"I cooked these meaty Carlow chicken legs into a simple, forgiving, rich oven casserole with red wine, onions and tomatoes and gave them a final boost from one of Ardkeen’s super choice of relishes and chutneys."
"I find that all brassicas are delicious with ‘Asian’ flavours, particularly soy and ginger. So here’s a great little recipe for using up the leftovers or cooking from scratch."
This recipe is where that fabulous pumpkin smoothness really comes into its own. When anyone tastes this, they always think I have added a ton of cream or mascarpone, when in fact it is simply the pumpkin giving the lovely texture – not to mention the taste. Of course, as for all risottos, this one requires your utmost attention, so be well prepared with simmering stock and ladle, and your guests close to hand with table set, before you start cooking the rice. The Highbank syrup gives a nice sweetness to the pecans, and the apples lovely colour and crunch. Serve it with crisp leaves beforehand or alongside and plenty of parmesan to hand for extra grating.
