Some readers of my books will already be familiar with our three great convertibles – Tomato Fondue, Piperonata and Mushroom a la Crème. These three incredibly versatile recipes appear in virtually all of my 12 cookery books despite the fact that each has a different theme and I am careful to have as little repetition as possible. They earn their place in every single volume because they not only star as a vegetable in their own right but also form the basis of many delectable dishes.
Lets start with Tomato Fondue. This juicy melted tomato stew can be flavoured with just one herb – say basil, mint or marjoram, or it can be embellished with a mixture of fresh herbs in season. It can be made ahead and frozen as indeed can Piperonata and Mushroom a la crème.
Its delicious served as a vegetable with fish, chicken, guinea fowl, pork, particularly if the recipe includes a creamy sauce. 
Serve it as a sauce with chicken breast or with a piece of pan-grilled wild Irish salmon – one can easily imagine that it makes a perfect sauce for pasta, either on its own or with chorizo or kabanossi sausage and lots of freshly grated Desmond, Coolea or Baylough farmhouse cheese. Slather it across the centre of an omelette with a little knob of pesto for extra excitement or use it as a base to add beans or chick peas for a delicious bean stew. You can add it to your favourite recipe for mince to make it even more tasty.

If you’d rather make a fish stew, add a mixture of fish and shellfish, some chilli to add a little extra zing and lots of fresh dill or maybe coriander, a little grated ginger is terrific too, as is a can of coconut milk and so on.
All one needs is a pot of Tomato fondue and a sprinkling of imagination – in the Caribbean they add spinach and lots of freshly chopped dill and serve it with fish – truly delicious.

Piperonata - the Italian Pepper and Tomato stew can also be used in a myriad of ways. It too is delicious with fish, and when paired with poached eggs it becomes the classic piperade. 
The sweetness of the peppers is particularly delicious with swordfish, tuna or monkfish. Piperonata, unlike the tomato fondue and mushroom a la crème can be eaten cold and is delicious with goat cheese or mozzarella. Drizzle with a little tapenade or pesto.

Deliciously rich and creamy, mushroom a la crème is irresistible with a succulent steak or juicy hamburger. Its also good with chicken breast and makes a perfect filling for a vol au vent or omelette. It makes the best mushrooms on toast and acts as a basis to use up little morsels of cooked chicken and ham. Add some cooked salmon and a few mussels or other shellfish, some chopped herbs, and hey presto you have a filling for pancakes or a pie which can be topped with pastry or potato. This mixture is also delicious as a filling for filo parcels.

Ring the changes by adding some freshly grated ginger and some toasted chopped almonds. We also spread a basic mushroom a la crème over a pizza base with lots of marjoram to make one of the most delectable of all pizzas.
Mushroom a la crème can also be made with wild mushrooms or a mixture of cultivated and wild.

So now you’ll understand why we virtually always have Tomato Fondue, Piperonata and Mushroom a la Crème in a fridge and also in the freezer – here are the recipes and I’m sure you will find even more exciting ways to use these great convertibles.

Piperonata

Serves 8-10

1 onion, sliced
2 red peppers
2 green peppers
6 large tomatoes (dark red and very ripe)
2 tablespoons olive oil
Salt, freshly ground pepper and sugar
A clove of garlic, crushed
A few leaves of fresh basil
Heat the olive oil in a casserole, add the garlic and cook for a few seconds, then add the sliced onion, toss in the oil and allow to soften over a gentle heat in a covered casserole while the peppers are being prepared. Halve the peppers, remove the seeds carefully, cut into quarters and then into strips across rather that lengthways. Add to the onion and toss in the oil; replace the lid and continue to cook.

Meanwhile peel the tomatoes (scald in boiling water for 10 seconds, pour off the water and peel immediately). Slice the tomatoes and add to the casserole, season with salt, freshly ground pepper, sugar and a few leaves of fresh basil if available. Cook until the vegetables are just soft, 30 minutes approx. 

Mushroom a la Creme

Serves 4

½-1 oz (15-30 g) butter
3 ozs (85 g) onion, finely chopped
½ lb (225g) mushrooms, sliced
4 fl ozs (100ml) cream
Freshly chopped parsley
½ tablespoon freshly chopped chives (optional)
A squeeze of lemon juice
Salt and freshly ground pepper

Melt the butter in a heavy saucepan until it foams. Add the chopped onions, cover and sweat on a gentle heat for 5-10 minutes or until quite soft but not coloured; remove the onions to a bowl. Meanwhile cook the sliced mushrooms in a hot frying pan in batches if necessary. Season each batch with salt, freshly ground pepper and a tiny squeeze of lemon juice . Add the mushrooms to the onions in the saucepan, then add the cream and allow to bubble for a few minutes. Taste and correct the seasoning, and add parsley and chives if used.

Note: Mushroom a la creme may be served as a vegetable, or as a filling for vol au vents, bouchees or pancakes or as a sauce for pasta. It may be used as an enrichment for casseroles and stews or, by adding a little more cream or stock, may be served as a sauce with beef, lamb, chicken or veal. A crushed clove of garlic may be added while the onions are sweating.
Mushroom a la Creme keeps well in the fridge for 4-5 days.

Stuffed Zucchini Blossoms with Goats Cheese, Pesto and Tomato Fondue

In the Summer we grow zucchini (courgettes) in both the Kitchen garden and the Green House, they produce hundreds of canary yellow blossoms. The female flowers produce the fruit but we use the male flowers in our salads, as a container for sauces and in soups. They are also utterly delicious stuffed with a few melting morsels, then dipped in a light batter and deep fried until crisp and golden. 

