black and white rectangle showing a beetroot



Beetroot is another winter vegetable.

It is well known as a Super food. Fresh beetroot leaves can also be eaten as well as the root.

It is rich with antioxidants and fiber. Beetroot juice has an infinite amount of health benefits.



This salad is colorful, rich in flavor and so easy to make.



Serves 4

Beetroot (sliced)   100 g

Celeriac (sliced) 100 g

Rocket salad 100 g

Baby spinach 100 g

Parmesan cheese (shaved) 60 g

Walnuts (toasted) 30 g

Goat cheese (fresh) 80 g

Orange zest (grated) 1

Fresh parsley (chopped) 30 g


For the Lemon & Balsamic vinegar dressing:

Whisk 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 2 teaspoons Dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/2 cup olive oil.



Step 1: Wash, drain and patted dry spinach leaves and rocket salad, set aside.

Step 1: Peel the beetroot, and with the help of a Mandoline slice it very thinly, watch your fingers!

Place it on a plate and season it with the dressing, refrigerate for 4 hrs.

Step 3: Peel Celeriac and slice it as you did with the beetroot.

Step 4: Place the celeriac on a plate and season it with the dressing using half, refrigerate for 4 hours to allow the flavours to be absorbed.

Step 5: Toss the rest of the ingredients in a bowl with as much dressing as required. Cover a plate with the thinly sliced Beetroot and Cereriac so that you cannot see the plate underneath. Place the salad heaped in the centre so you can see a border of the Beet and Celeriac. Serve immediately.

black and white rectangle showing two slices of lemon

Pork Tenderloin


To start with it’s delicious, probably the most delicious meat ever and surprisingly has more health benefits than people know. Although as with every red meat it should be eaten in moderation. It is a lean meat, and it has less fat content than chicken.

For those of you who work out, pork tenderloin contains high levels of protein, to give you that energy boost.




Serves 4

Pork tenderloin   700 g

Garlic cloves (sliced) 3

Portobello mushrooms (sliced) 500 g

Shallot (sliced) 6

Thyme 3 branches

Marjoram 3 branches

Anchovies fillets 4

Red wine 125 ml

Sage 4 leaves

Bay leaves 1 leaf

Rosemary 1 branch

Fresh parsley (chopped) 30 g

Extra virgin olive oil

Salt & pepper



Step 1: In a frying pan with a little oil at medium heat, cook 1 garlic clove and the shallot until golden.

Step 2: Add the anchovies, thyme, marjoram and cook for 2 minutes, bringing the pan to a high heat, add the mushrooms, season, and cook for 10 minutes. Add parsley and set aside.

Step 3: Preheat the oven at 180°C.

Step 4: In another frying pan with a little oil at medium high heat, add the sage, rosemary and bay leaf, add the pork tenderloin and sear each side for 2-3 minutes and season. On a high heat add the red wine, letting it almost evaporate then add the mushrooms and put it in the oven for 30 minutes.

black and white rectangle showing a spring onion



Cod is present in the cold deep waters of the Irish coasts. Let us Italianize it with this simple traditional cherry tomato and olive sauce.

It is loaded with vitamins and rich on Omega-3.




Serves 4

Olive oil extra virgin

Cod fillets 500 g

Red onion (sliced) 80 g

Garlic cloves (chopped) 4

Thyme 1 branch

White wine 125 ml

Fish stock 125 ml

Black olives (pitted) 50 g

Cherry tomatoes (halved) 200 g

Lemon zest (grated) 1

Almond flakes (toasted) 30 g

Fresh parsley (chopped) 30 g



Step 1: In a large frying pan with a little olive oil, braise the garlic on a low/medium heat until gold in color then add the red onion and thyme and continue cooking for a further 5 minutes.

Step 2: Increase the heat, and then add the fish fillets to the pan. After 2 minutes turn over and then cook for a further 2 minutes.

Step 3: On a high heat add the white wine, letting it almost evaporate. Then add the tomatoes, olives and fish stock, season and leave it to simmer on a low/medium heat for a further 8 minutes.  


To be served hot sprinkled with almonds, parsley and lemon zest.

black and white rectangle showing seaweed



Seaweed is abundant on the west coast of Ireland. The ultimate in super foods and it is rich in minerals. If you have not heard of it yet then you need to get up to speed as I have converted many people to loving this dish at my table. You can find seaweed in most health food stores, keep your eyes peeled as it is popping up everywhere. Great fiber for those of you trying to clean out the Christmas indulgences.

Serves 4
Samphire seaweed 150 g
Alga Dulce seaweed 100 g
Lamb lettuce 100 g
Sun-dried tomatoes (chopped) 100 g
Red onion (sliced) 60 g
Green olives (pitted and halved) 60 g
Pine nuts (toasted) 50 g
Capers (rinsed and chopped) 30 g
Radish (sliced) 50 g
Parsley (chopped) 30 g

Lemon juice 100 g
Lemon zest (grated) 5 g
Dijon mustard 25 g
Honey 20 g
Water 5 ml
Extra virgin olive oil 220 g
Mix all the dressing ingredients in a blender until well emulsified and add salt and pepper to taste.

