My instagram
  • Tandoori chicken using bloody brilliant spices from @greensaffron served with aged basmati rice! Loving being back in my kitchen! :)
  • Oh boy! It is good to be home! #ireland #howth #love
  • Beer and candied bacon cookies! Sounds a bit mad but so delicious! :) #bacon #cookies
  • Spent the afternoon cooking in @jamieoliver's kitchen with Jonny from the Craft @beerchannel! Don't worry Jamie we didn't make too much mess! :)
  • I am in cheesecake heaven! Check out @eric_lanlard's epic red velvet cheesecake! :) #love
  • Beautiful banoffee cake made under the watchful eye of @eric_lanlard this morn! Tough life for the crew @mrtomreader @toraldavda @ryburnham @beccabroadhurst who are tucking in! :)
  • End of filming present from the crew! Basically because I have been late every day and also because I love penguins! :)
  • Massive massive thank you to all the brilliant crew I've been working with for the past month in London (and of course the legend that is @johntorode1!). Have had such a ball! So sad to finish up but what a great time! :)
  • Filming with the lovely Romina from @thechiappas! So full from our Nutella recipe cook off! Nutella cheesecake bars and mini Nutella nut loaves coming to our youtube channels soon! :)
  • Filming some very tasty ginger beer above @jamieoliver's Fifteen restaurant for @drinkstube! :)
  • Max's last summer swim in Sweden! All back to Ireland next week! CANNOT WAIT TO SEE HIM!!!
  • Attack of the midnight salt beef bagel complete with mustard and gherkin at Beigel Bake on Brick Lane! #london #shoreditch
  • SCARY #shoreditch
  • Classical music outside my window in Shoreditch...
  • So thrilled to hear that our @SkoffHQ pies have won at the Great Taste awards! They loved our pastry and fillings! So exciting!Find them in Irish stores nationwide! :)
  • Tough day at the office @jamieoliver @jamiesfoodtube! Nice they've given me my own desk! 💼👍😄
  • Seriously good beef shabu shabu udon this evening at Koya Udon- but stand out dishes were the skate wing in a miso butter with matured lettuce stalk and fennel blossom and a grilled dexter beef rump with a red onion miso butter! Have I told you I am loving London??? :) #london
  • Coffee at the Albion with the missus before she flies back to Sweden! :)
  • Great to see you looking so agile in the water @johntorode1! :)
  • Penguins!!! The very best part of today! :) #london
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Asian Chicken Salad with Chilli, Ginger and Lime Dressing

Packed with tasty ingredients, this recipe is perfect for entertaining. You can prepare all the ingredients separately, stick them in the fridge and assemble the salad when your guests arrive. Don’t be afraid to add other vegetables here, peppers, cucumber, spring onions and bean sprouts are all tasty additions.

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Mojito Lime Chicken

One of my favourite cocktails is a mojito and, you guessed it, this recipe was thought up after one too many! But it was an experiment that paid off.

Serves 4
4 chicken breasts
1 garlic clove
4–5 tablespoons of rum
Juice of 2 limes
2 limes quartered
1 tablespoon of olive oil
A small handful of fresh mint
A generous pinch of sea salt and freshly ground pepper

Chop the mint and garlic finely and place in a large resealable bag. Add the rum, lime juice, oil, salt and pepper to the bag.

I butterfly the chicken breasts so they cook quicker and the garlic doesn’t burn.

To do this, place one hand on the breast and with the other slice through the thickest part, making sure the breast stays attached on one side.

Put the chicken in the bag and seal. Toss the chicken around in the bag and make sure the breasts are covered in the mint and garlic mixture.

Leave in the fridge preferably overnight, or you can make in the morning and leave for the day.

To cook the chicken, heat a pan over a high heat and fry the breasts and marinade for about 3–5 minutes on either side, depending on the size of the chicken breasts.

Tumble in the lime quarters after you turn the chicken and allow to caramelise on all sides. Serve straightaway with a tasty side salad, couscous and a final squeeze of juice from the caramelised lime quarters.

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Avocado and Lime Salsa

This little recipe is so basic anyone can do it. It requires absolutely no cooking and is essentially all preparation. I wasn’t always a big fan of avocados and have only recently started eating them. But boy have I been missing out! These tasty little fruits are like a whole meal on their own and, packed with nutrients, they are a really powerful antioxidant food. This salsa is a brilliant way to serve avocados and even more perfect to munch with tortilla chips. Adjust the quantity of ingredients to your own taste. I like things hot, so use less Tabasco sauce if you want a milder mix.

Serves 4 as a snack
1 ripe avocado
Juice of 1 lime
1⁄2 red onion
1 teaspoon of Tabasco sauce
1 tablespoon of olive oil
A good pinch of sea salt and freshly ground pepper

Cut the avocado lengthways and remove the stone.

Scoop out the green flesh and chop finely, but don’t worry too much as it all turns a bit mushy when you add the rest of the ingredients.

Add a squeeze of lime juice to stop it discolouring and add to a medium sized bowl.

Chop the red onion finely and add to the avocado.

Mix together the rest of the ingredients with the onion and avocado to your desired consistency and that’s it. Enjoy!

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