Smoked Mackerel Pate

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I'm a huge fan of Felicity Cloake regular column in the Guardian. 'How to cook the perfect...." I've used several of her recipes and they've all worked out very well. She cooks and reviews several chefs recipes for well known dishes. Then she creates her own 'perfect' recipe based on her results. I can only imagine what her home life is like "Hi family, this week we're eating only salad nicoise" in her attempt to test a range of different recipes and create her own.

I made this great smoked mackerel pate over the weekend. I'm in the process of a long move - so my kitchen things are in storage. I think the pate works quite well in these nice tea cups I got in the second hand shop!

Her recipe is over here. 
I followed it pretty closely - except I didn't use a blender as I prefer a coarser pate. The horseradish and dill off set the oily fish beautifully. A great dish that comes together very quickly. A great starter for a dinner party you can prepare the night before. Serve with homemade brown bread.

Summer Swedish Balcony Salad

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This morning it was raining - tipping it down. A soggy July, hot on the heels of one of the wettest Junes on record! Then this afternoon the clouds parted and out came the sun. After work I headed to the park to take it in. On getting home I knocked up this quick, Swedish inspired salad with the fridge contents, and some fresh pickings from the balcony. The oak leaf lettuce, dill, parsley, and sprouts - are all the fruits of my semi attentive labour

Ingredients

Oak leaf Lettuce

Dill - finely chopped

Parsley - finely chopped

1/3 cucumber - seeded and diced

2 beetroots - diced

1 spring onion - thinly sliced

some fennel seeds

Some crumbled feta

Poppy seeds

a squeeze of lemon juice

a dollop of good olive oil

a drizzle of honey

To Serve - a hard boiled egg and some sprouted mung beans

Method

Mix the lemon juice, olive oil and honey in a small dish until blended. Put the rest of the ingredients in a large bowl, drizzle over the dressing and toss. Top with sprout and boiled egg on the side. Hardly a recipe to change the world, but I had to start back somewhere.

Fried haloumi & peach salad with a mint, lemon & caper dressing

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Super Success Summer Salad

I'm pretty proud of this salad, I must say. It's the perfect balance between salty and sweet, crunchy and smooth, hot and cool. It's similar to the Grilled Peach and Mozzarella Salad we made inspired by Junior's in Ringsend. This would be lovely served as a starter sitting outside in the sun - oh we can only dream of sun today! Also it could be wonderful on a buffet, sitting on a nice bed of leaves. Some crisp lambs lettuce or peppery rocket would work well. These Pan Tao peaches are just perfect and arrived in my veg box this morning, begging to be made into something special. They're flat and have a white flesh, supposedly you can push the stone out from outside, I haven't managed it! 

Ingredients
Serves 1
3 sliced of haloumi - a little less than 1cm thick
a little plain flour
sunflower oil fro frying
1 ripe peach or nectarine
For the Dressing
1 heaped teaspoon of capers drained
Juice and zest of 1/2 lemon
Handful of fresh flat leaf parsley
Handful of fresh mint
Good quality olive oil for dressing - a good tablespoon

1. First chop the fresh herbs roughly along with the capers. Mix the in with the rest of the ingredients for the dressing, season and set aside. 
2. Next lightly toss your slices of haloumi in the flour. Heat the sunflower oil in a non stick pan. When the oil is relatively hot pop your slices into the pan. they should sizzle but not spit - cook for about 2 minutes on each side until golden. Drain on kitchen paper.
3. Next slice up your peaches, arrange alone with the haloumi on a plate and drizzle with the amount of dressing you like. Welcome to my new favorite salad

Holidays in Devon

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Knockin' on Devon's Door....


The holiday plans were, to spend some time in Devon and Cornwall. Some bad weather and some very painful wisdom teeth were to convince us to hop on a boat to France. We spent a nice week in the UK despite my gloomy summary. We camped on a farm and had delicious farm raised sausages for our breakfast. The site ran along the edge of a large stream and made for a tranquil few days in Exmoor National Park. Sadly the wisdom teeth meant little to no real eating. Cream teas, fish 'n chips and Cornish pasties will have to wait till next time.

Camping breakfast in England

River side farm camping in Exmoor

 France was as sunny and hot and oozing with good food. Here are but a few of my snaps - in case you were wondering what happened to June on the blog!

