Nettles were always a staple of traditional Irish cooking, even going back to the Famine, but are used less in recent years, which is a shame. They work wonderfully if used as a herb to enhance flavours of vegetables like carrots.

I am glad to see they have come back into vogue in many top Parisian restaurants."

Makes 1 1/2 litres 75g nettle leaves (blanched and chopped) One knob of butter One large onion Two medium-sized potatoes (peeled and washed) Half clove of chopped garlic One bunch of tied herbs One leek (washed and chopped) 1 1/4 litres good flavoured chicken stock 250ml cream Seasoning to taste To garnish: of Irish whiskey 50ml lightly whipped cream flavoured with half teaspoon Sweat onions, leek and garlic in a knob of butter and add nettles, potatoes and chicken stock with the bunch of tied herbs.

Simmer for 15 to 20 minutes.

Remove tied herbs and then liquidise and pass through a fine sieve. Add cream and return to the boil.

Correct seasoning and consistency. Place a spoon of whiskey cream on each serving.

This soup is ideally served with brown soda bread.

Lorcan Cribbin Head Chef Bang Cafe, Merrion Row, Dublin 2 Mexican chicken salad with guacamole "This is ideal for summer time. And the components can all be prepared in advance."

Serves 4 400g chicken supremes, skinned and cut into strips Chicken marinade 25g coriander leaves and stalks One red chilli, small Two garlic cloves 20ml honey 100ml vegetable oil 20ml tomato ketchup Guacamole Three avocados One garlic clove, crushed One red chilli, finely diced 50g red onion, finely diced Juice of one lime 80g creme fraiche Salt and freshly ground black pepper to taste Balsamic Dressing 60ml olive oil 20ml balsamic vinegar 10g finely chopped shallots 5g Dijon mustard Fresh thyme sprig, leaves removed Salt and freshly ground black pepper Salad Two baby gem lettuce heads, (small cos), washed and spun dry80g piquilo peppers, deseeded and sliced into strips Coriander leaves Olive oil Marinade the chicken and refrigerate for 24 hours.

Make the guacamole by combining all ingredients in a food processor . . . extra lime juice may be added to taste.

Use a small hand blender to combine all ingredients for the dressing and pass through a fine chinois.

To cook the chicken, heat a little oil in a thickbottomed frying pan, drain any excess marinade, place in the pan and cook for about three minutes on each side.

Lightly dress the lettuce and combine with the peppers and some of the coriander leaves. Spoon some guacamole into the centre of a plate and arrange some of the salad on the top layer with the chicken, guacamole and the rest of the lettuce and peppers. Garnish with a sprig of coriander and drizzle a little dressing around the plate.

Brendan Byrne Head Chef Monart, The Still, Enniscorthy, Co Wexford Loin of pork baked in a salt, lemon and garlic crust, sauteed white cabbage, apple puree and cider glaze "This dish has a different twist with commonly used ingredients yet it is still simple to prepare. It adds flavour to a meat traditionally considered bland and unsexy."

Serves 4 1kg lean pork loin (ask your butcher to trim away all excess fat) 1/2 head of Dutch cabbage, finely shredded, salted for one hour, rinsed and squeezed out before cooking Puree Two granny smith apples (peeled and cored) Two tbsp of sugar Two tbsp of apple juice Glaze Two litres of cider 500ml apple juice 50g sugar Crust 200g plain flour 200g rock salt One lemon Four cloves garlic Six sprigs of thyme 100-150ml water Combine to form a moist dough.

The idea of baking the pork in the salt crust is to keep it moist while infusing the flavour of the lemon and garlic into the meat. Many people are of the opinion that pork should be well cooked at all times, something which I disagree with, but it is up to the individual. The crust is removed and discarded before eating the pork as it would taste quite unpleasant.

To prepare: Season and brown the whole piece of pork loin in a hot pan, colouring all sides.

Leave to cool slightly before coating with the crust mixture, ensuring all the meat is covered.

