Seared Mackerel Fillet, Slow Braised Peppers, Lakeshore Strong Irish Mustard & Dill Cream, on Toasted Odlums Brown Bread


1 large mackerel (gutted & cleaned)

Mustard and Dill Cream
1 teaspoon onion (finely diced)
1 tablespoon white wine
1 tablespoon cream
1/2 tablespoon Lakeshore Strong Irish Mustard
1 teaspoon dill (chopped)

Red Pepper Escabeche
1 shallot (peeled and cut into fine strips)
1/2 clove of garlic (peeled & chopped)
1 teaspoon olive oil
1/2 whole star anise
1 bay leaf
small pinch saffron
1/2 cinnamon stick
1 red pepper (deseeded and cut into fine strips)
1oz brown sugar
1/2 lemon (zest & juice of)
(salt and freshly ground white pepper)
1/2 cup chicken stock
1/2 teaspoon coriander (chopped)


Make an incision on the skin side of the mackerel, sear on a non stick pan with a little olive oil on both sides. Season with a squeeze of lemon juice, salt & pepper. Finish in the oven at 350ºF for 3/5 minutes

Red Pepper Escabeche

Fry the shallot and garlic gently in the olive oil in a large saucepan. Stir in the star anise, bay leaves, saffron and cinnamon sticks. Add the peppers, sugar and lemon zest and cook for a few minutes. Season. Cover with stock and lemon juice and simmer until the peppers are cooked but not mushy. Strain the liquid, retaining the pepper mix in a separate bowl, then reduce the liquid until it has a syrupy consistency. Mix the peppers and liquid when cooled and stir in the coriander.

For the Mustard & Dill Cream

Sweat the onion, but don’t brown. Add white wine. Simmer slowly for two minutes. Add the cream. Season with salt and pepper. Add the chopped dill. Add the mustard. Pour over the fish. Serve on a slice of toasted Odlums brown bread. Parsley and chives.

Roasted Celeriac & Tommy Moloney’s Smoked Bacon Soup served with Odlums Scones


1/2 stick butter
1 celeriac (peeled & chunky diced)
1 leek (sliced)
1 onion (sliced)
2 cloves garlic (peeled & sliced)
1 sprig of thyme
1 potato (roughly chopped)
5.6 oz Tommy Moloney’s Smoked Bacon (diced)
5 cups chicken stock
3/4 cup double cream
Freshly ground white pepper


Melt butter in a large saucepan & gently cook the celeriac, onion, leek, garlic & thyme & cover the saucepan.

Add the Tommy Moloney’s Smoked Bacon & potato, stir & continue cooking for another 5-7 minutes until all ingredients begin to soften.

Next add the chicken stock & simmer for 30-35 minutes.

Add the cream & blend in a food processor until smooth.

Pass through a fine sieve & season to taste. Serve in warmed bowls with warm Odlums scones.