Matthew Brownie, Chef – The Skibbereen Food Company

Ingredients
• New potatoes (cooked and cut into quarters)
• Pork sausages (cut into small pieces)
• Bacon rashers with the fat (cut into strips)
• Two medium onions, peeled and diced
• Black and white pudding (cut into small pieces)
• Garden peas
• Garlic, sliced
• Salt (go easy, the bacon can be very salty)
• Pinch of pepper
• Thyme and rosemary
• Chicken stock
• Rapeseed oil
• 2 chicken breasts (supremes with the skin and bone on)

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Method
1. Place a non-stick pan on the heat and add a little rapeseed oil.
2. Season the chicken supremes, then add to the hot pan, colouring both sides before placing in the oven to finish cooking.
3. Heat another non-stick pan and add a little more rapeseed oil.
4. Add the bacon, pudding, sausages, thyme, rosemary and garlic. Sauté until everything is nicely coloured and cooked through.
5. Add a little chicken stock and season to taste.
6. Add the cooked potatoes and heat through gently.
7. Just before serving, stir in the garden peas and serve the coddle with the cooked chicken placed on top.

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Pan-fried Tuna Steak on a Warm Potato Salad with Fresh Mussels and Rocket Pesto

Ingredients
• 2 × 220 g tuna steaks
• 1 bag fresh mussels
• 200 g baby potatoes
• 50 g green beans
• 1 small red onion
• 2 red onions, quartered
• 1 lemon
• 2 packs rocket
• 1 bag peanuts
• Parmesan cheese
• Balsamic reduction
• Cherry tomatoes
• Rapeseed oil
• Salt and pepper

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Method
1. Clean and scrub the mussels, discarding any that remain open after tapping. Steam them in a small amount of water or white wine until they open, then remove from the shells and set aside.
2. Boil the baby potatoes in salted water until tender. Drain and cut into quarters while still warm.
3. Blanch the green beans briefly in boiling water, then cool in ice water to keep their colour.
4. Slice the small red onion finely and combine it with the warm potatoes, green beans, and cooked mussels to create the warm salad base.
5. Make the rocket pesto by blending the rocket, peanuts, Parmesan, lemon juice, and rapeseed oil until smooth. Season with salt and pepper to taste.
6. Heat a little rapeseed oil in a pan until very hot. Season the tuna steaks and sear on each side for about 1–2 minutes, depending on thickness, keeping the centre pink.
7. To serve, spoon the warm potato and mussel salad onto each plate, top with the seared tuna, drizzle with rocket pesto and balsamic reduction, and finish with cherry tomatoes for freshness.