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 ...

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 ...

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 ...

Pan fried mackerel (or sea bass) with mango and pomegranate salsa A very easy and economical dish using seasonal ingredients. Serves 2 as a starter or double the quantities for a main. Ingredients: • ...

Editor's note: Recipes appear as submitted and written by contestants. Secret ingredients: Canned mackerel from King Oscar, Fresh green beans from Tony's Fresh Market, Rice cakes and Navel Oranges ...

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, ...