The right bread can make or break a sandwich, but Waterford’s very own ‘Blaa’ bread is exceptional here served as a vessel for sliced steak & other unctuous sandwich fillings.

Dumplings make for a great weekend supper and are easy to make with the whole family.

The Potato Hot Dog Buns from Arnold, Brownberry & Oroweat Bread here are the perfect vessel for this American style dish. Served alongside ridiculously addictive homemade crisps sprinkled with celery salt & smoked paprika, you will be licking your fingers!!

A slightly kitsch and retro platter best enjoyed with a glass of bubbly. Use caviar if you are feeling extra bougie and I sometimes add very finely chopped red onion for extra bite.

One of the easiest ways of transforming your leftovers into something truly special, particularly if you can get your hands on some shop bought bao buns. If not this same mix works wonderfully in toasted brioche buns.

The potato adds a light texture to this bread while the caramelised onions adds a sweetness that’s balanced with the sharp mature cheddar. You’ll need to finely grate the cheddar here so it doesn’t weigh down the loaf and prevent it from rising.

The art of a really good sandwich is often forgotten but assembling a beauty like this will remind you how much it’s all worth the effort. This is essentially a chicken club sandwich and you are welcome to toast the bread but I prefer the squidginess of the white bread as you devour.