Irish Foodies Cookalong Love, love, love So long I have tried and failed to participate in an Irish Foodies cookalong. Today I have succe...

This is another recipe I cooked over Christmas in the Peak District in Yorkshire. It's from Tasamin Day-Lewis cook book 'Supper for ...

Ah lovely background with mini - accordian and pack of fags! Ingredients 6 egg white 12oz caster sugar 4 oz ground hazelnuts 6oz drie...

Very Full Tart - by Yotam Ottolenghi Yotam Ottolenghi write the 'new vegetarian' in the Observer on Sunday, I love his recipes, ...

This is a very simple recipe that I got from the Irish Times this weekend - by Domini Kemp. it sounded tasty and involved a turnip that had ...

Guest Chef No 4. Lamb Stew and Gratin Dauphinoise Guest Chef Number 4 is David Delahunty (it’s his first official guest chef title but he...

You cant Beat that Root! Soups I have loved.... I have quite a vivid memory of my maternal Grandmother making Borscht, which is odd becau...

The Pie of Dreams 'Leftovers, you're leftovers include Roquefort? You've lost your way Lola- lu's kitchen' I hear you...

Chocolate mousse in a cake It was my fellas birthday and I had a whole day off work! I decided to spend the morning making him a cake, and n...

Vegetable gratin: do you see a theme developing here? I know, more French food! Actually I didn't realise until just now that most of wh...

I love Paneer - Govindas used to come to our college on a Thursday and serve up huge plates of delicious rice and paneer in a spicy to...

Big up the Mackerel Massive Lu and I went for a cycle this morning all the way to Dollymount strand. We saw people digging for what we thoug...