Paul BroganHead chef at Cora, Lucan, Co DublinPaul Brogan, head chef at Cora restaurant in Lucan, Co Dublin Paul Brogan’s favourite food from childhood? “A good, old-fashioned Irish mammy salad with whatever was in the fridge. I love it. Chicken, ham, cheese, coleslaw, potato salad, egg mayo – what’s not to like? “Where I grew up in Co Kildare, we had a sweet factory nearby. So, my childhood tasted of whatever free samples we could scrounge. I don’t have one core food memory, but a collection from family holidays in Spain and Italy; the simple, banging flavours have an influence on how I cook today and how I like to eat – only a few ingredients on the plate but everything done really nicely.”Some of those flavours appear on his menus now. “Tomatoes and slow-roasted tomatoes are a big nostalgic food for me. So they appear regularly on some of my dishes. At the minute in Cora we have semi-dried tomatoes in our piperade that goes on the rosti dish. Personally, I don’t think you should mess with a lot of the classics. Stay true to the classic recipe and execute it as best you can, really. They’re classics for a reason.”A simple summer dinner he recommends is Caesar salad to start, lamb with peas, fresh mint and new potatoes drizzled with garlic butter and parsley for main, and then strawberries and cream to finish – “guzzled down with a nice bottle of white outside in the sun and you’re laughing”.Beyond the plate, summer memories are of family and friends in the back garden, “eating some nice grub and drinking – responsibly, of course – until the sun goes in. Then get the heaters on and polish off all the wine while having the craic. It’s all about having the craic.”Cora’s Pork Belly SandwichPork belly sandwich “Our new sandwich at Cora is a little play on an Irish favourite of bacon and cabbage: Dijon mustard and brown sugar slow cooked pork belly, mixed with home-made sauerkraut cabbage with fresh apple and pickled mustard seeds, and served with parsley aioli, dressed rocket leaves, crispy pork crackling and crispy shallots, seasoned with vinegar powder and all stacked on a home-made focaccia bread. This sandwich is an absolute flavour bomb,” says Brogan. Serves: 2Course: LunchIngredients1 pork belly, bone in, skin on 10% of pork weight in salt110g Dijon mustard100g brown sugar1 head garlic, plus one extra clove, grated1 shallot, peeled, halved Cooking liquid from the pork belly, reduced by two thirds150g white sugar1 head of white cabbage, finely chopped or grated2% of cabbage weight in salt5g caraway seeds2 Granny Smith apples, peeled and chopped into batons50g yellow mustard seeds350ml white wine vinegar220ml water100g parsley200ml sunflower oil50g egg yolk10ml lemon juiceMethodFor the pork:This is a three-day process so try not to be in a rush. Day one is salting, day two is marinating and cooking, day three is reheating and glazing.Place the pork on an oven tray and salt it overnight in the fridge with 10% of the weight of the pork in salt. After 24 hours, wash off the salt and dry with a clean cloth. Marinate in 100g Dijon mustard, brown sugar and grated head of garlic.Wrap the pork in tin foil and put it in a deep oven tray with some water to cover the bottom of the tray. Wrap the tray in tin foil.Cook in the oven for 12 hours at 85°C.Take out of the oven and remove the tin foil – let it sit for 1 hour to cool so you can handle it.Take out the bones and cartilage.Place between two shallow trays lined with parchment and leave a heavy weight on top.Place in the fridge overnight to press and set.The next day, take it out of the fridge, remove it from the tray and get rid of parchment paper. Place it on a chopping board.With your hands, remove the skin, it doesn’t matter if some fat comes with it. Keep the skin for your crackling. Cut the pork into quarters and portion into 1 inch pieces; use three of these per sandwich.To reheat, place on an oven tray and cover with glaze (see glaze below). Put into an oven at 180 degrees, turn after 3 minutes and leave another 3 minutes until nice and sticky.To make the pork crackling and shallot, preheat the oil fryer to 180 degrees. Make sure you have a lid or cover as the pork will spit.Put the pork skin in the fryer and fry until crispy. Strain well and season with salt.Repeat with the shallot.For