INSIDE, EVERYTHING YOU NEED TO MAKE YOUR CHRISTMAS SIMPLY BETTER.
WELCOME
Christmas is the perfect time for enjoying good food with family and friends.
I hope you enjoy my festive recipes included in this brochure. From all my team at MacNean House & Restaurant and my colleagues on the Simply Better team in Dunnes Stores, may I wish you and all your family a very Happy Christmas and New Year. Happy Cooking!
From Neven Maguire & The Simply Better team
The NEW Simply Better Black Forest Gateaux from Hassetts Bakery in Co. Cork is a real show stopper. It will make the perfect centre piece for your Christmas table.
I am excited to see these delicious NEW Italian Gelatos coming to stores. They are the perfect treat!
The NEW Simply Better range of West Cork Pork has recently launched in stores. Find my recipe for a Roasted Rack of Pork on page 29.
NEW in store this Christmas!
The Simply Better team have developed three delicious NEW Tiger Prawn party food dishes that are ideal if you are entertaining over the festive season.
I had the pleasure of visiting Paul Hogan on his farm in September. His passion for quality is admirable and I am looking forward to serving a turkey from Hogan's Farm to my family this Christmas. Ordering
I have worked with the team from Seery's Bakery in Co. Carlow to create my Christmas Pudding. It has been taste tested by my team of chefs to ensure everyone at MacNean House approves it.
I visited Siobhan Lawless and her family who run The Foods of Athenry earlier this year and I had the opportunity to try these delicious NEW Twin Packs of Large Mince Pies, they are ideal as a dessert or an indulgent treat with a cup of tea.
BREAKFAST WITH A twist!
Make Breakfast at Christmas extra special with a Simply Better savoury option such as a delicious Breakfast Bagel or a Smoked Salmon and Scrambled Egg filled Croissant. For a sweeter start, enjoy our NEW Simply Better Granola's, perfectly paired with yogurt and fresh fruit.
- 4 slices Muzzi Panettone Gran Cioccolato, cut in half to make 8 pieces (about 650g)
- 1 Carton Simply Better Italian Mascarpone Cheese
- 2 Tbsp. Simply Better Organic Grade A Canadian Maple Syrup
- Icing Sugar, to dust
Method
1. Put the eggs into a shallow dish with the milk, cinnamon and cream. Add 1 Tbsp. of brandy or Cointreau and whisk to combine.
2. Put the rest of the brandy or Cointreau into a cold large non-stick frying pan along with 15g of the butter and the pear slices. Warm over a low heat for 3-4 minutes until the butter has melted and the liquid has glazed the pears. Tip onto a plate and set aside.
3. Lay the panettone slices into the egg mixture and flip over to soak. You’ll need to do this quite quickly so that they don’t fall apart. Set aside on a plate.
4. Wipe out the frying pan and return to a medium-low heat with a knob of the butter. Add the soaked panettone pieces in batches and cook for 2-3 minutes on each side until cooked through and lightly golden.
5. Arrange the chocolate panettone French toast on plates and then top each one with the glazed pear slices, then add a quenelle of mascarpone cheese to each one and drizzle over the maple syrup. Finish with a dusting of icing sugar to serve.
Meet the MAKERS
SAGE PRODUCTS CO. CORK
We are delighted to work with Chef Kevin Aherne to source our range of Simply Better Dips. These dips are perfect for entertaining over the festive season. Serve our buttermilk ranch with crisps and croccantinas, add our spiced beetroot relish to a charcuterie board or smother a leftover Christmas sandwich with our roasted garlic aioli.
Simply Better Handmade Dips
180g - 260g
€3.49 - €4.50 Each (€13.42 - €28.50 per Kg)
Ordering your groceries for the festive season has never been easier! Scan here:
Party ESSENTIALS
Our range of handmade dips are perfect for adding flavour to your parties this festive season.
Impress your guests with these effortless canapés using these Simply Better ingredients, perfect for quick gatherings or easy appetisers.
No. 1
Aubergine Caponata with Prosciutto Di Parma on Toasted Focaccia Squares
No. 2
Pinsa Bites with Tomato & 'Nduja Sauce & Italian Mozzarella Cubes with Pesto Alla Genovese Drizzle
No. 3
Original Houmous with Mixed Grilled Peppers & Balsamic Glaze on Garlic Bruschetta
No. 4
Irish Cream Cheese, Comté & Zingy French Apples on Beetroot & Apple Crackers
NEVEN'S Favourite PARTY FOOD RECIPES !
Festive entertaining should be relaxed and full of flavour. Spend less time in the kitchen and more time celebrating with family and friends with these delicious, fuss-free recipes, designed for sharing.
Sriracha Chicken Wings
Sticky Cocktail Sausages
Neven's Sweet Chilli Sausage Rolls
Falafels with Chilli & Feta Dip
CELEBRATE IN Style
Set the scene for your festive feast, a first taste of the celebrations to come. These indulgent and elegant bites are perfect for sharing with loved ones, bringing a little extra magic to your Christmas gathering.
240g | €7.99
Simply Better 8 Hand Coated Black Tiger Tempura Prawns
240g
Simply Better 8 Hand Wrapped Black Tiger Filo Prawns
Simply Better 8 Handmade Black Tiger Prawn Bruschetta
254g | €7.99 (€31.46 per Kg)
Perfect drizzled over your favourite pizza!
Santa’s GOT A NEW FAVOURITE SLICE!
We are delighted to team up with Eugene and Ronan Greaney of The Dough Bros to bring the magic of their signature pizza bases straight to your home this festive season.
From humble beginnings in a food truck back in 2013 to opening their now world-renowned restaurant in the Cathedral Building on Middle Street, Galway, The Dough Bros have been on an award-winning journey built on passion, craft, and great taste.
Crafted from overnight slowly fermented dough using Italian “00” flour, each base is hand-stretched and cooked in true Neapolitan style at over 400°C. The result? A beautifully delicate crisp base, with a light, airy texture that’s perfect for sharing this season.
And now you can enjoy that same excellence from the comfort of your own kitchen, with our Neapolitan-style pizza bases, new to the Simply Better range.
PREP THE perfect PIZZA PARTY!
1
TURN UP THE HEAT!
Preheat the oven to 220°C (450°F/ Gas Mark 7). Spread each base with 3 Tbsp. of Simply Better Pizza Sauce.
3
LET THE MAGIC HAPPEN! Bake for 8-10 minutes until bubbling and lightly golden.
