

8. Serve sprinkled with lemon zest, pea shoots, Parmigiano Reggiano and a drizzle of olive oil.

Serves 4

For information about Parmigiano Reggiano visit

Delicious Family Dessert

Wild Blueberry Butter Pudding Recipe

Wild Blueberry Bread and Butter Pudding

This mouthwatering family recipe from Bonne Maman is an easy to make family dessert and a great way to use up leftover croissants.

Ingredients for the Muffins

4 day old croissants
50g unsalted butter
100g Bonne Maman Wild Blueberry Conserve
4 large eggs
200ml whole milk
Finely grated zest of 1 large orange
A few drops of vanilla extract
100g mixed fresh raspberries and blueberries
Icing sugar, to serve


1. Heat the oven to 180°C, fan oven 160°C, gas mark 4.

2. Slice the croissant in half horizontally and spread with butter and Bonne Maman Wild Blueberry conserve.

3. Quarter each one and scatter over the base of a buttered oven-proof dish.

4. Whisk together the eggs, milk, cream, zest and vanilla.

5. Strain about half the mixture over the croissant and leave to soak for 2-3 minutes. Strain over the remaining mixture and bake for 30 minutes.

6. Scatter over the fresh fruit and return to the oven for a further 5 -10 minutes or until the custard is very lightly set. Much will depend on the size and depth of your dish so take the pudding from the oven when the custard is still a little wobbly.

7. Dust lightly with icing sugar before serving with chilled single cream or ice cream.

Cooks Tips

Use any Bonne Maman Conserve in this pudding – try Mirabelle Plum Conserve with fresh strawberries or Rhubarb Conserve with slices of fresh orange.

For more Bonne Maman recipes visit

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