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For the main course...: These recipes come from new recipes by Gaz Smith and Rick Higgins, and food photography by Katie Quinn

4 servings of olive oil as an appetizer ingredient 1 medium-sized onion, 100g carrots, diced 100g, celery 100g peeled and diced, 200g potato diced, peeled and cut into 1.5 cm cubes 4 cloves garlic, sliced ​​4 star anise 1 tablespoon 2 liters of coriander seeds 1 grain. Fish soup (or from cubes) 2 large pinch of fine sea salt 100 g leeks, chopped 150 g smoked fish, diced 100 g clams 100 g mussels 100 g fresh shrimp 80 g fleshy white fish, diced 200 ml for pouring Cream jam and lemon juice 1 if you like, add extra juice to complete a pinch of chopped fresh flat leaf parsley a pinch of chopped fresh dill a pinch of chopped fresh parsley Serve: crusty bread

Method 1. Take a large pot and heat a mouthful of good oil on a low heat. Add onions, carrots, celery, potatoes, garlic, star anise and coriander seeds, and fry for 5 minutes, stirring often. 2. Add fish soup and two pinches of salt, and simmer. Cook for 15 minutes until the vegetables are slightly soft and the soup begins to thicken (thanks to the starch in the potatoes). Add your leeks and let all the leeks simmer for another 15 minutes. 3. Raise the temperature to high temperature. Once your base starts to bubble, throw in all the seafood and cook for 3 minutes. Turn the heat to medium, then pour in the cream and cook for another 2 minutes. 4. Turn off the heat, add the lemon zest, lemon juice and all the chopped herbs, and stir to combine. If you want, you can also use extra lemon juice to complete each part. Serve hot with crusty bread.

2 servings of staple food or 4 servings of appetizer Ingredients 8 boneless and skinless free-range chicken legs, cut into strips for seasoning flour, used for digging sunflower oil, used for frying marinade 1 red onion, chopped 10 cloves of garlic, remove Peel but leave a large handful of coriander seeds (about 15) 20 g cumin seeds handful of fresh flat leaf parsley 100 ml red wine vinegar 100 ml mirin 75 ml soy sauce 70 ml sunflower oil 2 tablespoons fish sauce 2 tablespoons honey1 Teaspoon fine sea salt 2 teaspoons freshly ground black pepper

Method 1. Put all the marinade in a blender and blend until smooth. Reserve 4 tablespoons of marinade for consumption. 2. Put the chicken strips in a medium bowl and drizzle with the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours. 3. When you are ready to cook, heat the oil in the fryer to 180 degrees Celsius. If you are really careful, you can also make this in a large pan. 4. Put flour in a wide, shallow bowl and season with salt and pepper. Dip the marinated chicken strips in seasoned flour and deep fry until golden brown. This takes 5-7 minutes. 5. When serving, pour the reserved sauce on the cooked chicken (obviously it is not something raw chicken is left in for several hours).

Provide 4 kinds of ingredients 600 grams of minced lamb neck (ask your butcher about 30% fat) 1 beaten egg 1 egg yolk 25 grams panko breadcrumbs 100 ml milk 1 tablespoon dried oregano 1 tablespoon garlic granules 1 teaspoon Sweet chili powder 2 large pinches of finely chopped fresh thin flat thin leaves 1/2 sea salt 2 small pinches of freshly ground black pepper 4 tablespoons vegetable oil Serve: 400 ml of New York style "gravy" (see below for recipe) or tomato sauce

Method 1. Mix all meatball materials except vegetable oil in a large bowl. With clean hands, use the mixture to make golf ball-sized meatballs-you should get about 15 balls. 2. Heat vegetable oil in a large frying pan over medium high heat. 3. It's time to add your balls to the frying pan. If your pan is on the smaller side, you can cook in batches, but once the meatballs are in the pan, do not touch them for 5 minutes. If you do, they will fall apart in the pot. Once they are cooked well, you can turn them over and cook for another 5 minutes. 4. Add New York-style "gravy" (see below for recipe) or tomato sauce to the pan. Cover the pot, turn the heat down, and simmer slowly for 25 minutes-don't simmer for too long, because you want the balls to remain delicious and juicy. If your frying pan can be put in an oven, you can put it in an oven at 180 degrees Celsius for 15 minutes. 5. Serve while hot, with pasta or soft white bread rolls, with some grated mozzarella cheese melted on top. Do whatever you want.