Breakfast in France

What lovely radishes you have

Evening beer in the forest camping

Non edible flowers

Lovely La Rochelle

Boudin Noir 

Cheese mobile - yes all of it!

River side camping in La Marais

Pilgrims walk across the sands to Mont St Michel

Innovative use of brie box
Must eat more brie

ehh final breakfast in France

Next years breakfast in France 

Farm camping in France

That way!

Salmon with Fennel and Sesame Bulgur Wheat

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A Store Cupboard Supper

So just back from my holidays it's time to get back to some good simple eating and balance out some of the boldness from my time away. This is a store cupboard meal as I had some salmon and peas in the freezer. It's super fast to prepare and delivers a good bunch of flavours from a limited amount of ingredients.

Ingredients (Serves 1)
1 small piece of salmon
1/2 cup of bulgur wheat
1/2 cup of frozen peas
1 tablespoon of olive oil
1 teaspoon of sesame oil
1 teaspoon of fennel seeds
1 teaspoon of mustard seeds
1/2 teaspoon of vegetable bouillon
Fresh coriander or flat leaf parsley

Place the salmon on a greased baking tray and pop under the grill. Grill for about 5 minutes each side until cooked through. Make the bulgur by boiling twice the quantity of water as bulgur in a pan. Add the bouillon and bulgur and cook for 10 minutes until tender. Add the peas for the last two minutes of cooking, I just popped them in straight from the freezer.

In another pan dry fry the fennel and mustard seeds. When they begin to release their fragrance pop them into a pestle and mortar and give them a quick grind. Return them to the hot pan along with the two oils, allow them to infuse a little over a medium heat being careful not to burn them.

When the bulgur is ready stir through the oil and spices. Serve the salmon over the bulgur with some freshly chopped coriander or parsley.

Vantastival Camper Van Cook Off

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Van-tastic Fun

Vantastival is a camper and family friendly festival now in it's second year. It takes place on the gorgeous Dunanny Estate in lush county Louth, a gust away from the Irish Sea. The cook off sees 6 campervans competing to win the 2011 prize. This year's sponsors were Cully & Sully. Cully himself was down to do the judging, bringing along with him their chef Ivan, and also the Cheffactor 2010 winner Christine. Read about here experiences at Ballymaloe here.

Some of the finished dishes

The ingredients for the 45 minute cook off included Minced beef, green pepper, chick peas, onion, chili, chopped tomatoes, wild garlic, rice, black pudding, brie, cream & a banana. All teams could use a few store cupboard ingredients from their van cupboards. The brief was to produce two dishes, but all vans turned out three in the allotted time. 

Ivan gets comfy

Disco Dinner

Christine finds one of the entries hilarious

Well done to all the great chefs who could well under the baking hot sun and in front of the huge crowd that grew around them hungrily licking their lips. 

Did someone say dinner?

The judges get down to some hard work

The winners

The festival was such a success that it's back on the calendar for 2012, so if you're looking for a great family festival that has great music come on down to Dunanny. Or better still beg/borrow/steal a campervan and see if you can be crowned champion for 2012!

Like I said family friendly!

That'll be me

And a big thanks to Delo for the amazing photos! 

Chana Masala

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Guest Chef No 10 - Ferdia McLoughlin

Let me present the glorious Ferdia McLoughlin who catered for up to 80 people using only beer kegs, an open fire and his manly prowess.  Well I lie, there was a gas hob as well as an open fire.


Ferdia catered for the staff and crew of Vantastival, which is a great family and campervan friendly festival located on Dunanny Estate in Co Louth. The sun was splitting the rocks all weekend, and a great time was had by all. There was music, dancing, bouncy castles, a campervan cook-off (post on this to follow) a scrap heap challenge and hidden midnight surprises in the woods.


Ferdia kept the crew well fed all weekend. I popped my head in to say hi and chop the occasional onion. His cooking gear was manufactured by the creative crew from old beer kegs - sure why not! Even including the big stirring spoon.

One outstandingly tasty dish that made it's way out of this multicoloured tent was Chana Masala. Ferdia spent a year in travelling/cycling in India. He makes some amazing Indian dishes with a great understanding of all the spices and ethnic nuances.