Place on a baking tray and leave to rest while preparing other ingredients.

Saute the white cabbage in a hot pot with some sunflower oil, adding a little finely grated ginger is optional. Season to taste.

Cook the apples in the sugar and apple juice until soft. Blend with a liquidiser or hand blender.

Reduce the cider and apple juice until it becomes a little syrupy, add sugar and remove from heat.

Bake the crusted pork loin in a low oven at 120degreesC, gas mark 1, for 35-40 minutes, a little longer for well done. The crust will harden during baking and peel away easily before carving the moist, tender pork loin.

It is important to rest the meat for about 10 minutes before carving and serving, allowing it to relax and be as tender as possible.

Serve the pork at the table, breaking open the crust in front of your guests to release the beautiful aroma of the lemon, thyme and garlic before carving.

You can either plate the cabbage and apple puree before serving or allow people to help themselves.

Just a note on the cider glaze . . . it is quite intense so a little goes a long way.

Kevin Dundon Head Chef and Owner Dunbrody House, New Ross , CoWexford Kitchen garden vegetable stock "I feel that a good stock is the basis of all cooking . . . you need to be able to walk before you can run."

I like to marinate this for 24 hours for an intense flavour. When cutting garlic for stock, always cut the garlic heads across their 'equators'. This gives you solely the sweet garlic flavours and not the harsh garlic oil.

Makes about two litres Three onions, roughly chopped One leek, roughly chopped Two celery sticks, roughly chopped Six carrots, roughly chopped 1/4 tsp white peppercorns 1/4 tsp pink peppercorns One small bay leaf One fresh sprig of each . . .

basil, coriander, thyme, parsley, chervil and tarragon, tied together with string 200ml white wine Place the onions, leek, celery and carrots in a stockpot or large pan. Add the peppercorns and herbs. Pour in two litres of water and bring to the boil.

Reduce the heat and simmer for 10 minutes.

Remove from the heat and stir in the wine, then push the herbs right down into the liquid and set aside to cool completely.

When the stock is cold, transfer to a large jug or bowl. Cover with clingfilm and chill for 24 hours.

The next day, strain the stock through a muslinlined colander into a clean jug or bowl, discarding the vegetables, peppercorns and herbs. Cover with clingfilm and place in the fridge.

Use within three days, or freeze into 500ml sealable plastic containers and use within a month.

Hugo Arnold Food Critic Thai-style mussels with egg noodles "This has become a firm family favourite, often demanded on a Saturday morning. It comes from my latest book, Wagamama:

Ways with Noodleswhich will be published next month.

It is in the children chapter, proof, if it is needed, that the flavours of the east can find favour even with younger diners."

Serves 2 125g medium egg noodles Two tsp vegetable oil One tbsp red curry paste One tbsp coconut milk Juice of one lime Two tsp fish sauce (nam pla) Two tsp finely chopped shallots 500g mussels, scrubbed and debearded Handful of spinach leaves Cook the noodles according to the instructions on the packet, drain and refresh under cold water.

Heat the oil in a hot wok with a lid (or a large lidded saucepan) and stir-fry the curry paste, coconut milk, lime juice, fish sauce and shallots for three minutes, ensuring the mixture doesn't catch. You want the curry paste to lose its raw aroma.

Add the mussels and toss so that everything is well combined.

Cover, reduce the heat and cook for five minutes, shaking the pan occasionally, until all the mussels open. Discard any mussels that remain closed.

Remove the lid, stir in the drained noodles and spinach and check the seasoning. Cook for one minute, until the noodles are heated through and the spinach just wilted. Serve.

Ray McArdle Head Chef Nuremore Hotel, Carrickmore, Co Monaghan Loin of Irish spring lamb cooked with soft herbs, sauteed butterleaf cabbage, hot pot of Irish stew garnish "I chose this dish as it is in high season and it is after all our national dish."