the glaze:In a hot pan, slowly heat up 50g sugar and turn it into a caramel – this should take about five minutes.Deglaze with 50ml vinegar and reduce by half.Add in the reduced stock.For the sauerkraut:Mix well the cabbage, 2 per cent salt and caraway seeds and put in a clean, sterilised kiln jar with 20ml water.Cover with parchment to the surface and leave at room temperature for seven to 10 days.When they’re ready decant in to a bowl and mix with fresh apples and pickled mustard seeds (see below).For the pickled mustard seeds:Put yellow mustard seeds in a pot and cover with cold water.Once they come to the boil, strain through a sieve.Repeat this process seven times, covering with cold water each time. This is to get rid of the harsh bitterness from the mustard seeds and soften their outer layer.In a pot, put vinegar, sugar and water and bring to the boil. This is a basic pickle. Add the boiled and strained mustard seeds to this warm pickle and put in a container. Leave at room temperature for two days to take on that lovely pickle flavour.For the parsley aioli:In a blender, put parsley and oil. Blend on full speed for 10 minutes. Pass through a sieve with a J-cloth in it to make your aioli oil.Put egg yolk in a blender with 10g Dijon mustard, lemon juice and one clove of grated garlic.Start on a low speed and slowly add in your oil to make an emulsion.Once all the parsley oil is in, taste for seasoning and add salt.To serve:Stack on focaccia bread, dress with rocket leaves and the aioli. Rose O’TooleHead chef at Grangecon Kitchen, Co WicklowRose O'Toole, head chef, Grangecon Kitchen The Irish mammy’s salad plate is a winner for O’Toole too. “The rolled-up ham, potato salad, egg salad, sliced onion with tomato, coleslaw and lettuce. Summer picky bits on a day it’s too hot to cook,” she says. “Where I’m from, summer tasted like hay. We would be out all day jumping on hay bales and running around the fields, and not that I intentionally ate the hay, but I definitely did from some of the falls I got.”Of the foods she loved back then that she reinterprets today, “potatoes were always a big thing, so I love using potatoes now and one of our most popular plates at Grangecon Kitchen is the breakfast hash browns.“Classic summer dishes for me means using fresh, organic and local produce. This is not exactly reinventing the wheel but not many places can say they stick to that ethos – I’m happy to say that at Grangecon Kitchen we do. “The summer signature ingredient for me is tomato – we use beautiful organic tomatoes from Castleruddery farm every year and the smell alone would entice you. A simple dish I adore for summer is tomato tonnato with fresh tomatoes, anchovies and aioli.”Grangecon Kitchen’s Tomato TonnatoTomato Tonnato from Grangecon Kitchen Serves: 6Course: LunchIngredients75ml extra virgin olive oil85g good quality tuna in olive oil, drained and flaked (can be canned or from a jar)60g mayonnaise2 tsp drained capers 2 tsp fresh lemon juice 2 anchovy fillets 1 large garlic clove, smashed and peeled8-10g basil leaves, plus more for garnish900g mixed tomatoes (large ones sliced, small ones cut into wedges)Coarse sea saltBlack pepperCrusty bread/focaccia to serveMethodIn a blender, combine the olive oil, tuna, mayonnaise, capers, lemon juice, anchovies (if using), garlic and basil. Blend until smooth and creamy.Arrange the tomatoes on a platter. Spoon the sauce over the top. Season with salt and a generous amount of pepper. Garnish with extra basil leaves. Serve with fresh focaccia or crusty bread.Focaccia with rosemary, onions, garlic, olive oil and sea salt. Brenda WatsonHead chef at Crave at the Cottage, Ballintubber, Co MayoBrenda Watson: Summer is always about the people you share it with “I grew up in South Africa so braais, a South African style of cooking similar to a barbecue, played such a big part of my childhood memories. Nothing says summer to me like a braai by the pool with family and friends.” Summer tasted of fresh local fruits such as peaches, mangos and watermelon and the smoky taste of wood-flamed sosaties (meat skewers), lamb chops and boerewors (sausages) cooked on the braai, she adds.