Certainly! Here’s a recipe for “Celtic Salmon with Herbed Potatoes”:

Ingredients:

For the salmon:

• 4 salmon fillets
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon wholegrain mustard
• Juice of 1 lemon
• Salt and pepper, to taste

For the herbed potatoes:

• 4 large potatoes, peeled and diced
• 2 tablespoons butter
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• Salt and pepper, to taste

For the roasted vegetables:

• Assorted seasonal vegetables (e.g., carrots, Brussels sprouts, parsnips), cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 200°C (400°F).
2. In a small bowl, whisk together the olive oil, honey, mustard, lemon juice, salt, and pepper to make a marinade for the salmon.
3. Place the salmon fillets in a shallow dish and pour the marinade over them. Make sure the salmon is coated evenly. Set aside to marinate for 10-15 minutes.
4. Meanwhile, prepare the herbed potatoes. Boil the diced potatoes in salted water until tender. Drain and return them to the pot. Add the butter, dill, parsley, salt, and pepper. Mash the potatoes until smooth and well combined. Keep warm.
5. Toss the assorted vegetables with olive oil, dried thyme, salt, and pepper. Spread them on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes or until golden and tender.
6. While the vegetables are roasting, heat a large skillet over medium-high heat. Remove the salmon fillets from the marinade, allowing any excess marinade to drip off. Place the salmon, skin-side down, in the hot skillet. Cook for 3-4 minutes per side until the salmon is cooked through and nicely browned. Remove from heat.
7. Serve the pan-seared salmon over a bed of herbed mashed potatoes alongside the roasted vegetables. Garnish with additional fresh herbs, if desired.

This recipe brings together the rich flavors of Celtic cuisine, with the tender and flaky salmon complemented by herbed potatoes and roasted vegetables. Enjoy your delicious Celtic-inspired meal!

Veal

• 500g of portion of veal
• Olive oil
• Sea salt
• Cracked black pepper

Broccolini

• Bruch of broccolini
• Zest of lemon
• 1 table spoon of lemon
• 1 garlic clove, crushed

Baby potatoes

• Baby potatoes
• Olive oil
• Chopped rosemary
• Salt and cracked black pepper

Shopping list

• 225g leeks washed, trimmed and chopped
• 1 Tablespoon Oil
• 100g Mature Cheddar
• 2 Large Eggs
• 300 ml Milk
• 1 slice tomatoe
• Salt and Pepper
• Flat pastry sheets

Method

1. Preheat the oven to 190 degrees l
2. Roll out the pasty to fit your dish size
3. Fry the leeks in oil until golden, then with with cheese in a bowl.
4. Mix the eggs and milk, season with salt and pepper.
5. Gently place tomatoes and herbs on the mix.
6. Move to the oven for 35 minutes until eggs become solid and cheese is bubbling.