Here are my recipes from “A Taste of Ireland at Ballyknocken Cookery School” (2024)

Having grown up on a farm, where cows were milked, butter was made, chickens produced eggs and vegetables and fruits were in abundance, I did not realise then how lucky I was to be exposed to such a natural introduction into fresh food.
In these episodes with, I wanted to celebrate all that is our farm here at Ballyknocken and the wonderful flavours that we produce for the guests of our farmhouse and our cookery school

Here are my recipes from “A Taste of Ireland at Ballyknocken Cookery School”

I hope you enjoy them.


Leg of Wicklow Lamb with Redcurrant Sauce

Serves 6 to 8

For the lamb
3.5 lb leg of Wicklow lamb
4 garlic cloves, sliced in half

3 tbsp rapeseed (canola) oil
1 tbsp chopped fresh oregano
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh parsley

20 shallots, peeled, keep whole
5fl oz red wine
5fl oz chicken stock

For the redcurrant sauce
4½ oz red currants
4 tbsp redcurrant jelly
2 tbsp brown sugar
1 tsp chopped fresh rosemary
1 tbsp Highbank apple cider vinegar
Salt and freshly ground black pepper

Redcurrants and rosemary to garnish

Preheat the oven to 180C/fan 160C/350F/fan 320F/gas 4.
To prepare the lamb, make incisions in the lamb and tuck in the sliced garlic.
Mix the oil, herbs and some salt and freshly ground black pepper together.
To roast, place the lamb on an oiled roasting tray and rub the herb oil mix over. Add the shallots, wine and stock and roast for about 1hour and 15 minutes or until the lamb is cooked to your required doneness. Baste from time to time and cover the meat with foil if you feel it is getting too dry on top.
When ready, remove the lamb from the roasting tray, cover and keep warm, allowing it to rest for 15 minutes.
To make the sauce, strain the fat from roasting juices then place the roasting tray on the hob over a medium heat and reduce the liquid by a third. Stir in the redcurrants, redcurrant jelly, sugar and rosemary and simmer for about 3 minutes.
Check the seasoning, add the apple cider vinegar, followed by salt and freshly ground black pepper to taste.
To serve, carve the lamb, garnish with redcurrants and rosemary and serve with the sauce and herby champ and sautéed kale.

Herby Champ

Serves 6

28oz good mashing potatoes, such as roosters, Maris pipers or Kerr’s pinks, peeled and diced
2oz butter
8½fl oz cream (or half milk, half cream)
5 spring onions, chopped
1 tbsp parsley, chopped
2 tsp thyme, chopped
Salt and freshly ground black pepper

Steam the potatoes until cooked.
Heat the cream and butter in a saucepan until warm. Then add the spring onions, herbs, salt and pepper. Using a ricer, mash the potatoes and add the warm cream mix.
Check for seasoning again and serve.

Sautéed Kale with Garlic

Serves 4

2 tbsp butter
1 tsp rapeseed (canola) oil
3 garlic cloves, sliced
7oz young kale leaves
Salt and freshly ground black pepper

Melt the butter and oil in a large frying pan.
Add the garlic and sauté for about a minute before adding the kale, sauté for about 2 to 3 minutes until just wilted. Season with salt and freshly ground black pepper and serve immediately.

Sticky Toffee Guinness Pudding

Makes 16 mini portions

6 oz dates, without stones, chopped
3½fl oz water
3½ fl oz Guinness
1 tsp baking soda
6 oz sugar
1¾ oz butter
2 eggs, beaten
6 oz self-raising flour
3½ oz raisins, soaked in whiskey or orange juice
1 tsp vanilla essence

For the sauce
5fl oz cream
3½ oz butter
3½ oz soft dark brown sugar
2 fl oz Guinness

Icing sugar (powdered sugar), to dust
Edible flowers, to garnish (optional)

To prepare, line a brownie baking tin with baking parchment.
To prepare the sponge puddings, place the dates with the water, Guinness and baking soda over a gentle heat, until they soften, break down and a paste forms – it will take about 15 minutes. Leave to cool.
Preheat the oven to 180C/Fan 160C/350F/fan 320F/gas 4
Cream the butter and sugar until pale, light and fluffy and gradually beat in the eggs, one at a time. Fold in the flour, vanilla, raisins with the whiskey or orange juice and the date paste mixture.
Spoon into the prepared baking tin, bake for about 20 to 25 minutes until cooked or insert a skewer to check that it is done.
To prepare the sauce, pour the cream into a saucepan with the butter, sugar and Guinness and bring to the boil, reduce the heat and simmer for about 8 to 10 minutes until a sauce forms.
To serve, remove from the baking tin, peel away the parchment and slice into 16 pieces. Place onto a cake stand, dust with a little icing sugar, garnish with edible flowers (optional) and spoon over the warm sauce.

