Tayto chocolate with cheese and onion crisps. Did it have to happen?
Mixing it up, spud-wise, with potato pinwheels, featuring mashed potato, goats cheese, toasted hazelnuts and spinach, rolled in puff pastry, sliced, baked and, quickly thereafter, eaten.
This week, I have, Santa-like, a rather large quantity of O’Donnells crisps to give away – 5 boxes worth to be exact. That’s if I don’t eat them all first, of course…
Old and new Irish recipes abound, with the Goodall’s Modern Irish Cookbook & the ICA cookbook both newly launched. Amongst the recipes included are these ICA-inspired potato scones, firmly in the traditional Irish camp.
A little Spud Sunday serving of crispy potato skins, inspired by Sheila Kiely’s new book, Gimme The Recipe
I have both a sample of the new range of Keogh’s crisps to give away and an excellent idea for what to do with them (a.k.a. the mighty crisp toastie)
A bento-making challenge results in a summer salad bento featuring easily made (and quickly eaten) egg and smoked salmon rolls
When life presents you with a great bounty of sage leaves, it’s only right that you should have them deep-fried in a beer batter