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
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.