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Deeply dishy summer treats

Creamy pasta and a cracking cake make for a super summer supper


Creamy Chicken and White Pudding Pasta

Creamy Chicken and White Pudding Pasta

Creamy Chicken and White Pudding Pasta

If you're looking for a super-filling dish that's perfect for a late supper, or something that can be pulled together easily for an unexpected guest, this pasta dish is sure to hit the spot.

Pasta is a staple ingredient in our house - fresh, of course, is best but dried is great if you're under time constraints. It can be transformed into super suppers with just a few ingredients.

The chicken and white pudding combination works really well in this recipe. I love the flavour that the white pudding brings to this dish, and Rosscarbery pudding is something we always have in the fridge.

A simple mustard sauce ties the dish together, and it will be ready and on the plate in under half an hour.

For a real treat, I like to whip up a cake, and this summer sponge cake is perfect with a cup of tea at any time of the day.

One of my best tips for making a cake is to be prepared before you begin. Take the eggs from the fridge early before you start baking, as they need to be at room temperature.

Preheat the oven, grease and part-line the baking tins, and weigh all the ingredients before you start. Then combine the ingredients and you should end up with a moist, fluffy sponge cake that's ready for the filling.

In my recipe, for the filling I use some flavoured mascarpone with orange zest and berries (use fresh berries rather than frozen).

You can use any seasonal soft fruits in the mascarpone, but the summer berries that are available right now are at their best, bursting with flavour.

Whipped cream is a good alternative, particularly with some berry coulis (see top tip) spooned through it.

This cake is best eaten on the day it's baked - not that there would be any left in my house!

Happy cooking,



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Ingredients (Serves 4):

12 nests of tagliatelle pasta

2 tbsp oil

2 chicken fillets, diced

100g Rosscarbery white pudding, diced

2 red onions, chopped

2 cloves of garlic, chopped

1 courgette, diced

100g vegetable stock

250ml cream

2 tbsp Filligans Wholegrain Mustard

Salt and pepper


1. First, cook the pasta as per pack instructions. Keep warm aside.

2. In a saucepan, drizzle some oil and add the chicken and pudding. Sauté for 3-4 minutes until coloured. Season with salt and pepper.

3. Add the onions, garlic and courgette, and sauté for a further 3-4 minutes until slightly coloured.

4. Add the stock and cream and enough wholegrain mustard to taste. Stir to combine.

5. Bring to the boil and simmer for a further 2 minutes or so, until the sauce is coating the back of a spoon. Check the seasoning.

6. Finally, toss the pasta into the pan to coat with the creamy mustard sauce. Serve immediately.



Summer Sponge with Orange and Berry Mascarpone.

Summer Sponge with Orange and Berry Mascarpone.

Summer Sponge with Orange and Berry Mascarpone.




(Serves 4-6):

120g plain flour

4 eggs

120g caster sugar

1 tsp vanilla extract

100ml whipped cream

200g mascarpone

Zest of 1 orange

3 tbsp apricot jam

100g mixed berries

Berry coulis, to serve, optional

Icing sugar, for dusting


1. Preheat the oven to 180C.

2. Grease 2 x 20cm/8in sandwich tins and line the bottom of the tins with a round of baking paper.

3. Sieve the flour into a bowl.

4. In a separate large mixing bowl, beat the eggs with the sugar and vanilla extract until creamy and fluffy. Carefully fold in the sieved flour, then divide as evenly as possible between the two prepared sandwich tins.

5. Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool.

6. Meanwhile, in a bowl, whip the cream and mascarpone with the orange zest. Set aside.

7. Once the cake has cooled, spread some of the apricot jam on one of the sponges. Add some whipped mascarpone and a few fresh berries. Top with the second sponge and decorate with icing sugar and extra berries. Enjoy within a day.



Summer berry coulis

Summer berry coulis

Summer berry coulis


Top Tip: How to make the perfect (super-speedy) Summer Berry Coulis

Summer berry coulis is a truly versatile sauce that is super-quick to make and can be used in numerous desserts.

It's delicious drizzled over ice cream or pavlovas, spread on cakes or simply spooned through whipped cream.

In a food processor, blend 200g raspberries or berries with a squeeze of lemon and enough icing sugar to counter the acidity. Pass through a sieve to remove the seeds and serve within two days.

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