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

There’s nothing more tempting than a slow-cooked piece of meat, the juices are sealed in, the flavours have developed and you are left with a tender piece of meat that falls off the bone. Paul Flynn from The Tannery has shared this amazing recipe for two, complete with his famous mash, some Vichy Carrot, and a light fresh salad. All slow-cooked meat takes time and love, so this is a recipe to plan in advance if you want it to be at its full potential.   Slow-Cooked Short Beef Rib   Put all the ingredients into a deep tray and rest the beef ribs on top Then add the Madeira, sherry vinegar, port and chicken stock until almost covered Lay a sheet of parchment over the ribs, then clingfilm and foil Bake at 140 degrees celsius for 4-5 hours Once cooled, remove ribs onto a tray to set Then strain off the liquid and reduce Add 1tspn redcurrant jelly Serve with fresh salad and mashed potatoes for a delicious meal.   Parsley and Shallot Salad   It’s best to serve this fresh, so throw it together 5-10 minutes before the beef is ready to serve Toss everything together in a bowl Season with freshly milled pepper and Maldon sea salt   Vichy Carrot   Prepare the carrots about 20 minutes before the beef is ready to serve. Place the peeled carrots in a pan and cover with chicken stock, add a pinch of sugar, fresh thyme and butter. Cook the carrots on high heat to reduce the stock, butter and sugar to a glaze, if the carrots are nearly cooked and the stock isn’t the correct consistency, remove the carrots from the stock and reduce until the correct   Mashed Potato with Potato Sauce   It’s best to start the potatoes about 40 minutes – 50 minutes before the Beef is ready to serve Boil potatoes, then mash, and set aside Combine the milk and cream in a bowl (Note: you can leave out the milk, but a full cream mash would be too rich for this dish, so only do so if desired), add to the mash with plenty of butter to make it into a thick sauce consistency Only let out with milk if desired as the cream will make it too rich for the dish   Once you’re finished preparing everything serve with the mash on the bottom, and the rib and carrots placed over it, with the salad to the side. This is a richly flavoured dish that will satisfy true beef lovers.   Visit Our Shop