I love pork tenderloin (AKA pork fillet) but as it is very lean, it needs to be treated with care during cooking to ensure that it does not dry out. Wrapping it in Parma ham, prosciutto or smoked streaky bacon protects the meat and also adds a little bit of fat which helps to keep […]
Autumn calls for seasonal ingredients more than ever: pumpkin, chestnut, and of course, mushrooms. Irish mushrooms are perfect to be eaten just sauteed, but what if you use them to make your own Italian risotto ai funghi, mushroom risotto? No skills needed, just a little bit of patience to prepare at home this classic of
Mushroom Risotto Recipe by Veruska Anconitano Read More »
This Sweet and Sour pork recipe is a great classic of Chinese cuisine and a favourite on takeaway menus, but if you have allergies it can often be hard to find a suitable restaurant or takeaway that is safe for your set of allergies. Well, fear not – this is so simple and even better
Chinese-Style Sweet and Sour Pork Recipe from The Allergy Free Cookbook Read More »
This Apple & Carrot Muffins recipe make a brilliant snack with a cup of tea, they’re warm and hearty. Store these muffins in an airtight container: they’ll keep at room temperature for several days or in the fridge for about a week. Makes 8 large muffins Ingredients: – 70g wholemeal flour – 40g plain flour – 20g chopped
Apple & Carrot Muffins Recipe by Derval O’Rourke Read More »
This hot buttered rum with apple cider and ginger-nut biscuits recipe is as wonderful to smell as it is to taste. The blend of buttery rum, maple and mixed spices are delicious and paired with the crunchy gingernut biscuits – what better way to warm up on an autumnal evening. Serves 6 Ingredients: Hot Rum
Hot Buttered Rum Apple Cider with Gingernut Biscuits Recipe by Shane Smith Read More »
As the days get shorter and the weather gets cooler, there’s nothing quite like a bowl of nourishing soup to warm you up. I love butternut squash so use it regularly along with other vegetables in the soups that I make for my family but here I have decided to showcase its unique flavour without
Roasted Butternut Squash Soup with Pancetta & Thyme Recipe by Niamh Mannion Read More »
These are a step forward from traditional deep-fried onion bhajis: they are healthier, more pleasant to cook, and just as tasty. I like to serve these with a fresh coriander or mango chutney, or beetroot raita. Makes 24 Ingredients: – 3cm ginger, peeled and roughly chopped – 1 green finger chilli, chopped – 2 tsp cumin seeds salt – 1kg brown
Baked Onion Bhajis from Fresh India Cookbook Read More »
This one-pot chicken recipe is a dish from my home town Fukuoka – chicken pieces and vegetables stewed in a milky stock, and eaten with dipping sauce such as ponzu. Mizutaki is served during the colder seasons. In modern Japan, it is kept hot at the dining table by portable stoves. The dish is frequently
Mizutaki – One Pot Chicken Recipe by Takashi Miyazaki Read More »
In Italy, especially in the South, eating very well and a lot is truly a experience, and it’s not strange at all to spend hours around a table eating and talking. Rome is no exception at all, in Rome, food is a big part of social gathering, both for children and adults. Rome is such
Rome Food & Drink Travel Guide Read More »
As the seasons change, our moods change – so we tend to seek out comfort food and colourful finds to brighten the days. Creamy curries and spicy foods add that element of warmth that help lift our spirits. This lentil dahl recipe is a fantastic mood food – packed with seasonal ingredients that are nourishing,
Creamy Red Lentil Dahl Recipe by Anna Jane Kingston Read More »
These chicken kievs are the perfect healthy alternative to a popular family favourite! This recipe is Gluten Free, Dairy Free & Paleo. Ingredients: – 3 large chicken breasts – 4 tbsp grass fed butter (you can sub for ghee or coconut oil) – 1/2 tbsp fresh parsley finely chopped (you can sub for 1/2 tsp of dried parsley)