The Full Irish

Serves 4

2 medium potatoes, sliced into wedges
8 slices of Dunne’s black pudding
8 Irish breakfast sausages
4 slices Irish back bacon
12 cherry tomatoes
8 large mushrooms, wiped clean
4 free range eggs

Rapeseed (canola) oil
Salt and freshly ground black pepper

Rosemary sprigs and chopped parsley, to garnish
Toast, to serve

Preheat the oven to 180C/fan 160C/350F/fan 320F/gas 4. Brush an ovenproof shallow casserole or roasting skillet with oil.
Place the potato wedges, into the tray, drizzle over a little oil and season with salt and freshly ground black pepper and roast in the oven for about 15 minutes.
Add the mushrooms and sausages, cook for a further 10 minutes, turning the sausages over once or twice.
Add the bacon and cherry tomatoes to the tray, drizzle over a little more oil as needed.
Cook until the potatoes wedges are crispy and tomatoes roasted.
To cook the eggs, make 4 gaps in the tray and carefully break an egg into each. Return to the oven and cook for about 5 to 6 minutes until the eggs are set.
Sprinkle over the rosemary sprigs and chopped parsley, season as required and serve immediately with toast.

Ballyknocken French Toast with Roast Plums and Goats Cheese

Serves 2

For the syrup
3½ oz superfine sugar
4fl oz water
10 organic rose petals

3 plums, stones removed and sliced in wedges
1 tbsp local honey
3 to 4 sprigs of rosemary

for the French toast
2 large free range eggs, beaten
2fl oz milk
1 tbsp icing sugar
A pinch of cinnamon

2 thick slices farm style country loaf, cut on the diagonal

Butter and rapeseed oil (canola), for frying

2 oz Meadowfield farm goat’s cheese, to serve
Icing sugar (powdered sugar), to dust
A few edible rose petals, to decorate

To make the syrup, pour the sugar and water into a medium saucepan and heat over a high heat. Bring to the boil and then reduce the heat to a simmer. Simmer for about 8 minutes until a light syrup forms. Remove from the heat and add the rose petals. Leave to cool completely before using. Remove the petals. This will keep in your fridge for 2 weeks.
To roast the plums, preheat the oven to 160C/fan 140C/320F/fan 280F/gas 2. Line a baking tray with parchment, add the plum wedges and spoon over the honey and rosemary sprigs. Roast for about 10 to 12 minutes, keeping an eye on them as they should be just softened. Set aside to cool.
To make the French toast, whisk the eggs together, add the milk, cinnamon and icing sugar in a large shallow dish.
Heat a little butter and oil in a large non-stick frying pan over a medium heat.
Using a fork, dip both sides of the bread into the egg batter and carefully place in the frying pan. Cook until lightly golden on both sides.
Using a spatula, transfer 2 pieces onto each serving plate, arrange the plums on top of the toast, spoon over some syrup and add small spoonfuls of goat’s cheese on top.
Dust with icing sugar. Decorate with edible rose petals and serve immediately.

Granola Layers

Recipe is for 4 martini glasses

For the granola (makes about 20oz so you’ll have extra to enjoy)
2 tbsp rapeseed (canola) oil
4 tbsp honey
12 oz porridge oats
3½ oz quinoa flakes
3 tbsp sunflower seeds
4 tbsp sesame seeds
3 tbsp pumpkin seeds
2 tbsp pistachio, roughly chopped
4tbsp desiccated coconut
2 tbsp raisins
2 tbsp dried cranberries

4 fl oz natural Killowen yoghurt
4 oz fresh raspberries, blueberries and/or strawberries

Berries, to decorate
Mint leaves, to decorate

To prepare the granola, heat the oven to 180°C/fan 160°C/ 350F/fan 320F/gas 4.
Line a large baking tray with parchment paper.
Mix the oil and honey in a large bowl. Add in all the remaining ingredients, except the coconut, raisins and cranberries, and mix well.
Pour the mixture onto a large baking tray and spread evenly. Bake for about 18 to 20 minutes, stirring from time to time. Then mix in the coconut, raisins and cranberries and bake for a further 5 minutes. Keep an eye on this mixture as it can burn around the edges quickly.
Remove from the oven and leave to cool completely before spooning into a storage jar.
To serve, layer up granola, berries and the natural yoghurt in a glass, ending with berries and a spoon full of yogurt. Decorate each with a mint leaf and serve.

