Getting your Trinity Audio player ready... From “Favorite Food at Home: Delicious Comfort Food From Ireland’s Most Famous Chef,” by Rachel Allen. Makes 4 main course or 8 starter servings. Ingredients ...

Boil the potatoes in salted water until tender. Drain, leave to cool and then cut into quarter wedges. In a separate saucepan, blanch the green beans and aspargus for just a couple of minutes and then ...

Separate the mackerel fillets with care, keeping large pieces together and reserving the liquid. Finely zest one orange and squeeze the juice from both. Wash onion slices under warm water for 30-60 ...

A traditional Irish recipe taken from My Wild Atlantic Kitchen: Recipes and Recollections, by Maura O’Connell Foley. The fillets have a naturally oily flesh, and the crunchy oat crust adds a pleasant ...

To make the Blan Tjang blend the apricot jam, chilies, garlic and vinegar together and set to one side. On a pre-heated pan, sear the mackerel fillets on each side and cook for a minute turning over ...

Good things come in small packages. Sardines and mackerel are proof of this adage. These are fish for the converted, fish for people who truly enjoy the flavor of fish. My first experience with fish ...

First, make the parsley butter. Cream the butter, stir in the parsley and a few drops of lemon juice at a time. Roll into butter pats or form into a roll and wrap in greaseproof paper or tin foil, ...

4 fresh mackerel fillets about 175g (6oz) each 4 handfuls watercress sprigs extra dill To make the salad, cut the skin and pith off the oranges and divide into segments discarding the membranes. Set ...