This recipe was written for 80 portions - Ferdia kindly scaled it down to serve 6

Ingredients
2 onions - diced
1 clove of garlic
3 teaspoons of corriander seeds
2 teaspoons of cumin
1/2 tsp of paprika
1 teaspoon of turmeric
200g of tinned tomatoes
800g of tinned chickpeas - drained
1 teaspoon of tamarind paste disolved in cup of water
3 teaspoons of amchoor powder
1 teaspoon of garam masala
1.2 tsp salt
1/2 teaspoon of sugar
3 teaspoons of lemon juice
1 chili
1 teaspoon ginger
100 ml of cream

Method
1) Fry onions.
2) Add in corriander, cumin, paprika & turmeric.
3) Add in tomatoes, cook for a few miutes before adding in the chickpeas, tamarind including the water.
4) Add in the rest of the spices, bring to simmer cover and cook for 10 mins.
5) Uncover and cook for a further 30 mins
6) Remove from the heat and stir in the cream before serving over boiled rice.
7) Enjoy in the County Louth sun
For a lighter option use low fat yogurt instead of cream

What a guy!

Lamb Madras

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No speel just one hugely yummy recipe. I learnt this recipe on the Cooks Academy Certificate course - it's really good, especially the next day. Worth considering if you're cooking for a dinner party reduce the stress on the day in question.

 Serves 6

Ingredients

Sunflower Oil for frying

1kg of diced lamb - trim off excess fat

2 big onions 0 diced

4 large cloves of garlic crushed

1-2 tablespoons of fresh root ginger grated

1 handful of coriander roots - chopped

400g / 1 tin of tomatoes

1 pint good chicken stock

3 tablespoons ground cumin

1 tablespoon of curry powder (depending on strength and taste)

1/2 tablespoon of ground coriander

2 tsp of cardamon pods - seeds removed and ground in a pestle and mortar (or a spice grinder if you have one - please santa - hint hint!)

a big bunch of fresh coriander roughly chopped

Method

1) Brown of the lamb in the sunflower oil. Do in batches and set aside.

2) Sweat the onion off for a few minutes after you have finished the lamb.

3) When the onion has gone clear, add in the garlic, ginger, spices and coriander stalks. Cook out the ground spices for a few minutes stirring constantly.

4) Then add in the tomatoes and chicken stock. Cook for 10 minutes.

5) Liquidise the mixture with a stick blender.

6) Return the lamb to the pan and bring to a gently simmer. Cover and cook for 1.5 hours - 2 hours depending on the size and quality of your lamb.

7) Serve with rice or naan and some nice homemade chutney - or Sharwoods mango chutney. That stuff is like crack cocaine for me honestly can't get enough of the stuff.

I made my own naans for this recipe - but the recipe is not quite perfect so I'll wait till it is before I post one. If anyone has any good naan recipes they'd like to share that would be great. I also served it with a spiced vegetable and lentil dish and rice.

Thyme & Tallegio Potatoes with Ham

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A Side Tasty Enough for a Main


You know those dishes that are meant to be a side but are so good you could just eat a large plate full by itself. Macaroni Cheese is often listed as a side in American diners, where as I could happily eat it all on it's own.


Tallegio is a wonderful rich, moist, oozy Italian cheese. It's a washed rind cow's cheese. I still don't like to use much of the rind - some of it, but not all. Totally up to you though. It goes beautifully with cooked ham and melts over the hot pan fried potatoes, to create a gooey decadent potato dish, to die for. I exaggerate not.

Ingredients
Serves 2 as a large side
5 large new potatoes
4 sprigs of thyme stalk removed
2 cloves of garlic crushed
1 onion sliced finely
Tallegio (as much as you'll allow yourself to eat in one sitting)
Leftover cooked ham (leftover chicken would also be nice) 


1) In a large saucepan fry up your onion over a medium heat with some olive oil and a small knob of butter, until approaching translucent but not quite there. 
2) Add in your potatoes, thyme, seasoning and garlic. Cover the pan and cook over a medium to low heat for about 20 minutes, stirring occasionally. After 15 of those mins pop in the ham to warm through.
3)Now the secret to getting some of the lovely deep flavour into this dish involves getting some nice brown areas on your potatoes and onions. If your mixture at this point appears slightly anemic, whack up the heat and allow to stick a little to the pan before mixing around. 
4) Break your amazing cheese into bite size lumps. Sit on top of the dish - allow to stand for a few minutes and then the cheese should have melted all round the gorgeous browned potatoes and you're  done.


mmmmmmmmmmmmmmmmmm very sad that I no longer have the ingredients for this in the fridge.