Pear and Ginger Scones (please check name against title used by me in the filming)

Makes about 17 depending on the size

16 oz plain flour
2 tbsp superfine sugar, plus extra to decorate
2 heaped tsp baking powder
Pinch of salt
3½ oz butter, at room temperature, diced

2 small pears, peeled and diced
1 tbsp crystallized ginger, chopped
½ tsp ground ginger

9½ fl oz milk

1 egg, beaten
Flaked almonds, to decorate

Preheat the oven to 220C/fan 200C/420F/ fan390F /gas 6.
Sift all the dry ingredients into a bowl (or aerate by lifting and dropping the ingredients). Using your fingertips, rub in the butter until the mixture resembled fine breadcrumbs. Then add the pears, chopped and ground ginger.
Make a well in the centre and pour in most of the milk, mix with one hand to form a soft dough, add all the milk if required.
Turn out onto a floured surface and knead lightly, roll out until it about 1 inch high.
Using a round scone cutter, cut the dough into circles. Gently reshape the leftover dough and cut out more scones.
Dip the top of the scones in the beaten egg and then sprinkle with flaked almonds.
Place onto a lined baking tray.
Bake for about 15 to 18 minutes depending on the size until risen and golden on top.

Star Anise Strawberry Jam

Makes about 24 fl oz

20 oz strawberries and alphine strawberries, washed, hulled and sliced in half,
16 oz preserving sugar
4 tbsp water,
1 vanilla pod
2 star anise
½ lemon, juice and zest

To prepare the jam, place the strawberries in a large saucepan with the preserving sugar, water, vanilla pod and star anise as well as the lemon juice and zest.
Bring to the boil, ensuring that the sugar dissolves first and reduce the heat, simmer gently until fruit is softened, stirring from time to time. Boil until setting point is reached (104C/ 220F). If you do not have a jam thermometer, place a saucer in the freezer. Then when cold remove, spoon a little jam on it and return to the freezer for a minute. If the jam wrinkles when you run your finger through the centre of it, then it is ready to pot in the jars. Check the setting point every 10 minutes but it may take a while.
Leave to cool just slightly, remove the vanilla pod and ladle into sterilized jars.Seal and label.

How to make Farm Butter

Pour 30fl oz thick cream into the bowl of the mixer and whisk on medium speed until very thick. Change the whisk to the paddle attachment and then whisk full volume until the butter solids separate from the liquid, which is now buttermilk. Pour the buttermilk (which looks like cloudy water) off and keep in the fridge. It is great for baking and to use in curries.
To rinse the butter, pour about 7fl oz ice-cold water into the bowl and, using a spatula, and work the water through the butter to get all the buttermilk out – it tends to lodge in pockets.
Do this 3 or 4 times until the water is clear.
If you are using all the butter immediately then you don’t need to rinse it.
Now you can add a sprinkle of salt, shape it into a rectangular block, wrap in parchment and refrigerate.

Orange Cinnamon Flavoured Butter

Makes 10½ oz

9 oz softened butter
2 oz icing sugar
2 oranges, zest only
1 tsp cinnamon
A generous handful of edible flowers like rose petals, pinks, calendulas, violas

Place the butter, sugar and orange zest into a mixer and blender until smooth (this can also be achieved manually using a bowl and wooden spoon).
Place a piece of parchment paper on a surface and sprinkle over half of the edible flowers, then spoon the butter on top, sprinkle over the other half of the flowers, roll up tightly in the parchment and place in the fridge so you can cut off slices when required.

Lemon Chive Cream Cheese Smoked Salmon Bruschetta

Makes 12 bruschetta

For the bruschetta
12 artisan bread slices, eg ciabatta, sourdough, brushed with olive oil and toasted on both sides
1 garlic clove

A generous handful of arugula

For the topping
3½ oz cream cheese
½ lemon, juice and zest
1 tbsp chopped chives
1 tbsp chopped dill

10½ oz organic irish smoked salmon

Salt and freshly ground black pepper

Baby nasturtium leaves, to garnish
Slices of radish, to garnish
Borage flowers, to garnish

For the bruschetta, rub the toasted bruschetta with the cut side of the garlic. Drizzle with a little olive oil.
To prepare the topping, combine the cream cheese, lemon juice and zest, chives and dill in a bowl and mix well. Season with salt and freshly ground black pepper.
To assemble, place the bruschetta onto a platter, spoon over flavoured cream cheese, then place some arugula on top finishing with the smoked salmon.
To garnish, arrange baby nasturtium leaves, radish slices and borage flowers on top.

