We’re talking everything from the classics (Margherita, Pepperoni and Calzone) to modern gourmet masterpieces - think shrimp with watercress and dill-mayo and homemade cottage cheese with mint, caramelized red onion and salsa verde! "At the outset," says Fitzgerald, "we made a conscious decision not to do a full Irish, or eggs benedict. This sauce will hold perfectly, so make multiple batches at once andfreeze to make it so much easier to do this recipe the next time. Then I went to a job at the Commission for Energy Regulation. Bircher Muesli and Baklava French Toast recipes extracted from The Brother Hubbard Cookbook by Garrett Fitzgerald, with photography by Leo Byrne, published by Gill Books at €27.99. To make it a bit more interesting, stir 1–2 tablespoons of harissa (page 325) into the water before pouring that over the couscous. Assemble the dish by smearing the hummus generously over the plate and building up the layers with the potato, aubergine, cucumber and tomato mix, some fresh herbs and finally the egg on top. This step sears the meat and adds additional flavour from caramelising (browning) the outside of the kofta. If you’re not cooking these right away, they can be covered with cling film and refrigerated for cooking later. 2 medium boiled potatoes, cooked, cooled and peeled, 2 freshly poached (or boiled eggs, peeled), still warm, 2 good quality pitta breads (or, better still, homemade flatbread), Fresh herbs (a nice mixture of some or all of the following: mint, parsley, coriander), chopped, 1 tbsp harissa paste/ or 1 tsp each of ground cumin and ground coriander, Pickles such as gherkin, chilli or cabbage (roughly chopped) and/or thinly sliced fresh red onion and/or pan-fried or baked halloumi. Though suitable all year round, bircher muesli is the ideal summer breakfast to replace porridge — we often refer to it as ‘summer porridge’ in the café. Bring the koftas to the table in the baking dish, with the remaining feta and herbs sprinkled over, for serving alongside any accompaniments (the wedding couscous, flatbread and perhaps some salad). 2. The 5th Wild and Slow at Brooklodge, Macreddin Village in Co. Wicklow promises to be action packed with walks, talks, foraging, hunting, wild food dinner. Sabiche actually has its origins in Iraq but is now a firm favourite amongst the locals there — and also here in Dublin, where it is one of the most popular dishes on our menu. 3. Add the chopped tomatoes, water, tomato purée, sugar and seasoning. Divide the scrambled eggs between each plate. In this three-hour masterclass, Philip Dennhardt of Saturday Pizzas will take you through all the basics (choosing ingredients, making dough, getting the best results from your oven and so forth) before explaining how to create both traditional and contemporary pizzas. Drain well. Place in the oven and cook for 20 minutes. "Last year was a year of dramatic change," he says, "so 2018 will be more about consolidation and evolution.". Instead, preheat your oven to 230°C and pop the koftas in a large baking dish greased with a little oil and cook in the oven for 6 minutes, giving them a shake halfway through. "I was the only chef," says Fitzgerald, who has since stepped away from cooking full-time, "while James was more on the business side. Top with a dessertspoon of the feta yogurt, scatter over the sliced olives, if using, and finish with a few spoons of the onion chilli herb mix. The sauce packs a welcome punch to make these a wonderful lunch, dinner or supper. Toss the wedges in a bowl with 50g of the muscovado sugar. This recipe bulks up incredibly well if cooking for a larger group. Pack all the filling in so it is nice and full but not falling apart! I'm a firm believer that chefs need restriction to make them more creative. Cut the egg in half if desired (I tend to leave whole if poached). They looked around, people were still eating out but certainly seeking a more value driven experience, altogether now more careful with the €5 notes than they had been with their €50s – diners wanted casual, affordable, delicious fresh tasting eclectic healthy food. In fact, this is one of my go-to recipes for entertaining at larger gatherings. Fitzgerald grew up in a farmhouse B&B in Adare, Co Limerick, and went to the Shannon College of Hotel Management, where he killed two birds with one stone by taking a B. Comm. It’s the perfect dish to have as a breakfast or a mini-bowl to serve as part of a brunch. Although my intention was not to return, I was prepared that I might change my mind. Pop the aubergine slices onto a lined roasting tray in a single layer. To finish, scatter the chopped nuts over the dish, then the pomegranate seeds, if using. Roast for about 15 minutes. If you feel it needs a little more sweetness, add more honey and stir well. The signal from the market is very clear - people have realised that it's not binary, you don't have to be one thing or the other. While that’s heating up, crack your eggs into a bowl and whisk really well with the cream and vanilla.