1) Fennel and Orange Salad with Feta, Watercress and Mint cost €8

Serves four

6 large navel oranges
2 tbsp fresh orange juice
2 fennel bulbs, sliced thinly using a mandolin if you have one
1 tbsp fresh lemon juice
Couple drops maple syrup
4 large handfuls watercress and lamb's lettuce, mixed
30g mint leaves, chopped into ribbons
100g feta cheese, cut into squares

Peel and segment the oranges in a bowl to catch the juice. Reduce the juice in a small saucepan to a couple of tablespoons. Make the dressing by combining the reduced orange juice, olive oil, lemon juice and maple syrup. Mix the fennel with the mint, salad leaves and half the oranges. Dress the salad and arrange the orange segments and feta on top.

2) Braised Venison with Red Wine, Chocolate and Parsnip Crisps cost €24

Serves 6-8

1.5 kg venison, cubed
2 tbsp seasoned flour
3 tbsp sunflower oil
1 large Spanish onion, finely diced
3 cloves garlic, peeled and crushed
½ tsp five spice powder
1 tbsp each chopped thyme and rosemary
1 bay leaf
250 ml red wine
2 tbsp tomato purée
750ml-1 litre beef stock
75g dark chocolate (54% cocoa)
2 parsnips, shaved
Sunflower oil

Pre-heat oven to 180°C/gas 4. Gently cook the diced onion in two tablespoons of oil in a large ovenproof casserole dish until soft, then add the garlic, five spice and herbs and cook for a further minute. Toss the venison in the flour, then brown it in oil in a frying pan and add to the casserole. Deglaze the frying pan with the red wine and add the juices to the casserole. Stir in the purée and enough stock to cover the meat by around 2cm. Bring to a simmer and transfer to the oven for 45 minutes. Add the chocolate, stir and return to the oven for a further 30 minutes. Deep fry the parsnip slivers in hot sunflower oil, drain on kitchen paper and sprinkle with sea salt. Serve with creamy champ and roasted parsnips and carrots.

3) Chocolate Plum Cake with Sticky Muscovado Crumble cost €7

Serves 8

For the cake:

8 plums, stoned and halved
110g unsalted butter
250g plain flour
3tbsp cocoa powder
2 level tsp baking powder
1/4 tsp salt
230g caster sugar
3 eggs (lightly beaten)
160ml milk

For the crumble:

165g dark brown muscovado sugar
30g plain flour
75g unsalted butter

Sift together the flour, cocoa, baking powder and salt. Cream together the butter and the caster sugar until light and fluffy. Add the eggs, mixing well, half the sifted flour mixture and some of the milk. Add the remaining sifted flour mixture and milk. Pour the cake batter into a lined tin, smooth the top with a spoon and arrange the halved plums in a circle around the edge and in the centre of the tin. Rub together the sugar, flour and butter for the crumble, sprinkle over the top and bake for 50-60 minutes.