Raspberry, Fennel and Honey Tisane

10 raspberries
6 fennel flowers
1 tsp fennel seeds
Honey, to sweeten

Place the raspberries, fennel seeds and flowers into a teapot.
Pour over about 20 fl oz just off the boil water, stir in a little honey to taste. Infuse for 7 to 8 minutes then enjoy.

Classic Mary’s Soda Bread

Makes 1 round loaf

8 oz plain flour
8 oz wholemeal (whole wheat) flour
1 tsp salt
1 tsp baking soda
1 tbsp molasses or treacle
1½ oz butter, melted (about 2 tbsp), plus extra to brush
1 free-range egg, beaten
13½ fl oz buttermilk

Preheat the oven to 200°C/fan 180°C/390F/ fan 350F/gas 6. Brush a 30fl oz Pyrex bowl with melted butter.
Place the flours and salt into a large bowl. Sift in the baking soda and mix well. Add in the molasses, melted butter, and egg and pour in most of the buttermilk. Mix to form a soft dough adding in more buttermilk as needed. Transfer into the prepared Pyrex bowl.
Bake in the preheated oven for 40 minutes. To check that the loaf is cooked, tap the base – it should sound hollow.
Transfer to a cooling rack. If you want a soft crust, cover with a damp tea towel.

Ballyknocken Lemon Slices

Makes 16 squares

6 oz softened butter
6 oz superfine sugar
2 eggs
6 oz self-raising flour

For the glaze
3½ oz superfine sugar
Juice of 3 lemons and zest of 1

Preheat oven to 180˚C/fan 160C/350F/fan 320F/gas 4.
To make the slices, line a brownie baking tin with parchment.
Place the butter, superfine sugar, eggs and self-raising flour into a mixer and whisk until smooth. Spread evenly into the baking tin.
Bake in the preheated oven for 25 to 30 minutes or until golden brown in colour and well risen.
To prepare the glaze, just before the cake is ready to be removed from the oven, mix the ingredients together in the bowl.
Once the cake is out the oven, spoon the glaze over the top, leave to cool.
Remove from the tin and cut into squares.

Orange Squash & Cauliflower Pickle

For the pickle
6 fl oz Wildwood elderflower vinegar
3 oz superfine sugar
2 tsp salt
1 tbsp pink peppercorns
4 juniper berries, slightly crushed
2 bay leaves
2cm fresh ginger, grated

12 cauliflower mini florets, steamed, cooled
6 oz orange squash, peeled, diced and steamed lightly, cooled

To prepare the pickle, combine the vinegar, superfine sugar, salt, peppercorns, juniper berries and bay leaves into a small saucepan and heat, stirring until the sugar has dissolved.
Add the grated ginger.
Place the diced orange squash and florets into a sterilized jar and pour over the hot liquid, filling the jar.
Seal and leave to infuse.

Orange and Fennel Syrup

Makes about 5 fl oz

4 fl oz water
3½ oz sugar
1 tbsp fennel seeds
3 large pieces orange peel, sliced into strips

Combine the water and sugar in a saucepan and bring to the boil, reduce the heat and simmer for about 6 to 7 minutes until a syrup forms.
Remove from the heat and add the fennel seeds and the orange peel and leave to infuse until cold. Pour into a bottle and enjoy by diluting with sparkling water – or even prosecco!

A Duo of Mint Courgette Soup and Oregano Red Pepper Soup

Serves 6

For the mint courgette soup
1 leek, finely chopped
2 medium potatoes, peeled and diced small
2 medium courgettes (zucchini) (about 18 oz), chopped
2 cloves garlic, chopped

34 fl oz vegetable stock
5 to 6 mint leaves

2 oz baby spinach leaves

For the oregano red pepper soup
4 red peppers
1 onion, finely chopped
1 tbsp tomato puree
2 tsp chopped oregano
34 fl oz vegetable stock

