Honey parsnip

Peel parsnip and chop into pieces of approx 1cm square.  Toss in olive oil and sprinkle with a little sea salt.  Roast in an oven at 200 degrees C for 45-60 minutes.  Once removed, pour enough runny honey over the pieces to lightly cover.  Sprinkle with chopped rosemary.  Leave to cool.  Serve cold.

Enjoyed with – Galway Bay Full Sail

Celeriac with hazelnut and sour cream

Peel celeriac and chop into pieces of approx 1cm square.  Toss in olive oil and sprinkle with a little sea salt. Roast in an oven at 200 degrees C for 45-60 minutes.  Once removed, sprinkle with finely chopped hazelnuts.  Allow to cool and then stir enough sour cream to lightly cover.  Serve cold.

Delicious with Kinnegar Rustbucket

Salad of beef, beetroot and watercress

Equal proportions of fillet of beef and beetroot.  Trim, but don’t peel, the beetroot.  Wrap in foil and roast at 200 degrees C for about an hour.  Allow to cool, then peel and slice into thin strips.  Sear the beef on both sides in a hot, hot pan.  Allow to cool slightly, slice thinly and toss in a little olive oil and fresh thyme (add a little lemon juice also if you intend drinking with a very hoppy ale). Marinate for a few hours.  Toss slices of beef and beetroot randomly onto a bed of watercress.

Surprisingly good with Dungarvan Black Rock stout

Black pudding and blue cheese

This one’s easy peasy.  Fry 1cm slices of black pudding over a medium heat.  Turn and place small cubes of blue cheese on the already-cooked side.  These should melt as the other side cooks.  Allow to cool.  Serve cold.

Best with Blacks of Kinsale Black IPA