Recipes

This anytime dish is my own contribution to I Love Good Food. Created for an earlier Irish Heart Foundation recipe booklet, this variation on classic lasagne uses everyday store cupboard items where possible, and low-fat ingredients and cooking methods provide a healthier alternative without losing flavour.
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From Neven's Country Living Cookery Book, Neven says, "The Boilie cheese I use is produced at a local creamery Fivemiletown, in Fermanagh. Boilie are fresh cheese curds that have been rolled by hand into balls; they are marinated in oil and herbs and are readily available in two varieties, one coming from cow's milk and the other from goat's milk..."
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Recipe courtesy of Derry Clarke, proprietor-chef L'Ecrivain Restaurant, Dublin.
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Crab cakes are a favourite dish all over Ireland, so why not something equally delicious with other local seafood, such as mussels? Here John O'Toole, Head Chef at the McEvilly family’s lovely Cashel House Hotel at Cashel, Co. Galway shares a simple but unusual dish that he has created using local mussels.
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From Diana Henry, Food From Plenty (Mitchell Beazley, 320pp, hardback stg£20) - "Large, scarlet, fragrant with basil, this is a gorgeous tart and, in terms of cooking, is not much more than an assembly job. Do make sure your tomatoes are finely sliced or they won’t become cooked through and slightly caramelised in the cooking time."
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