In lots of water, wash and drain the samphire seaweed and lamb lettuce, pat dry and set aside.
If you are using dry Alga Dulce then rehydrate for ten minutes in cold water, pat dry.
In a large bowl, gently mix all the ingredients together. You’re done! Ready to eat.

black and white rectangle showing hazelnuts



For my weekday breakfasts I prepare these oats on a Sunday night to last until Friday.  For the weekend I treat myself with these brunch pancakes and chia jam.




Oat porridge 100g

Oat Bran 20g

Oat milk 400g

Cinnamon powder 1g

Beetroot (cooked and grated or finely diced) 350g

Cocoa 15g

Honey 20g

Vanilla pod seeds (or vanilla extract 1.25 g) 1

Chocolate chips 15g

Orange 1

Orange zest 2.5g

Coconut shredded 20g

Chia seeds 5g

Flax seeds 5g



Step 1: In a bowl fold all ingredients together except for the orange segment.

Step 2: Transfer it to an airtight container, cover and refrigerate it overnight.

Step 3: Before serving just add the orange in segments and a bit of almond milk if required.

Without the orange segments it lasts 3 days in the fridge.  Without the beetroot and orange it can last up to 5 days in the fridge.




Cocoa powder 90g

Oats flour 45g

Buckwheat flour 45g

Eggs 6

Almond butter 150g

Baking powder 15g

Rapeseed oil 90g

Greek yogurt 90g

Honey 25g

Zest of 1 Orange.



Step 1: In a food processor mix all the ingredients until smooth.

Step 2: Cook in a hot greased non-stick frying pan.

For large batches, keep pancakes in a baking tray and warm in the oven just before serving.

black and white rectangle showing chilli pepper

Cavolo Nero or Black Cabbage


January is a cold month, so we don’t expect too much to grow, however for some nice healthy greens we have lots of lovely cabbage growing in Ireland. Cavolo Nero or Black Cabbage translated is one of the varieties currently in full bloom.

Cabbage green leaves are very nutritious, and with few calories.

It is a very good antioxidant, full of Vitamins C, B and K, keeping you healthy through these cold months.

Here is my favourite winter recipe with Cavolo Nero. Designed for when you arrive home to warm you up. It is one of the most famous soups from Tuscany and Cavolo Nero plays the role of the main actor.



This is a very classic Italian soup recipe from Tuscany from late 1800, where the art of fine dining had just begun.   

I’m very proud of it and delighted to share it with you.

If you want to avoid meat you can remove the pancetta.



Extra virgin Olive oil

Celery (diced)                   2 stalk

Carrots (diced)                  2 carrots

Onion (diced)                    1 large

Leek (diced)                      1 (white part only)

Garlic cloves (chopped)  2

Bay leaves                         2

Pancetta                           100 g

Butter beans                    300 g

Cavolo Nero (chopped)   1 bunch

Cabbage (sliced)            ¼ of a head

Kale (chopped)              1 small bunch

Tomatoes (Deseeded and diced)    5                      

Potatoes (diced)            2

Parsley (chopped)         ½ bunch

Rosemary                       1 bunch

Thyme                             2 bunches



Step 1: Soak the butter beans in lots of cold water overnight, the next day strain and rinse, put the beans in a large pot with three times their own weight of water. Add 1 bay leaf and 1 garlic clove. Bring to the boil, reduce the heat and let simmer for one hour or until soft. Blitz half of the bean quantity and set aside.

Step 2: In the mean time in another pot, pour in a little oil, at medium heat braise the celery, carrots and onions, and cook until soft and gold in color. Then add the bay leaves, garlic, leek and pancetta. Braise at medium heat for a further 8 minutes. Increase the heat and add the kale, cabbage, potatoes and cavolo Nero, braise for 5 minutes.

Step 3: Add the tomatoes and enough water to the cooked butter beans to make a nice runny soup. Cook for 20 minutes, and then add the butter bean puree.

Step 4: In a frying pan with a little oil fry the rosemary and thyme for two minutes, and then sieve this oil into the soup. Add some fresh parsley to taste.

To be served hot with sourdough bread sliced and toasted.


RECIPE: PESTO SAUCE (with cavolo Nero)

This recipe is a version of one of the most famous of Italian sauces; pesto, which is usually made with basil and parmesan.  

It is an easy, fast recipe, to be used as a pasta sauce, with fish or simply served on a bruschetta.

By substituting Pecorino Romano cheese with breadcrumbs it becomes a great vegan dish.



Cavolo nero(black cabbage)      400 g

Almonds (with skins)                   200 g

Garlic cloves                                          1

Extra virgin olive oil                     200g

Pecorino romano(or Parmesan) 60 g



Step 1: In lots of water wash chopped cavolo nero and drain.

In a pot with salted, boiling water, blanch the cavolo nero for 4 minutes, drain and put in an ice bath (ice and water), set aside.

Step 2: In a blender put the almonds, garlic and olive oil, blitz until they become a creamy texture. Add the cavolo nero, 3-4 ice cubes and blitz until it forms a smooth puree, add the pecorino romano.

Chili pepper could also be added for a bit of a kick.


Preserve refrigerated in air tight container submerge by olive oil.


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