How to Make the Smoked Salmon with Irish Soda Bread

1. Slice the soda bread and toast lightly. Mix the butter and chives together in a bowl and spread on the soda bread.
2. Place a slice of smoked salmon on the butter and divide into halves or thirds. Garnish with dill and serve immediately.

How to Make the Guiness Battered Onion Rings

1. Preheat your deep fat fryer, or large saucepan filled with oil, until it is 375F (190c). Separate the onion slices into rings, and place in a bowl.
2. Whisk the eggs, flour and Guinness, until the mixture is combined and looks like a batter mix. Drop the onion rings into the batter and thoroughly coat ensuring that there is no onion to be seen.
3. Put the onions into the oil and cook for 4 minutes until golden brown. Place on paper towels to drain, and serve with a dip.

How to Make the Barley and Rice Stuffed Mushrooms

1. Rinse the wild rice in cold water, drain and set aside, whilst heating the oil in a saucepan. Add onion, and cook gently for 10 minutes. Add the rice and barley, stir well and cook for 1 minute over a medium heat.
2. Slowly pour in the chicken stock and bring to the boil, reduce the heat, and simmer for one hour. Prepare the mushrooms by removing the stalks and finely chopping. Heat oil in a pan, and add the chopped mushrooms and pepper stir whilst cooking for 5 minutes.
3. Add this mixture to the rice and barley and remove from the heat. Once ready to cook, heat the oven to 350F (175C), place the mushrooms on a tray and stuff with the mixture. Bake uncovered for 15 minutes and serve hot.