Anna Haugh and Denis Taylor served up tasty BBQ eels with dry rub marinade, mashed potatoes and crunchy slaw on Anna Haugh’s Big Irish Food Tour.

The ingredients for the barbecued eels are: 2 tsp garlic powder, 2 tsp dried oregano, 2 tsp freshly cracked black pepper, pinch salt and 2 whole eels, both cut into 3, skin on, bone in.

For the glaze: 4 tbsp black Irish butter, 50ml tomato juice, 50ml Worcestershire sauce and 1 tsp runny honey.

For the crunchy slaw salad: 1 large carrot, peeled into strips, 1 lemon, zest and juice, 1 tbsp runny honey, pinch dry spiced rub (made above) and pinch salt.

To serve: 2 spring onions, thinly sliced, 1 radicchio, leaves separated and thinly sliced and Irish champ.

See recipes by Anna in her book titled: Cooking with Anna: Modern home cooking with Irish heart available from Amazon now.