Ingredients
Spud Sunday: Food, The West Cork Way
As part of the new West Cork Food initiative, I got to fillet & smoke fish with the fabulous Sally Barnes; back at home, I made this potato and lentil stew to go with it
Make Food, Not Excuses
A summer vegetable tian – otherwise known as a quiche in search of a crust – with slow-roasted herby tomatoes and courgettes – ’tis the Mediterranean on a plate
Pop-up Goes The Restaurant
This roasted lemon & dill salmon was just one of the lovely Clodagh McKenna dishes served at the Jacob’s Creek pop-up wine and dine experience held in the crypt at Dublin’s Christchurch Cathedral
A Little Bit O’ Bento
A bento-making challenge results in a summer salad bento featuring easily made (and quickly eaten) egg and smoked salmon rolls
Gone Fishin’ With Clodagh
Tale of a day well spent cooking fish dishes at Clodagh McKenna’s Cookery School, including this fabulous pistachio pesto crusted sole
Spud Sunday: Wholly Mackerel
An Irish take on a sushi roll, using fried mackerel, potatoes and with seaweed in the form of dillisk
Dishing It Up For Ireland
A new national dish for Ireland? That’s what they’re looking for at the Só Sligo Food Festival. Wonder would my Irish coleslaw recipe stand a chance?
Spud Sunday: The Late Edition
Take some boiled potato, mash it, dry the pieces out in the oven until golden and crunchy, et voilà, potato crumbs. Scatter wherever you think crunch, gluten-free or otherwise, is needed.