Celeriac & Potato Rosti

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Another Brunch Recipe

It appears that of late I'm writing a lot of brunch recipes. Maybe that seems more romantic than calling them light dinners for one - which is what they are!

So celeriac is a pretty ugly vegetable, maybe that's why I have never cooked with it much. Generally it's treated in a similar manner to a potato. That's where the idea came for combining the two in a lovely rosti.

I won't lie this fell apart slightly when I flipped it over - still tastes great and works really nicely with the poached egg and baby rocket from my balcony.

Ingredients - Serves 1

1/4 of a head of celeriac - outer skin removed and grated

2 small potatoes - grated

Pinch of thyme finely chopped

1 egg yolk

To Serve

baby spinach or rocket

1 poached egg

Method

Pop the grated potato and celeriac into a clean tea towel. Push it all into the centre and then cover with the teatowel. Give it a really good squeeze to push out the excess moisture. Put into a large bowl add the thyme, egg yolk and seasoning. Mix thoroughly.

Heat a small amount of olive oil over a medium heat in a non stick pan. Spoon the mixture onto the pan into whatever size you want. I think mine were however too large, making it harder to flip over. You want to keep them pretty thin so that they'll cook right through. Press down firmly with a spatula. Give them about 3-4 mins on each side until a rich golden brown.

Serve with a poached egg sitting on top of some fresh baby rocket or spinach. My secret to perfect poached eggs (well I'd say good not perfect) First really fresh eggs. Secondly when your water reaches a good strong boil, twirl the water in the pan to create a mini vortex. Pull the pan off the heat. Then gently slide the egg into the spinning water from a cup. The movement of the water will keep the egg white together in a natural shape and will stop it from spreading out and getting thin. Always drain the egg well on kitchen towel to avoid soggy bread/rosti.

Enjoy

Rhubarb & Ginger Compote, with Honey Pecan Granola & Strawberry Yogurt Pots

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Dashing Dessert Breakfast

Looking for a breakfast that tastes as good as a dessert. That packs a nutritional punch, with some great healthy fats and a good whack of protein and calcium. Then look not further. If all that nutritional waffle has put you off - do not be deterred! These are super yummy, pretty snacks that can be enjoyed at any time of the day.

Granola is an old favorite of mine - perfect start to the day with fruit and yogurt. I have three recipes here, here and here. To this one I added a good handful of crushed pecan nuts, desiccated coconut, a tablespoon of vegetable oil and a tablespoon of honey


Returning shame faced after a run in the park I tucked into one of these. Some lovely army men were doing maneuvers in the park. They promptly all sprinted passed me, they were however in full gear and carrying huge backpacks. Ah well - what can you do. I was carrying a set of keys!

Ingredients - Makes 6 portions
Rhubarb Compote
4 stems of rhubarb - cut into 3cm chunks
3cm of fresh ginger grated finely
1 tablespoon of brown sugar


750 ml of yogurt - I used Glenisk
1 punnet of strawberries
1 jar of granola (links for recipe above)


Pre-heat oven to 150c


Method
To make the compote mix together the rhubarb, ginger and sugar in a small oven proof dish. Cover and pop in the oven for about 20 minutes, until the rhubarb is soft. Allow to cool.


Get glass ramekins, wineglasses or any small containers you have that are made of glass. Cut strawberries length ways in 1/4 cm slices. Push them up against the side of the glass to show the cut side out. Then layer in alternate layers of yogurt, compote and granola. Finish with a layer of granola.


Serve and enjoy. There are lots of alternative fruits you cold use such as blackberries, apple, mango or raspberries. Feel free to use other flavored yogurt, or make your own by stirring the compote through a whole pot of yogurt.

Black Bean & Barley Chili

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Veggie Treat

I love a nice big bowl of vegetarian chili, it picks me up and comforts me. Winter is most definitely on the way out - so I may have to forget about dishes like these until Autumn - hurray! 
Black beans are great for you too, packed full of fiber and are also good at lowering cholesterol. I've been trying to cook with them for the last while, but haven't come up with anything with sharing until now. The colour that comes form the beans lends a really dark and 'meaty' tone to the dish.