Serves 6-8 
Batter (excellent for fish fillets also) 
140g (5ozs) plain flour 
12 tablespoons olive oil 
Water
1-12 egg whites
Sea salt 
Sunflower oil for deep frying 
12 - 16 courgette flowers (or less) 
Filling 
175g - 225g (6 - 8ozs) fresh Irish goat=s cheese (I use St Tola, Croghan or Ardsallagh, each wonderful but different) 
3-4 teaspoons Pesto 
3-4 tablespoons Tomato fondue – see recipe
Accompaniment 
Tomato sauce or tomato fondue

First make the batter. Sieve the flour into a bowl, make a well in the centre, pour in the olive oil, stir and add enough water to make a batter about the consistency of thick cream. Allow to stand for at least 1 hour if you can. 
Just before cooking, whisk the egg whites to a stiff peak and fold into the batter. Add salt to taste.
Heat the oil in the deep fryer until very hot. Remove the >thorns= from the base of the zucchini flowers and the stamens from the center. Hold a zucchini flower upright, open slightly and carefully. Put about 15g (2oz) goat=s cheese, 2 teaspoon pesto and 1 teaspoon of Tomato fondue into each. Twist the tip of the petals to seal. Dip in batter and drop into the hot oil. Fry on one side for about 2 minutes and then turn over. They=ll take about 4 minutes in total to become crisp and golden. 
Drain on kitchen paper and serve immediately - just as they are or with hot Tomato Sauce or a little extra Tomato fondue. 

Crunchy Chicken and Mushroom Filo Pies 
Serves 6 as a main course – but these pastries can be made in different sizes and used as a canapé or starter also. 
1 packet filo pastry - use what you need and carefully freeze the remainder
Clarified Butter or melted butter
Mushroom a la Crème (see recipe)
340g (12oz) cooked chicken, diced 
225g (8oz) cooked ham or bacon, diced 
egg wash 
First make the Mushroom a la Crème. Add some coarsely chopped cooked ham or bacon and cooked chicken to the mushrooom a la creme. Taste and correct seasoning.
Defrost the filo pastry if necessary and unfold.
For Filo Parcels.
Brush the top sheet with melted butter. Put 1-2 tablespoons of the filling in the centre of the sheet in about 6.5cm (2½inch) from the narrow end. Fold the pastry over the filling twice and then fold in one of the edges, roll over and then fold in the other side so there is even thickness of pastry at both sides. Continue to roll over to enclose the filling. 
Brush with egg wash and melted butter.
Bake in a preheated oven at 200C/400F/regulo 4 for 15-20 minutes depending on size.
For filo triangles
Cut each sheet in 4 lengthwise, brush each strip with melted butter, put a heaped teaspoon of filling near the end of the strip. Fold over and over from side to side to form a triangle. Brush with melted butter and egg wash. 
Serve with a good green salad and some spicy greens. 

Darina’s back to basics  

Tomato Fondue

Serves 6 approximately

115g (4ozs) sliced onions
1 clove of garlic, crushed 
1 tablespoon extra virgin olive oil
900g (2lbs) very ripe tomatoes in Summer, or 2½ tins (x 14oz) of tomatoes in Winter, but peel before using
Salt, freshly ground pepper and sugar to taste
1 tablespoon of any of the following;
freshly chopped mint, thyme, parsley, lemon balm, marjoram or torn basil
Heat the oil in a non reactive saucepan. Add the sliced onions and garlic toss until coated, cover and sweat on a gentle heat until soft but not coloured. It is vital for the success of this dish that the onions are completely soft before the tomatoes are added. Slice the fresh tomatoes or tinned and add with all the juice to the onions. Season with salt, freshly ground pepper and sugar (tinned tomatoes need lots of sugar because of their high acidity). Add a generous sprinkling of herbs. Cook uncovered for just 10-20 minutes more, or until the tomato softens. Cook fresh tomatoes for a shorter time to preserve the lively fresh flavour. Tinned tomatoes need to be cooked for longer depending on whether one wants to use the fondue as a vegetable, sauce or filling. Note: A few drops of Balsamic vinegar at the end of cooking greatly enhances the flavour.

Tomato Fondue with Chilli
Add 1 - 2 chopped fresh chilli to the onions when sweating.

Hot Tips
Bord Bia have just brought out new beef and lamb recipe cards- ‘Great beef for the Grill or Barbecue’ and ‘Its so Easy’ Lamb recipes. Look out for the cards in the supermarket and at the butchers shop – all recipes are available on line at www.bordbia.ie
Cork’s English Market has been listed among Europe’s top ten food markets in the current issue of the Observer Food Monthly, in the company of Borough Market in London, Les Halles de Lyons, The Pescheria in Venice and others.

Bord Bia do trojan work to promote Irish food, both at home and abroad – they come up with so many exciting ideas that I often wonder whether they all stay awake at night dreaming up new ways to entice us to buy and try fresh Irish produce. Regular readers of this column will know that I too regularly exhort people to think fresh, local and seasonal and above all to think Irish as you fill your shopping basket – farmers and food producers are really having a tough time. We all seem to assume that cheap food is our right and so the primary producers are often forced to produce food below an economic level because of our unreasonable expectation. Nobody in business can continue for any length of time if they can’t cover their costs and make a reasonable profit to reinvest. If this continues, more and more farmers will be forced to sell the farms they love, otherwise they will be forced to intensify further, in which cases we will all be losers. The result will inevitably be less good quality, less flavour, poorer texture and often less nutritious. Also – sounds a bit melodramatic – no farms, no food – maybe a while off, but in the US 1000 acres of land a day are being lost to farming. In Ireland between 1991 and 2000 there was a drop of around 29,000 in the number of farmers.

On a happier note, back to Bord Bia who have encouraged our butchers shops to stock minced pork on a regular basis – its great value for money, it has all the high nutritional value of other meats and while it can be used in all your favourite mince dishes, it has the added advantage of combining really well with all the current popular flavours - ginger, garlic, sesame oil, soy sauce, chilli etc., so you have available to you a host of delicious dishes. Especially good are the Chinese style dishes with minced pork like Spring Rolls, Chinese Dumplings, Sweet and Sour Meatballs.

