Ingredients
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.
Take Me To Your Mackerel
It started with tasting lovely Inish Turk Beg smoked fish, it ended with this gingery smoked mackerel pâté and, in between, there was some good, old fashioned nostalgia for the number 10 bus
The Ghost Of Apples Past
Right now, I can think of no better (or easier) dessert than whole baked apples – made even better with apples from my mother’s tree
Spud Sunday: An Edible Irish Epic
Project Food Blog Challenge 3: the luxury dinner party. I’m going with an Irish menu all the way, including (ooh fancy!) a tri-coloured Irish vegetable terrine
Fishful Thinking
A delightful lunch at Bentley’s was the inspiration for this fish pie recipe, filled with salmon, smoked haddock, leeks and (of course) potatoes.
West Cork Story
A visit to Inchydoney Island Lodge and Spa to sample their new West Cork menu? Don’t mind if I do…
Essence Of Ireland
Presented at this year’s Oxford Symposium Banquet: Irish smoked salmon drizzled with Connemara peated single malt whiskey – a real taste of Ireland
Lemon Alert
These days, if something is edible and within range, I’m likely to try adding lemon zest to it. These redcurrant shortbread bars are no exception.
