Chef's Table
Each week, a chef shares a favourite recipe. This week, Jonathan Keane from Lisloughrey Lodge in Cong, Co Mayo (lisloughreylodge.com) adds a local touch to a classic crème brulée.
There are a lot of gorse bushes growing around the hotel at Lisloughrey and, when you walk past them, you can smell a coconut aroma in the air.
The flowers are available nearly all year round. To intensify the flavour, scatter them on a try and dry overnight in the airing cupboard. I sometimes serve both a gorse brulée and a coconut brulée, and ask the guest to try to guess the difference.