Rapeseed oil
Salt and freshly ground black pepper

Sprigs of mint or oregano, to garnish

For the mint courgette soup, heat the oil in a saucepan, add the leek and sauté for 5 minutes until softened but not brown.
Add in the potatoes, courgettes (zucchini) and garlic, sauté for 2 minutes before adding the stock.
Simmer for 18 to 20 minutes until the potatoes are soft, then add the mint leaves and spinach. Remove from the heat and puree. Return to the saucepan and season with salt and freshly ground black pepper to taste.
Check for seasoning again, add a little more mint (if you add mint then you will need to puree again) salt or freshly ground black pepper if needed.
To prepare the red pepper soup, preheat the oven to 200C/fan 180C/390F/fan 350F/gas 6. Leaving the peppers whole, place them on a roasting tray and drizzle with a little oil. Then place in the oven to roast for about 20 to 25 minutes, turning from time to time until the flesh is lightly brown and soft.
Remove from the tray and place into a bowl, cover with plastic wrap tightly and leave for 15 minutes. Remove the cover and peel off the skin and remove the seeds. Roughly chop the peppers retaining the juices as well.
Heat a saucepan with oil and add the onions, sauté for 5 minutes until softened but not brown and add the tomato puree and oregano.
Add the chopped peppers and their juices and the stock.
Bring to the boil, reduce the heat and simmer for 5 minutes. Then puree the soup in a food processor and return to the saucepan. Heat gently. Check for seasoning, adding salt and pepper as required.
To serve, pour each soup in a separate jug and pour them both at the same time into the soup plate, use a spoon and swirl the soup for decorative effect. Garnish each with zucchini flowers, oregano or mint leaves.

Avonmore River Trout with Rainbow Chard and Samphire

Serves 4

4 trout fillets, skin on

For the marinade
4 tbsp nam pla (fish sauce)
1 red chilli, chopped
1 lime, zest
1 tbsp honey
3 tbsp rapeseed (canola) oil

For the rainbow chard
3 shallots, sliced
1 red chilli, finely sliced
2 garlic cloves, chopped
½ inch of ginger grated (fresh or frozen)
1 small aubergine, sliced thinly
1 yellow pepper, thinly sliced
7 oz rainbow chard, washed and roughly chopped
A generous handful of samphire
2 tbsp sherry or rice wine
2 tbsp soy sauce
1 tbsp oil
1 lime, juice only

2 tbsp toasted sesame seeds
Lime wedges, so serve
Nasturtium and borage flowers, to garnish

To marinade the fillets, mix the nam pla, lime zest, oil and honey together and marinade the trout fillets for about 15 minutes.
Preheat the grill.
Shake off the excess marinade and place the fish on a roasting tray.
Grill for about 4 to 5 minutes until just cooked, the flesh should flake off slightly. Brush with the excess marinade from time to time.
In the meantime, to stir fry the rainbow chard, heat a wok or frying pan over a medium heat, add a little oil and the shallots, red chilli and stir fry for about 2 minutes before adding the garlic, ginger, aubergine and yellow pepper and stir fry for 2 minutes. Add some soy sauce, sherry and a couple of tablespoons of water.
Stir in the chard and samphire and stir fry until wilted. Season with a little more soy sauce or nam pla and lime juice if required to taste.

To serve, spoon the chard mix onto a platter, lift the grilled trout on top. Sprinkle over some sesame seeds. Garnish with nasturtium and borage flower and serve with lime wedges.

Meringue Cake with Blackberries and Pears

Serves 8 to 10

For the meringue cake
6 egg whites
14 oz superfine sugar

For the filling
7fl oz cream
2 oz icing sugar (powdered sugar)
5 leaves lemon balm, finely chopped
½ tsp ground cinnamon
9 oz blackberries
3 medium pears, peeled, diced and poached

Edible violas, to decorate
Calendulas, to decorate

Preheat the oven to 140°C/fan 120°C/ 280F/fan 240F/gas 1.
Line 2 x 7 inch baking tins with parchment paper, base and sides.
To make the meringue cake layers, place the egg whites in a clean, dry bowl, whisk the egg whites until stiff.
Gradually whisk in half of the superfine sugar, a tablespoon at a time. Fold in the remaining superfine sugar, the chocolate and the cocoa powder.
Spoon half the meringue mixture into each lined tin.
Bake immediately for 1½ hours until set. When they’re done, leave them in the oven with the oven door slightly open so that the meringue can cool.
To prepare the cream, combine the cream, icing sugar, lemon balm and cinnamon in a bowl and whisk until soft peak stage.
To assemble, once cold, carefully peel the parchment off, place one meringue cake layer on a cake stand.
Spoon over the cream and place the berries and drained diced poached pears on top. Cover with the other meringue layer.
Arrange edible violas and calendulas flowers on top.

