Chicken with Chilli & Basil - Serves 4

8 Chicken drumsticks
6 Celery stalks, cut into sticks
1 Red chilli
3tbsp Sweet chilli sauce
2tbsp Soy sauce
1tbsp Sunflower oil
100g Carrots
Oil, for frying
About 50 fresh basil leaves

1 - Remove the skin from the chicken drumsticks if desired. Make 3 slashes in each drumstick. Brush the drumsticks with the soy sauce.

2 - Heat the sunflower oil in a preheated wok and fry the drumsticks for 20 minutes, turning frequently, until they are cooked through.

3 - Deseed and finely chop the chilli. Add the chilli, carrots and celery to the wok and cook for a further 5 minutes. Stir in the chilli sauce, cover and allow to bubble gently whilst preparing the basil leaves.

4 - Heat a little oil in a heavy based pan. Carefully add the basil leaves and cook the basil leaves for about 30 seconds or until they begin to curl up but not brown. Leave the leaves to drain on kitchen paper.

5 - Arrange the cooked chicken, vegetables and pan juices on to a warm serving plate, garnish with the basil and serve.

Asparagus Parcels

100g Fine tip asparagus
50g   Bean sprouts
1 Red bell pepper, deseeded and thinly sliced
1 Egg yolk
8 Sheets filo pastry
2tbsp Plum sauce
Oil, for deep frying

1 - Place the asparagus, pepper and beansprouts in a large mixing bowl.

2 - Add the plum sauce to the vegetables and mix until well-combined.

3 - Beat the egg yolk and set aside until required.

4 - Lay the sheets of filo pastry out on to a clean work surface.

5 - Place a little of the asparagus and red pepper filling at the top end of each pastry sheet. Brush the edges of the filo with a little beaten egg yolk.

6 - Roll up the filo pastry, tucking in the ends and enclosing the filling like a spring roll. Repeat with the remaining filo sheets.

7 - Heat the oil for deep frying in a large preheated wok. Carefully cook the parcels, 2 at a time, in the hot oil for 4-5 minutes or until crispy.

8 - Remove the parcels with a slotted spoon and leave to drain on absorbant kitchen paper.

9 - Transfer the parcels to warm serving dish and serve immediately.

Irish Stew - Serves 4

4 tbsp Plain Flour
450g Potatoes, peeled and cut into wedges
850ml Hot beef stock
1.3kg Middle neck of lamb, trimmed of visible fat
3 Carrots
3 Large onions, chopped
½ tsp Dried thyme
2 tbsp Chopped fresh parsley, to garnish
Salt and pepper
　
1 - Preheat the oven to 160C/325F/GM3. Spread the flour on a plate and season with salt and pepper. Roll the pieces of lamb in the flour to coat, shaking off any excess, and arrange in the base of a casserole.

2 - Layer the onions, carrots and potatoes on top of the lamb.

3 - Sprinkle in the thyme and pour in the stock, then cover and cook in the preheated oven for 2 ½ hours. Garnish with the chopped fresh parsley and serve straight from the casserole.