My Wild Atlantic Kitchen: Recipes and Recollections

The book features stand-out dishes from the first tea shop she and her mother, Agnes, opened in 1961 to The Purple Heather Restaurant and Piano Bar, The Lime Tree Restaurant, Packie’s and Shelburne Lodge which she continues to run today with her husband Tom. Maura’s recipes are seasonal, classic and carefully organised into 8 chapters: Breakfast, Starters, Fish, Meat, Vegetables, Desserts & Baking, Sauces, Stocks & Staples, as well as a dedicated section on Dinner Parties.

Examples include Drop Scone Pancakes with Dry Cured Bacon and Apple Syrup, Confit of Duck Leg with Pear and Ginger Salad, Twice Baked Hazelnut Goat’s Cheese Soufflé, Seafood Sausage with Beurre Blanc, Smoked Cod Cakes, Beef and Guinness Casserole, Dover Sole Stuffed with Atlantic Prawns & Brandy Cream Sauce, Chocolate Pots, Barmbrack & Butter Pudding and, Spicy Apple & Rum Pudding.