This dish makes the most of a classic combination, succulent Irish pork chops and juicy apple. This is served on a bed of Irish baby kale with a tasty mustard sauce warmed through it. Add to this the in season Irish parsnip and you have a dish bursting with seasonal Irish flavours!
Nutritional Info (per portion)
Calories:
271 kcal
Carbohydrates:
10 g
Protein:
25 g
Fat:
11 g
Milk
(Sour Cream)
Celery
(Wholegrain Mustard)
Roasted Parsnip and Sweet Potato Medley with Free Range Egg & Chia Seeds
Parsnips are, in our opinion, totally underrated. This is a really easy dish to prepare - just throw everything in the oven, relax for 20 minutes, fry your egg and serve!
One Pot Cherry Tomato Linguine with Cajun Grilled Chicken
The kind of dish you can imagine eating on a hot summers day in the garden, but equally on a cold night in front of the fire. This dish is such a people pleaser - healthy, but tastes like a real treat. The pasta cooks in it's own sauce giving a luscious, flavoursome base complimented by a little kick from the cajun chicken!
Peppery Parmesan Pasta with Grilled Chicken & Side Salad
Inspired by the classic Italian dish Cacio e Pepe—literally “cheese and pepper” — this modern twist swaps in delicate orzo pasta, rich Parmesan, and a peppery kick, paired with tender grilled chicken and a crisp side salad for a balanced midweek meal.
Rosemary Irish Beef with Beans & Mixed Mushrooms
Our Chefs tips for cooking the steak: Always have the meat at room temperature. That way it’ll be more tender. So if you can, take it out of the fridge for 30 minutes before cooking it. Then after it is cooked let it rest on a chopping board for 5 minutes before cutting it to let the juices spread back out in the steak. Enjoy!