So how about experimenting – for more information and recipes contact Bord Bia 

01-6685155, www.bordbia.ie

Minced Pork Sticks with Sesame Dressing

450g (1lb) minced pork

1 clove garlic, chopped
1 teasp. ginger
1 tablesp. soy /fish sauce
1 tablesp. basil, chopped
1 chilli, chopped
salt and black pepper
Dressing
1 tablesp. oil
1 tablesp. sesame oil
1 tablesp. Dijon mustard
½ tablesp. rice vinegar
1 tablesp. sesame seeds, toasted
1 tablesp. soy/fish sauce
½ teasp. sugar
1 chilli, chopped
2 tablesp. basil, chopped

Mix all the pork stick ingredients together and shape onto 12 skewers. Brush with oil and grill until fully cooked, 10-15 min. Mix the dressing together. Serve the sticks with the dressing, noodles and lime wedges.

Pork Burgers with Red Pepper and Mango Salsa

450g (1lb) minced pork
1 onion, finely chopped and sautéed in oil
1-2 cloves garlic, chopped
1 chilli, chopped
a handful of coriander and scallions, chopped
salt and black pepper
Red Pepper and Mango Salsa
1 mango, diced
1 avocado, diced
1 red pepper,diced
a handful of coriander and scallions, chopped
2-3 tablesp. oil
1 chilli, chopped
½ teasp. sugar
juice of 1 lime or ½ lemon
salt and black pepper

Mix the burger ingredients together. Shape into 4 burgers. Grill until fully cooked, 8-10 minutes. Mix the salsa ingredients together. Serve with the burger, bap and salad leaves.

Homemade Sausages with Bramley Apple Sauce

Makes 16 approx. - Serve 8

1 lb (450g) good fat streaky pork
2-4 teaspoons mixed fresh herbs eg. parsley, thyme, chives, marjoram and rosemary or sage
1 large clove garlic
1 egg, preferably free range
2½ ozs (70g) soft white breadcrumbs
Salt and freshly ground pepper
A little oil

Mince the pork. Chop the herbs finely and mix through the crumbs. Crush the garlic to a paste with a little salt. Whisk the egg then mix all the ingredients together thoroughly. Season with salt and freshly ground pepper. Fry off a little knob of the mixture to check the seasoning correct if necessary. Divide into 16 pieces and roll into lengths. Fry gently on a barely oiled pan until golden on all sides. They are particularly delicious served with Bramley Apple Sauce and Potato Cakes.

Note: For Breakfast you may want to omit the herbs and garlic.

Bramley Apple Sauce

The trick with Apple sauce is to cook it on a very low heat with only a tiny drop of water so it is nice and thick and not too watery, always worth having in the freezer in little tubs in case you feel like a juicy pork chop for supper.

1 lb (450g) cooking apples 
1-2 dessertspoons water
2 ozs (55g) approx. sugar (depending on how tart the apples are)

Peel, quarter and core the apples; cut the pieces in two and put them in a stainless or cast-iron saucepan, with sugar and water. Cover and cook on a very low heat until the apples break down in a fluff. Stir and taste for sweetness.
Serve warm and cold.

Penne with Pork Sausage, Cream and Basil

Serves 8

2 tablespoons extra virgin olive oil
1 onion (6ozs approx.), finely chopped
4 garlic cloves, crushed
250g Italian sausages or minced belly of pork, skinned and crumbled
1 teaspoon fennel seeds, crushed
300ml double cream
500g dried pasta
1 handful fresh basil, torn or watercress
salt and black pepper
freshly grated Parmesan to serve

Heat oil in large frying pan. Add onion and garlic and cook, stirring occasionally over medium high heay, until just golden, - 5 minutes. Add minced pork and fennel seeds. Cook, stirring frequently to break up meat, until it browns, about 10 minutes.
Stir in the cream and simmer until just thickened – 1-2 minutes. Add salt and freshly ground pepper to taste.
Meanwhile, cook pasta in large pot of boiling salted water until al dente. Drain reserving ½ cup pasta water. Add the pasta to the hot sauce. Add the torn basil leaves. Toss well to coat, adding reserved water as needed. Serve immediately with Parmesan.

OR

Penne with Pork Sausage, Cream and Basil al Forno

Turn into dishes and bake 200ºC/400ºF/Gas mark 6 al forno for 15-20 minutes until slightly crisp on top. Serve with a good green salad.

Darina’s back to basics

Oatmeal Biscuits
A bikkie anyone can make, even complete beginners

This nutritious recipe makes 24 or even 32 biscuits, which keep very well in a tin, the children love to munch them with a banana, don’t compromise, make these with butter, the flavour is immeasurably better.

1 lb (450g) oatmeal (porridge oats)
12 ozs (340g) butter
8 ozs (225g) castor sugar
1 tablesp. golden syrup
1 teasp. pure vanilla essence

Swiss roll tin 10 inch x 15 inch (25.5cm x 38 cm)

Melt the butter, remove from the heat add the golden syrup and pure vanilla essence, stir in the castor sugar and oatmeal and mix well.

Spread into a large swiss roll tin and bake in a moderate oven 180C/350F/regulo 4 until golden and slightly caramelized about 30 minutes approx. Cut into 24-32 squares while still warm.

Note: Make half the recipe if a 9 x 13 inch (23 x 33cm) swiss roll tin is used.

Oatmeal and Banana Crunch
For an instant pudding, cover an oatmeal biscuit with slices of banana, put a tiny dollop of cream on top and eat. Simply Delicious!
Loose crumbs can be scattered over some stewed apple for an instant crumble.

Hot tips

For free-range organic chickens contact Dan and Anne Ahern 021-4631058, also available at Midleton Farmers Market.
Organic Pork – Available at Midleton Farmers Market, or from Caherbeg Free Range Pork Ltd. Tel 023-48474, Gubbeen Smokehouse, Tel 028-27824.

