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  • Come down and say hallo me and @johnquilter are cooking @redmarket2014 in London! :)
  • Great fun filming for @jamieoliver's #drinkstube #cocktailrequest week with Simone earlier! Video coming up later today! :)
  • Just a little excited you can get Vietnamese Banh Mi around the corner from my flat in London!
  • Latest youtube recipe is a delicious Chilli & Lemongrass Chicken! Head over to my youth channel and click subscribe! :)
  • Great reaction to tonight's episode of Rediscovery the #IrishKitchen! This Black Forest Gateaux was the star of the show! Proper retro recipe- you can find it on my blog! :)
  • Nettle soup with wild garlic oil! Don't forget my Irish TV series, Rediscovering the #irishkitchen is back on screens tonight! Make sure tune in on RTÉ One at 8.30pm! :)
  • Max is less than impressed I'm leaving him in Sweden for a few weeks! :(
  • If you've ever made a mess of lighting BBQ try this very cool method! Have used all summer! Works every time- Great little tip from River Cottage on @jamiesfoodtube! :) http://youtu.be/WDAd-7RnJjo
  • Chilli and lemongrass chicken! Brand new video recipe up on youtube this morning! Check it out and subscribe! :)
  • Wheeeeeeeeeeeeee!!! :)
  • Saturday morning sunshine swim time with my buddy @MrFagerlund! :)
  • The perfect place to cool down from the Swedish heat... Love lake swimming in the summer! ☀️🏊
  • Filming a how to make Swedish meatballs video with Sofie's granny Gunvor for youtube! :)
  • Huge congrats to my buddy's Matt and Elaine who got married on Monday at the very cool Tunnel's beaches in Ilfracombe! Such a brilliant day, so much love, amazing weather and had a ball capturing it all on camera! :)
  • Had such a brill time cooking with Mr. Gennaro Contaldo in London a few weeks ago- you can check out our collab videos on my youtube channel this morning! :)
  • How to make Irish soda bread over on my youtube channel this morning! Check it out feat. @gennarocontaldo! :)
  • Max does Onsala- beautiful swim in the saltwater this evening! :) #maxsummerholiday
  • Sunset stroll in Sweden... #sweden
  • Evening lake swim with Max... #sweden #maxsummerholiday
  • Walks in the forest with Max... #maxsummerholiday #sweden
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Duck Pomegranate and Mint Salad

The combination of rich duck meat, a salty dressing, the sweet tang and texture of pomegranate seeds and the hit of freshness from the mint and coriander make this salad particularly special. You can easily make this recipe with pan fried duck breasts, but I have cheated slightly and used those wonderful Silverhill duck breasts, which simply need to be crisped up in the oven. This is a super little winter salad which is wonderfully aromatic.

Serves 2
1/2 Silverhill crispy aromatic duck
4 spring onions, finely sliced
2 large handfuls of winter salad leaves
A good handful of fresh mint leaves
A good handful of fresh coriander leaves
1 pomegranate, halved

For the dressing:
1 tablespoon of dark soy sauce
1 tablespoon of rice wine
1 teaspoon of sesame oil
1 small thumbsized piece of ginger, finely minced
Zest of 1 orange

Cook the duck in a hot oven, until crispy, remove and shred the meat.

Whisk together the ingredients for the dressing.

Hold the pomegranate cut side down and bash the skin with a wooden spoon to remove the seeds to a large mixing bowl.

Mix all the ingredients for the salad and the duck with the dressing in bowl with the pomegranate seeds.

Pile onto large serving plates and serve straight away.

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Tune in to Four Live on RTÉ One today!

This week on Four Live I’ll be cooking one of my favourite fish dishes and Martin McLoughlin from Nicky’s Plaice will be on to give his top tips of which types of fish to buy and what to look for!

Make sure to tune in from 4pm today onwards, and remember to tune in to Kitchen Hero tonight! :)

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Pea, Mint and Pancetta Soup

A true classic, but it never fails to get me excited. The combination of mint and peas is unique and it’s a really fresh flavour for a soup in the summer. You can, of course, make this with frozen peas, and unless you can pick some from your own garden, the frozen pea route is actually the better option. I add pancetta to my soup for a salty kick.

Serves 4
1 tablespoon of olive oil
200g of pancetta pieces
1 onion, roughly chopped
1 clove of garlic
2 medium potatoes, peeled and cubed
1 litre of vegetable stock
500g of frozen or fresh peas
1 small bunch of mint, about a handful
sea salt and ground black pepper to season
Crème fraîche to serve

Place a medium-sized pot over a high heat and fry the pancetta in a drop of olive oil for about 4 minutes until crispy. Remove from the pot with a slotted spoon and place on a plate lined with kitchen paper.

You should be left with enough oil and pancetta fat in the pan, if not, add a little more olive oil and fry the onion and garlic for 2-3 minutes. Then, add in the potato and vegetable stock. Bring to a steady simmer and cook until the potato is tender when pierced with a fork. It should take about 10 minutes.

Add the peas and mint and simmer for a further 3-4 minutes. Then, blitz with a hand blender until smooth.

Taste and season with sea salt and ground black pepper as required. Serve with a dollop of crème fraîche and crispy pancetta pieces.

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Harissa Fish with Carrot, Mint and Spring Onion Salad

This is a snappy little dish dish with a nice hit of spice. Harissa paste is a super handy storecupboard ingredient which really adds an extra kick to dishes like this. You should be able to find it most supermarkets close to the spices.  It goes really well on fish, poultry and meat.

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Pea Mint and Feta Pasta

This is a super simple little supper which can be thrown together in the time it takes to cook the pasta. To be honest, if you can’t get peas straight from the garden it’s almost better to use frozen here, as peas begin to loose their natural sugars as soon as they’re picked, so even fresh ones in the supermarket probably won’t be as good as you will get frozen. This recipe is easily adapted with most leftovers you might have in the fridge. I love a little bit of chorizo added here or maybe some freshly chopped basil with a sprinkle of grated Parmesan cheese.

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