Create this delicious easter hot cross buns recipe with Lily O’Brien’s Easter is synonymous with chocolate and hot cross buns, so what do you get when you combine both, mouthwatering Lily O’Brien’s Hot Cross Buns. Simply to make, and delicious to eat, this Lily O’Brien’s Hot Cross Bun recipe is the perfect way to use up left over Easter eggs, and is the ultimate chocolate take on the traditional bread and butter pudding treat. Ingredients ·        6 full-sized hot cross buns ·        100g Lily O’Brien’s Milk Chocol ..read more

As much as we all love piling our leftovers into Christmas sandwiches of epic proportions, if you want to shake things up with your turkey and ham this year, look no further. From skillets to strudels to stews, getting another delicious meal (or several) out of your Christmas leftovers couldn’t be simpler with the below recipes to hand. Turkey Moussaka Recipe From The Food Pharmacy by Jess Redden Sweet Potato Cottage Pie From The Food Pharmacy by Jess Redden Avoca’s Turkey & Broccoli Bake Recipe Warm Turkey Salad with Pickled Cranberries Recipe Ham Skillet Recipe by John Whaite ..read more

This cosy and comforting Autumn Risotto recipe is the perfect dish for these colder evenings. The sweetness of the roasted squash mixed with the earthy sage and nutty Parmesan are a match made in heaven. Add strips of smoked streaky bacon and toasted pine nuts if you are feeling fancy! This Autumn risotto recipe is from Avoca’s new cookbook AVOCA at Home. The perfect gift for food-lovers and home cooks, Avoca at Home is sure to spread the love of home cooking and of sharing indulgent, comforting, delicious food. Readers can expect a mix of Avoca classics, exciting new dishes, an ..read more

No better way to warm up these wintery cold days that with a Spiced Roasted Root Vegetable Soup recipe! Get warm by the stove while preparing this steamy pot of comfort food at its best, Lunch or dinner, a creamy soup is always a good idea. Vegetable Soup Recipe Ingredients: Serves 4. – 3 carrots, washed and chopped – 2 parsnips, washed and chopped – 1 sweet potato, washed and chopped – 1 red onion, peeled and chopped – 2 garlic cloves, peeled – 1 tbsp olive oil Sea salt – 1 tbsp fennel seeds – 1 tin coconut milk (set aside 2tsp for garnishing) – 1 l water 1 organic vegetable stock cube – 1 ts ..read more

Cutting a working week short by a day and providing children and adults alike with a carte blanche to indulge in a day dedicated to chocolate, the only thing better than a weekend is Easter weekend. Thankfully, it is nearly upon us and this is fabulous news for those of us who choose to spend our spare time in the kitchen. Easter weekend is the perfect time to get the family around, cook up a feast fit for the occasion and craft decadent desserts to savour. With our collection of perfect Easter recipes from top chefs and food lovers, we have you covered from sinful breakfasts to kick off the w ..read more

The perfect festive treat, dessert or mid-day pick-me-up, mince pies are a classic for a reason! Fragrant seasonal spices, a crumbly crust and a sticky sweet filling – this tried and tested recipe is sure to get the seal of approval this Christmas. Makes 24 mince pies Ingredients: For the pastry cases: 250g plain flour, plus extra to dust 25g icing sugar 125g chilled unsalted butter, diced finely grated zest of 1 orange 1 medium egg, lightly beaten 1–3 tsp ice-cold water (if needed) To finish: 1 egg yolk, beaten with 1 tsp water (egg wash) to glaze icing sugar or caster sugar, to dust For th ..read more

The original figgy pudding, created sometime in the 1400s, was a dish of dried figs, dates, raisins, and spices boiled in almond milk. Also called plum pudding – despite the fact it contains no plums whatsoever – this steamed or boiled pudding was first recorded as Christmas Pudding in 1858 in a novel by British author Anthony Trollope. The name is probably derived from the substitution of raisins for dried plums as an ingredient in pies during medieval times. In the sixteenth and seventeenth centuries, dishes made with raisins retained the term “plum,” and in the Victorian era, Christmas plum ..read more

Ingredients: 75g self-raising flour 175g brown sugar 3 eggs 175g butter 1tsp mixed spice 1tsp ground cinnamon 1tsp ground ginger Pinch of salt 600g mixed raisins, sultanas, citrus peel, apricots, cherries Juice and zest of 2 clementines 100g breadcrumbs 5tbsp brandy 300ml port Method: Soak the raisin mix in brandy for at least 1 hour. Cream butter and sugar until smooth. Add the eggs, clementine juice and zest, and mix until well combined. Add the remaining ingredients except the breadcrumbs and port. Mix well. Stir in the breadcrumbs and port. Transfer the mixture into a greased pudding bo ..read more

BRUSSELS SPROUT SALAD WITH CRISPY PANCETTA, JUICY PEARS, CARAMELISED PECANS, PARMESAN SHAVINGS AND MAPLE & BALSAMIC DRESSING Serves 2-3 Ingredients 500g Brussels sprouts, washed, trimmed and halved 6 smoked pancetta slices 2 pears, washed, deseeded and sliced Handful of pecan nuts 1tbsp brown sugar 50g parmesan cheese, shaved 4tbsp balsamic vinegar 2tbsp maple syrup 2tbsp olive oil Salt & pepper Method Cook the sprouts in a large pot of salted boiling water for 3 minutes. Rinse and transfer into a large salad bowl. Fry the pancetta slices on a dry frying pan until crispy. No oil neede ..read more

LIDL IRELAND PARTNERS WITH LILLY HIGGINS WHO SHARES THIS DELICIOUS PUMPKIN FONDUE RECIPE TO ENJOY THIS HALLOWEEN With a passion for affordable, easy to follow recipes, Lilly Higgins adds her top tips to consider this Halloween as households around the country prepare to carve their annual pumpkin. “This fondue is great fun. I would always recommend using smaller pumpkins as decorations around the house and the best part is you can eat them after! Pumpkins are so sweet and tasty once roasted, and make a perfect cauldron filled with melted cheese sauce. Keep the pumpkin seeds and roast ..read more