I absolutely adore this time of year, everything in the garden is springing into life and the first of the new fruit and vegetables are just ready for picking. In the kitchen garden there are pale tender shoots of seakale hiding under the terracotta forcing pots and lots of delicate pink rhubarb stalks for tarts and compotes. Already we have had some spears of asparagus- just enough to have a tiny feast. 
Down in the wood the wild garlic has also made its appearance and we have been putting the tender leaves into green salads and soups and scattering the pretty white flowers as a garnish over salads and starters. However, the main excitement this week was when I took my reluctant and more than sceptical students on an expedition to gather young spring nettles and watercress to make soup. I cockily assured them that if one clasps the nettles firmly one doesn't get stung - 'We want a demonstration' they taunted, 'No problem' says yours truly who got roasted alive - Wow, Spring nettles really do sting! - so needless to say much hilarity at my expense so we quickly resorted to rubber gloves. - Here's our recipe for nettle soup which hopefully will purify the blood.
Watercress is much easier to pick, it can of course be bought in bunches in many supermarkets, but if you want to gather some yourself make sure the water in the stream is clean, no animals directly upstream. As children we always collected it in Spring, along the banks of the stream that flows through the Chapel meadows outside the village of Cullohill.

The water must be constantly flowing, watercress is packed with vitamins and minerals and its peppery taste is irresistible in salads as well as soups – its at its best and must succulent at present.
The main course for our Easter lunch has to be lamb. You’ll need to order young Spring lamb a week or two ahead – I know many people choose salmon or turkey for Easter, but for me it wouldn’t be Easter without sweet, succulent Spring lamb. You’ll need to order it ahead from your local butcher. Leg, loin or shoulder can be roasted, the latter is the most delicious of all, but more of a challenge to carve than the leg. 
Young carrots would be delish and if available the first Irish potatoes. If not, why, not make a gratin of potato and spring onion and cook it underneath the lamb so that all the juices are absorbed by the potato – saves making gravy too.

Use the first mint leaves to make a simple mint sauce. Serve a green salad of young Spring leaves – sorrel, rocket, watercress, claytonia or just mixed leaves. Scatter a few primrose flowers over the top to emphasise Spring – yes, they are edible and delicious too.
For pud for our Easter lunch – Rhubarb Tatin served with soft brown sugar and cream.
After all of that you’ll enjoy a long walk in the country or along your local strand.

Have fun and happy Easter.

Watercress or Nettle Soup

There are references to watercress in many early Irish manuscripts. It formed part of the diet of hermits and holy men who valued its special properties. Legend has it that it was watercress that enabled St. Brendan to live to the ripe old age of 180! In Birr Castle in Co. Offaly, Lord and Lady Rosse still serve soup of watercress gathered from around St. Brendan's well, just below the castle walls.

Many older people particularly still like to eat nettles several times during the month of May to purify the blood and keep away arthritis for the coming year.

Serves 6-8
12 ozs (45g) butter
5 ozs (140g) peeled and chopped potatoes
4 ozs (110g) peeled and chopped onion
Salt and freshly ground pepper
1 pint (600ml) water or home-made chicken stock or vegetable stock
1 pint (600ml) creamy milk
8 ozs (225g) chopped watercress or nettles (remove the coarse stalks)

Melt the butter in heavy bottomed saucepan, when it foams, add the potatoes and onions and toss them until well coated. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes. Meanwhile prepare the watercress. When the vegetables are almost soft but not coloured add the stock and milk, bring to the boil and cook until the potatoes and onions are fully cooked. Add the watercress or nettles and boil with the lid off for 4-5 minutes approx. until the watercress or nettles are cooked. Do not overcook or the soup will lose its fresh green colour. Puree the soup in a liquidiser or food processor. Taste and correct seasoning.

Glazed Carrots

If you have never cooked carrots before you might like to try this method of cooking them. Admittedly it takes a little vigilance but the resulting flavour is a revelation to many people and you won’t cook them any other way again.

Serves 4-6
1 lb (450g) carrots, Early Nantes and Autumn King have particularly good flavour
½ oz (15g) butter
4 fl ozs (100ml) cold water
Pinch of salt
A good pinch of sugar
Garnish 
Freshly chopped parsley or fresh mint
Cut off the tops and tips, scrub and peel thinly if necessary. Cut into slices â…“ inch (7mm) thick, either straight across or at an angle. Leave very young carrots whole. Put them in a saucepan with butter, water, salt and sugar. Bring to the boil, cover and cook over a gentle heat until tender, by which time the liquid should have all been absorbed into the carrots, but if not remove the lid and increase the heat until all the water has evaporated. Taste and correct the seasoning. Shake the saucepan so the carrots become coated with the buttery glaze. 
Serve in a hot vegetable dish sprinkled with chopped parsley or mint.
Tip: It’s really important to cut the carrots into the same thickness, otherwise they will cook unevenly. 
You must keep a close eye on them so they don’t burn, particularly if its your first time. 

Roast Spring Lamb with Mint Sauce

Young Spring Lamb is sweet and succulent and needs absolutely no embellishment apart from a dusting of salt and pepper and a little fresh Mint Sauce.
For me this is the quintessential taste of Easter.

Serves 6-8
1 leg of Spring lamb
salt and freshly ground pepper
Gravy
1 pint (570ml) lamb or chicken stock
a little roux
salt and freshly ground pepper
Garnish
Sprigs of fresh mint and parsley
Mint Sauce 
If possible ask your butcher to remove the aitch bone from the top of the leg of lamb so that it will be easier to carve later, then trim the knuckle end of the leg. Season the skin with salt and freshly ground pepper. Put into a roasting tin.

Preheat the oven to 180C/350F/regulo 4. Roast for 1-1¼ hours approx. for rare, 1¼ -1½ hours for medium and 1½- 2 hours for well done, depending on size. When the lamb is cooked to your taste, remove the joint to a carving dish. Rest the lamb for 10 minutes before carving.

Meanwhile make the gravy. Degrease the juices in the roasting tin, add stock. Bring to the boil and whisk in a little roux to thicken slightly. Taste and allow to bubble up until the flavour is concentrated enough. Correct the seasoning and serve hot.

Mint Sauce

Traditional Mint Sauce made with tender young shoots of fresh mint only takes minutes to make. Its the perfect accompaniment to Spring lamb but for those who are expecting a bright green jelly, the slightly dull colour and watery texture comes as a surprise. Thats how it ought to be, try it.

