Each recipe serves 4, costs less than €6 per serving and takes less than an hour to prepare

1) Crab Cocktail Cost €10.50

(A Sophie Grigson recipe using Ted Browne's wonderful Dingle crabmeat)

300g Ted Browne's white crab meat
6 tbsp mayonnaise
Scant tbsp tomato ketchup
Shake of Tabasco
Scant tsp Dijon mustard
1 squeeze lemon juice
1 tsp tarragon, finely chopped
2 spring onions, chopped
2 Little Gem lettuce

Mix the mayonnaise with the ketchup, Tabasco, mustard, lemon juice, and tarragon. Stir in the crab and spring onions. Taste and play around with the balance of flavourings until you get a perfect balance. This can be mixed together an hour or two before serving, but bring back to room temperature before assembling the finished cocktail and serving. Remove the outer leaves of the Little Gem lettuces and shred the rest thinly. Place in a plastic bag and leave in the fridge until almost ready to serve. Take four sundae glasses or old-fashioned champagne glasses. Divide the lettuce between the glasses and top with the crab cocktail. Serve straight away.

2) Braised Blasket Island Lamb Shanks Cost €24

(Recipe from Noel Enright of The Chart House)

4 Blasket Island lamb shanks – from Jerry Kennedy butchers, Dingle, if possible
1 carrot
1 leek
2 sticks of celery
1 onion
4 cloves of garlic
1 bottle of shiraz
2 litres of brown lamb stock
4 sprigs of rosemary

Peel and dice the vegetables. Sweat off in a heavy-based pot and add the red wine; reduce down until syrupy. Season the lamb shanks and seal all around in a hot pan, then add them to your wine reduction. Pour in your brown lamb stock making sure to cover the lamb shanks. Bring to the boil, skim and reduce down to a very low simmer.

Add the rosemary, cover with a lid and braise for two-and-a-half hours. When finished, remove from the heat. Pick out the shanks and place in a serving dish. Pass the braising juices through a fine sieve, check the seasoning, pour over the shanks and serve.

Note: Brown lamb stock is made from roasted bones and trimmings. A recipe from Market Kitchen can be found at www.uktv.co.uk/food/recipe/aid/579971.

3) Chocolate Brownies Cost €6

200g butter
100g cocoa powder
3 eggs
325g sugar
100g flour (can be replaced with brown rice flour)

Preheat oven to 180°C, gas 4. Melt the butter and cocoa powder together until smooth and glossy over a medium heat but be careful not to boil this mixture. Beat the eggs and sugar together with a wooden spoon. Fold in the butter and cocoa mixture gently and then the sieved flour. Pour into a parchment or greaseproof paper lined baking tray ( 14"x12"x2.5" approx or average roasting tray). Bake for 15 to 20 minutes, or until just firm to the touch in the centre.

The Dingle Food and Drink Festival runs 1-3 October

Next week: Three Vegetarian Suppers