Everyone says the month after Christmas is the bleakest of the year but I always find it beautiful & prettyContinue Reading
Thrillingly splodged with fat, sweet, juicy fresh blueberries, these light, fluffy scones would be perfect served alongside a pot of fresh coffee for a special weekend breakfast.
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.
As a proud Fermanagh native, my dad has been making boxty for as long as I can remember. He tried several versions on us before we settled on the boxty pancakes here, which are a revelation – light, savoury, flavoursome; the definition of ‘more-than-the-sum-of-its-parts’ food.
Clean-tasting, comforting and bursting with freshness, nettle soup is a real treat for early spring.
With its gorgeous, more-than-the-sum-of-its-parts flavour and bright, vibrant appearance, this easy sharing-style brunch dish is well worth taking the time to savour.
Grey days call for soup. Soups with nourishing, familiar flavours; soups that aren’t dull but that won’t scare the horsesContinue Reading
I was at the Big Grill Festival at Herbert Park a while ago (okay, ages ago), which IContinue Reading
Although I used to avoid it assiduously when I was younger, I can’t get enough of Caesar salad these days. IfContinue Reading
When you finally find a food you first had years ago, and have been thinking about since (thanks inContinue Reading
Just a quick idea for a great, simple, delicious Friday night dip – whipped feta. It has the saltyContinue Reading
Although heavily populated by tourists from May to September, the Cinque Terre remains one of the most gorgeous and bizarrelyContinue Reading
Highly versatile and easy to make, fresh ricotta can be used to great effect in homemade ravioli, on sourdough toast with honey; or in beautiful summer desserts and cheesecakes.
April is the month of the artichoke in Italy, with the young, tender globes heralding the start of the long,Continue Reading
Chances are you’ve probably seen or tasted a version of Jim Lahey’s glorious ‘No-Knead’ bread over the last little while. Although it’s baked in a casserole pot, it turns out a crisp, crackled exterior with a stunningly fluffy crumb every single time. It’s also very straightforward to make once you know the steps, meaning it’s an ideal option for even complete bread-making novices.
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