This time last year, I was awash with redcurrants. It was all redcurrant shortbread bars, redcurrant and lemon drizzle cake, oatmeal chocolate chip cookies with redcurrants, not to mention redcurrant chutney, redcurrant jam and redcurrant and port jelly.
If it was your mission to design a new signature dish for Ireland, suitable for service in the finest restaurants, then just what would that dish be?
That’s the question being asked of chefs and cooks, professional and amateur alike, in a competition being run as part of the Só Sligo Food Festival. The festival, one of an increasing number of food-centric events to be found gracing the Irish calendar, will see that particular corner of the north west awash with edible possibilities from the 16th to the 20th of this month.
As to the question of the signature dish, well, I don’t suppose a bowl of coleslaw would cut it?
Picture the scene.
You crack open the fridge, fumble past the leftovers and (hurrah!) locate that jar of mustard that you could have sworn was half-full. Only those deceptive splodges clinging to the sides of the jar are little more than a masquerade of thin smears and (boo!) the jar is, in fact, devoid of any appreciable content.
Where once there was mustard, now there is only disappointment.