Serves 2 Best end of lamb One litre of white lamb stock 225g riced potato puree 110g butter Two tbsp double cream One tbsp fine herbs, chopped One spring butterleaf cabbage One neck of lamb, slowly braised for five hours One peeled carrot One peeled parsnip 1/2 peeled turnip 1/2 peeled celeriac 10 peeled baby onions Trim the best end of lamb and cut into two portions.

Cut the vegetables into cubes or large dice and cook separately in salted water until tender.

Put the white lamb stock into a deep pan and bring to the boil, skim off any impurities, add the potato puree, butter and cream. Blend with hand blender and season well.

Take the meat from the braised neck of lamb and add to the sauce.

Heat a non-stick pan.

Add a little olive oil and butter and gently colour the lamb loin and season.

Put in the oven for three minutes on medium.

Make sure the lamb is cooked in the soft herbs.

Finely shred the cabbage and cook gently in butter for two minutes.

To plate, place the cabbage in the centre of two warm plates, slice the lamb and arrange on the cabbage.

Add the vegetables to the sauce and re-season.

Spoon the garnish stew around the lamb and serve.

I normally serve the stew in a small pot on the side with the main course.

Derry Clarke Head Chef and Proprietor L'Ecrivain, Baggot Street, Dublin 2 Steamed wild Irish salmon, whipped pea and garlic puree, saffron and roasted red peppers, chive dressing "Irish families are now trying to eat a healthier diet and salmon packed with Omega 3 oils is perfect for this. Salmon is both delicious and easy to cook and can be healthy without compromising on taste. This is a great dish to serve as a family dinner or to impress guests."

Serves 4 Steamed wild Irish salmon Four x 150g wild Irish salmon fillets, skinned, each fillet diced into four even-sized pieces 500ml water 100ml dry white wine One medium carrot, peeled and finely diced One stick of celery, peeled and finely diced One medium onion, peeled and finely diced One fennel bulb, finely chopped Four lemongrass stalks, trimmed, outer layers removed Place the water, wine, carrot, celery, onion and fennel in the bottom of a steaming saucepan. Heat until the liquid is slightly simmering. Skewer the salmon with lemongrass and place it in the top half of the steamer. Cover and steam for five to seven minutes or until the salmon is cooked.

Whipped pea and garlic puree 200g frozen/fresh garden peas Two cloves of garlic, peeled and crushed 50ml milk Salt and freshly ground white pepper Boil the peas in a saucepan of simmering salted water for three to four minutes, then drain them and add the garlic. Add the milk diced pepper and pulverise the mixture in a food processor until smooth. Season with salt and pepper.

Saffron and roasted red peppers Two red peppers, halved and deseeded One tbsp olive oil One tbsp vegetable oil One clove of garlic, peeled and crushed Two cm piece of root ginger, peeled and grated Two small shallots, peeled and Pinch of saffron strands Salt and freshly ground white Place the peppers under a hot grill for six to seven minutes until blackened.

Peel the cooled peppers and cut them into one cm slices. Heat the olive oil and vegetable oil in a saucepan over gentle heat.

Add the garlic, ginger, shallots and saffron and cook for five to six minutes until soft. Add salt and pepper and allow to cool before adding the red peppers.

Chive dressing 200g natural yoghurt One tbsp chives, finely chopped Juice of one lime Salt and freshly ground white pepper Spoon the yoghurt into a bowl and add the chopped chives, lime juice, salt and pepper. Combine all the ingredients together with a spoon. Allow to chill.

To serve:

Arrange the pea puree on each plate and place the salmon on top. Spoon the saffron and red peppers over the salmon. Finally, drizzle the chive dressing around the plate and serve.

Hisashi Kumagi Head Chef St Clerans Manor House, Craughwell, Co Galway Crabmeat and sweet potato croquettes with wasabi-soy mayonnaise and pico de gallo salsa "You can use almost any fish instead of crabmeat, like leftover salmon, or canned tuna fish. This is one of the more popular dishes at St Clerans and I used to make 100 of them a day when I was an apprentice many years ago in Japan."

