2008-01-01 This dish made from red snapper, is a prime example of his use of spices and flavourings. It's from Calcutta, which is where he started his cooking career. A good supermarket should have all of these ingredients, but one of Dublin's Asian markets would be a one-stop shop. More>>

2008-01-01 Here's his recipe for turbot with Merguez sausage, which makes a fine dish.
One Pico, 5-6, Molesworth Lane, Dublin 2. Tel. 01 676 0300

Bleu, Joshua House, Dawson Street, Dublin 2. Tel. 01 676 7015  More>>

2008-01-01 Roberto Morsiani is a master chef from Bologna, the city that gave its name to the meat sauce that goes on spaghetti. Chances are, what you know in Ireland as ‘spag bol' bears very little relation to the real thing. Bolognese sauce is a meat sauce with a touch of tomato, not a tomato sauce with some mince chucked in. Roberto's recipe below would feed from six to eight people. Allow about 150g of spaghetti or tagliatelle per person. You can taste Roberto's recipe at Janet's Coffee House in Dun Laoghaire, but only during the day.

Janet's Coffee House and Deli, Upper Georges Street, Dun Laoghaire. Tel. 01 663 6871
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2008-01-01 When I asked Barry to pick a recipe for us he answered: ‘My love for so many different foods, from all over the world, leaves me with somewhat of a dilemma when asked to select a favourite recipe. I love this dish because it's real comfort food, especially coming into the colder, darker days. Very different from the type of fine cuisine we serve daily at the Oriel, it's a beautiful, rich, rustic dish and very easy to produce. Try some fresh homemade tagliatelle or linguini with heaps of grated Parmesan to accompany it.'
,br> The Oriel Restaurant, 2, Bridge Street, Gilford, Co. Down. Tel. 028 3883 1543 (dial 048 from R of I )
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2008-01-01 I've picked his recipe for confit rabbit, because ‘confit' is a word you find a lot on restaurant menus. Now you can try it for yourself.  More>>

2008-01-01 This dish works very well, and at this time of year pheasant isn't just seasonal, it's cheap

La Riva, Crescent Quay, Wexford. Tel. 053 24330
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2008-01-01 a comfort food dish which could also be made using veal or turkey. This one uses pork. It's inexpensive to make and not difficult to prepare. Perfect for a family supper on a Winter's evening.

Wineport Lodge, Glasson, Athlone, Co. Westmeath. Tel. 0902 85466
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2008-01-01 This is my favourite type of cooking – deeply satisfying, easy and with very little washing up. Saturday afternoons seem to be the only time we eat at home these days. We have the morning off, we get the papers – head straight to the food supplement, then cook and eat in silence thinking about the night ahead. If we're lucky we get a snooze, shower and head into work. The wonderful thing is that this dish couldn't be easier. Really it should be cooked in the oven after being brought up to a simmer but I appreciate not all ovens will take this large a pan so I've given both options. More>>

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2008-01-01 I asked Aidan for a recipe that reflected his food philosophy and he replied: ‘This is my favourite type of cooking – deeply satisfying, easy and with very little washing up. Saturday afternoons seem to be the only time we eat at home these days. We have the morning off, we get the papers – head straight to the food supplement, then cook and eat in silence thinking about the night ahead. If we're lucky we get a snooze, shower and head into work. The wonderful thing is that this dish couldn't be easier. Really it should be cooked in the oven after being brought up to a simmer but I appreciate not all ovens will take this large a pan so I've given both options.' More>>

2008-01-01 This recipe from Nick is a good example of what he does – it's a dish that makes use of good, local ingredients to produce something tasty without enormous effort.

Nick's Warehouse, 35-36 Hill Street, Belfast. Tel 028 9043 9690 (dial prefix 048 from RoI)
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2008-01-01 Below is a recipe from the Languedoc Wine & Dine evening, which I enjoyed a lot.  More>>

2008-01-01 Pollo alla Valdostana con insalata di fagioli e pesto
(Val d'Aosta chicken with a bean salad and pesto)

I've had some remarkable meals cooked by Roberto, he's a stickler for quality ingredients and for attention to detail in his cooking. This recipe, from Italy's furthest Northwest, is not very far from his own native Ligurian coast. Obviously coming from there he was going to include pesto, but do try to get basil that isn't hot-house grown, it tends to be flavourless.

wine suggestions:
white: Pigato Calvini from Liguria or Alhambra Spadafora from Sicily

red: Barbera Veglio from Piemonte or Raboso Cescon from Veneto

La Dolce Vita, Main Street, Wexford. Tel. 053 70806  More>>

2008-01-01 There's a Mediterranean feel to Cookes, and this recipe – a fish stew from Catalonia – is an example of the kind of dishes you can find on the menu. More>>

2008-01-01 This recipe reflects the simplicity of many of his main course dishes, but it's full of rich flavours that are easy to reproduce. John says, ‘The ingredients are typically Irish and therefore easy to come by, and I believe even the most incompetent cook could reproduce this dish.' That's encouraging, isn't it?

Rathsallagh House, Dunlavin, Co. Wicklow. Tel. 045 403 112
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2008-01-01 This recipe was the first dish on his menu as Head Chef in 1997 at Deanes Restaurant and it started a fashion in Belfast for comfort food in winter.1 Roll up the Pork Belly which has been seasoned using the Five Spice and tie with string. My tip is to get your local butcher to do this for you.

The Nuremore Hotel, Carrickmacross, Co. Monaghan. Tel. 042 966 1438
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2008-01-01 This recipe of tortellini au gratin is one of the most tasty dishes in Emilia. It is so filling it can be used as a one-course meal. The cooking of the Emilia does tend to use butter and cream fairly liberally, a habit that has led to Bologna being known in Italy as ‘The Fat'. Roberto lives in Ireland now, cooking during the day at Janet's Coffee House in Dun Laoghaire.

Janet's Coffee House and Deli, Upper Georges Street, Dun Laoghaire. Tel. 01 663 6871
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2008-01-01 This recipe is a good example of his work – seemingly simple, but using the best ingredients.

Peploes, 16, St. Stephen's Green, Dublin 2. Tel. 01 676 3144
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2008-01-01 I asked him what he most wants to accomplish in One Pico. ‘My specific goal is to continue to raise the quality and consistency of the food, which is heavily based on seasonality and the freshness of ingredients. The kitchen staff are diligent, focused and professional and I hope this will show through in our food. More importantly I hope that the genuine love and respect for the produce is visible, as that is what we are truly trying to showcase.'

I thought this dish was a winner, it's not too hard to do and its tastes terrific.
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2008-01-01 Jean-Michels signature dish is his medallions of matured Irish beef on white truffle mash with buttered swede & red wine jus, but we've chosen this recipe as the ingredients are more readily available. More>>