2 tablesp finely chopped fresh mint
2 tablesp. sugar
6-8 tablesp boiling water
2 tablesp. white wine vinegar or freshly squeezed lemon juice

Put the sugar and freshly-chopped mint into a sauce boat. Add the boiling water and vinegar or lemon juice. Allow to infuse for 5-10 minutes before serving.

Roux
4 ozs (110g) butter
4 ozs (110g) flour

Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep at least a fortnight in a refrigerator.

Gratin of Potato and Spring Onion

Potato gratins are a tasty, nourishing and economical way to feed lots of hungry people on a chilly evening, this recipe could also include little pieces of bacon or a lamb chop cut into dice, so it can be a sustaining main course or a delicious accompaniment as served here with Easter Lamb.

Serves 4 as a main course
Serves 6 as an accompaniment
3 lbs (1.5kg) 'old' potatoes, eg. Golden Wonders or Kerrs Pinks
2 bunches of spring onions
1 oz (30g) butter
3-6 ozs (85-170g) Irish mature cheddar cheese, grated
Salt and freshly ground pepper
2-: pint (300-450ml/13-1: cups) homemade chicken, beef or vegetable stock
Oval ovenproof gratin dish - 122 inch (31.5cm) long x 2 inch (5cm) high
Preheat the oven to 200C/400F/regulo 6. 

Slice the peeled potatoes thinly, blanch and refresh. Trim the spring onions and chop both the green and white parts into approx. 3 inch (5mm) slices with a scissors or a knife.

Rub an oven proof dish thickly with half the butter, scatter with some of the spring onions, then a layer of potatoes and then some grated cheese. Season well with salt and freshly ground pepper. Continue to build up the layers finishing with an overlapping layer of potatoes, neatly arranged. Pour in the boiling stock, scatter with the remaining cheese and dot with butter.

Bake in a preheated oven for 1-13 hours or until the potatoes are tender and the top is brown and crispy.

Note: It may be necessary to cover the potatoes with a paper lid for the first half of the cooking.

Rhubarb Tarte Tatin

This delectable tart is an adaptation of a traditional recipe which was originally cooked in a bastable over the open fire – everyone adores it.

One could also add a couple of teaspoons of freshly grated ginger to the rhubarb, but try it unadorned at first, its seriously good.

Serves 8-10
In season: late spring
900g (2lb) red rhubarb
255-285g (9-10oz) granulated sugar

Topping
310g (11oz) flour
20g (¾oz) castor sugar
1 heaped teaspoon baking powder
pinch of salt
55g (2oz) butter
1 egg
175ml (6floz) full cream milk, approx
egg wash
granulated sugar

23x5cm (9x2inch) round tin. We use a heavy stainless steel sauté pan which works very well, if you don’t have a suitable pan, par cook the rhubarb slightly first.
Preheat the oven to 230C/450F/regulo 8
Trim the rhubarb, wipe with a damp cloth and cut into pieces about 2.5cm (1inch) in length. Put into the base of a tin or sauté pan, sprinkle with the sugar. We put the stainless steel sauté pan on a low heat at this point while we make the dough.

Sieve all the dry ingredients into a bowl. Cut the butter into cubes and rub into the flour until the mixture resembles coarse breadcrumbs. Whisk the egg with the milk. Make a well in the centre of the dry ingredients, pour in the liquid all at once and mix to a soft dough. Turn out onto a floured board and roll into a 23cm (9inch) round about 2.5cm (1inch) thick. Place this round on top of the rhubarb and tuck in the edges neatly. Brush with a little egg wash and sprinkle with granulated sugar. 

Bake in the fully preheated oven for 15 minutes then, reduce the temperature to 180C/350F/regulo 4 for a further 30 minutes approx. or until the top is crusty and golden and the rhubarb soft and juicy.
Remove from the oven and allow to sit for a few minutes. Put a warm plate over the top of the sauté pan, turn upside down onto the plate but be careful of the hot juices. 
Serve warm with soft brown sugar and cream.

Top Tips 

Wild garlic
Wild Garlic also known as Ramsoms (Allium Ursinum) and Three cornered Garlic (Allium Triquetrum), also known as Snowbells, are in full bloom all around the countryside at the moment - many people will recognize them and smell them, as they go for walks, but not many realize that they are, not merely edible but a most delicious addition to sauce, salads and soups.

Fresh Mint
Bunches of fresh mint are now available in the supermarkets, spearmint has the most delicate flavour. Use for Mint sauce or make a fresh mint infusion –bring fresh cold water to a boil. Scald a china teapot, take a generous pinch of fresh spearmint leaves and 
crush them gently in your hand. The quantity will depend on how intense an infusion you enjoy. Put them into the scalded water. Pour the boiling water over the leaves, cover the teapot, and let them infuse for 3-4minutes. Serve immediately in china cups.

Easter Eggs 
All the shops have a range of Easter eggs and chocolate bunnies – look out for little ones to hide around the garden for the Easter Egg hunt – Marks and Spencer, Lily O’Brien and locally made Eve Chocolate and O’Conaills who sell at Midleton Farmers Market. Have a tempting peep at Hot Chocolate in Cork’s Castle Street.

Mince has always been looked on as the poor relation, a less desirable cousin of prime rib or sirloin. Something to be endured on days when the budget is a bit tight, but just because it’s relatively inexpensive doesn’t mean it is any less delicious.

There are a myriad of mouth-watering, yes I mean mouth-watering dishes that can be made from mince. From juicy hamburgers to saucy meatballs, from Bolognese sauce to crunchy Middle Eastern Kibbeh – one just needs to add a sprinkle of ingenuity and a liberal flavouring of herbs or spices or maybe both.

As ever the key to deliciousness is the basic raw material, it’s crucially important that the meat is well hung but freshly minced. I know that many people say that mince stays fresh for several days, I disagree and find that even when it is carefully refrigerated it sours and the flavour becomes tainted so plan to use fresh mince on the day. If your best-laid plans go awry because you are unexpectedly asked out, then shape it into a shallow block and pop it in the freezer – it will keep for 1-2 months but gradually deteriorate. However, for best results it’s best to use it within a few days. Pork, lamb, chicken, veal or even tuna can be minced but in this article I’m going to concentrate on beef mince because it is the most widely available.

