BBQ Season.

Keep it simple! And it doesn't have to be always sausages and burgers! Marinate whole prawns (any size) in fresh garlic, fresh ginger, chopped red chili, coriander, salt and olive oil. Put them in skewers with baby tomatoes, and baby onions. BBQ, basting. Drizzle lemon juice before serving with a green salad and fresh mango. For desert, fresh fruit salad with a scoop of vanilla ice cream. Ah! We love the summer!

We are happy to say, the Ladybird was published, again! InBusiness magazine came in the post today with our picture and interview, under the subject of Ireland's new entrepreneurs! Happy Ladybird, I am today!

Stuffed Pork Fillet

First the stuffing. In a a frying pan, melt a table spoon of butter. Add a finely chopped onion, a garlic clove, a chopped apple and a big bunch of fresh sage (straight from the garden). Mix in a cup of fresh breadcrumbs and set aside.

Prepare the fillet, by trimming some big lumps of fat that it might have. Rub it with a table spoon of white wine vinegar, sea salt and black pepper. Open the fillet lenght wise and stuff. With string, wrap it in loops, making sure you have plenty of stuffing inside. Meanwhile, make a paste using 4 tbsp of olive oil, 2 tbsp of butter, 1 tbsp of paprika, 2 bay leafs, 1 crushed garlic clove. Rub this paste into the meat, coating well and take it to a pre heated oven, 180, for 45 minutes or until cooked. Keep basting every 15 minutes or so.

Serve with a fresh garden salad and new potatoes.

See you all in Mespil Road!