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Home Jess Murphy

Jess Murphy

The Mighty Charlotte

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After binge watching Stranger Things, the major focus of this recipe brings us to 1986 and that whole summer vibe of Romantica, Vinettias, and fruits of the forest . This one is well up there but in all fairness, it’s no bake, ya can make the night before, no faff but looks impressive, PLUS you can … Read more

St Tola & Onion Tarte Tatin

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Ingredients 200 grams of St Tola Devine or St Tola log or St Tola Ash 5 medium onions halved  50 mls of Prunotto Acacia Honey  50 g of butter  10 g of salt  2 sheets of rough puff pastry  1 jar of Prunotto Artichokes (your local Sheridans) 30 mls of Azouro olive oil  Method  Pop your … Read more

Wild Garlic & Cais Na Tire Biscuits

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I know Spring is here when I see the delicate white flowers and instantly get a blast of garlic walking through the woods. Matched with one of the best Irish Sheeps Cheese, Cais na Tire these biscuits are the perfect foil for cured meats, cheese or even a warming stew. Ingredients 240g plain flour 1 … Read more

Little Tarts with big Goats Cheese Hearts

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Ingredients: 30 mls of olive oil 2 red onions 1 jar of Sheridans onion marmalade 2 cloves of smashed garlic 2 leaves of sage 2 stalks thyme 3 Ortiz anchovies 4 chonky slices of St Maure (or St Tola ash or any flavourful, creamy goat’s cheese) 1 sheet of just roll pastry 1 egg ( … Read more

The Salad of Januarys

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Ingredients 2 tins of Azouro Sardines 40mls of olive oil 3 blood oranges 150 grams of frozen peas 100 grams of crushed croutons 1 lemon zest 40 grams of pitted black olives 3 heads of endive 75 grams of walnuts 50 grams of fresh parsley. Method: Separate your three heads of endives and spread them … Read more

Dulce de Leche Tiramisu

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For Christmas – preperation is key! The earlier you start the better because as December moves on, the madness takes over. It’s also a good idea to get ahead and buy all the expensive bits and pieces (such as dulce de leche, good mustard, nice coffee and duck fat , as well as the boujee … Read more

Chorizo Baked Beans

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Chorizo baked beans

This is the ultimate “Brinner.” Brinner is a cross between brunch and dinner and was penned by my sous chef Hannah – brinner’s biggest fan! The dish uses mostly store cupboard ingredients and those bits of cheese leftover from your Friday night cheeseboard. It can also be frozen for work lunches and makes a stunning … Read more

Mont d’Or Jaffle

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Mont d’Or is back! Instead of buying a super fancy raclette grill that’s going to sit in the press next to the air fryer and the slow cooker, embrace that long forgotten, all time, decade lasting piece of equipment that is the toastie maker. We’re going to boujee this up with some fancy French cornichons, … Read more

Duck Pizza

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Duck pizza makes a lovley little Canape. Think massive, crispy duck vibes with melted scamorza, mint, coriander and cucumber but without actually having to do a whole lot of work – leaving you with more time for decanting, winning at scrabble or just chilling out watching Nationwide. Makes 2 pizzas 1 packet of da Piero Pizza Bases1 … Read more