Cacio & Pepe
Pizza Bianco
6 Tbsp. Simply Better Italian Cacio & Pepe Pasta Sauce
4 Simply Better Cooked Charlotte Baby Potatoes, cut into slices
60g Simply Better Italian Mozzarella Di Bufala Campana Handful Fresh Basil Leaves
Method
Instead of pizza sauce, use Simply Better Cacio & Pepe Sauce. Add the potato slices and scatter around the bacon lardons. Sprinkle the scamorza on top and tear over small pieces of the mozzarella. Bake for time indicated. Add your finishing touches and serve!
2
CHOOSE YOUR TOPPINGS
Choose your favourite toppings, or why not try some of our favourite combos below!
4
FINISHING TOUCHES
Finish with a drizzle of olive oil or hot honey. Serve on a wooden pizza board, cut into slices and serve.
Portobello Mushroom & Artichoke Pizza with Truffle Prosciutto
5 Simply Better Italian Baby Artichokes, quartered
1 Tub Simply Better Italian Ricotta Cheese
80g Simply Better Italian Mozzarella Di Bufala Campana
1 Pack Simply Better Italian Truffle Prosciutto
2 Good Handfuls Fresh Rocket Leaves
Method
Prep as per instructions above. Add the mushroom slices and scatter around the artichokes. Add dollops of the ricotta and then tear over small pieces of the mozzarella. Season the mushrooms. Bake for time indicated. Finish with torn pieces of the prosciutto and the rocket, adding a final drizzle of olive oil and serve!
‘Nduja, Leeks & Lamuyo Pepper Pizza with Hot Honey
Prep as per instructions above. Scatter over the leeks and peppers, then dot evenly with the ‘nduja, then season to taste. Sprinkle the mozzarella on top. Bake for time indicated. Add your finishing touches and serve!
Top Tip!
Do not overload the base as it will give you a soggy centre.
Neven Maguire & Kevin Sheridan's 10 MUST-HAVE CHEESES FROM SIMPLY BETTER!
A cheese board is quick and easy to prepare, making it the perfect food to have at hand at Christmas. Below are some of our favourites for this Christmas from Simply Better’s remarkable selection of the best of Irish farmhouse cheeses and European classics.
Don't forget to take your cheese out of the fridge about 30 minutes before serving for optimum flavour and texture!
Simply Better Irish Farmhouse Templegall
This is an exceptional Irish farmhouse cheese made by the Hegarty family on their farm in Co. Cork. It is aged for 10 months and has a full-bodied flavour with fruity tones and a nutty finish.
160g | €5.99 (€37.44 per Kg)
Simply Better Oakwood Smoked Drinagh Cheddar
Our West Cork Drinagh cheddar is made in small seasonal batches exclusively for Simply Better. This smoked edition brings a deep smoky flavour to the complex cheddar.
200g | €3.79 (€17.45 per Kg)
Simply Better Irish Farmhouse Killeen Goat’s Cheese with Fenugreek
From Co. Galway, Killeen is a light, smooth goat's cheese and is given an exciting twist with the addition of this sweet nutty spice.
150g | €5.99 (€39.93 per Kg)
Simply Better French Brillat Savarin
This indulgent triple cream cheese has a decadent sweet fresh taste, the texture is reminiscent of sumptuous clotted cream.
100g | €4.79 (€47.90 per Kg)
Simply Better French Epoisses
A cheese for cheese lovers, a deep almost liquid paste that melts in the mouth with a delicious fragrant and pungent aroma.
125g | €5.49 (€43.92 per Kg)
Simply Better Spanish Manchego PDO
Our authentic Spanish Manchego has a mild, slightly acidic flavour with subtle notes of nuts and fresh hay.
150g | €5.49 (€36.60 per Kg)
Simply Better Austrian Organic Glockner-Taler
From the Austrian Alps this aged cheese has a rich fruity flavour with hints of roasted nuts and a firm but subtle texture.
From the French Pyrenees, this sheep’s milk cheese is complex and flavoursome yet delicate with a floral and nutty finish.
Traditional English Stilton® from Nottinghamshire, mellow, sweet and buttery with a delicious tang and deep creamy texture.
Neven's CHEESE KNIFE GUIDE
Unsure which knife suits which cheese? Here is the perfect guide to help you!
SERVING FORK
Simply used to serve guests, or to hold harder, firmer cheeses, such as Manchego, as you slice them.
THIN KNIFE
Designed to cut semi-firm cheeses like Drinagh Cheddar, as well as soft cheeses like Brie de Meaux and Epoisses.
HEART KNIFE
Dynamic all-purpose knife that is great for cutting hard cheeses like Parmesan or Glockner-Taler into bite-size pieces.
CHISEL KNIFE
Cuts crumbly soft cheese like Stilton, or shave, chip and cube firm cheese like Ossau-Iraty, Cheddar and Templegall.
180g | €6.99 (€38.83 per Kg) Simply Better Irish Farmhouse Coolea Mature
145g | €5.49 (€37.86 per Kg)
145g | €4.89 (€33.72 per Kg)
160g | €5.49 (€34.31 per Kg) Simply Better English Blue Stilton®
Made in Co. Cork and long aged this iconic Irish Farmhouse Cheese has a sweet and rich flavour with overtones of caramel.
COOK with Neven Maguire
Round Cheese Set
€15
BUILD A Simply Better CHARCUTERIE BOARD
1
PICK THE PERFECT PLATTER!
Choose a stylish platter, wooden cutting board, or slate to set the foundation for your charcuterie board.
2 SAY CHEESE!
Mix textures, soft and firm, flavours, mild and more robust and try to include a goat’s or sheep’s milk cheese.
3
MEAT THE MAIN EVENT!
Choose an assortment of cured meats such as salami, prosciutto, and chorizo, arranging them in rolls or slices.
4
CHUTNEYS AND SPREADS!
Include a selection of chutneys, relishes, or spreads to add flavour and complement the meats and cheeses.
5 FRUIT & SAVOURY FIXINGS!
Add fresh and dried fruits, nuts, olives, pickles, and other small bites to provide sweetness, texture, and colour.
6
GET CRACKIN’!
Don’t forget to have a variety of crackers, grissini or bruschetta, the crisp texture works so well with cheeses and meats.
Scan here to shop Neven Maguire's serving boards and cookware range:
12 WINES OF Christmas
The Ultimate Guide to Christmas Wine, exclusively selected by wine expert, Cathal McBride from Food & Wine Magazine.
1. Simply Better Marquis de Goulaine Haut-Poitou Sauvignon Blanc 2022
Combining freshness with a rounded, textured palate, think Sancerre without the price tag, it is outstanding value and a festive match for seafood, canapés or savoury tarts.