“My mum’s baking shaped a lot of how I cook today. She always made everything from scratch and I think that’s where my love of comforting home-made food comes from. I naturally lean toward fresh seasonal ingredients, especially fruit, because those flavours feel familiar and nostalgic to me.“The goal is to keep the comfort and familiarity people love (with classic dishes) while gently refining it with seasonal produce and lighter touches. For Watson, summer is “always about the people you share it with. Family, friends, good food and a relaxed atmosphere, and a table that nobody wants to leave.” Crave at the Cottage’s Peach and Burrata SaladPeach and burrata salad from Crave at the Cottage Serves: 6Course: Lunch Ingredients4 peachesCherry tomatoes1 red onionWalnutsBurrata cheese1 bag rocket or mixed leaves2 tsp brown sugarMaple syrup to drizzle1/3 cup extra virgin olive oil2 tbsp lemon juice1 tsp Dijon mustard1 tsp honey 5 fresh basil leavesSalt and pepper to tasteMethodFor the vinaigrette:Using a stick blender, whisk together the lemon juice, Dijon mustard and honey. Add the five basil leaves.While blending, slowly drizzle in a quarter cup of the olive oil until the dressing is fully incorporated and emulsified, reserving some olive oil for the peaches. Taste and season with salt and pepper as needed.For the peaches:Heat a grill pan over medium-high heat.Cut the peaches into wedges and drizzle with olive oil until lightly coated.Place peaches on the hot grill pan to achieve charred grill marks.Once grilled, remove and drizzle with maple syrup and sprinkle with 2 tsp of brown sugar.Place on a baking tray and cook at 180 degrees for 5–10 minutes until the peaches are soft.Remove from the oven and let them cool.To dress and assemble:To dress the salad: In a large bowl, toss the salad leaves with the lemon and basil vinaigrette. Set aside.Transfer the dressed leaves to a serving bowl. Add more fresh basil leaves if desired.Top the leaves with the cherry tomatoes, sliced red onions, walnuts and the prepared peaches.Place the burrata in the centre of the salad.Finish with a few grinds of fresh black pepper.Serving suggestionServe with some crusty sourdough or flatbreads to soak up the dressing and creamy cheese.Paul BrennanCo-owner of Otto Pizza, SligoDavid Dunne and Paul Brennan of Otto Pizza in Sligo “Lamb on the barbecue was always a big one in my house. Every now and again we would have lobsters dropped to the house from the boats in Rosses [Point] and that was always a treat on the barbecue too. Summer meals often turned into long evenings with family and guests at our house. “Growing up around hospitality in Sligo, food was always tied to atmosphere and the people as much as the dish itself. Barbecued lobster with a potato salad is the ultimate summer dish for me.”Brennan’s most vivid summer memories consist of Atlantic air, lots of shellfish and seafood, with smoky barbecue smells, and ice cream after the beach. “There’s a very specific west-of-Ireland summer feeling that’s relaxed but social at the same time.”Classic dishes he reimagines are, “potato, leek, smoked flavours, great dairy, seafood, good bread – they’re all flavours that feel very familiar and Irish, even when interpreted through Italian cooking.“Growing up around restaurants definitely shaped everything. There were lots of knowledgeable and inspirational food lovers in my family, especially my mum. There was always a home-made meal every day regardless of the situation, and we always sat down and ate together at the table. That idea of food bringing people together for a meal probably influences Otto more than any single recipe.“We try to keep the spirit of those classic flavours while approaching them through a Neapolitan-style pizza dough. Fresh herbs, lighter toppings, good olive oil, seasonal vegetables, great cured meats and Irish cheeses – things that feel bright and relaxed rather than heavy. The long-fermented dough also gives the pizzas that lighter, summery feel too.” What makes summer days memorable – beyond the plate? “Good conversation and company, music at the right volume, warm evenings sitting outside, sharing plates and the perfect wine combinations. The best summer meals feel effortless.”Otto’s Mushroom and Taleggio PizzaMushroom and taleggio pizza from Otto, Sligo Serves: 1Course: DinnerIngredientsNeapolitan-style pizza dough Grana padano cheeseHandful of fresh spinach