Potatoes roasted with green beans and garlic, tossed in a simple lemon and mustard dressing
Introducing winter buttermilk, made by fermenting flour with cooked & raw potatoes, and used in times past in Ireland as a substitute for buttermilk when making soda bread, that most iconic of Irish foods
Introducing potato and aubergine (or eggplant, if you will) baked in a coconut milk and tomato sauce – it’s a kind of Thai-style curry in baked form
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
These slightly sweet pickled redcurrants are one way of making the short redcurrant season’s bounty last the year ’round
Need mustard? Have mustard seeds? This spicy homemade beer mustard recipe might just interest you then…
Redcurrant chutney, a new addition to the Christmas table
Dillisk or dulse, a wonderfully savoury seaweed found on the shores of the North Atlantic, goes down a treat with spuds, a fact ably demonstrated by this dillisk-seasoned garlicky potato gratin.