NOW €14 was €15.99 save €1.99
3. Simply Better Château Tour Bayard 2020
A right-bank Bordeaux blend of merlot, cabernet franc and malbec glows with plush blackberry, plum and spice on the nose, then delivers velvety richness, balanced acidity and smooth tannins.
Elegant yet hearty, it is classic claret for the Christmas table and ideal with roast beef, lamb or cheese this festive season.
NOW €17 was €19.99 save €2.99
Perfect with Chicken
2. Simply Better Château De Pierreux Brouilly 2022
Fresh and silky with supple tannins make this Beaujolais Cru incredibly versatile and it pairs beautifully with turkey and cranberry sauce, Christmas ham, or charcuterie.
NOW €15 was €19.99 save €4.99
5. Simply Better Quinta da Pedra Cavada Reserva Douro 2021
4. Simply Better Ferdinand Bonnet Grande Réserve Champagne
A Champagne of character yet universal approachability, this is the perfect celebratory pour this Christmas as a simple aperitif or with canapés.
NOW €50 was €54.99 | save €4.99
Partial oak ageing brings depth without overshadowing fruit purity in this structured yet fresh, beautiful winter warmer that is perfect with roast meats, winter casseroles or hard cheeses by the fire.
Crisp acidity balances ripe tropical fruit for a refreshing, zesty finish. A festive white, superb with seafood platters or roasted poultry.
NOW €12 was €14.99 | save €2.99
7. Château Gigognan Cardinalice Châteauneufdu-Pape 2019
Rich, velvety layers of dark and red fruits with warm spice and elegant power. A festive Rhône masterpiece from a superb vintage, this is perfect with roast beef, slow-braised winter dishes and an ideal gift for that person in your life who appreciates the beauty of timeless classics..
NOW €27.99 was €34.99 | save €7
Perfect with Smoked Salmon
8. Simply Better Casisano Rosso di Montalcino 2023
Plum, cherry and wild berries are framed by soft spice and whispers of herbs. Elegant and dry with balanced acidity and silky tannins, this is delicious for drinking now and is ideal with charcuterie, particularly fennel salami and prosciutto, or indeed a game bird this festive season..
NOW €16 was €20.99 save €4.99
Delicious with Turkey
12. Simply Better Château Grand Escalion Romane 2022
9. Simply Better Château de Berne Cuvée Rosé 2022
A delicious rosé is not just for summer and it can just as easily shine as part of your Christmas celebrations too. This wine is perfect for pairing alongside smoked salmon, shellfish or festive entertaining..
NOW €14 was €17.99 | save €3.99
10. Simply Better Les Mouettes Picpoul De Pinet 2023
Light yet vibrant, with a clean, mouth-watering finish, it’s a perfect festive aperitif and an ideal match for oysters, prawns or a chilled seafood platter.
A Burgundian style New Zealand pinot noir with brambly red berries, cherry and subtle spice from 12 months in French oak. Juicy, fresh, silky and elegant, this is food-friendly and full of character. A wonderful festive complement to turkey, glazed ham or roast duck.
NOW €17 was €21.99 | save €4.99
Ripe peach, apricot and white flowers lift from the glass, balanced by grapefruit zest and vanilla. Creamy yet zesty on the palate, this Rhône white blend is perfect with smoked salmon, turkey or seafood platters, it is an elegant, festive wine for every occasion and a personal favourite from the Simply Better range.
NOW €17 was €21.99 | save €4.99
CREATE THE Perfect SHELLFISH PLATTER
with our range of Irish Crab, Tiger Prawns and Crab and Prawn Cocktails.
Simply Better
Irish Crab Claws
100g | €7.39 (€73.90 per kg)
Simply Better
Irish Crab Cocktail
145g | €6.49 (€44.76 per kg)
Simply Better
Dressed Irish Crab
200g | €6.39 (€31.95 per kg)
Simply Better
Single Origin
Black Tiger Prawns
125g |€5.99 (€47.92 per kg)
Simply Better
Black Tiger
Prawn Cocktail
200g | €6.49 (€32.45 per kg)
Bubbling Crab Gratin
SCANHER E FOR THES E • DELICIOUS RECIPES • Try one of Neven's delicious Seafood recipes!
Sizzling Crab Claws
400g | €13.99 (€34.97 per Kg)
Available in store from 08.12.2025.
150g
300g | €16.99 (€56.63 per Kg)
Available in store from 08.12.2025.
80g |
(€87.38 per Kg)
Simply Better Oak & Hickory Smoked Royal Fillet Of Organic Irish Salmon
- 1 Small Bunch Fresh Herbs such as Dill and/or Chives, finely chopped
- Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
- Peppery Wild Rocket, Cress & Spinach Leaves, to serve
1. Preheat the oven to 220ºC (425ºF/Gas Mark 7). Cut the bagels into quarters and then cut each piece in half again horizontally to make thin chips, Arrange in a single layer on a baking sheet and brush with the olive oil. Season with salt and bake for 8-10 minutes until crisp and golden brown. Leave to cool completely. Store in an airtight container for up to 2 weeks.
2. Flake the hot smoked salmon into a bowl, discarding the skin. Add the cream cheese and Greek yoghurt and beat with a fork to break down the fish. Stir in the lemon juice and season with pepper.
3. Finely chop the smoked salmon into small pieces, then fold into the pâté with the herbs. Spoon into small ramekins and serve on plates with the bagel chips and some of the salad leaves with olive oil.
Neven’s Top Tip
If you want to make a real impact, melt 100g of butter in a small pan over a low heat. Pour into a jug and allow the white solids to settle to the bottom, then spoon over the melted clarified butter on top of the pâté in the ramekins. I like to add another pinch of fresh herbs or some pink peppercorns on top just before it solidifies.
Smoked Salmon Pinsa with Jammy Eggs
Ingredients (Serves 2-4)
- 1 Pack Simply Better Italian Pinsa
- 2 Simply Better Irish Free Range Corn Fed Eggs
- 1 Carton Simply Better Irish Cream Cheese
- 100g Simply Better Mascarpone Cheese
- 1 Large Shallot, finely chopped
- 2 Tbsp. Chopped Fresh Dill
- 2 Tbsp. Snipped Fresh Chives
Method
- Finely Grated Rind of 1 Lemon, Plus Extra Wedges to Garnish
- Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
1. Preheat the oven to 220ºC (425ºF/Gas Mark 7). Put the Pinsa on a baking sheet. Place on the middle shelf in the oven for 8 minutes until piping hot. Remove from the oven and leave to cool down.
