Dunnes Stores
Simply Better Recipes

Autumn’s New Recipes

Risotto with Garden Peas and Bacon


500g Simply Better Italian Arborio Rice
2 Tbsp. Simply Better PDO Terra Di Bari Bitonto Extra Virgin Olive Oil
130g Simply Better Dry Cured Unsmoked Irish Bacon Lardons
50g Simply Better Parmigiano Reggiano, Grated
450g Frozen Garden Peas
1 Large Onion, finely chopped
2 Garlic Cloves, crushed
1.5 Litres Chicken Stock (from a cube is fine)
Sea Salt & Freshly Ground Black Pepper
Fresh Basil Leaves, chopped


  1. ⦁ Heat the olive oil in a large skillet pan over a medium heat. Add the onion and garlic and cook gently for 3-4 minutes, stirring occasionally, until softened but not coloured. Add the bacon lardons and cook for another 2-3 minutes, until crisp and lightly golden. Increase the heat, stir in the rice and cook gently for 1 minute, stirring continuously, until the rice is opaque and fragrant.
  2. ⦁ Meanwhile, pour the stock into a separate pan and bring to a gentle simmer. Add a ladleful of stock to the rice and cook gently, stirring until absorbed. Continue to add the simmering stock a ladleful at a time, stirring frequently. Allow each addition of stock to be almost completely absorbed before adding the next ladleful, until the rice is al dente (tender but still with a slight bite). This should take about 20 minutes.
  3. ⦁ About 2 minutes before the risotto is ready, stir in the peas and allow to finish cooking. Stir in the grated Parmesan, basil and season to taste with salt and pepper. Leave to rest and swell a little more for 3 minutes. Ladle into warmed shallow bowls and scatter over the Parmesan shavings to serve.

Glazed Apple Tarts with Sea Salted Toffee Sauce

Ingredients (Serves 6-8)

1 Pack Simply Better Ready to Roll All Butter Puff Pastry, thawed
2-3 Simply Better Apples
50g Caster Sugar
50g Butter
1 Tbsp. Apricot Jam
A little plain flour, for dusting

To Serve:
Simply Better Handmade Sea Salted Toffee Sauce
Simply Better Irish Made Vanilla Ice Cream


  1. ⦁ To make the tarts, preheat the oven to 190°C (375°F/Gas Mark 5). Unroll the pastry on a lightly floured work surface and cut into 8.5cm x 3.5cm x (3 1/2in x 1 1/2in) rectangles. Prick with a fork, then place on a baking sheet lined with parchment paper.
  2. ⦁ Cut the apple into quarters and remove the core. Slice each apple quarter very thinly and arrange on the puff pastry rectangles in an overlapping layer, leaving a small border around the edge of each one so that they’re able to rise. Sprinkle evenly with the caster sugar and place a small knob of butter in the centre of each one. Bake for 15-20 minutes, until the pastry is golden brown. Just before the apple tarts are ready, heat the apricot jam in a small pan or in the microwave. Remove the cooked tarts from the oven and quickly brush each one with a little of the jam.
  3. ⦁ To serve, heat the toffee sauce according to the pack instructions and drizzle over the warm apple tart and serve with a scoop of vanilla ice cream.

Salmon En-Croute with Citrus Butter

Ingredients (Serves 2)

2 Simply Better Organic Irish Salmon Darnes, skin removed
1 Simply Better Corn Fed Large Egg
1 Tbsp Simply Better Organic Irish Jersey Milk
1 Pack Simply Better Ready To Roll All Butter Puff Pastry, thawed
50g Unsalted Butter, softened
50g Baby Spinach Leaves, washed
Finely Grated Rind of 1 Lemon
Finely Grated Rind of 1 Orange
1 Tbsp Fresh Flat Leaf Parsley, chopped
1 Tbsp Sesame Seeds
Sea Salt & Freshly Ground Black Pepper
Mixed Green Salad, to serve


