This is my attempt to recreate a steakhouse night for two! To give it a slight Irish twist this recipe is a simple cooked rib eye steak, slathered in butter with Young Buck Blue Cheese. Allow the steak to sit for 30 minutes out of the fridge before you cook. This will help it to cook more evenly. When buying steak look for steak with a deep rich red colour and good marbling of fat.

Schnitzel may have it’s origins in Viennese cuisine but in Sweden, it’s extremely popular too, especially when Swedes travel North for ski season.  This version is tenderised and then stuffed with gruyere cheese and thin slices of smoked ham. Serve it with creamy velvet mash spiked with chives and it’s true comfort food.