Quality of the mince varies according to the cut of meat, ironically very lean cuts e.g. round can be very dry unless a percentage of fat is added. Flank, chuck and other cuts from the shoulder are fattier and have a sweeter flavour and juicer texture.

The accompaniments to mince can make the magic. The hamburger bun, lettuce, juicy tomatoes, mayonnaise, melting cheese, all enhance the experience of eating a burger. Spicy mince is so delicious wrapped in crispy lettuce leaves or stuffed into a pitta pocket or rolled up in a tortilla. Slice the top off a crispy bun, scoop out the crumb and fill generously with a juicy mince, well flavoured with fresh herbs and spices. Serve with a blob of Guacamole and some Jalapeno Relish or sweet chilli sauce.

Stuff well-flavoured mince into giant pasta shells, layer it up with a cheesy macaroni or simply sauté it off and add it to your favourite well-seasoned pasta sauce.

Tiny meat balls are also irresistible smothered in tomatoey sauce or just cooked on the pan, then served with a tasty dip. Spear them with cocktail sticks for ease of eating – so many ideas – one could quite easily eat mince in a different way for weeks on end.

Darina’s Back to Basics

Basic Hamburger

If you are complete beginner why not start by making your own hamburger.

The hamburger, the universal fast food, immortalized by the Americans and enjoyed by the rich and famous, the down and outs and all the rest of the world as well.

It can be a feast or a travesty simply a burger in a bun or an elaborate creation with lots of sauces and pickles. Hamburgers, love them or hate then they're here to stay and with a bit of effort they can be Simply Delicious.

The secret of really good hamburgers is the quality of the mince, it doesn't need to be an expensive cut but it is essential to use the beef on the day it is minced. A very small percentage of fat in the mince will make the hamburgers sweet and juicy.

Serves 4-6
3 ozs (85g) onion, finely chopped
½ oz (15g) butter
1 lb (450g) freshly minced beef - flank, chump or shin would be perfect
½ teasp. fresh thyme leaves
½ teasp. finely chopped parsley
1 small egg, beaten, preferably free range
Salt and freshly ground pepper

Olive or sunflower oil

First peel and chop the onion finely. 

Melt the butter in a low-sided saucepan and toss in the chopped onion. Cover and sweat on a low heat until soft but not coloured, allow to get cold. In a bowl mix the mince with the herbs and beaten egg, season with salt and freshly ground pepper, add the cold onions and mix well. Fry off a tiny bit on the pan to check the seasoning, correct if necessary. Then shape into hamburgers, 4-6 depending on the size you require. Cook to your taste on a medium-hot pan or grill pan in a little oil, turning once.

Burgers can be stored covered in the fridge for several hours before cooking.

Top Tips

Wet your hands with cold water before shaping the burgers to prevent the mixture sticking to your hands. 
If the hamburgers are being cooked in batches make sure to wash and dry the pan between batches. 
Burgers should not be more than one inch thick, otherwise it will be difficult to cook them through. 

Homemade hamburgers are a vast improvement on mass-produced burgers. There are endless ways to serve them – cheese burgers, bacon burgers, chilli burgers, blue-cheese burgers, mushroom burgers. …….

Spicy Moroccan Meatballs with Yoghurt and Banana Raita

These spicy meat balls have a secret centre

Makes 6
1 lb (450g) minced beef or shoulder of lamb
4 cardamom pods
1½ teasp coriander seeds
1 clove
¼-½ teasp of chilli powder
2-3 small cloves garlic mashed
Salt and freshly ground pepper
1 egg, preferably free range

2 tablesp. approx. cream cheese mixed with 1 teasp. chopped parsley, optional

Yogurt and Banana Raita

Remove the seeds from the cardamom and discard the pods. Grind the seeds with the coriander and clove, add to the minced lamb with the chilli powder and crushed garlic. Season with salt and freshly ground pepper. Fry off a tiny bit to check the seasoning. Divide the mixture into 6, shape each portion into a round 4 inch (10cm) diameter approx. Put a teaspoonful of curd cheese and parsley into the centre, gather up the edges so that the filling is completely enclosed. Repeat with the remainder of the mixture. Cover and chill until required or barbecue or fry immediately on a medium heat in a barely oiled frying pan. They will take about 5 minutes on each side. Serve immediately with a Green Salad and Banana and Yogurt Raita.

Banana and Yogurt Raita

Serves 8-10
Delicious served with either these meatballs or with mild madras curry, surprisingly it keep for days in the fridge and we've also enjoyed it as a pudding.

2 heaped tablesp. (2 ozs (55g) approx.) raisins or sultanas
1 oz (30g) blanched slivered almonds
7 fl ozs (200ml) natural yogurt
3½ fl ozs (90ml) cream or 3½ fl ozs (90ml) sour cream
1 tablesp. pure Irish honey
3 firm ripe bananas
pinch of salt
4-6 cardamom pods

Pour boiling water over the raisins or sultanas, leave for 10 minutes, toast the almonds. Mix the yogurt with the cream, add the honey, taste and add more if needed. Add the raisins and almonds, remove the seeds from the cardamom pods, crush in a pestle and mortar, slice the banana, season with a pinch of salt and add to the yogurt. Turn into a serving bowl and chill for an hour if possible.

Serve with curries and spicy dishes.

Yuk Sum

Serves 4
A delicious Chinese way of eating mince – one of my absolute favourites. 
2 tablesp. olive oil
1 teasp. ginger, freshly grated 
2 tablesp. spring onion
8 ozs (225g) minced beef or streaky pork
2 ozs (55g) mushrooms, chopped
1 oz (30g) celery, finely chopped
1 -2 tablesp. Oyster sauce
salt and freshly ground pepper
Iceberg lettuce leaves
Garnish
a of a cucumber approx. cut into 3 inch (5mm) thick julienne
8 spring onion 'sweeping brushes'

Heat a wok until very hot, add the olive oil, then add the grated ginger and spring onion, toss for a second or two, then add the meat, cook on a high heat until almost cooked, then push the meat up to the side of the wok, add the chopped mushrooms and toss until cooked. Add the celery, mix with the mushrooms and meat. Season with salt and freshly ground pepper, add the oyster sauce. Toss for a minute or two more. Taste and correct seasoning.

