RECOMMENDATIONS

• 

  Beef teriyaki with broccoli stir fry

  Forget the greasy takeaway with Silvana Franco’s quick and delicious beef teriyaki stir fry

• 

  John Dory with caramelised chicory

  Dylan McGrath, head chef at Mint in Dublin, makes a seasonal fish dish bursting with the exotic flavours of chicory, blood orange, coriander seeds and poached black grapes

• 

  Roast pheasant with apple and sweet geranium sauce

  Geranium leaves bring out subtle flavours in Clodagh McKenna's roast pheasant from The Irish Farmer's Market Cookbook...

• 

  Sea bass in chilli and fennel seed broth

  Called sea bass ‘acqua pazza’ (‘fish in crazy water’) in Italian, Francesco Mazzei’s broth is made of poached sea bass with a startling flavour palate

• 

  Duck pasties

  Forget the usual meat and veg – Simon Rimmer takes the humble pasty upmarket with duck confit

• 

  Maca milk

  Karen Knowler shares a recipe to make super-healthy but strong-tasting maca a lot more enjoyable

• 

  Vin santo cake

  For a delicious boozy after dinner treat, try Matt Tebbutt's zesty vin santo cake with a good dollop of crème fraîche

• 

  Smoked trout and peas with pappardelle

  Try Ben Ebbrell’s simple creamy fish sauce on wide strips of fresh pasta – perfetto

• 

  Rose petal cup cakes

  Dreamy, romantic, good looks - that is a lot to ask from a cake! Eleanor Smallwood's cup cakes might just have it all

• 

  Seared scallops with black pudding

  Paul Rankin whips up a classic combination of sweet scallops with rich black pudding and comforting mashed potatoes