Ingredients - Serves 4
1 tin of black beans
I large onion - finely chopped
3 cloves of garlic crushed
1 teaspoon of fresh rosemary - finely chopped
1 teaspoon of fresh thyme - finely chopped
2 carrots - finely cubed
1 cup of pearl barley
1 tin of tomatoes
1 teaspoon of balsamic vinegar
1 teaspoon of paprika
Dried or fresh chili to taste
2 tablespoons of olive oil


To serve
Fresh lime juice to taste
Cream Cheese - I used Yeats County Cream Cheese 
Freshly chopped parsley


Method

1. Put the peel form the onion, outer layer and the gratings from the carrots in a pot - cover with a small amount of water and bring to a boil, simmer while you make the rest of the dish.
2. In a large high sided frying pan, gently sweat your onion in the olive oil. After a few minutes add the garlic. Once the onion is translucent, add in the fresh herbs (if you have fresh oregano all the better!) Cook for a further 2 minutes.
3. Then add in the paprika and chili and stir briefly. Next stir in the tomatoes, beans, vinegar, carrot and pearl barley. Add in the stock you made with the onion and carrot. Bring to the boil, cover and simmer gently for about 30 minutes until the barley is cooked. You might need to add a little more water so check on it every so often.
4. To serve top with a good dollop of yummy cream cheese, add a good squeeze of lime and a healthy sprinkle of parsley. I'm sure that cream cheese and barley aren't traditional ingredients in a chili - but I don't care this was so satisfying.

You can serve with some rice, in Quesadilla, with corn chips - or anything else that is vaguely Mexican. 

Crunchy Toasted Chickpeas

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Higher Protein Popcorn

This is a great stock cupboard snack to have up your sleeve. Nice to serve with drinks, or while watching a film should you have been watching (god forbid) Heston Blumenthal pointless quest to rid cineworld of popcorn. The less said about that programme the better. You have to allow these to cool before eating as it's only once they're cooled that they gain their crunchiness. You can use any variety of herbs and spices for these - whatever you like just chuck it in there! The chickpea flour is not necessary, you can use ordinary flour. I used a mixture of chickpeas and other beans (kidney and haricot) - they didn't come out so well so I'd just stick with the chickpeas


Ingredients
1 can of chickpeas - well drained
2 tablespoons of olive oil
1 tablespoon of chickpea flower
1/2 teaspoon of turmeric
1 teaspoon of garam masala
a dusting of dried chili flakes
A good bit of salt
Freshly milled pepper


Method
1) Mix all the ingredients together in a bowl, until all the chickpeas are evenly coated.
2) Toss onto a baking tray
3) Toast at 200c for 30 mins turning every 10 minutes
4) Allow to cool and serve. I served mine with a lemon and yogurt sauce though it was kind of tricky to eat, they're best eaten on their own with a nice beer - Helwick Gold maybe mmmmmmm beer! 

What's wrong with this picture?

Inishfood

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The Best of Inishowen, and Ireland

So what started out as a few bloggers going to visit Harry's restaurant, became about 60 foodies, producers, farmers and chefs descending on the Inishowen Peninsula. It was a packed 2 days (it would have been 3 had the weather not failed us!) Filled with demos, tastings, lunches, dinners, coffees, drinks and the tasting of fresh blood!

The man that no one will argue was the driving force behind the weekend was Donal Doherty of Harry's restaurant. He made everyone equally welcome and seemed justifiably excited in the shared enthusiasm of everyone there for this ethos and ideas of how we should eat.

The atmosphere and tone of the weekend was unbridled enthusiasm and positivity,  which in recent times is like a refreshing jump in the cold Atlantic - yeouch! The occasion made you feel like you would look back at this weekend in the years to come and say - yes I was there! The simple and very straight forward fact is that we have such a rich and fantastic island here - we should eat as much that comes from it's soils for a multitude of reasons. Supporting our farmers, keeping money on our shores, keeping carbon emissions down, freshness, this list could go on and on. Donal used the term locavorism, a term he really takes seriously in the running of his restaurant, using meat and produce from his closest neighbors.

On a more personal level, recently I have become slightly disillusioned with the blog. A point that arrives in each bloggers life where you think "Do you know what I don't think anyone reads this?" A little down at heel I got myself all the way up to Donegal. Now re-inspired by a wealth of local producers and farmers, who all seemed keen and interested in the bloggers and the work that we do. Donal during his introduction to the walled garden community project, he said that bloggers were responsible for spreading the word. The weekend told me no don't give up, what you do is important to people outside the blogging community.

