Notes about Recipes in this book

• A kind of colcannon

  • babyfork on March 19, 2021

    I used this recipe as a general guide but didn't follow it exactly. I peeled about 2 lbs of medium-large Yukon Gold potatoes, sliced them lengthwise and then cut crosswise in thirds (pieces about 2 inches across). Brought to boil in cold water with 1 tsp of kosher salt, then reduced to a simmer for about 20 minutes. Drained and returned to pot over low heat and mashed with a potato masher. Added warm milk and melted butter to potatoes to make the mash. Salted and peppered to taste. While the potatoes were simmering, I sauteed half a green cabbage in bacon fat and a bit of butter (I didn't have a leek). I chopped one scallion and about 2 tbsp of fresh chives and mixed those in at the end to warm them a bit. Folded the veggie mixture into the potatoes and seasoned again to taste. This was delicious. Served with homemade corned beef and minted mushy peas for St Patrick's Day 2021.

• Potato and chorizo Caesar salad

  • embk27 on July 30, 2016

    Made this for alongside a rosemary and lemon roast chicken - went really well. Dressing is super simple to make and tastes great.

• The light lunch: lentil, mango and smoked mackerel salad

  • meggan on January 14, 2019

    Added hard boiled egg and used smoked salmon and canned lentils. Pretty good although I think the dressing could be tastier. The mangoes were a nice addition.