My instagram
  • Max couldn't get enough of the water this morning! Half the beach is now in our hall! :) #maxthedog #howth #ireland
  • Having just spent the whole morning here! Such a beautiful day out there- great sunshine! Happy Sunday folks! :) #howth #ireland
  • Nutella cheesecake squares! New recipe video on my youtube channel feat. Romina from @thechiappas! Head over and subscribe! :)
  • Called in to my grandparents this morning- Caught my granny in the middle of making Irish soda bread...
  • Mega fudge chocolate cupcake kinda day? Tag a friend who would like one! :)
  • My ice bucket challenge! Check out the full video on youtube! :) DONATE by texting MND to 50300 x
  • What a morning out there! Nearly the WEEKEND! Woohoo- have a great day everyone! :) #ireland #howth
  • Horrible day out there but guess doesn't care! WALK! :) #maxthedog
  • Have seriously missed hanging out with this little fella! So good to be back home! :) #maxthedog
  • My favourite recipe from filming today: these tasty Thai Fishcakes- incredibly easy to make and bloomin delish to boot! :) #thailand #streetfood #love
  • Beer batter fish and crispy hasselback potatoes on set today! Coming to my youtube channel soon- hands up who wants some! :)
  • Gone fishing... #howth #ireland
  • Properly epic morning out there! Happy weekend folks! :) #ireland #howth
  • 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! :)
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Mediterranean Mackerel with a Tomato Panzanella Salad

Mackerel instantly reminds me of eating outside in the summer at BBQ’s on Ireland’s Eye with my grandad and all my cousins. Fried or BBQ’d with meditteranean flavours it goes beautifully with an Italian panzanella salad, which is packed with great tastes and textures.

Serves 4
4 Mackerel Fillets
Juice of 1 lemon
4 cloves of garlic, finely chopped
1/2 loaf of ciabatta bread, torn into rough pieces
1/2 red onion, finely sliced
1 punnet of cherry tomatoes
150g of sunblush tomatoes
1 tablespoon of red wine vinegar
3 tablespoons of extra virgin olive oil
1 clove of garlic, finely chopped
A good handful of basil, roughly chopped

Preheat the oven to 200oC.

Toss the bread chunks in a roasting tray with a generous drizzle of olive oil.  Season with sea salt and ground black pepper and then place in the oven until toasted and golden for about 8 minutes.  Give them a good toss half way through.  Remove from the oven and feed with an extra drizzle of olive oil.

In a large bowl whisk together the red wine vinegar, olive oil, and garlic and then add in the onion, cherry tomatoes, sunblush tomatoes, toasted bread and toss until completely coated.  Leave to soak up the dressing while you get on with the fish.

Place the mackerel on a plate and drizzle with a little olive oil, a squeeze of lemon juice and sprinkle with sea salt, black pepper and a little of the dried oregano.

Heat a large frying pan over a medium high heat and then place the mackerel flesh side down for 2-3 minutes, then turn over squeeze over lemon juice and cook for further 2-3 minutes.

Serve straight away alongside the panzanella salad.


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Simple Mackerel Fillets with Chilli, Garlic and Lemon

I grew up on mackerel! It was and still is one of the easiest fish to catch just off Howth head. I have some of the most amazing childhood memories of sunny mackerel filled summers with my granddad Do on his boat, where my cousins and I would be busy racing to pull in rods with heavy lines, fish on each hook, while my granddad would gut them and fillet them like the pro he was, belly laughing at the fact that we were all to squeamish to take them off the lines ourselves. For me, mackerel dishes always have to be simple with really fresh flavours, and I love this quick and simple lunch which has a great kick of heat thanks to the chilli. People get a bit worried when it comes to cooking fish, but go to the fishmongers and ask them to do all the hard work and you will be left really lovely fillets of fish which are no more complicated to cook than pan frying a chicken breast!

Serves 4
4-6 mackerel fillets
2 red chillies, finely chopped with the seeds removed
4 cloves of garlic, finely chopped
Juice of 2 lemons
A good drizzle of olive oil
A good pinch of sea salt and cracked black pepper

Place the mackerel fillets on a large plate and drizzle with olive oil and a good squeeze of lemon juice.  Don’t use all the lemon juice here, as it’s nice to give the fish an extra squeeze of lemon while it cooks and then at the end to serve.

Sprinkle over the chilli and garlic and gently rub into the fish on both sides, turning to coat in the lemon and olive oil.

Season the fillets with sea salt and black pepper and cook on a hot, non stick griddle pan, over a high heat, for 2-3 minutes either side, depending on their size or until they are cooked through.  Halfway through the cooking time, give them another splash of lemon juice.

Serve the mackerel fillets with a spicy tomato salsa or a fresh side salad for a really light and healthy lunch!

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BBQ Mackerel with lemon and Smoked Sea Salt

There are so many things that you can do with fish on a barbecue, but sometimes its nice to keep things simple, a few herbs, maybe some garlic butter or just plain lemon and salt will bring the natural flavours alive. If you are freezing mackerel, freeze the same day you get it, make sure to use within 3 months, and defrost in the fridge. You may notice a change in the texture of the fish but it shouldn’t be too significant.

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