This week Niall is serving up two delicious dishes centering on seasonality
For me, using vegetables that are in season is one of the delights of being a chef. Taking an ingredient which is in abundance and making something tasty is a task which still delights me 35 years after starting my cooking career.
For this reason, our two delicious recipes this week are all about seasonality: crab and potato salad and courgette tagliatelle.
When it comes to potatoes, I love the Comber Earlies season but given our attempt at a summer this year, they were hard to come by in the restaurant, so this crab salad uses Jersey Royals.
Link to recipes:
Check out the Irish News article HERE
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