2. Meanwhile, put the eggs in a small pan with water at a rolling boil. Cook for 8 minutes for softly set yolks. Remove with a slotted spoon and put them in a bowl of very cold water to prevent them from cooking further. Crack off the shells and cut each one into quarters.
3. Beat together the cream cheese, mascarpone cheese, shallot, herbs and lemon rind in a large bowl. Season with salt and plenty of pepper. When the Pinsa has cooled transfer it to a wooden board. Spread over the cream cheese mixture. Drape the smoked salmon on top and tuck in the egg quarters. Add tiny dollops of the beetroot relish and then scatter over the red onion and rocket. Season with extra pepper and then cut into slices and garnish with lemon wedges to serve.
Simply Better Oak & Hickory Smoked Organic Irish Salmon Strips
NEVEN'S Perfect POTATO RECIPES !
Potatoes are a key component for any festive family dinner. Our brand ambassador Neven Maguire has created these delicious recipes using our Simply Better Irish Challenger Potatoes and our Baby Charlotte Potatoes.
Boulangère Potatoes
Crushed Baby Potatoes with Hegarty's Cheddar
Simply Better Potato Croquettes
300g | €2.99 (€9.97 per Kg)
375g | €2.99 (€7.97 per Kg)
The perfect pairing to your main meal! Mushroom Strudel
“This is a recipe that everyone will enjoy a slice of! Make up to 2 days in advance and reheat in the oven when you’re ready to serve it.” - Neven Maguire.
SCAN HERE FOR NEVEN'S MUSHROOM STRUDEL RECIPE:
Meet the MAKERS
FINNEGAN’S FARM
We are delighted to work with Paul and Joe Finnegan from Finnegan's Farm, a fifth generation family run business, situated in the heart of the Boyne Valley region in Balrath, Navan, Co. Meath.
Our Potato Croquettes and Mashed Potato are made with Challenger Potatoes and Irish Jersey cream for a delicious creamy texture.
Get Ahead Gravy
Ingredients (Makes 1 Litre)
- 2 Onions, roughly chopped
- 2 Carrots, roughly chopped
- 2 Celery Sticks, roughly chopped
- 15g Bunch Fresh Herbs (such as 2 bay leaves, 2 thyme, 2 rosemary & 2 sage sprigs)
- Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
Method
1. Preheat the oven to 180ºC (350ºF/Gas Mark 4). Put the onions, carrots, celery and herbs in a large roasting tin and mix well to combine. Scatter over the bacon and star anise. Add the chicken wings to the vegetable mixture and season generously. Drizzle with the oil and roast for 1 hour until the chicken is golden brown and crispy.
2. Take the tray out of the oven and put directly on the hob over a medium heat. Stir well to remove all the sediment and the longer you let it sauté the darker the gravy will be. Pour in sherry or port and allow to bubble down for a few minutes, stirring continuously.
3. Sprinkle over the flour and carefully stir it into the mixture, then continue to cook for a minute or so. Pour in 2 litres of boiling water and simmer for at least 30 minutes or until thickened and reduced by half, stirring occasionally. Mash everything with a potato masher and pour through a coarse sieve into a large bowl or jug, pushing through all the goodness with the back of a spoon. Stir in the cranberry sauce and season to taste. Leave to cool down completely and then remove any fat that has settled on top. Transfer the chilled gravy to a zip-lock bag and put into the fridge for up to 2 days or this can be frozen up to a month in advance, ready to be used on Christmas Day.
4. If you have frozen the gravy, defrost overnight. When your turkey is cooked, put it on a warm platter to rest for up to 1 hour, covered in a double layer of tin foil and a clean tea towel. Skim away the fat from the tin and put it on the hob on a high heat. Pour in the gravy and bring to a simmer, scraping the bottom to get all the delicious sticky bits. Strain into a clean pan and simmer gently until you are ready to use. Stir in all the resting juices from the turkey. Put into a warmed gravy boat to serve.
Simply Better Irish Corn Fed Chicken Wings
500g | €3 (€6 per Kg)
ALL THE Trimmings...
1
Start with a gratin. Choose a gratin to compliment your roast.
2 Pick a side. Or two, or three.
3
Add some veg. Three delicious flavours to choose from.
4
Choose a stuffing. From our range.
Simply Better Irish Made Cranberry, Apricot & Seville Orange Marmalade
Stuffing
Simply Better Hand Cut Garlic & Herb Roasting Potatoes
Simply
Simply Better Seasonal Baby Potato, Petit Pois & Asparagus
Slow Cooked IRISH HAM
Scored by hand and smothered with a delicious blossom honey and clove glaze, these baked hams are cooked to perfection and can be served hot or cold on Christmas day.
Simply Better Slow Cooked Honey & Clove Baked Irish Ham
4Kg | €45 (€11.25 per Kg)
Also Available...
Simply Better Honey & Clove Baked Irish Ham
750g | €14.99 (€19.99 per Kg)
Simply Better Slow Cooked Honey & Clove Baked Irish Ham
2Kg | €28 (€14 per Kg)
Award Winning IRISH HAM
From Waldron Family Meats in Co. Roscommon.
1Kg | €10.99 | Serves 4-6
1.5Kg | €13.99 | Serves 6-8 (€9.33 per Kg)
2Kg | €16.99 | Serves 8-10 (€8.50 per Kg)
2.5Kg | €19.99 | Serves 10-12 (€8 per Kg)
Meet the MAKERS
WEXFORD HOME PRESERVES
We are delighted to work with Tom & Laura Sinnott from Wexford Home Preserves to source our award winning Orange & Honey Ham Glaze. This blend of orange marmalade, honey, mustard and cloves is gently hand-stirred using traditional open pot boiling.
Spread generously over your ham towards the end of baking and allow to caramelize for a delicious flavour.
2kg | €22.99 (€11.50 per Kg)
Delicious with... Simply Better Orange & Honey Ham Glaze
250g | €2.99 (€11.96 per Kg)
Simply Better Hand Cut Unsmoked Irish Ham
Simply Better West Cork Gammon Joint
SEASON'S Feastings
Try this Festive Roast Orange Glazed Duck as an alternative to traditional turkey.
- 200ml Simply Better Irish Made Free Range Chicken Stock
- 150ml Simply Better Dry White Wine
- 1 Tsp. Cornflour mixed with 2 Tsp. Water
- Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
- Simply Better Creamy Cabbage & Leek Gratin & Steamed Baby Charlotte Potatoes, to serve
Method
1. Preheat the oven to 200°C (400°F/Gas Mark 6). Put the duck on a rack set over a roasting tin and using a small sharp knife slash the skin at intervals along the breasts. Season generously with salt and drizzle over a little olive oil. Cut one of the oranges into quarters and squeeze some of the juice into the cavity and the tin, then stuff the remaining pieces of orange into the cavity.
