Domini Kemp on a Crab fishing Trawler out of Howth. Photograph: Alan Betson

After eight years, this is my final column for the ‘Irish Times’. Thank you for reading – and cooking

These cheesy canapés are pure vegetarian evil

Moist, sticky slow-cooked lamb that literally melts away

 Poached Thai salmon with mango and avocado salsa. Photograph: Alan Betson /The Irish Times

Not only is salmon packed with some serious nutrients, it’s robust when it comes to how you cook it or what you cook it with

Poached Thai Salmon and Mangos SaladPhotograph: Alan Betson
Papaya & avocado salsa

Poached Thai Salmon and Mangos SaladPhotograph: Alan Betson / The Irish Times
Poached Thai salmon

Roast and Raw Fennel , blood orange and Goats Cheese Salad. Photograph: Alan Betson / The Irish Times

Combining raw and roasted fennel, this salad is a real harbinger of spring – fresh and bright, but also filling

Roast and raw fennel, blood orange and goat’s cheese salad. Photograph: Alan Betson

Fennel and goat’s cheese salad, stewed courgettes and a caponata

Stewed Courgettes and Caponata. Photograph: Alan Betson
Classic caponata

Simple Sicilian tomato-based stew with aubergines and celery

Stewed Courgettes and Caponata. Photograph: Alan Betson / The Irish Times

Slow-cook these courgettes until they nearly turn to mush

Drop Egg Soup and Courgette Bread.Photograph: Alan Betson
Drop egg soup

Drop Egg Soup and Courgette Bread.Photograph: Alan Betson

Cancer gave me the kickstart to change my food habits.But it’s okay to fall off the wagon . . . occasionally

Drop Egg Soup and Courgette Bread.Photograph: Alan Betson
Courgette bread

Real Texas Chili and Classic GuacamolePhotograph: Alan Betson / The Irish Times

Meltingly tender beef, chunky guacamole and a tomato and onion salsa is the real deal

Real Texas Chili and Classic GuacamolePhotograph: Alan Betson
Guacamole

Real Texas Chili and Classic GuacamolePhotograph: Alan Betson
Texas chilli beef

Bananas the star of my first recipe, a banana bread that is gluten-free and which, along with coconut sugar, contains all the goodness of four bananas. Photograph: Nick Bradshaw

Most of us enjoy an occasional sweet treat, and what we choose as our indulgence is important

Photograph: Nick Bradshaw
Chia porridge

Photograph: Nick Bradshaw
Banana bread

Domini Kemp’s Baked Celeriac Gratin with Walnut & Sage Cream. Picture Nick Bradshaw

In these dark, dull days of early new year, one way to comfort ourselves is by eating healthily

Walnut & sage cream

Domini Kemp’s Baked Celeriac Gratin with Walnut & Sage Cream. Picture Nick Bradshaw
Baked celeriac gratin

Domini Kemp’s Fiery Roast Cod. Photograph: Nick Bradshaw

Two recipes that each involve just six ingredients

Domini Kemp’s Fiery Roast Cod. Photograph: Nick Bradshaw
Fiery roast cod

Asian ‘Caesar’ salad

This recipe is great because with some chicken dishes, a breast each can seem mean. But with this one, the onions and herbs really stretch out the amount, so you will easily feed four as well as have a few leftover

There’s no bun involved here, instead an Asian-inspired chicken burger sits on a Portobello mushroom

This recipe is great because with some chicken dishes, a breast each can seem mean. But with this one, the onions and herbs really stretch out the amount, so you will easily feed four as well as have a few leftover
Chicken herb burgers

So, what do you do if you want to harvest the maximum amount of nutrients from your greens but you can’t bear the idea of eating them cold? Domini Kemp’s Green Soup and Almond Crackers. Photograph: Nick Bradshaw

This barely cooked, nutrient rich soup is the perfectantidote to the excesses of the party season

So, what do you do if you want to harvest the maximum amount of nutrients from your greens but you can’t bear the idea of eating them cold? Domini Kemp’s Green Soup and Almond Crackers. Photograph: Nick Bradshaw
Almond and thyme crackers

So, what do you do if you want to harvest the maximum amount of nutrients from your greens but you can’t bear the idea of eating them cold? Domini Kemp’s Green Soup and Almond Crackers. Photograph: Nick Bradshaw
Green soup

All the ingredients come from the store cupboard or fridge, and the whole lot is cooked in a single dish in less than 10 minutes. 	Photograph: Aidan Crawley

Satisfy your sweet tooth with this quick recipe for chocolate soldiers

Hake puttanesca

Chared Chicken and Edamame salad. Photograph: Aidan Crawley

If you don’t want to cook separate meals for everyone, you need to find some hits

Spread on a baking tray and cook for half an hour in the oven, stirring once or twice, until nicely charred and cooked through. Photograph: Aidan Crawley
Charred chicken

Parsley salad with shallots and capers adds zing to the bake. Photograph: Aidan Crawley