Crabmeat and sweet potato croquettes 200g crabmeat Two medium-sized sweet potatoes Water 1/2 medium-sized red bell pepper One small shallot Worcestershire sauce Tabasco Salt Freshly ground black pepper One tbsps grape seed oil or vegetable oil Breadcrumbs Plain flour Egg wash Vegetable oil for frying Squeeze the water from the crabmeat and at the same time take out the bones or piece of shells from the meat as much as you can.

Remove the seeds from the red pepper and chop into small fine dice. Peel and finely chop the shallot.

Peel the sweet potatoes, cut into a chunks and boil until soft. Drain the water through the sieve and mash.

Heat the oil in a saucepan over a medium high heat. Saute shallot and pepper together for 10 seconds, add crabmeat and saute for about two minutes.

Pick any further bones or piece of shells at this stage. Add two-four drops each of tabasco and Worcestershire sauce. Add salt and pepper to taste.

Reduce the heat down to low.

Add the mashed sweet potato into the crabmeat and blend well together.

Check the seasoning, add half a cup of breadcrumbs and mix well.

Transfer the crabmeat mixture into a flat tray and cool it down.

Divide the mixture into 10 portions and make cylinder shapes. Dust with plain flour, then dip into an egg wash and roll in bread crumbs.

Heat the vegetable oil up to 1800C. Fry the croquettes for about three minutes or until golden brown and place onto a paper towel to discard the oil. Keep warm.

Wasabi-soy mayonnaise 1/2 cup mayonnaise 1/2 tsp Wasabi paste 1/2 tsp soy sauce Two tsp water Mix all the ingredients together and blend well.

Pico de Gallo salsa One small red onion One ripe tomato One tsp finely chopped fresh coriander 1/2 tsp green chilli paste Juice of half a lemon Pinch sugar Peel the onion, and chop into small fine dice. Cut the tomato into quarters and take out the seeds. Dry with paper towel, then cut into small fine dice.

Combine onion and tomato with rest of the ingredients together, and mix well. Rest at least 30 minutes before use.

Accompaniments Mixed fine leaf salad Coriander leaves Olive oil Lemon juice To serve: Put one tbsp of wasabi-soy mayonnaise on the centre of a warm plate and place two croquettes onto the sauce.

Place a small amount of pico de gallo salsa on fourfive spots around the croquettes.

Mix the leaf salad with olive oil and drops of lemon juice, then place on top of the croquettes. Garnish with coriander leaves.

Feargal O'Donnell Head Chef Wineport Lodge, Glasson, Athlone, Co Westmeath Seared king scallops with black pudding, warm strawberries & aged balsamic vinegar "This dish is simple to execute but elegant in presentation and should be included in every budding cook's repertoire."

Serves 4 as a starter or 2 as a main course Eight king scallops, cleaned and dressed by your fishmonger Eight strawberries, halved Eight slices Hicks' black pudding 1/2 lemon Two tbsp aged balsamic vinegar One tbsp honey Salt and pepper Saute the scallops and black pudding together in a hot pan until golden brown . . . about 90 seconds. Add the strawberries to the pan and cook until they start to soften. Add a squeeze of lemon juice, balsamic vinegar and honey, and coat the contents of the pan with the liquid.

Serve with toasted soda bread and mixed leaves.

Karl Whelan Head Chef Tribes Restaurant, Glasthule, Sandycove, Co Dublin Braised lamb shank with wild garlic champ potato and baby carrots "I think that this dish is essential for any Irish household because it is rich, homely and bursting with flavour. All the ingredients are in season now and are native to Ireland."

Serves 4 Braised Lamb Shanks Four lamb shanks Two carrots One brown onion Two sticks of celery One litre lamb stock, brown Four cloves garlic, smashed One large sprig rosemary 500ml dry white wine One bay leaf Salt and pepper Two over-ripe tomatoes Preheat oven to 1300C, gas mark 1. Heat a large frying pan, season the lamb shanks well with salt and pepper. Fry shanks on all sides until brown. Drain off any excess fat and place them in a casserole dish.