Put some crisp iceberg lettuce onto a plate, spoon 1-2 tablespoons of the meat mixture into the centre of each. Garnish the plate with julienne of cucumber and a couple of spring onion 'sweeping brushes'. Eat immediately by wrapping the meat, cucumber and spring onion in the lettuce to make a parcel.

Darina’s Top Tips 

Wet your hands with cold water before shaping the burgers to prevent the mixture sticking to your hands. 
If the hamburgers are being cooked in batches make sure to wash and dry the pan between batches. 
Burgers should not be more than one inch thick, otherwise it will be difficult to cook them through. 

Sweet Chilli Sauce
No kitchen should be without this perky sauce, which can be used as a dip, sauce or a flavouring for fish, meat, vegetables and stir fries – from Asian shops, Cork Market and many supermarkets. 

Tortilla Chips
Great for a nibble or to scoop up a dip. Now available not just in speciality shops but in local shops, supermarkets and even some forecourts around the country – check the flavourings, some are bizarre, I enjoy the original best.

Pitta Bread
Turkish flat bread, the everyday bread in the Eastern Mediterranean and the Middle East, but now a firm favourite not only in Europe, but in the US and Oz. This versatile soft flat bread forms a pocket as it cooks, perfect.for filling with salads, meats or vegetables, available from most supermarkets as well as ethnic shops. They can be frozen and reheat perfectly wrapped in foil in a moderate oven or quickly under the grill.

Oyster Sauce
A ‘must-have’ staple – a flavourful Cantonese sauce made of oysters, water, salt, cornflour and caramel colouring, essential flavouring in Chow Mein and Chop Suey, but if you’re not that adventurous, its still worth having a bottle in your fridge (keeps almost indefinitely) for adding to stir-fries, meat or seafood dishes or noodles or even mince- it’s a splendid flavour enhancer.

Mother’s Day is tomorrow so this week’s column is for the kids. Lots of ideas for those of you who would like to take over the kitchen for the day or try your hand at cooking a meal. Even one yummy dish to show your super-duper Mum how special she is would be fab.

Can’t tell you how thrilled us Mums are when you surprise us with a little present or an unexpected gesture. Breakfast in bed is always a delight, lay a tray with a pretty cloth or even a gingham napkin, if you can manage a little posy of flowers she’ll get an even bigger ‘oops in her tummy’ when you arrive in to her bedroom beaming from ear to ear.

My Mum still speaks fondly of my first attempt to bring her tea in bed. Years later I discovered that apparently the kettle wasn’t even boiling properly, but at the time she never gave me the slightest hint that the tea wasn’t perfect.

Breakfast doesn’t have to be a full Irish – you’ll need a nice pot of tea or coffee for a start. How about some mini muffins – they’re really easy to make and look adorable – a glass of freshly squeezed orange or pink grapefruit juice is a very easy way to get lots of compliments for a little effort. Just cut the citrus fruit in half around the equator and squeeze out the juice – one of those little plastic juicers works brilliantly (the peel can be dried – makes terrific firelighters).

If you ‘d rather do a cooked breakfast, why not make some sublime scrambled egg. It may not be an option but if you add a few small cubes of smoked salmon at the end, it’ll be even more luxurious – a real Mother’s Day treat.

Find a pot of lovely Irish honey for her toast or make some jam – how cool would that be! Having said that, its not a great time of the year for jam making, no ripe fruit around. Lemon curd would be a perfect solution – fresh tasting and delicious and made in minutes – a real homemade alternative and a change from the usual jams and marmalades.

If you’d prefer to rustle up something for lunch, how about a cheese fondue – so easy and great fun, all the family can tuck in – it’s a one pot meal so the extra bonus is minimum washing-up!

If however, you would like to treat your Mum to the evening off, then how about a full dinner. Here’s a suggestion for a nice easy meal that she’ll love. Try to enlist the help of the rest of the family to lay the table nicely – again a little bunch of flowers, maybe they could be persuaded to do some cards and place names – more the merrier.

Better still run a bath for your Mum to relax in while you are making dinner. Scatter some flower petals into the water, rose petals are best but scarce at this time of year, light some candles and maybe play some soothing music so she can chill out while you cook.

I suggest Carrot and Apple Salad with a sweet ‘n sour dressing for a starter – quick and tasty to make with inexpensive ingredients and non-fattening just in case she’s watching her weight.

Penne with Ginger Mushrooms and herbs for main course would be delicious, almond and chocolate meringue – a little touch of indulgence for pudding. The latter can be made several days ahead and filled on the day. The Mushroom Sauce for the pasta can also be cooked ahead if you really want to be super-organised.

You may want to give her a present of some Darina Allen choccies as an extra special treat and then you can remind her that sharing is fun too!

Good luck and don’t forget to drop me a card to let me know how it went.

Scrambled Eggs

Serves 2
Perfectly scrambled eggs are rare indeed. For perfection really fresh free range eggs are essential.
Really fresh eggs, perfectly scrambled, need no further embellishment, except perhaps a slice of hot thin toast.

4 eggs, preferably free range, organic
2 tablespoons creamy milk
a knob of butter
salt and freshly ground pepper

Break the eggs into a bowl, add the milk and season with salt and freshly ground pepper. Whisk well until the whites and yolks are well mixed. Put a blob of butter into a cold saucepan, pour in the egg mixture and stir continuously preferably with a flat bottomed wooden spoon over a low heat until the eggs have scrambled into soft creamy curds. Serve immediately on warm plates with lots of hot buttered toast or fresh soda bread.

Tip: If the plates are too hot the scrambled egg will actually over cook between the stove and the table.

