It’s the bread that’s always on my kitchen table at home — I make it every Saturday morning. It’s similar to the traditional Irish soda bread, but made with yoghurt and rosemary. Thyme makes a lovely substitute, or herbs can be left out altogether.
Read More
I like to serve this as a sharing starter… Guinness treacle brown bread sliced on a wooden board, alongside a platter of the smoked salmon with wedges of lemons and the bowl of aioli.
Read More
This classic version that I am sharing with you is made with good-quality beef broth or vegetable stock, caramelised onions, and topped with oozing Gruyère cheese croutons.
Read More
My favourite way to eat celeriac is as a soup, and the addition of the sage and hazelnut pesto adds delicious crunchy texture and earthy flavours. I sometimes add a crumble of crispy smoky pancetta on top with the sage and hazelnut pesto, which is just so good.
Read More
This warming and creamy dish is perfect for sharing with friends and family.
Read More
Warming, aromatic, smokey, and sweet. The perfect cocktail for a cool evening.
Read More
Toffee apples for grown-ups, the tarte tatin is all about the flavour of the fruit – crisp pastry, firm, juicy apples and that sweet, buttery caramel topping, holding the whole lot together.
Read More
Everyone loves ragù, or bolognese as we call it – it’s a real crowd-pleaser. This is a great make-ahead recipe, so try to cook it at your leisure the day or morning before as it always tastes better when it’s been cooked a few hours before serving. I make it with half pork and half beef – the minced beef alone makes for a coarse chunky sauce, but adding the pork makes it sweeter and fuller in flflavour. I always double up the recipe as it freezes so well. Delicious served with pappardelle as here, it is also perfect with linguine or spaghetti, and of course lots of freshly grated Parmesan cheese on top.
Read More