Ingredients 2 tablespoons vegetable oil 2 medium onions, chopped 8 cloves garlic, chopped 1 teaspoon chili flakes (optional) 500 ml red wine (add a little to the chef) 2 x 400 g canned chopped tomatoes 120 g high-quality tomato puree (I like Mutti) 500ml beef stock, a small pinch of dried oregano, 5 large pinch of fine sea salt, 5 large pinch of freshly ground black pepper, 300 grams of Italian sausage, and 200 grams of whole ribs, a large pinch of fresh basil leaves, Shred

Method 1. Put the largest pot on medium-low heat. Add vegetable oil, then onion and garlic, and sweat for 8-10 minutes. If you are using chili flakes, you can also add them here. 2. Pour the red wine and bring to a boil. I drank 250 ml of red wine by myself, because...well, you opened the bottle, right? You don't want to let it go to waste. Halve the amount of wine in the pot, which takes 5-6 minutes. 3. Add chopped tomatoes, tomato puree, beef stock, oregano, salt and pepper. Add the whole sausage and ribs. Turn the heat down, cover the pot, gently simmer everything for 60 minutes, then remove the lid and simmer for another 30 minutes. Smile when your house is full of warm, sausage and tomato aromas. 4. When you think it is complete, check the seasoning, and then fish out the whole sausage and ribs. Finish with a bunch of torn basil leaves.

4 Gaz said: Jungle curry does not have coconut milk or dairy products, and this, um, has. The problem I have is that my version without coconut is not very good. I am not satisfied with the background spices, but once I added a little coconut milk, it was great. It just combines everything together. Ingredients 4 tablespoons sunflower oil 600 g pork belly, cut into 2.5-5 cm squares 2 eggplants, peeled and cut into pieces 2 tablespoons red curry paste (I like Mae Ploy) 50 g garlic, chopped 30 g fresh ginger, peeled Chopped 4 star anise 1 tablespoon coriander seeds 1 x 400 g canned chopped tomatoes 50 g golden raisins or raisins 1 liter beef broth 200 ml coconut milk 3 sliced ​​dried lime leaves 1 tablespoon tamarind sauce Fine sea salt Edible: boiled basmati rice

Method 1. Add oil to a large non-stick pan or pot and heat it at medium high temperature. Add the pork and stir fry for 5-6 minutes, then add the eggplant and stir-fry until the eggplant is light golden brown. 2. Scoop in the red curry paste and let it sweat in the pot. The key here is to keep it moving-try to spread it evenly over the entire pot. The more sauce covered on the bottom of the pot, the more delicious it will be. 3. Add garlic, ginger, star anise and coriander seeds and mix well. After 2-3 minutes, once the spices have all sweated and worked in the vegetables and pork, add canned tomatoes, then raisins or raisins, and then beef broth. Simmer for 5 minutes before adding coconut milk, lime leaves and tamarind paste. Cover the lid and simmer for 3 hours on low heat. Season with salt. Serve with cooked basmati rice.

Provide 3 sheets of filo pastry with 2-4 kinds of ingredients, about A4 size, 60 grams of butter to thaw, melt a handful of panko breadcrumbs 250 grams of soft black pudding (black pudding or Inch House pudding; see chef's tips) 1 teaspoon of cream (optional) Roughly chopped fresh flat-leaf parsley 3 tablespoons apple chutney or red onion jam Chef’s tip: Most black puddings you find in stores are very hard. If you can't find black pudding (a little looser), then mix the pudding with a bit of cream to get a more malleable texture.

Method 1. Preheat the oven to 200 degrees Celsius. Line the baking sheet with non-stick baking paper. 2. Spread the first Philo on a clean, damp tea towel. Brush the paper generously with melted butter and a small amount of crumbs. Place the second sheet of filo next to the first sheet so that the two shorter ends overlap a bit, just like you are making a long piece of filo pastry, then brush it with a butter brush to scatter the crumbs. Place the third Philo on the place where the other two overlap to strengthen the middle. 3. Put the minced pudding in a bowl and add a little cream if necessary to make it the consistency of raw sausage meat. 4. Arrange the pudding in a row, at the bottom of the long side of the sheet, about four-fifths of the position. Leave a border of 4-5 cm between the bottom of the pastry and the left and right sides of the pudding. 5. Sprinkle parsley on the pudding, then add apple chutney or red onion jam on top. Do your best to spread it. 6. What you are doing now is basically rolling up a big jam roly-poly... all kinds. Wash your hands, because you want to roll the pastry very clean, and you are probably a dirty bird. Fold the bottom line of the pastry on the pudding, and then roll it all up like a fleshy round. 7. There should be approximately 3 cm borders on both sides of the pudding package. If they are larger, trim them down and fold them in the pudding section. Transfer to a lined baking sheet with the seam facing down. 8. Brush with more melted butter and bake in the oven for 12-15 minutes until it is golden brown and crispy. For Mains... Written by Gaz Smith and Rick Higgins, published by Nine Bean Rows Books, can be ordered online from andformains.ie, 39.95 euros Read Chef Gaz Smith: "I paid a house deposit for this"

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