Peel and roughly chop all the vegetables, including the garlic. Fry them in the same pan until browned.

Pour in the wine, add the bay leaf and rosemary and reduce for a few minutes to cook off all the alcohol.

Pour this over the lamb shanks in the casserole dish.

Cover the shanks with the lamb stock. Place a lid or tinfoil over the casserole dish and put in preheated oven for six hours. It would be wise to check them after four hours to ensure it is not boiling dry. You want to keep it at a very slow simmer.

When ready, take out the shanks and keep warm.

Strain off the cooking liquid into a pot. Skim off any grease from the top.

Reduce this down to about 200ml (sauce consistency).

Champ Potato Six large rooster potatoes One bunch wild garlic 200g butter 100ml cream Bake the potatoes. When done, scoop out the middle into a large pot and throw away the skins. Mash.

Finely chop the wild garlic, keeping the white and green parts separate.

Place the white part of the garlic and the butter in a pan and cook gently until soft. Add the cream, bring to the boil and reduce for one minute. Add the green part of the garlic and cook gently for another minute.

Pour over the mashed potato and fold together.

Season.

Baby Carrots 24 baby carrots (depends on size) 100g butter 100ml water 1 tbsp chopped parsley Peel the carrots. In a pan, place the carrots, butter and water. Bring to the boil then reduce to a simmer.

When cooked, drain off any excess fluid. You should be left with the carrots coated in a buttery glaze. Add the chopped parsley and season with salt.

To serve:

Stand shank upright on dinner plate. Spoon sauce over the shanks. Add a spoonful of mash and the baby carrots and serve.

Michael Deane Head Chef and Proprietor Restaurant Michael Deane, Belfast; Deane's Brasserie, Belfast; Deane's Deli, Belfast Scallops, potato bread and Clonakilty black pudding, cauliflower and brown butter 'This is a favourite dish of mine because it's nice and simple but it has a great effect because the combination of flavours and textures between the Clonakilty black pudding and the fresh scallops."

Serves 4 Scallops Four large or eight small scallops One tsp vegetable oil Knob of butter Heat a small frying pan until it is just about to smoke and add the cooking oil. Place the scallops in the pan. Once they are golden-brown, add a knob of butter and turn them over. Cook for two to three minutes, depending on the size. Remove pan from the heat and add a few drops of lemon juice to the scallops. Then remove the scallops from the pan and pat them dry.

Cauliflower Puree One medium head of cauliflower One litre milk Cut the cauliflower into chunky, equal-sized pieces.

Poach gently in seasoned milk in a covered pan until tender. Remove cauliflower from the milk, put into a blender and whizz, slowly adding the warmed milk until a creamy pureed texture is achieved. Finish with a splash of cold milk.

Potato Bread 100g Maris Piper or Desiree potatoes 20g plain flour Two egg yolks Seasoning Simmer peeled chopped potatoes in salted water.

Mash when cooked. Add the flour, beaten egg yolks, salt and pepper. Mould the mash into six small, flat cakes. Heat a dry frying pan and add a sprinkling of flour. Lightly cook the cakes for a few minutes on each side, then remove and keep warm.

Buerre Noisette 50g butter 1/2 lemon One tsp finely chopped chives Seasoning Heat the butter in a pan, shaking it around to allow even cooking. When it foams up and becomes nutbrown, add lemon juice, salt and pepper to taste. Finish by adding a little of the chives.

Black pudding One round Clonakilty black pudding One tsp chopped chives One tsp freshly chopped parsley Seasoning Break up the pudding and add herbs and seasoning.

To serve:

Place one tbsp of the cauliflower puree to one side of the plate and swipe a spoon through it diagonally.

Arrange the black pudding to one side of the puree and dot the scallops on top of the puree and drizzle with the butter.

