For me, there is a reassurance and a comfort that comes with Christmas dinner traditions.
You know that, like them or loathe them, brussels sprouts will be served (and I, for the record, love them), while you will always clear a special spot on your plate for the yuletide favourite that are roasties.
My Da, though, couldn’t help but ask the question as he saw the spuds being peeled yesterday:
“Are ye making roast potatoes?” says he.
As if it would be Christmas dinner without.
Poor Rufus nearly choked when I told him that the ‘secret’ ingredient in the mash was seaweed.
The occasion was that Irish-themed dinner party of mine and the mash in question was a union of three card-carrying Irish ingredients: potatoes, butter and dillisk.
Dillisk, seaweed par excellence
I do not like throwing food in the bin, I do not like it one little bit.
It feels like a defeat (boo!) when my perishables expire before I can put them to good use and, conversely, a victory (yay!) when I have successfully cooked and/or eaten my way through the latest contents of the fridge.
A recent survey conducted by the Environmental Protection Agency (EPA) tells me that I am by no means the only person who feels this way. 97% of people, when asked, said that they were bothered by food waste. Thing is though, almost half of those people confessed to doing little or nothing to prevent it. So, really, they can’t be that bothered by it, can they?
Perhaps the EPA’s Stop Food Waste campaign, which aims to heighten awareness among consumers and provide commonsense tips on how to avoid food waste, will prod more people into taking action.
At the launch of the campaign this week, some familiar foodie faces were on hand to lend both their support and their use-it-don’t-lose-it recipes.
Rachel Allen, with a little help from TV3's Aidan Cooney