Dissolve the sugar in the water over moderate heat. When it has dissolved, stir in the vinegar, syrup and butter. Bring to a boil and cook without stirring until it reaches the hard-crack stage (138C) or hardens into a ball when dropped in a jug of cold water. This should take around 10 minutes of boiling time. While the syrup is cooking, pierce each apple with a wooden stick. Once the toffee is ready, dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated. Leave to harden on a lightly oiled tray before serving. If you’re planning to keep them for a day or two, wrap the apples in cellophane.   Visit Our Shop

  Recipe by Niall Murphy Donnybrook Fair:   Make sure all the bones have been removed from the salmon and lay it skin-side down on a tray lined with cling film. Pour over half the whiskey in a  bowl mix the salt, pepper, sugar and dill, sprinkle over the salmon and press down.   Pour the remainder of the whiskey over the cure mix, wrap tightly in cling wrap, place another tray on top with weights and place in the fridge for a minimum of 24 hours and up to 72 hours.   Remove the salmon, wash off the cure, pat dry, sprinkle with chopped dill and rewrap till ready to use.   For the beetroots, peel and finely slice. Place in separate shallow non-metallic bowls.   Place the vinegar, sugar, bay leaf and peppercorns in a pan, bring to a boil and simmer for 5 minutes. Remove from the heat and allow to cool completely.   Pour the cooled pickling liquid over the beetroots and place it in the fridge for several hours. When ready to serve, whip the cream and buttermilk till it thickens, stir in the chopped dill.   Finely slice the salmon, dry the beetroots and assemble on a plate. Drizzle with the buttermilk cream and serve.   Visit Our Shop