Made with grilled Savoy cabbage wedges, herbs & gorse flowers, this lovely colourful salad would be perfect topped with dyed hard-boiled eggs or served alongside your Easter roast.
Harissa, Greek yoghurt and eggs were meant to be together, and the juxtaposition of the tangy, creamy and spicy flavours in these yummy baked Turkish eggs makes for a delicious and oddly calming breakfast dish.
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
Julie and Rod Calder Potts at Highbank Orchards have been quietly, determinedly ahead of the curve for aContinue Reading
The one food I could not live without is butter, and by that I mean salty, creamy, proper Irish butter.Continue Reading