Scrambled eggs with smoked salmon

A few seconds before the scrambled egg is fully cooked, add 2-3 tablespoons diced smoked salmon trimmings, stir once or twice, sprinkle with a little chopped parsley and serve immediately.

Scrambled eggs with tomato

A few seconds before the scrambled egg is fully cooked add 1 very ripe chopped tomato which has been seasoned with salt, freshly ground pepper and sugar, stir once or twice and serve immediately.

Mini Muffins

Makes 12 muffins or up to 36 mini muffins

10oz (275g) plain flour
1 level tablespoon baking powder
3oz (75g) caster sugar
½ teaspoon salt
2 medium eggs
8floz (225ml) milk
4oz (110g) melted butter
1 teaspoon vanilla extract

Preheat oven to 200C/400F/Gas mark 6

Place paper muffin cases in muffin tin. Hand whisk together sugar, eggs, milk, melted butter and vanilla. Sieve flour, salt and baking powder. Fold into beaten mixture. It should look like lumpy batter. Add filling of your choice. 

Divide mixture between 12 cases or put just over 1 teaspoon per mini muffin case. Fill almost to the top. Bake at the top of the oven for 25-30 minutes.

Cool on a wire rack.

Note: Reduce baking time to 15-20 minutes for mini muffins

Variations
Add 4 tablespoons of cocoa with 6 oz (150g) mixed chocolate chips (white, milk and plain) 
Add 4 oz (110g) fresh blueberries, roughly chopped 
Add desired amount of chocolate chips 
Add 2 cooking apples, peeled and chopped with 1 teaspoon cinnamon 
Add 2-3oz (50-75g) dried fruit (raisins, sultanas, dates) with ½ teaspoon mixed spice (optional) 

Lemon Curd

4 ozs (110g) castor sugar

2 ozs (55g) butter
grated rind and juice of 2 good lemons
2 eggs and 1 egg yolk (keep white aside for meringue)

On a very low heat melt the butter, add castor sugar, lemon juice and rind and then stir in the well beaten eggs. Stir carefully over a gentle heat until the mixture coats the back of a spoon. Draw off the heat and pour into a bowl (it will thicken as it cools.)

Carrot and Apple Salad with Sweet ‘n Sour Dressing

This delicious salad can be made in minutes from ingredients you would probably have easily to hand, but shouldn't be prepared more than half an hour ahead, as the apple will discolour. Serve either as a starter or as an accompanying salad for ham or pork.

Serves 6
8 ozs (225g) grated carrot
10 ozs (285g) grated dessert apple, e.g. Cox's Orange Pippin if available
Salt and freshly ground pepper

Dressing
2 good teaspoons pure Irish honey
1 tablespoon white wine vinegar

Garnish
A few leaves of lettuce
Sprigs of watercress or parsley
Chive flowers if you have them

Dissolve the honey in the wine vinegar. Mix the coarsely grated carrot and apple together and toss in the sweet and sour dressing. Taste and add a bit more honey or vinegar as required, depending on the sweetness of the apples.

Take 6 large side plates, white are best for this. Arrange a few small lettuce leaves on each plate and divide the salad between the plates. Garnish with sprigs of watercress or flat parsley and sprinkle with chive flowers if you have some. Season to taste.

Penne with Mushroom and Ginger Sauce

Serves 8

Mushroom and ginger sauce keeps in the fridge for 4-5 days and of course freezes perfectly. May also be used as a filling for vol au vents or pancakes or used as a vegetable.

1lb(450g) penne
8pts(4.5L) water
2 tablesp. salt

1-2oz (25-50g) butter
6 ozs (170g) onion, finely chopped
1 lb (450g) mushrooms
8 fl ozs (225ml) cream
2 teaspoon freshly grated ginger
freshly chopped parsley
1 tablesp. freshly chopped chives (optional)
a squeeze of lemon juice
salt and freshly ground pepper
2ozs (50g)(approx.) freshly grated Parmesan

To make the Mushroom and ginger sauce.

Melt the butter in a heavy bottomed saucepan until it foams. Add the chopped onions, cover and sweat on a gentle heat for 5-6 minutes or until quite soft but not coloured. Meanwhile slice and cook the mushrooms in a hot frying pan in batches if necessary. Season each batch with salt, freshly ground pepper and a tiny squeeze of lemon juice. Add the mushrooms to the onions in the saucepan, then add the cream, and grated ginger. Allow to bubble for a few minutes. Taste and correct the seasoning, and add parsley and chives if used.

To Cook the Penne

Bring a large saucepan of water to the boil to a fast rolling boil, add the salt, add the penne, stir well. Bring back to the boil for 4 minutes. Turn off the heat, keep covered and allow to sit in the saucepan for 10 minutes approximately.

Drain, reheat the Mushroom and Ginger sauce, toss with the pasta.

Sprinkle with a little Parmesan and some flat parsley and serve immediately.

Almond and Chocolate Meringue

Serves 6

12 ozs (45g) almonds
2 egg whites 
42 ozs (125g.) icing sugar

Filling
12 oz (45g) good quality dark chocolate eg Bournville
2 pint (300ml) whipped cream
1 tablesp. Rum (optional)
1 tablesp. single cream
Decoration
5 toasted almonds

Check that the bowl is dry, spotlessly clean and free of grease. Blanch and skin the almonds. Grind or chop them up. They should not be ground to a fine powder but should be left slightly coarse and gritty. Mark two 72 inch (19cm) circles or heart shapes on silicone paper or a prepared baking sheet. Mix all the sugar with the egg whites at once and beat until the mixture forms stiff dry peaks. Fold in the almonds. Divide the mixture between the 2 circles or heart shapes and spread evenly with a palette knife. Bake immediately in a cool oven, 150C/300F/regulo 2 for 45 minutes or until crisp they should peel off the paper easily, turn off the oven and allow to cool.

To make the filling
Melt the chocolate with the rum (if using) and single cream very gently in a very cool oven, or over hot water. Cool and then fold the mixture into the whipped cream.

To assemble
Sandwich the meringues together with the filling. Decorate with rosettes of chocolate and rum cream stuck with halved toasted almonds.