Improper butter, a new range of Irish flavoured butters, just the thing to add a bit of punch to your spuds
Presenting recipes for red hot roasties & burnt tomato and chilli jam from The Jewelled Kitchen by Bethany Kehdy, her Middle Eastern cookbook launched this weekend at the London Food Blogger Connect conference
A visit to the Boyne Valley to see the production of John Rogers’ Newgrange Gold rapeseed and camelina oils is crowned by lunch showcasing the oils as devised by Jeni Glasgow and Reuven Diaz of Drogheda’s Eastern Seaboard
Need mustard? Have mustard seeds? This spicy homemade beer mustard recipe might just interest you then…
Ketchup, it’s not just for tomatoes, you know. This recipe for rhubarb ketchup is a case in point.
Wild garlic pesto, it’s not just for pasta, you know. Potatoes love it too.
In which I make an application to borrow the Thanksgiving holiday – I’ll even make the cranberry sauce…
Perhaps there is such a thing as too much salt, but, on the other hand there’s no need to cut it out altogether. These salt-baked baby potatoes are a fine way to make use of a lot of salt.