Now to do a quick pictorial run through of the weekend - get ready to drool!

Darren Bradley - very generously invited us all into his back yard where he has built his own pizza oven. With the help of his neighbor they fired out the pizza for several hours, while we all enjoyed a beer. My favorite slice was of goats cheese, carmelised onions, rosemary and truffle oil pizza.

Men of the moment - Donal of Harry's and Darren Bradley - self named Pizza Guy

After a quick welcome speech from the lovely Kirsten and Caroline of the Irish Food Bloggers Association and the blogs Dinner Du Jour and Bibliocook. It was the turn of Colin & Seanin from L. Mulligans Grocer in Stoneybatter. He introduced 3 Irish brewed and produced beers. Dungarvan Brewery's Helwick Gold, a lovely crisp beer ideal for serving with fish and chicken. A second beer that escapes me now. Thirdly was Dark Arts from Trouble Brewing Company, a truly beautiful porter, it maybe in the running for my new favourite beer.

Colin from L Mulligans Grocer loves his beer

Then it was away down a candle lit drive to Linsfort Castle B&B for storytelling and songs. A great range of stories told from Inishowen natives. The highlight of which had to be Bertie (88?) a true performer and he made me cry.

In the room next door a stew was bubbling on the stove, of venison and Dexter beef, prepared by Raymond Moran the head Chef at Harry's. It was truly tasty. In the following room a table was groaning under a weigh of cakes and a wheel of the creamy goodness that is Durrus cheese and Glebe Brethan cheese too.

Off to bed, breakfast the next morning was prepared by the welcoming Mary at Westbrook B&B.

The day at Harry's was kicked off by the lovely Juan of Coffee Angel, he was using Bailies Coffee Beans in a multitude of different ways to produce a range of coffees. 

Harrys' own butcher butchers one quarter of beef every week, so when it's gone it's off the menu! They have their own hanging room where they hang all their meat. Surprisingly little waste as seen here in this bin!

Then it was over the the enigmatic Ed Hick to demonstrate Pork Curing. We all got stuck in and I have alovely piece curing away in my fridge. I also got talking to the pigs producer of Wishing Well Farm, who told me this was his first pig. I'll be reporting back on my piece when it's ready to go.

Fluffy Blood

Pudding Ingredients

Ed Hick gets down to business

Jack Mc Carthy - you can't hide behind that pudding!

Theatrical Shots of the Puddings

McCarthy of Kanturk Award Winning Pudding

The Happy Butchers!

Lunch was slow cooked the brisket, rib, pot roast & shoulder from Marshall farms very first dexter  5mins from Harry's

After lunch we were treated to  raw milk latte, which was Divine. Then it was onto butter making with Imen from I married an Irish farmer. Great demo and so easy to do - you just need some good elbow grease. I think I've learnt the secret to Imens great photos - it's all her  pretty accessories! 

                                                

Then a tour of the walled garden that Donal along with the help of are setting up as a community garden. 

Pretty Lichen is bad for the fruit trees

A Man with a Vision!

Whippet on the Wall

Curious Horsie

Then home for a quick change of clothes and onto what I can pretty safely call the best meal of my life. Not only because of the quality of the food, cooking and ingredients, but the build up started that morning at Harry's when we got to talk to and meet the producers and farmers, that passion really came through in the food that night.

Selection of pates and toasted brioche

Butter we made earlier

Breaded Langoustine, Salt Cod and Greencastle Scampi

Pollack with Thai Spices, seaweed crisp and
sweet pepper sauce

Beef Shin Ravioli with horseradish Sauce on wild garlic

Venison Carpaccio, Mc Carthys pistahio, mint and chocolate black
pudding &  Venison Confit with Hazelnut Crust

Football Special Panna Cotta, Buttermilk Ice-cream
& deconstructed cheesecake with Yeats Country
Cream Cheese  

The only thing left to do is thank everyone from my fellow bloggers to the farmers and producers who all gave so generously of their time. Thanks to the lovely Joanna of Smorgasblog for the lift. To Catherine at the Runcible Spoon and the hilarious Aoife of I Can Has Cook for their good company. A big thank you to Caroline and Kirstin of the IFBA. An finally the man who I've mentioned about 20 times in the post - Donal Doherty for sharing his passion and showing us how things can be done when you really believe in the quality of our amazing local produce!