Filled with herb risotto rice and nestled amongst golden, crispy/squidgy potatoes, these best-in-class stuffed tomatoes make a very special meal for vegetarians and carnivores alike.
Delicious as a fancy antipasti option, confit tomatoes also work beautifully as the star of simple pasta dishes. Their flavour concentrates amazingly as they cook, and they keep their shape really well throughout roasting, making them a bit more elegant than ordinary roasted tomatoes.
Chickpeas on toast has been one of my favourite comfort food dishes ever since I was a teenager. This slightly swankier version of the original would make for a brilliantly bostering brunch or light supper.
One thing I’ve learned over the last few years is that cities are a lot more fun if you avoidContinue Reading
Although it may be changing now, I’ve often thought that Ireland’s food trends are about a month behind the UK’s,Continue Reading
Ballinteer’s main culinary attraction used to be Superquinn, and I really was fairly devastated when it was turnedContinue Reading
Just as you start to think it’s time to dig the winter coat out, it warms up and feelsContinue Reading
Apart from a takeaway beetroot and falafel wrap eaten on the fly near the Coombe a few monthsContinue Reading
Another dish from Provence, this time a bread called fougasse, a foccaccia-like ‘everything’ bread which varies greatly from regionContinue Reading
Rose Prince has a recipe for a Provençal, Grand Aïoli-style dish in the Telegraph this weekend – a plate of baked codContinue Reading
A lovely, light pasta dish that I made last week because there was ricotta open in theContinue Reading
I love taking time over breakfast on Bank Holidays, but I don’t like going to my usual brunch haunts –Continue Reading
I went to the launch of Donal Skehan’s new book, The Pleasures of the Table: Rediscovering Theodora FitzGibbon at the Royal SocietyContinue Reading
I wanted to make something for St Patrick’s Day that would celebrate both Ireland and mid-March in equal measure; somethingContinue Reading
Gremolata is an Italian garnish, made from finely diced garlic, parsley and lemon zest. I had some pistachio nuts to hand so I included these as the base of the gremolata, and it turned out brilliantly with a great texture and beautiful, rich, nutty flavour.
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