Irish stew
I never tire of a bowl of steaming hot stew. It’s the attention to detail that makes this dish one
of the world’s great classics. This is my version that I have developed over the years. It’s a
meal in itself, but for a special celebration, try serving it buffet style with bowls of turnip
mash, colcannon and maybe even some glazed parsnips and carrots and watch your guests’
faces light up!
SERVES 6–8
900g (2lb) boneless lamb neck
or shoulder, trimmed and cut into cubes
900ml (1½ pints) lamb or chicken stock
50g (2oz) pearl barley, washed
225g (8oz) potatoes, cut into chunks
225g (8oz) carrots, thickly sliced
225g (8oz) leeks, well trimmed and thickly sliced
225g (8oz) pearl onions, peeled
100g (4oz) rindless piece of smoked bacon, diced
2 fresh thyme sprigs
sea salt and freshly ground black pepper
chopped fresh flat-leaf parsley, to garnish
turnip mash with crispy bacon and onion, to serve
colcannon, to serve
1 Place the boneless lamb pieces in a large heavy-based pan or flameproof casserole and pour
over the stock. Bring to the boil, then skim off any scum from the surface and then stir in the
barley. Reduce the heat and simmer gently for 50 minutes, until slightly reduced and the lamb
is almost tender.
2 Add the potatoes to the lamb with the carrots, leeks, pearl onions, smoked bacon and thyme
and simmer for 30 minutes, until the lamb and vegetables are completely tender but still
holding their shape. Season to taste with salt and pepper.
3 Put the stew straight onto the table and scatter over the parsley. Serve dishes of the turnip
mash with crispy bacon and onion and colcannon alongside and allow everyone to help
themselves.
Homemade apple tart
It’s hard to beat this homemade apple tart, and whenever I make
one the smell transports me back to my childhood. Feel free to
mix the apples with blackberries or try a mixture of rhubarb and
strawberry, depending on what’s in season. To make your tart
extra special, add a vanilla pod to your bag of sugar and leave
for at least a week before using.
SERVES 6–8
225g (8oz) plain flour, plus extra for dusting
2 tbsp icing sugar
100g (4oz) butter
2 large egg yolks
900g (2lb) Bramley cooking apples
100g (4oz) caster sugar
¼ tsp ground cinnamon
good pinch of ground cloves
2–3 tbsp milk
1 Sift the flour and icing sugar into a bowl. Using a roundbladed knife, work in the butter,
then mix in the egg yolks with 2–3 tablespoons of ice-cold water until the dough just comes
together. Wrap in cling film and chill for at least 30 minutes.
2 Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust a clean work surface with
flour.
3 Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger
piece until it’s about 23cm (9in) in diameter. Use to line a 20cm (8in) pie dish or 23cm (9in)
flat plate, gently pressing the pastry into the corners. Knock the sides with a round-bladed
knife to give a decorative finish and place back in the fridge to chill while you prepare the
apples.
4 Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster
sugar and the cinnamon and cloves. Brush the edge of the pastry with a little milk. Mix the
apple and spices together, then pile into the lined pie dish. Roll out the second piece of pastry
into a circle slightly larger than the pie dish and use to cover the apples. Press the edges
together to seal, then use a sharp knife to cut away any excess.
5 Crimp the edges of the tart with a round-bladed knife and using your fingers as a guide,
then roll out the pastry scraps and cut into leaf shapes. Brush with milk and stick on top of
the pie. Brush with milk again and sprinkle with the remaining tablespoon of sugar.
6 Bake for 25–30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for
another20–25 minutes, until cooked through and golden brown. Cut into slices and put on
plates to serve.
