Wicklow born, Catherine Fulvio is an award-winning author, TV Chef, cookery tutor and the proprietor of Ballyknocken House & Cookery School in Co. Wicklow. Following the success of her latest TV series and cookbook, Catherine's Family Kitchen, she is now a household name and one of Ireland's top television culinary stars.

Catherine knows how good food brings family and friends together, her style of cooking is modern Irish, with an emphasis on family entertaining and her recipes are both delicious and "do-able".

Catherine's real passion is for local foods and she uses only the best of local and seasonal produce, which often includes produce form her own farm and is reflected in both Ballyknocken Cookery School and the four star farm guesthouse.

These recipes have been compiled for Flahavans and are specially selected as easy, "do-able" recipes that everyone in the family can try. Enjoy!

1. Flahavan's Oat Crusted Salmon Cakes
2. Flahavan's Sundried Tomato, Roasted Red Pepper and Chive Tartlets with Oatmeal Pastry
3. Flahavan's Oaty Blueberry Muffins with Ginger and Pear Frosting
4. Flahavan's Granola Crunch
5. Flahavan's Porridge with Honey, Raisins and Apricots

Serves 4

Adding the oats to the crumb gives these cakes a great extra crunch and of course loads of goodness.

Ingredients
400g cooked salmon, skinned and boned
450g mashed potato
2 tbsp chopped herbs e.g. chives and coriander
1/2 tsp cayenne pepper
1/2 lime, zest and juice
1 beaten egg
50g Flahavan's Organic Porridge Oats
50g breadcrumbs
2 tbsp chopped parsley
Salt and pepper to season

Sunflower oil, for frying

To serve
Sweet chilli relish
Large bunch watercress and mixed salad
1/2 mango, peeled into ribbons
4 baps
4 lime wedges

Method

1. Mix the salmon and mashed potato, herbs, cayenne and seasoning together with the lime juice and zest.
2. Shape and form 4 large cakes (or to fit the size of the baps).
3. Combine the breadcrumbs, oats and parsley. Add a little seasoning.
4. Brush the cakes with beaten egg and roll in the oat / breadcrumb mix. Place in the fridge for 30 minutes to set.
5. Heat the oil in a large frying pan.
6. Fry the cakes on a medium heat for approximately 6 - 8 minutes on each side until lightly golden brown and crisp.
7. Serve with the salad and mango in the bap, with sweet chilli relish lime wedges on the side.