  • ⦁ Place the butter in a small bowl and beat in the parsley, lemon and orange rind and season generously.
  • ⦁ Preheat the oven to 200°C (400°F/Gas Mark 6). Line a baking sheet with parchment paper.
  • ⦁ Roll out the pastry and cut into 4 even sized sections and roll each one out on a lightly floured surface into a 12xm x 18cm rectangle, trimming down the edges if necessary. Arrange two of the pieces of pastry on the baking tray lined with parchment paper. Place a salmon fillet in the centre of each one and smear over some of the citrus butter and cover with the spinach leaves.
  • ⦁ Mix the egg and milk together to create an egg wash and use this to brush the edges of the pastry, then lay a second sheet of pastry on top, pressing down to seal. Crimp the edges by gently pressing the edge of the pastry with a fork or top of a table spoon. Continue all the way around the edge of the parcel. Repeat this for the second parcel.
  • ⦁ Brush the pastry parcels with the remaining egg wash and sprinkle over the sesame seeds.
  • ⦁ Bake for 25-30 minutes, until the pastry is cooked through and golden brown.
  • ⦁ To serve, arrange the salmon parcels on warmed serving plates with some of the mixed green salad.

Vanilla & Lemon Rice Pudding with Irish Strawberry Compote

Ingredients (Serves 4)
For the Rice Pudding

1 Litre Simply Better Organic Irish Jersey Whole Milk
250ml Simply Better Single Source Irish Jersey Cream
200g Simply Better Italian Arborio Rice
1 Vanilla Pod, seeds scraped out
Zest of 1 Lemon
50g Caster Sugar

For the Strawberry Compote

1 Jar of Simply Better Handmade Irish Raspberry Preserve
300g Simply Better Expertly Grown Irish Strawberries
100ml Water
1 Tsp Vanilla Extract


  1. ⦁ To make the strawberry compote, place the raspberry preserve, water and vanilla extract in a saucepan over a medium heat and stir well to combine. Bring the a gentle simmer than add in the frozen strawberries and cook for 3-5 minutes until the strawberries have softened but still hold their shape. Transfer to an airtight container and allow to cool.
  2. ⦁ For the rice pudding, place the milk and cream in a heavy based saucepan or skillet pan over a medium heat, along with the sugar, lemon zest, prepared vanilla seeds and the leftover pod. Whisk to combine and bring to the boil.
  3. ⦁ When the milk has come to the boil, pour in the Arborio rice and stir through the milk. Bring the milk back to the boil and then reduce the heat to a low simmer. Cook for 20-25 minutes stirring regularly to prevent the rice from sticking.
  4. ⦁ To serve, spoon the prepared rice pudding into bowls and spoon some of the strawberry compote on top.

Raspberry and White Chocolate Tiramisu

Ingredients (Serves 6)

1 Tub Simply Better Irish Made Vanilla Bean Fresh Custard
300ml Simply Better Irish Rhubarb & Blackberry Cordial
24 Simply Better Almond Cantuccini Toscani PGI Biscuits
100ml Simply Better Single Source Irish Jersey Cream
100g White Chocolate, grated (plus extra to decorate)
1 Cinnamon Stick
1 Tsp Vanilla Extract
350g Raspberries (plus extra to decorate)
250g Mascarpone Cheese (at room temperature)
Sprigs of Mint, to decorate


  1. ⦁ To poach the raspberries, place the cordial in a medium-sized saucepan with the cinnamon stick and vanilla extract and bring to the boil. Turn down the heat and simmer for 5-10 minutes until reduced by half and slightly thickened. Allow the cordial mixture to cool, then place the raspberries in a bowl and pour the cordial mixture over them through a fine sieve, discarding the cinnamon stick. Stir to combine and set aside.
  2. ⦁ Whip the cream in a bowl until it forms soft peaks. Place the custard in a bowl, whisk in the mascarpone cheese until completely smooth and then fold in the grated white chocolate and the whipped cream until evenly mixed.
  3. ⦁ Spoon the poached raspberries, reserving the liquid, into the base of six glass bowls or martini glasses, then arrange three Cantuccini biscuits in each glass, breaking them up as necessary to fit. Pour the raspberry liquid over and then spoon the white chocolate mixture on top to cover completely. Chill for 1 hour until set.
  4. ⦁ Garnish each tiramisu with grated white chocolate and the extra raspberries and sprigs of mint.

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