Butternut Squash and Wicklow Beef Casserole

Serves 6

18 oz Wicklow beef (round beef), diced into small pieces with excess fat removed
3 tbsp flour, seasoned with salt and freshly ground black pepper
3 red onions, finely chopped
3 garlic cloves, chopped
3 tbsp tomato puree
10 fl oz Wicklow Wolf Pale Ale
17 fl oz beef stock
2 sprigs thyme
2 red peppers, diced
½ medium butternut squash, peeled and diced small

Salt and freshly ground black pepper
Rapeseed oil

For the wraps
9 oz plain flour
1 tsp baking powder
½ tsp ground turmeric
½ tsp salt
Enough cold water to bind
Extra flour for rolling the wraps

Chopped parsley, to garnish

To prepare the casserole, toss the beef into the seasoned flour in a bowl, Shake off the excess flour.
Heat the oil in a large casserole over a medium heat and add the beef in batches, brown well on all sides, then spoon on a clean plate and set aside.
Add a little more oil to the casserole. Add the onions and sauté until the onions are soft. This will take about 7 – 8 minutes. Add the garlic and cook for a further 2 minutes.
Add the tomato puree and cook for 2 minutes before adding the beef stock.
Add the thyme, peppers, and butternut squash and return the beef to the casserole.
Pour over the balsamic vinegar.
Bring the boil, reduce the heat and simmer for about an1 hour, stirring from time to time, until tender and cooked.
Check the seasoning, adding salt and freshly ground black pepper.
To prepare the wrap, combine the plain flour, baking powder, turmeric and salt with enough water to form a soft dough. Kneed for about 1 to 2 minutes and then place in an oiled bowl, cover and leave for 30 minutes.
To cook the wraps, divide the dough into 8 portions. You need to make and cook these individually. Roll each one out thinly on a floured surface. Heat a large frying pan with a little oil until very hot and then add a wrap. Cook for about 45 seconds to 1 minute on each side. Cooking time depends on how thin and large they are.
Once you have a few prepared, fill some with the beef casserole. Garnish with chopped parsley and place on a platter so everyone can tuck in.

Chicken Lettuce Cups

Serves 4

For the marinade
3½ oz natural yoghurt
2 tsp harissa paste
3 chicken fillets, slices into strips

7 oz chickpeas
8½ fl oz hot chicken stock
1 tsp ground cumin
1 tsp ground coriander
4 tbsp crème fraiche
1 roasted yellow pepper, thinly sliced
1 tbsp Highbank apple cider vinegar

Rapeseed oil
Salt and freshly ground black pepper

Baby gem lettuce leaves, wash and pat dry
4 to 5 radishes, sliced thinly

Coriander (cilantro) leaves, to garnish

To make the filling, mix the yoghurt and harissa together in a bowl and add in the chicken strips – toss to coat and leave to marinade for 20 minutes.
Heat a frying pan with a little oil and add some of the chicken strips in, shaking off any excess. Sauté for 2 to 3 minutes on each side until golden and cooked. Transfer to a clean plate and set aside.
Add in the chickpeas, stock, ground cumin and coriander and cook for 1 minute before adding the crème fraiche, salt and coarsely ground black pepper. Return the chicken strips to the chickpea sauce. Pour in the apple cider vinegar.
Leave to simmer for about 2 to 3 minutes, stirring from time to time.
To serve, arrange lettuce leaves on a large platter, spoon in the filling. Arrange the radish slices on top and coriander (cilantro) leaves.

Brioche with Lemon Curd and Farmhouse Ice Cream Sandwiches

Serves 4

4 brioche buns, sliced in half

For the quick lemon curd
2 egg yolks
6 oz superfine sugar
3 lemons, zest of 2 and juice of 3
3½ oz butter, diced

Farmhouse chocolate ice cream, to serve
Raspberries, to serve
Edible flowers, to decorate (optional)

To prepare the lemon curd, place the yolks into a saucepan, add the superfine sugar. Pour in the lemon juice and lemon zest and the butter and turn on the heat. Begin to whisk slowly until the curd is thick and pale.
Remove from the heat. Leave to cool completely before using.
To assemble, place the buns out on the serving platter, spread lemon curd on each half and add slices of ice cream on top.
Arrange the raspberries on top and place the “lid” of the bun on top.
Place on a platter and sprinkle over edible flowers. Serve immediately.

Here are my recipes from “A Taste of Ireland at Ballyknocken Cookery School” (2024)
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