Dairy-free
Spud Sunday: Winter Buttermilk
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
Spud Sunday: A Bake Is Born
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
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
The Pickle Of The Crop
These slightly sweet pickled redcurrants are one way of making the short redcurrant season’s bounty last the year ’round
Once Upon A Mustard
Need mustard? Have mustard seeds? This spicy homemade beer mustard recipe might just interest you then…
Spud Sunday: ‘Twas The Day After Christmas
Redcurrant chutney, a new addition to the Christmas table
Spud Sunday: Star Of The Seaweed
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.
The Good, The Bad, And The Perishable
The Stop Food Waste campaign launches with demos from Rachel Allen, Kevin Thornton & Donal Skehan, and provides the inspiration for a quickly made Asian noodle soup and much else to chew on besides.