2. Pour 120ml of water into the tin and roast on the middle shelf for 50 minutes per kg plus 20 minutes extra until the duck is crispy and golden. To check, insert a skewer into the deepest part of the breast and thigh, if the duck is cooked the juices will run clear.
3. Meanwhile, put a small pan of water on to boil. Using a peeler, pare the rind from the remaining orange. Scrape any pith off with a small sharp knife and then cut into strips. Squeeze the juice from the second orange and add to the pan with the strips of orange rind. Stir in the honey and balsamic vinegar. Add the orange liqueur and 1 tsp. of the butter and allow to bubble down until reduced by half – it should look dark and syrupy.
4. Add the wine and stock to the pan and simmer for 2-3 minutes, whisk in the cornflour mixture and allow to thicken. Season to taste, then whisk in the remaining butter and pour into a warm gravy jug.
5. Once the duck is ready, wrap it loosely in foil to keep it warm and put on a carving board to rest.
6. To serve, remove the foil from the duck and brush with the rest of the sticky orange glaze. Serve with the cabbage & leek gratin and some baby new potatoes.
Roast Rack of Pork with Crispy Cream Roast Potatoes
Ingredients (Serves 3-4)
- 1 Large Carrot, peeled & roughly chopped
- 2 Celery sticks, roughly chopped
- 1 Onion, roughly chopped
- 1 Simply Better French Zingy Apple, cored & cut into wedges
- 1 Tbsp. Simply Better Toscano IGP Extra Virgin Olive Oil, plus a little extra
- 1.2kg Simply Better Challenger Potatoes, peeled and cut into large chunks
- 1 Simply Better West Cork Rack of Pork
- 4 Tbsp. Simply Better Single Source Irish Jersey Cream
- Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
- Simply Better Wild Sage & Sautéed Onion Sourdough Stuffing & Simply Better Braised Red Cabbage, to serve
Method
1. Preheat the oven to 180°C (350°F/Gas Mark 4). Arrange the vegetables and apples in the middle of a roasting tin to act as a trivet and drizzle over the olive oil, then place the pork joint on top and rub with a little more oil. Roast for 1 hour then remove the joint and give it a good baste. Increase the temperature to 220°C (425°F/Gas Mark 7) and continue cooking for 40 minutes until the pork is cooked through and tender.
2. Add the potatoes to a large pan of cold water with a good pinch of salt, then bring to the boil and simmer for about 15 minutes or until almost cooked through. Drain and set aside to steam dry. Take the potatoes that are still warm and gently fold in the cream with a drizzle of oil and a pinch of sea salt. Tip out on a non-stick baking tin and cook on the top shelf of the oven for about 10 minutes, then turn the potatoes. Roast for another 40 minutes until cooked through and crispy, turning once. Leave to rest for 20 minutes covered loosely with foil.
3. When the pork has cooked, remove it from the oven and put on a plate in a warm place to rest. To make the gravy, put the roasting tin with the vegetables on a low heat. Spoon off any excess fat and discard, then stir in the flour and cook for a minute. Mash all of the vegetables in the tin and pour in the wine and scrape the bottom with a wooden spoon. Add the Cumberland & port sauce with the chicken stock and stir until dissolved. Strain the gravy into a clean pan and keep warm, adding the resting juices from the pork meat just before serving.
4. Unwrap the meat and carve a chop per person to serve on plates with the crispy cream roast potatoes and the gravy. Have some stuffing and braised red cabbage to hand around separately.
BRONZE TURKEY FROM HOGAN'S FARM
Our Heritage Bronze Whole Free Range Turkeys are slowly reared in Kells, Co. Meath. Heritage bronze turkeys are renowned for their distinctive flavour and succulent texture. The perfect centrepiece for your festive feast. Fresh Bronze Turkeys available in store from 20.12.2025.
- 6 Tbsp Simply Better Italian Extra Virgin Olive Oil
- 1 Tub Simply Better Irish Made Poultry Gravy
1. Preheat the oven to 190°C (375°F/Gas Mark 5). Season the turkey inside and out with salt, then sit on the trivet of the roasting tin. Pare the rind from the lemons, cut them in half and put both in the cavity with the sage, reserving a handful of leaves. Tie (Truss) the legs, if liked.
2. Pour the wine into the base of the tin and rub the turkey all over with the oil, then cover everything tightly with a single layer of tin foil. Calculate the cooking time according to packet instructions and roast until cooked through with no pink meat and the juices run clear. Or if you have a meat thermometer insert it into the thickest part of the leg it should read 75°C.
3. Turn the heat up to 220°C (450°F/Gas Mark 7). Pick the reserved sage leaves and mix in a small bowl with the remaining oil. Remove the turkey from the oven and pour over the sage mixture and roast for a final 10 minutes until crisp and golden brown. Cover with two clean tea towels and leave to rest for at least 20 minutes and up to 1 hour.
4. Char some extra lemons in a hot frying pan with a splash of oil to garnish and transfer to a warm platter.
5. Remove any excess fat from the cooking juices left in the tin with kitchen paper and then place directly on the hob and whisk in the gravy. Heat for 2-3 minutes until bubbling and thickened.
6. To carve, remove the legs and wings, dividing the legs into drumsticks and thighs, then cut off each whole breast. Cut into slices and arrange on a large platter.
HOGAN'S FARM CO. MEATH
We are delighted to work with Paul Hogan and the team from Hogan's Farm in Co. Meath to source our Simply Better Bronze Turkeys. From Whole Turkeys to Butter Basted Breast Joints and Boned & Rolled Turkeys, Hogan's Farm expertly prepare all of our Simply Better Turkeys to ensure Christmas tables all over Ireland are stocked up for the big day.
Scan the QR Code below to watch our brand ambassador meet Paul Hogan on his farm.
1. Strip the leaves from the thyme and finely chop one tablespoon. Grate the rind from one of the lemons and mix into the butter in a small bowl with the chopped herbs and one of the garlic cloves, mashing up with a fork until evenly combined. Cover with clingfilm and put in the fridge until needed, then leave at room temperature to soften up again before using.
2. Put the buttermilk into a turkey roasting bag with the salt, pepper and remaining garlic. Thinly slice the lemons and add with the rest of the packet of thyme, stalks and all. Mix all the ingredients together and add the turkey crown. Remove any excess air to make sure the turkey is fully immersed, then tie the bag securely and place in the salad drawer at the bottom of the fridge for up to 2 days is best but at least 24 hours.
