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Poached chicken and walnut salad

Soba noodles with soya-roast mushrooms and spring-onion vinaigrette

30 minutes

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Leek, red onion & Knockanore Oakwood Smoked Farmhouse Cheese salad

5 minutes

Knockanore smoked cheese & tuna toasty

5 minutes

Mediterranean

Taramasalata and tzatziki dip with spiced pita crisps

10 minutes

Rolled souffle with taramasalata

45 minutes

Summer wraps with cucumber and taramasalata

Gnocchi recipes

Char-grilled baby marrow and bacon gnocchi

Avocado recipes

Fragrant Thai chicken and avocado cups

Quick sausage rolls

By Abigail Donnelly

Serves 12

Difficulty Easy

Cooking Time 15 to 20 minutes

Ingredients

6-8 pork sausage
Butter puff pastry
Egg, beaten

Method

Preheat the oven to 180°C.
Push the meat out of pork-sausage casings, then mould into bite-sized rectangles.
Cut a sheet of store-bought butter puff pastry to size and wrap around the pork rectangles, leaving a slit at the top of the parcels.
Place on a greased baking tray, brush lightly with beaten egg and bake for 15 to 20 minutes, or until golden, puffed up and cooked through. Serve with tomato sauce for dipping.

Abi’s fireside nori butter

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Preserved lemon sesame cake with cream cheese frosting