Baked Alaska
Angela's Onion Bhajis
Baked Onion Soup With Gruyere Cheese And Madeira
Boeuf Bourguignonne
Bolognese Sauce
Brown Chicken Fricasse
Carrot & Corriander Soup
Chicken & Mango Balti
Chicken Chasseur
Chicken Basque
Chili con Carne
Clam Chowder #1
Chowder #2
Cloutie Dumpling
Diana's Cheese Fondue
Katherine's Chicken with Leek & Pancetta
Katherine's Lemon Curd
Katherines Sausage & Pasta Gratin
Key Lime Pie
Lemon Cake
Pat's Pavlova
Pot Roast Lamb with Rosemary
Spanish Omelette
Victoria Sandwich
  Chowder (Even Better)


450g of white fish/smoked fish fillets, skinned and boned such as cod or pollock
225g shellfish such as mussels or prawns
110g salmon
25g butter
55g streaky bacon
1 kilo mixed vegetables – Onion, leek, carrot, diced potatoes
570ml water
570ml milk
7g dillisk
7g carrageen
Salt and freshly milled black pepper
Purple reddish sea vegetable. Dillisk is high in iron.
Bushy reddish purple sea vegetable. Also know as Irish moss, widely available around the Irish coast. Rich in calcium and other essential vitamins and minerals.


Cut all fish into cubes approximately 1cm cubes
Dice all the vegetables
Cut the streaky bacon into strips
Melt the butter, add the bacon and cook until it is crisp
Add all the vegetables (except the potatoes) and sweat the vegetables - do not colour - for approximately 5 minutes
Add water, dillisk and carrageen and cook for 10 minutes
Add the potatoes and milk
Simmer until the potatoes are soft
Add all the fish, and shellfish, cook for 3-5 minutes
Check seasoning
Serve sprinkled with parsley and chives.