3. When ready to cook preheat the oven to 190ºC (375ºF/Gas Mark 5). Remove the crown from the brine and drain off any excess liquid, then pat the skin dry with kitchen paper. Gently loosen the neck flap away from the breast – a scissors can help with this, pack the flavoured butter right under the skin, this is best done using disposable gloves on your hands, rub into the flesh of the turkey as well, then recover with skin and secure with a few toothpicks or sew with fine twine, then cover the top with the rashers.
4. Place the prepared turkey crown in the oven and calculate your time, 20 minutes per 450g plus 20 minutes. This size will take approximately 1 ½ hours so it cooks much quicker than a regular turkey. Make sure to keep basting and cover with foil if it’s browning too quickly or remove the bacon for the last half an hour if you like crispy skin. When cooked, cover with foil and leave to rest for at least 20 minutes. Drain away the cooking juices and add to your gravy. To serve, carve the turkey crown into slices and arrange on warmed plates with a selection of your favourite accompaniments.
- Simply Better Achill Island Sea Salt & Freshly Ground Cracked Black Pepper
- Simply Better Jersey Cream Mashed Potatoes & Steamed Tenderstem Broccoli, to serve
1. To prepare the mushrooms, season the flour on a plate and whisk the eggs in a shallow dish with some seasoning. Mix the breadcrumbs in another dish with the parsley, then season. Dust the mushrooms in the flour and then dip in the beaten egg and coat in the breadcrumb mixture. Lay out on a parchment lined baking sheet. These can be covered with clingfilm and made up to 24 hours in advance.
2. Remove the fillet steak from the packaging 30 minutes before you want to cook it. Pat dry with kitchen paper and season with salt and pepper.
3. Preheat the oven to 180°C (350°F/Gas Mark 4). Heat the oil in an ovenproof frying pan over a high heat, then add the fillet. Cook for a minute or so on each side until a nice crust has formed, then reduce the heat, add half of the butter with the garlic and thyme and baste for a minute or two. Transfer to the oven and roast for another 20 minutes for medium-rare or a little longer for more well done. Once cooked place the beef on a plate and cover with foil, leave to rest for 10 minutes.
4. Add the rest of the butter to the pan, taking out the garlic and thyme. Remove the skins from the garlic and mash the cloves. Sauté the shallots for a few minutes to soften then add in the garlic. Add half a teaspoon of the cracked black pepper, then add the stock and cook rapidly, scraping the bottom of the pan with a wooden spoon. Stir in the cream and mustard, then season with salt and just warm through.
5. Heat another large non-stick frying pan and add the rapeseed oil and butter. Sauté the mushrooms in two batches for 6-8 minutes until cooked through and lightly golden, turning them regularly with a tongs. Keep warm on a baking sheet in a low oven.
6. Carve the steak into slices and arrange on a board with the pepper sauce and a bowl of the mashed potatoes and Tenderstem broccoli. Stack up a pile of the crispy Portobello mushrooms alongside to serve.
Simply Better Fillet Barrel Sharing Steak
500g | €28 (€56 per Kg)
Award Winning IRISH ANGUS BEEF
Choose one of our award winning cuts of Irish Angus Beef this festive season to create a dinner to impress.
CHRISTMAS PUDDING delights
Neven Maguire brings you a Christmas pudding developed from a tried and tested recipe that he and his team of chefs truly believe in. Neven has worked with the team from Seery’s Bakery in Co. Carlow to ensure this Christmas pudding meets the same high quality both his team and guests expect. Made with plump Californian raisins and sultanas along with a blend of spices and Irish stout, Spanish sherry and Jamaican rum, this pudding has the perfect balance of flavours and textures to bring a taste of MacNean House to your home this Christmas.
Simply Better Neven Maguire's
750g | €14.99 (€19.99 per Kg)
Better 18 Month
454g | €12.99 (€28.61 per Kg)
454g | €14.99 (€33.02 per Kg)
Better
750g | €14.99 (€19.99 per Kg)
750g | €9.99 (€13.32 per Kg)
Christmas Pudding
Simply
Matured Christmas Pudding
Simply Better Hennessy® Cognac Christmas Pudding
Simply
Coole Swan® Christmas Pudding Crown
Simply Better Slow Steamed Pudding Selection
Gluten Free CHRISTMAS CAKES
We have worked with The Foods of Athenry in Co. Galway to source our Gluten Free Mince Pies and Wildberry Bakery in Co. Cork to source our Gluten Free Cakes, Crumbles and Puddings.
TASTE OF Tradition
Our festive Christmas Cake range is made by O'Hara's of Foxford in Co. Mayo.
485g
Made by Carleton Cakes in Co. Cavan
Handmade MINCE PIES
Indulge in the Magic of Christmas with our Award Winning Handmade Mince Pies brought to you by The Foods of Athenry in Co. Galway.
Simply Better Award Winning Handmade All Butter Mince Pies
400g | €4.99 (€12.48 Per Kg)
Simply Better Handmade All Butter Chocolate & Cranberry Mince Pies
400g | €4.99 (€12.48 Per Kg)
Simply Better Handmade All Butter
Crumble Topped Mince Pie Twin Pack
360g | €4.99 (€13.86 Per Kg)
Simply Better Handmade All Butter
Mince Pie Twin Pack
360g | €4.99 (€13.86 Per Kg)
Meet the MAKERS
BON CHOCOLATIERS
We are delighted to work with Georgia Quealy and Daniel Linehan of Bon Chocolatiers, based in Athlone, Co. Westmeath, to produce our range of Simply Better handmade chocolate pouches. Georgia and Daniel have combined their passion for chocolate with their expert training to create this range. Each chocolate is individually handmade in small batches so no two are ever exactly the same but always equally delicious.
THE PERFECT HOT CHOCOLATE
Bring home the TASTE OF ITALY
Muzzi Panettone
Classico
Muzzi Panettone
Muzzi Panettone Gran Cioccolato
Muzzi Panettone
Magnum
Muzzi Mini Panettone Classico 100g | €2.99 (€29.99 per Kg)
Mini Pandoro
FROZEN Temptations
Add a scoop of deliciousness to your desserts this Christmas with our new Italian gelatos and our range of Irish Made Ice Cream from the Morelli family.
We are delighted to work with John O'Connor and his team from Prestige Foods in Co. Kerry to source our range of twin pack and sharing desserts. From indulgent chocolate brownie trifle, rich baked cheesecake to creamy vanilla & raspberry panna cotta and zingy mango & passion fruit mousse, we have everything you need to impress your guests this Christmas!