Portobello mushroomsTaleggio cheeseToonsbridge fior di latteMethodStretch your dough to your desired size and cover with a Grana Padano base – there is no tomato sauce for this pizza.Cover with a handful of spinach.Braise the mushrooms in the pizza oven in a little garlic oil and smoked sea salt before adding to the base. Soften the Taleggio with a little cream and dot around the base. Add the fior di latte. Add garlic oil and a sprinkling of Grana Padano before baking in the oven. Bake to your liking. Gemma RingFounder of Pig’s Lane, Killarney, Co KerryGemma Ring, Pig's Lane, Killarney Rhubarb is the flavour that instantly brings Gemma Ring, of Pig’s Lane cocktail bar, back to childhood summer. “Growing up in hospitality, I spent a lot of my childhood summers in bars and restaurants exploring various nooks and crannies. A simple rhubarb fool with fresh cream was always such a treat. It’s still one of my favourites today. Rhubarb, raspberries, lemonade and melting ice-cream, usually enjoyed outdoors if we were lucky with the Kerry weather.”Nostalgia, folklore and local storytelling play a big role in her menu formation, alongside the use of seasonal ingredients. “The Origin of Killarney Lakes is one of our signature serves, made with home-made raspberry sorbet, cold brew vanilla tea, cava, ruby port and raspberry cordial. There’s a little bit of eating and drinking in this one,” Ring says. In reinterpreting classic cocktails, Ring’s approach is to take something familiar and elevate it through quality ingredients, balance and a contemporary approach. “Familiarity is important, but so is creating something distinctive that can’t be found anywhere else.”Fresh berries signal the start of summer. “When they’re properly in season, you can really taste the difference,” says Ring. “Atmosphere is everything. Great food and drink are important, but it’s the combination of energy in the room, warm service and that relaxed summer feeling that people really remember.”Pig’s Lane Enchanted Stag cocktail The Enchanted Stag cocktail from Pig's Lane Serves: 1Course: Cocktail Ingredients15ml Istil 38 Pot Still Vodka40ml Jack Daniel’s Honey15ml jasmine bee pollen apéritif wine20ml verjus20ml rue berry cordial100ml Attyflin Estate apple juiceMethodCombine all ingredients in a cocktail shaker with ice.Shake vigorously for 15 seconds.Double strain into a chilled cocktail glass (a tea strainer can be used for this).[ The best places around Ireland for summer dining al fresco: From ice cream to fish and chipsOpens in new window ]Susan O’SullivanOwner at Farmhouse Café & Bakery, Walkinstown, Co DublinSusan O’Sullivan, owner of Farmhouse Cafe & Bakery, Walkinstown, Co Dublin “Tomatoes from Daddy’s greenhouse in Wexford” is O’Sullivan’s childhood food memory. “My daddy worked for years in Wexford so he used to bring up asparagus, tomatoes, grapes and strawberries from his garden. Summer was real tomatoes, salad, fresh mackerel, new potatoes and real strawberries.“All food was seasonal back then – fresh food picked in your own garden. My father had a ‘plot’ in Clontarf too so we had Kerr’s Pinks and British Queens and fish came from the trips to the pier in Howth.”Summer for O’Sullivan is eating outdoors with good company. “After working all day in the garden – a glass of white wine and food from the garden.”Farmhouse Cafe & Bakery’s Traditional Irish Scones Traditional Irish scones, Farmhouse Café Makes: 24Course: Afternoon teaIngredients500g self-raising flour 2.5g baking powder50g caster sugar 250ml butter milk (less than 5% fat)113.5g butter, cold, cubed1 egg MethodLine a baking tray.In a large bowl, add self-raising flour, sugar and baking powder.Add in chopped cold butter and rub in until you have small lumps of butter.In a side bowl mix buttermilk and eggs together.Make a well in the centre of your big bowl and pour in your wet mix.Mix everything together with your hands until just combined. Don’t overmix – lumps of butter are okay.Place dough on to a work surface and bring together, roll out until the height of the scone cutter.Use your circle cutter to make the scones. Place scones on to a baking tray and brush with an egg wash. Add any topping on at this stage – try mixed berries or pear and almond. Bake for 20-25 minutes at 160 degrees.Leave to cool.