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
These slightly sweet pickled redcurrants are one way of making the short redcurrant season’s bounty last the year ’round
A new national dish for Ireland? That’s what they’re looking for at the Só Sligo Food Festival. Wonder would my Irish coleslaw recipe stand a chance?
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.
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.