Macaroni and cheese is a soothing and toothsome all-American classic

Butternut Squash bake and parsley salad. Photograph: Aidan Crawley
Parsley Salad

A simple celeriac ‘rice’ cooked in just a little butter and water. Photograph: Aidan Crawley
Celeriac Rice

This beef stew is “dirty” in the sense we Irish use the word – with something of a diamond-in-the-rough quality to it, thanks to copious red wine and a hint of cinnamon. Photograph: Aidan Crawley
Dirty Beef Stew

I’m very partial to a richly flavoured, meaty stew, and the more tender and mouth-watering it is, the better. Photograph: Aidan Crawley

Celeriac ‘rice’ makes a low carb accompaniment to a warming beef stew flavoured with wine and cinnamon

Chicken and walnut salad with gypsy salad. Photograph: Aidan Crawley

Fat is not all bad, our bodies need it to function efficiently, but we should get it from a variety of sources

Chicken and walnut salad with gypsy salad. Photograph: Aidan Crawley
Chicken with walnut pesto

Domini Kemp makes chicken that is great the day of, and even better the day after

Chicken and walnut salad with gypsy salad. Photograph: Aidan Crawley
Gypsy salad

It can be quite liberating to let go of the idea of meat ‘n’ two veg or even the classic one-pot wonder. Photograph: Aidan Crawley

The idea of dinner often conjures up traditional images, but it can be good to get out of your comfort zones

Recipe: Aubergine curry

Recipe: Apricot chutney

Aubergine Curry with tangy chutney.Photograph: Aidan Crawley

That’s the shopping time limit, not the cooking time, but it’s still a quick and tasty supper

Superfast vegetable soup and chicory and goat’s cheese salad. Photograph: Aidan Crawley

Simple food can still be delicious, and add up to more than the sum of the constituent parts

With parents on alert after the WHO warning on eating processed meats, the mornings are suddenly more complicated. What do we put (...)

Lazy eggs fiorentino

 Lazy egga florentine with smoked peppers. Photograph: Aidan Crawley
Roast paprika peppers

 Lazy egga florentine with smoked peppers. Photograph: Aidan Crawley

Anything that makes cooking easier and quicker and gets us in the kitchen is a good thing, right

This column has seen me make many curries, and I will keep on producing recipes as long as I keep finding combinations that I simply have to share

There are as many curries to make as there are spices to buy – and they taste even better the next day

This column has seen me make many curries, and I will keep on producing recipes as long as I keep finding combinations that I simply have to share
Parsnip Rice

It drives me mad when I hear people saying that you can’t buy fresh, unpasteurised crab meat that’s cooked. Cooking it is a form of pasteurisation! It’s no worse than frozen peas. Photograph: Aidan Crawley

Scary for some, but delicious to eat – crab is a delicacy, and there’s nothing wrong with the cooked, frozen sort

It drives me mad when I hear people saying that you can’t buy fresh, unpasteurised crab meat that’s cooked. Cooking it is a form of pasteurisation! It’s no worse than frozen peas. Photograph: Aidan Crawley
Crab and fennel salad

Grilled Mackerel and grape salad. Photograph: Aidan Crawley

It’s extremely good for us, easy to prepare and it’s delicious teamed with red grape and chilli salsa

Domini Kemp Mung Dhal Risotto with cauliflower and capers. Photograph: Aidan Crawley
Mung Dhal Risotto

Domini Kemp Mung Dhal Risotto with cauliflower and capers. Photograph: Aidan Crawley

Indulging in a taste of Italy does not have to lead to carb overload if you try these new versions

Baked seabass, ginger and spring onion with soba noodle salad. Photograph: Aidan Crawley

Irish people traditionally had a fishy attitude to seafood but it’s healthy and takes robust flavours

Domini Kemp Baked Seabass, ginger and spring onion with Soba noodle salad.Photograph: Aidan Crawley
Soba Noodle Salad

Asparagus with creamy eggs and dill. Photograph: Aidan Crawley

There’s still time to let in the sunny flavours of cheeky dill and elegant asparagus

Putting together nutritious meals that children and adults will enjoy is not as difficult as you might imagine

Salmon Burgers

True classics are timeless and can take you back in your memory to when you first ate them

Cherry Caprese

Roast Med Veg

 Granola Bars. Photograph: Alan Betson / The Irish Times
Granola flapjacks

Chocolate Cashew Bars

Chocolate and star anise pots and chocolate cashew bars. Photograph: Cyril Byrne

Star anise raises the bar in these elegant little pots of luxury, perfect for dinner parties

‘What, no meat?’ is one sentiment you won’t hear if you serve these substantial, main course salads

Kids’ Fave Salsa

Persian chicken

Domni Kemp’s  Persian chicken with mango and fennel salad. Photograph: Cyril Byrne /The Irish Times

Want to produce the most delicious, crispy, tasty chicken? Don’t forget two key principles

Domni Kemp’s cucumber soup, and mackerel, mustard, spinach and lemon salad. Photograph: Cyril Byrne

These nutritious meals have one thing in common – no slaving over a hot oven

Subtle spicing can transform robust fish such as salmon or hake without overpowering it

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