Ok. I am glued to the Rugby World Cup. I don’t suppose there is anyone in the country who doesn’t know what happened against South Africa. That was some match. So, let’s hope we go all the way and here are some ideal recipes to feed the viewers as we enjoy the tournament.

These mini hots dogs do not require much preparation and always go down well. I like good-quality sausages from a craft butcher or a specialty range from the supermarket. A little Mileeven honey adds to the relish.

I sometimes make theses cheesy nachos if we are sitting in to watch a film or a match. I like to use Drinagh cheese from west Cork, which is a fabulous product. The jalapeño chillies are the green sliced ones and they are quite hot so make sure everyone likes them that hot; or leave them out.

The buffalo chicken wings recipe is an aromatic mixture of spices and not too hot. They are tasty without being too spicy. You could use chicken drumsticks or thighs but they take a little longer to cook. There are several excellent blue cheeses made in Ireland these days. And there is a fabulous hot sauce in the Simply Better range at Dunnes. Have plenty of napkins for those sticky fingers!

Happy cooking,

Neven

Mini hot dogs. \ Philip Doyle

Mini hot dogs with onion rings

Serves 4-6

  • 12 good-quality pork sausages

  • 1 large onion, cut into thick slices
  • 2 tbsp seasoned flour
  • 2 tbsp sunflower oil
  • 12 mini hot dog buns or sub rolls

    • For the barbecue relish

  • 6 tbsp tomato ketchup
  • 1 tbsp dark soy sauce

  • 1 tbsp sweet chilli sauce
  • 1 tsp Dijon mustard
  • 1 tsp clear honey
  • Sea salt and freshly ground black pepper

    • 1 Preheat the grill to medium.

    2 To make the barbecue relish, mix together the tomato ketchup, soy sauce, sweet chilli sauce, if using, and the mustard and honey in a small bowl. Season to taste with salt and pepper.

    3 Place the sausages in a non-metallic dish. Pour over half the barbecue relish and spread it on the sausages. Grill the sausages for 8-10 minutes, until golden brown and cooked through, turning and basting occasionally.

    4 Meanwhile, separate the onion into rings and dust in the seasoned flour. Heat the oil in a frying pan and sauté the onion rings for 8-10 minutes, until crisp and lightly golden. Drain on kitchen paper.

    5 To serve, lay the sausages in the bottom halves of the hot dog buns or sub rolls and scatter over the onion rings, then drizzle over the rest of the barbecue relish and place on warmed plates.

    Cheesy nachos with avocado and sweetcorn salsa

    Serves 4-6

  • 100g (4oz) canned or frozen sweetcorn kernels
  • 1 ripe tomato, deseeded and diced
  • 1 small ripe avocado, peeled, stoned and diced
  • 4 spring onions, thinly sliced
  • 25g (1oz) sliced jalapeño chillies from a jar, drained and chopped
  • 175g (6oz) tortilla chips
  • 4 tbsp sour cream
  • 25g (1oz) cheddar cheese, grated
  • sea salt and freshly ground black pepper

    • 1 Preheat the oven to 200°C (400°F/gas mark 6).

    2 If using frozen sweetcorn, place it in a pan of boiling salted water and cook for a few minutes, until just tender, then drain and refresh under cold running water. Place in a large bowl with the tomato, avocado, spring onions and jalapeño chillies, if using. Stir to combine and season to taste.

    3 Tip the tortilla chips into an ovenproof dish and scatter the avocado and sweetcorn salsa on top. Spoon over the sour cream and finish with the grated cheddar. Bake for about 10 minutes, until the cheddar has melted and is bubbling.

    4 To serve, bring the dish of cheesy nachos straight to the table and allow guests to help themselves.

    Chicken wings. \ Philip Doyle

    Buffalo chicken wings with blue cheese dip

    Serves 4-6

  • 1.3kg (3lb) chicken wings groundnut oil, for deep-frying
  • 75g (3oz) cornflour
  • 1 tsp celery salt
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 4 celery sticks, trimmed and cut into thin sticks

    • For the blue cheese dip

  • 100g (4oz) blue cheese, crumbled
  • 4 tbsp mayonnaise
  • 4 tbsp sour cream
  • 4 tbsp buttermilk
  • 1 tbsp lemon juice
  • 1 tsp chopped fresh flat-leaf parsley, plus extra leaves to garnish

    • For the sauce

  • 120ml (4fl oz) hot pepper sauce
  • 1 tsp celery salt
  • 1 tsp garlic powder
  • ½ tsp cayenne pepper

  • 50g (2oz) butter, melted
  • 2 tbsp apple cider vinegar

    • 1 Using a sharp knife, discard the wing tip and keep the little drum and wingette together. Leave to sit at room temperature for 30 minutes to take the chill off them and help them to cook evenly.

    2 To make the blue cheese dip, blend all the ingredients together except the parsley in a bowl with a hand blender, then stir in the parsley and season to taste. Cover with cling film, then chill until needed. This can be made up to two days in advance.

    3 Heat the oil in a deep-fat fryer to 190°C (375°F) and put the oven on a low heat.

    4 Place the cornflour in a bowl with the celery salt, garlic powder and cayenne pepper. Mix well to combine, then use to coat the chicken wings, shaking off any excess. Deep-fry the chicken wings in batches for 10-12 minutes, until very crisp and golden brown. Transfer to a wire rack set inside a rimmed baking sheet and keep warm in the oven while you cook the remainder.

    5 To make the sauce, mix the hot sauce with the celery salt, garlic powder and cayenne, if using, then stir in the melted butter and vinegar. Pour the sauce into a small pan and allow to just warm through.

    6 Once all the chicken wings are cooked, toss them in enough of the warmed sauce to coat, allowing any excess to drain off. Serve at once garnished with the flat-leaf parsley leaves and piled high in a bowl with the blue cheese dip and the celery sticks alongside.