Simply Better
Handmade Raspberry
Sherry Trifle
750g | €12
(€16 per Kg)
Simply Better
Handmade Raspberry
Sherry Trifles Twin Pack
2 x 170g (340g)
€5.50 (€16.18 per Kg)
Also available in a twin pack!
Handmade Madagascan Vanilla Baked Cheesecake
945g | €18 (€19.05 per Kg)
Available in store from 16.12.2025
Simply Better
Handmade Madagascan
Baked Cheesecakes
Twin Pack
2 x 100g (200g)
€5.50 (€27.50 per Kg)
Handmade with Belgian Chocolate in Co. Kerry
Simply Better
Brownie Trifle
800g | €16 (€20 per Kg) Available in store from 21.12.2025
640g | €15 (€23.43 per Kg)
Simply Better
Handmade Mango & Passion Fruit Mousse
Twin Pack
2 x 125g (250g)
€5.50 (€22 per Kg) Also available in a twin pack!
860g | €15 (€17.44 per Kg) Available in store from 19.12.2025 Simply Better Handmade Mango & Passion Fruit Mousse
Vanilla & Raspberry
Panna Cotta
Simply Better
Handmade Madagascan
Vanilla & Raspberry
Panna Cotta Twin Pack
2 x 140g (280g)
€5.50 (€19.64 per Kg)
Simply Better Handmade All Butter
Lemon Curd Puddings
2 x 120g (240g) | €4.99 (€20.79 per Kg)
Simply Better Handmade All Butter
Mixed Berry Puddings
2 x 150g (300g) | €4.99 (€16.63 per Kg)
Simply Better Handmade All Butter
Bramley Apple Puddings
2 x 130g (260g) | €4.99 (€19.19 per Kg)
Simply Better Handmade All Butter
Triple Chocolate Puddings
2 x 130g (260g) | €4.99 (€19.19 per Kg)
Simply Better Handmade All Butter
Sticky Toffee Puddings
2 x 130g (260g) | €4.99 (€19.19 per Kg)
Simply Better Handmade Rice Puddings
2 x 150g (300g) | €4.99 (€16.63 per Kg)
Meet the MAKERS
WHAT’S FOR PUDDING
We are delighted to work with the Flaherty family and the team from What's For Pudding in Kilmessan Co. Meath to source our range of Handmade Twin Pack Puddings and our Sticky Toffee Crown.
The decadent date sponge is handmade using Irish butter and Irish free range eggs.
The pudding is baked with a luscious toffee sauce which sits on the base and slowly absorbs up through the sponge as it bakes to create a truly indulgent pudding.
It comes with an extra portion of sea salted toffee sauce and caramel chocolate curls so you can serve up the perfect centre piece dessert.
Perfect with...
Simply Better Irish Made Vanilla Bean Fresh Custard
330g | €2.99 (€9.06 per Kg)
Simply Better Irish Coole Swan Fresh Custard
330g | €3.69 (€11.18 per Kg) Available in store from 28.11.2025.
780g | €16
(€20.51 per Kg)
Available in store from 21.12.2025.
580g | €14
(€24.14 per Kg)
Available in store from 10.12.2025.
& Hazelnut Pudding Crown
Simply Better
Sticky Toffee Trifle
Pandoro Tiramisu
Christmas Tree Cake
Ingredients (Serves 10-12)
- 1 Simply Better Muzzi Pandoro Classico (750g)
- 150ml Simply Better Freshly Made Espresso, cooled down
- 5 Tbsp. Amaretto or Coffee Liqueur (or use dark rum)
- 100g Simply Better
Venezuelan Single Source Dark or Milk Chocolate, finely grated
- 1 Pack Classic Amaretti Biscuits, crushed
- Cocoa Powder, to dust
Method
For the Cream
- 2 Simply Better Irish Corn Fed Eggs, separated
- 2 Tbsp. Caster Sugar
- 2 Cartons Simply Better Italian Mascarpone Cheese
- 2 Tbsp. Amaretto or Coffee Liqueur (or use dark rum)
- 1 Tsp. Vanilla Extract
- 1 Carton Simply Better Single Source Irish Jersey Cream
1. First make the cream, put the egg yolks vanilla and sugar in a large bowl and beat with an electric mixer until pale and thick – it needs to be holding its shape. Whisk in the mascarpone and liqueur until evenly combined.
2. Put the egg whites in another bowl and using clean beaters whisk until stiff. Fold a large spoonful into the mascarpone mixture to loosen it and then gently fold in the remainder until just combined. Cover with clingfilm and chill for up to 24 hours.
3. Cut the pandoro into 5 even slices and lay each one out on the work surface. Mix the coffee and liqueur in a bowl and using a pastry brush give each piece a light coat. Leave for a few minutes until it has all soaked in. The slices of pandoro need to be evenly coated but not soggy so the tree remains stable.
4. To assemble, whisk the cream into soft peaks and fold into the chilled mascarpone mixture. Put the largest slice on a serving plate or suitable cake stand and top with a fifth of the cream mixture, then sprinkle over a quarter of the Amaretti biscuits and grated chocolate. Continue with each slice of the pandoro, ensuring each side is slightly turned so the points are jutting out at different angles, then dollop the last bit of cream on top. Put the tree in the fridge to chill for at least 30 minutes but up to 4 hours is fine.
5. When ready to serve, use a sieve to dust the pandoro with cocoa powder. Carefully cut into tall slices (a carving knife works well) and arrange on plates to serve.
Neven's Top Tip
If you are nervous that this magnificent dessert will not hold its shape simply put a couple of wooden skewers down the middle – just remember to remove them before slicing and serving.
No Bake Chocolate Celebration Tart
Ingredients (Serves 8-10)
- 2 Packs Simply Better All Butter Scottish Shortbread
- 150g Butter
- 1 Jar Simply Better Hazelnut Spread, plus extra for drizzling if liked
- 2 Bars Simply Better Colombian Single Origin Dark Chocolate (200g)
- 1 Bar Simply Better Colombian Single Source Milk Chocolate (100g)
- 1 Carton Simply Better Single Source Irish Jersey Cream For the Decoration
- 1 Pack Simply Better Amaretti Biscuits To Serve
- Simply Better Italian Mascarpone Cheese
- Simply Better Achill Island Sea Salt
Method
1. Blitz the shortbread to a fine crumb (in a food processor or with a rolling pin and zip lock bag) and tip into a large bowl. Melt 100g of the butter in a small pan or in the microwave, then stir into the shortbread crumbs and mix until evenly combined. Press into the base and sides of a 10” loose base tart tin.