Tim O'Sullivan Head Chef Renvyle House Hotel, Connemara, Co Galway Apple and onion soup "This unusual combination of flavours works very well and as the apple and onion season come together, it's a great way of using any type of apple . . . sweet or cooking varieties.

Yoghurt can be used to finish instead of cream."

Six onions, peeled and chopped finely Four Granny Smith apples, peeled, cored and chopped finely Two shallots, peeled and chopped finely 110g butter 600ml chicken stock 300ml apple juice One tbsp chopped fresh thyme Three tbsp fresh parsley, finely chopped 150ml cream Melt the butter in a large pot and stir in the apples, shallots and onions for about five minutes until soft, but not browned.

Add the stock, parsley, thyme and apple juice and simmer for about 20 minutes. Cool a little, then whizz in a food processor.

Return to the pot, add the cream and simmer gently for five minutes. Do not allow to boil. Taste for seasoning and serve in warmed soup bowls with a sprinkling of the remaining parsley.

Aidan MacManus Chef Patron The King Sitric, Howth, Co Dublin Grilled fillet of turbot on a bed of bacon and cabbage with Jameson butter sauce "Matching tradition with contemporary is all part of the fun of cooking."

Serves 4 Four 225g fillets of turbot with skin on. (This can be made with any firm white fish) Season fish on both sides and grill for about three to four minutes each side.

Bacon and cabbage 125g cooked bacon, cut into small cubes 28g butter 225g white cabbage cut into strips and blanched Dash of tarragon vinegar Toss the bacon and the cabbage in the butter till warm. Add the wine and vinegar, cover and put aside.

Keep warm and firm.

Butter sauce One shallot, finely chopped Dash of tabasco Splash of white wine Squeeze of lemon juice Splash of Jameson 200-225g unsalted butter Cook the shallots until soft.

Add the tabasco, white wine and lemon juice and reduce by half. Add the butter a little at a time while continuing to rotate the saucepan until all the butter is melted and the sauce is of an even consistency. Now add the splash of Jameson.

To serve:

Place the bacon and cabbage in the centre of the plate. Surround with the butter sauce and place the fish on top. Add a sprig of fresh tarragon to finish.

Warren Gillen Chef Patron La Riva Restaurant, Henrietta Street, Crescent Quay, Wexford Local butchers' sausages, mustard mashed potato, onion and tomato jam, stout gravy, fried Granny Smith apples, buttermilk cream "This is a simple recipe I like to cook at home and keeps with my food philosophy . . . using the best local ingredients."

Serves 2 Six butchers' dinner sausages Six large rooster potatoes 11/2 cup of cream One tsp tumeric One tsp cumin 110g butter One tbsp wholegrain mustard One can Guinness Gravy base One Granny Smith apple Two tbsp buttermilk Muscovado sugar Peel potatoes and boil in salted water until tender.

Drain and dry well. Mash quickly and fold in boiled cream (one cup), butter, spices and spoonful of wholegrain mustard.

Season and keep warm.

To make gravy, reduce a can of Guinness by half with a pinch of muscovado sugar and add good quality gravy base or demi-glaze. Bring to the boil and keep warm.

To make buttermilk cream, whisk cream until lightly whipped and mix buttermilk in to taste to achieve a buttery piquant flavour and season with salt and pepper Onion and Tomato Jam I'm not going to ask you to make this quick and easy dish. Most good delis or Farmers markets have a good version of onion jams and marmalade.

Now cook the sausages.

Good sausages are best cooked slowly over a medium heat and turn regularly to allow even cooking and colouring.

To fry the apples, quarter a Granny Smith, remove pips and cut into wedges. Fry in butter, add pinch of muscovado sugar at the end to caramelise.

To serve:

Spoon mash onto plates, place sausages on top, glaze with Guinness gravy, top with apples, add a spoon of chutney and a spoon of buttermilk cream on either side of plate and serve.