Homemade Chicken Kiev Recipe by The Wonky Spatula Read More »
I am excited this month to introduce you to a brilliant wine I discovered recently at the S.P.I.T Tasting in Smock Alley Theatre. This Greco di Tufo from a producer called Bambinuto in Campania, Italy, is quite simply beautiful. It is everything I enjoy in a great white wine, intensity, purity, a great energy and
Roast Chicken with Truffle Mayonnaise Recipe and Wine Pairing by Julie Dupouy Read More »
Frangipane tarts are so versatile and can be adapted to use whatever fruits are in season. Stone fruits work particularly well, as do pears, apples and soft fruits like raspberries. You can also use other ground nuts in place of the ground almonds in the frangipane filling to complement the fruit that is used. A
Plum Frangipane Tart with Buttermilk Ice-Cream Recipe by Niamh Mannion Read More »
Simple: Effortless Food, Big Flavours is Diana Henry’s tenth book and in it she revisits many of the themes that were first set out in an earlier book – Cook Simple, which she wrote as a harried new mother with little spare time to cook the elaborate meals she had favoured before her baby son
Simple: Effortless Food, Big Flavours by Diana Henry – Cookbook Review Read More »
In the Autumn, when plums are at their best and plentiful, this plum cobbler is a great dessert to celebrate the season. This plum cobbler recipe is refined sugar free, allowing the sweetness of the plums to be the star of the show. Serves 6 Ingredients: – 750g plums – 1 tbsp organic maple syrup or organic
Plum Cobbler Recipe from Blazing Salads Read More »
This is the Boutique Bake version of Millionaire Shortbread/Caramel Slices, which has a gorgeous hazelnut biscuit base. The flavour of nuts, caramel and chocolate is an absolute classic and seriously delicious! This recipe involves 3 different layers so isn’t the quickest to whip up, but it is definitely worth the effort, I promise! The topping involves both milk and white chocolate melted,
Hazelnut and Caramel Squares Recipe by Catherine Buggy Read More »
As well as being tasty this baked beans, sausage and eggs recipe is also a very economical dish. Serves 4 Ingredients: – 4 large eggs – 8 pork sausages – 1 tbps. rapeseed oil – 1 large onion, finely chopped – 2 garlic cloves, peeled and crushed – 1 red chilli, deseeded and finely chopped – 1 tsp. of smoked paprika
Baked Beans, Sausage and Eggs Recipe from Bord Bia Read More »
Crêpes with a generous spread of Nutella has long been one of my favourite treats, so these pancakes have been inspired by that amazing combination! I have added raw cacao powder and chopped hazelnuts to this pancake mixture and the results are absolutely delicious! If you can’t get your hands on cacao powder, regular cocoa
Nutella Inspired Pancakes Recipe by Catherine Buggy Read More »
Premade pizza bases also work really well with this bacon and egg pizza recipe. You can also use pesto instead of basil oil. Serves 4 Ingredients: Pizza Base: – 400g strong flour – 1 x 7g/1 sachet dried yeast – 1 tsp salt – 300ml warm water – 1 tbsp olive oil Topping: – 8
Bacon and Egg Pizza Recipe with Basil Oil from Bord Bia Read More »
Avocados and eggs are such a tasty combination, and the addition of crispy Parma ham and roasted tomatoes is really, really tasty! You need to try this eggs on toast reipe! Gill served ours on sourdough toast, but you can use any sort of loaf you prefer, I think it works best with a white
Avocado & Eggs on Toast Recipe by Catherine Buggy Read More »
A substantial and tasty bacon and mushroom fried rice with poached eggs recipe that takes very little effort. Serves: 4 Ingredients: – 4 large eggs – 2 tbsp rapeseed oil – 100g bacon lardons, diced streaky rashers or sliced cooked ham – 1 bunch scallions, cleaned and chopped – 100g chestnut mushrooms, sliced – 1
Bacon and Mushroom Fried Rice with Poached Eggs Recipe from Bord Bia Read More »
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