Try this delicious recipes to keep out the seasonal chill Serves 4

  • 4 thick Irish fillet steaks
  • 4 tbsp Irish whiskey
  • 1tbsp cracked black peppercorns
  • 2tbsp oil
  • 225g/8oz bag baby spinach
  • 15g/1/2oz Irish butter
  • 450g/1lb scrubbed potatoes, skins on, in wedges


  • 1. Place fillet steaks in a shallow dish and sprinkle with Irish Whiskey. Turn over once.
  • 2. Bash peppercorns in a mortar until roughly cracked. Scatter peppercorns on a plate and press steaks on this to coat each side, so they stick to the whiskey.
  • 3. Heat oil in pan and fry steaks over high heat to preference. Do the ‘finger test’ for doneness. Press with a forefinger. Giving away softly, is rare, springy is medium and so on – the more resilient – the more well done is the steak. Transfer to a warmed plate to relax. At the same time, shallow fry potato wedges. Drain on kitchen paper.
  • 4. Wilt the spinach in a pan with a little butter. (If you buy prepared baby spinach in a bag – this can be cooked in the bag in the microwave very successfully and buttered when you turn it out).
  • 5. Serve steaks with buttered spinach and wedges on the side. Pour steak juices over steaks.