Anna Haugh and Pauline McLynn served up a tasty oyster rockefeller with sauteed potatoes and a bladderwrack seaweed and lettuce salad on Anna Haugh’s Big Irish Food Tour.

The ingredients are: 250g baby spinach, 4 spring onions, finely sliced, 100g cream cheese, 30g unsalted butter, 2 garlic cloves, chopped, 60g panko breadcrumbs, 60g hard sheep’s cheese, like Pecorino, grated, 12 oysters, opened and removed from the shells, washed and cleaned, keeping the shells and freshly ground black pepper.

For the sauteed potatoes: 4 large potatoes, in their skins, left whole, 2 tbsp olive oil and salt.

For the seaweed and lettuce salad: handful bladderwrack seaweed, 2 Little Gem lettuces, leaves chopped and 2 tbsp vinaigrette.

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