2. Spoon the hazelnut spread into a bowl and place in the microwave for 10-20 seconds (or you can use a pan) to loosen it up, then give it a good stir until smooth. Pour about half of the jar on to the shortbread base and use the back of a spoon to spread it out evenly. Place in the fridge to chill down.
3. To make the chocolate ganache, put the rest of the hazelnut spread into a heatproof bowl with the dark and milk chocolate with the remaining 50g of butter and the cream. Set over a pan of simmering water and allow the chocolate to melt (or you could use a microwave and melt in short bursts). Stir until smooth and then pour into the tart tin and put in the fridge for 2 hours until the ganache is set firm.
4. To serve, unmould the tart and put on a plate or cake stand, decorate with the Amaretti biscuits and then cut into slices and put on plates with a quenelle of mascarpone and sprinkle over some sea salt.
Cinnamon Swirl Mince Pies
Ingredients (Makes 12)
- Plain Flour, for dusting
- 1 Pack Simply Better Frozen
All Butter Puff Pastry, thawed and fridge cold
- 3 Tbsp. Caster Sugar
- 1 Tbsp Simply Better Saigon Ground Cinnamon
- 25g Butter
- 1 Jar Simply Better Irish Made Mincemeat
- 1 Simply Better Irish Corn Fed Egg Yolk mixed with 1 Tbsp. Simply Better Irish Jersey Whole Milk
Method
Vanilla Frost Dip
- 50g Butter, at room temperature
- 100g Simply Better Irish Cream Cheese
- 75g Icing Sugar
- 1 Tsp. Vanilla Extract
- 1 Tbsp. Simply Better Irish Single Source Irish Jersey Whole Cream
- Good Pinch Simply Better Achill Island Sea Salt
Sweet Leftovers Strudel
Ingredients (Serves 6-8)
- 1 Pack Simply Better Ready to Roll Irish Puff Pastry, thawed
- Plain Flour, for dusting
- 400g leftover Simply Better Christmas Goodies, such as Christmas Pudding, Cake, Chocolate Mincemeat (use a selection or just one depending on what is leftover)
- 2 Simply Better Zingy Apples or Xenia Pears (or one of each)
- 1 Simply Better Irish Free Range Corn Fed Egg beaten with 1 Tbsp. Simply Better Jersey Milk
- 1 Carton Simply Better Irish Made Vanilla Bean or Coole Swan Custard
1. Preheat the oven to 200ºC (400ºF/Gas Mark 6). Lightly flour the work surface and roll out the pastry to a 30 x 50cm rectangle. Spread the mincemeat over the pastry. Combine the sugar and cinnamon and sprinkle over the mincemeat. Roll up tightly lengthways to create a long log, brushing the edge of the pastry with a little egg wash. Cut into 12 x 2cm thick rounds.
2. Melt the butter in a small pan or in the microwave and use to brush the holes of the muffin tin generously with it. Put the pastry rounds into the holes of the tin.
3. Chill for 30 minutes, then brush the tops with the egg mixture and sprinkle with a little cinnamon sugar. Transfer to the oven and bake for 25 minutes until crisp and golden.
4. Meanwhile, make the vanilla frost dip. Put the butter and cream cheese in a bowl and whisk using a handheld blender for 1-2 minutes until smooth and well combined. Sift in the icing sugar and add the vanilla and cream with the salt and whisk again for another few minutes until light and fluffy.
5. Serve the cinnamon swirl mince pies warm or at room temperature with the vanilla frost dip in small bowls alongside.
1. Preheat the oven to 200ºC (400ºF/Gas Mark 6). Roll out the pastry to a 30 x 40cm rectangle on a lightly floured work surface. Put on a large parchment lined baking sheet and chill until needed.
2. Finely chop the apples or pears leaving the cores behind and put in a large bowl.
3. Break up all the Christmas goodies and ginger cookies into small pieces and add those. Drizzle over the honey and stir with a spatula until evenly combined.
4. Remove the pastry from the fridge and put the filling down the middle. Bring the sides up and tuck in the top and bottom, trimming down any excess pastry at the ends as you do it. Then carefully turn the strudel over on the parchment lined baking sheet. Using a small sharp knife, make light cuts in the pastry, then brush with the beaten egg mixture and bake for 40 minutes until cooked through and golden brown.
5. Carve into slices and arrange on plates with a dollop of the custard to serve.
Ultimate LEFTOVERS
“Turn your Christmas leftovers into delicious new meals with these creative recipes, designed to reduce waste and make the most of your festive feast.” - Neven Maguire
St. Stephen's Day Fully Loaded Focaccia Ingredients (Serves 4-6)
- 1 Pack Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar
- 3 Tbsp. Simply Better Handmade Caramelised Red Onion Relish
- 1-2 Large Packs Simply Better Hand Cooked Crinkle Cut Picked Onion Crisps
Method
1. Preheat the oven to 220ºC (425ºF/Gas Mark 7). Put the focaccia on a baking sheet and place on the middle shelf of the oven for 8 minutes, then remove and leave to cool. Cover the stuffing with tin foil and place alongside for about 20 minutes until heated through.
2. Heat a large non-stick frying pan and add the oil, then sauté the turkey until crisp and lightly golden. Drizzle over half of the gravy and toss until nicely coated. Remove from the heat.
3. To make the aioli-gravy, mix the rest of the gravy with the aioli until evenly combined. Cut the focaccia in half horizontally and spread this all over then layer up all the ingredients in your preferred order, before finishing off with the spinach, Cheddar and caramelised red onion relish. Place the top half back on as a lid, then press down gently. Cut into squares and serve with a handful of the crisps on the side. Time to sit back and tuck into the best sandwich of your life!
Gifts FOR THE FOODIE !
Elevate your gifting this Christmas season with one of my delightful Simply Better Charcuterie or Cheese Gifts or one of my COOK with Neven Maguire serving boards. They are the ideal gift for those who love to entertain and a lovely way to spread Christmas cheer and create memorable moments around the table.
€20
€45
Glass Lid Board
€35
€20
COOK with Neven Maguire
Paddle Board with Knife & Bottle Opener
COOK with Neven Maguire Round Slate Board
COOK with Neven Maguire
COOK with Neven Maguire
Tapas Wooden Board
Simply Better & Neven Maguire Farmhouse Cheese Gift Box
Simply Better & Neven Maguire Charcuterie Gift Box
Simply Better Collection Hamper €80
Simply Better Celebration Hamper €100
MEET THE MAKERS
We work in partnership with over 90 Irish Food & Drink Producers to source products for our Award Winning Simply Better Collection.
From delicious all butter mince pies to bronze turkey crowns, we have collaborated with our producers to bring you the very best quality Irish food to make your Christmas Simply Better.
