Cheesy potatoes with Glebe Brethan Cheese
Glebe Brethan cheese won a double-gold in the International Cheese Awards 2005 for Best New Cheese and Best Speciality Farmhouse Cheese. Made from unpasteurised Montbeliarde cows' milk, it is made in the style of the French cheese, Comte. We 'created' this recipe after visiting the Tiernan farm and we ate most of it from the test kitchen baking dish.
Fried mackerel fillets with oatmeal
Oatmeal is historically an important ingredient in the Irish store cupboard - we cook it with water or milk and call it porridge and ate it for breakfast. Some people lined their stomachs with a bowl of porridge before a trip to the pub to have a few pints. Here the raw oatmeal is used to cook mackerel fillets to give a crunchy topping.