After binge watching Stranger Things, the major focus of this recipe brings us to 1986 and that whole summer vibe of Romantica, Vinettias, and fruits of the forest . This one is well up there but in all fairness, it’s no bake, ya can make the night before, no faff but looks impressive, PLUS you can … Read more
This is a spin on a classic Roman dish so please don’t attempt to attack me on the Twitter verse, but one thing I can tell you is that it’s sooo devine. I love cooking with nettles so I’ve also popped in some fresh peas and lemon roasted asparagus too because I only had one … Read more
Ingredients 200 grams of St Tola Devine or St Tola log or St Tola Ash 5 medium onions halved 50 mls of Prunotto Acacia Honey 50 g of butter 10 g of salt 2 sheets of rough puff pastry 1 jar of Prunotto Artichokes (your local Sheridans) 30 mls of Azouro olive oil Method Pop your … Read more
I know Spring is here when I see the delicate white flowers and instantly get a blast of garlic walking through the woods. Matched with one of the best Irish Sheeps Cheese, Cais na Tire these biscuits are the perfect foil for cured meats, cheese or even a warming stew. Ingredients 240g plain flour 1 … Read more
Friday night meat ball assembly for the masses : This is the ‘Friday Night In’ meal. Everything is done for you, you just have to magic it all together and let people be dazzled by what a wonderful cook you are. You can whack this together in 40 minutes for minimal stress. It is also … Read more
Ingredients: 30 mls of olive oil 2 red onions 1 jar of Sheridans onion marmalade 2 cloves of smashed garlic 2 leaves of sage 2 stalks thyme 3 Ortiz anchovies 4 chonky slices of St Maure (or St Tola ash or any flavourful, creamy goat’s cheese) 1 sheet of just roll pastry 1 egg ( … Read more
Ingredients 2 tins of Azouro Sardines 40mls of olive oil 3 blood oranges 150 grams of frozen peas 100 grams of crushed croutons 1 lemon zest 40 grams of pitted black olives 3 heads of endive 75 grams of walnuts 50 grams of fresh parsley. Method: Separate your three heads of endives and spread them … Read more
For Christmas – preperation is key! The earlier you start the better because as December moves on, the madness takes over. It’s also a good idea to get ahead and buy all the expensive bits and pieces (such as dulce de leche, good mustard, nice coffee and duck fat , as well as the boujee … Read more
This is the ultimate “Brinner.” Brinner is a cross between brunch and dinner and was penned by my sous chef Hannah – brinner’s biggest fan! The dish uses mostly store cupboard ingredients and those bits of cheese leftover from your Friday night cheeseboard. It can also be frozen for work lunches and makes a stunning … Read more
Mont d’Or is back! Instead of buying a super fancy raclette grill that’s going to sit in the press next to the air fryer and the slow cooker, embrace that long forgotten, all time, decade lasting piece of equipment that is the toastie maker. We’re going to boujee this up with some fancy French cornichons, … Read more
Duck pizza makes a lovley little Canape. Think massive, crispy duck vibes with melted scamorza, mint, coriander and cucumber but without actually having to do a whole lot of work – leaving you with more time for decanting, winning at scrabble or just chilling out watching Nationwide. Makes 2 pizzas 1 packet of da Piero Pizza Bases1 … Read more
In Ireland, we are going through a massive peanut butter trend and OMG – I am ready for it! I love the entire Nutshed range of peanut butters but I use the “super crunchy” in this recipe for the extra pleasure of a serious crunch. I add a swirl of the Sheridans cherry jam for … Read more
