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NewsletterPreheat the oven to 170˚C/150˚C fan/gas mark 3. Grease eight ramekins with butter. Heat the milk and sugar in a saucepan over a medium heat, stirring gently to dissolve the sugar. When you see small bubbles begin to form around the edges, remove the pan from the heat. Stir in the butter to melt. Whisk […]
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How to do Christmas right for vegans and vegetarians
These tips will help to make sure Christmas is just as delicious — and stress-free — for the vegans and vegetarians at the table. If you’re hosting/cooking: Where possible, plan to prepare foods that work naturally with these requirements, rather than making a whole separate dish for each course. It’s easier than you think to […]
Everything you need to know about autumn bakes
Food stylist Shannon Peare gives us the low down on how to get the warmth in your bakes… We are now approaching chillier months. The kettle boils more frequently, the cosy socks are out and the heating is finally on! It’s time to say farewell to fresh berry and stone fruit desserts, and hello to […]
Your Christmas Calendar for a stress-free festive season
We want to make your December as easy as possible, with a month’s worth of holiday recipes and tips. Follow this festive guide for a stress-free Christmas! 1st December Order your meat from your butcher or buy a frozen turkey. If you are planning on buying a large turkey, don’t forget to check that it […]
Firecracker chicken goujons
Preheat the oven to 220˚C/200˚C fan/gas mark 7. Coat a large baking tray with cooking spray. Place the chicken strips into a sealable bag and add the flour. Seal the bag and shake to coat. Place the breadcrumbs in a shallow bowl. In a second bowl, beat together the eggs and milk. Dip the floured […]
In the kitchen with Darina
Darina Allen’s latest cookbook, One Pot Feeds All, is all about making cooking from scratch as straightforward and pleasurable as possible. What could be easier than transferring a batch of ingredients to one pot, where the flavours can merge and form a dinner that is greater than the sum of its parts? As Darina says, […]
Wicklow Blue fillet steaks with caramelised onions
Heat the oil and butter together in a heavy-based pan over a medium-low heat. Add the onions and balsamic, season with salt and black pepper and sprinkle over the sugar and thyme. Turn the heat to low and cook for 40-45 minutes until deep brown and sticky, stirring occasionally and adding a splash of water […]
Roasted cauliflower brain with green slime hummus and dead man’s finger sandwiches
Preheat the oven to 150˚C/130˚C fan/gas mark 2. Trim the leaves from the cauliflower and cut its base flat so that it sits upright. Rub all over with olive oil. Place the cauliflower into an ovenproof dish and pour over the white wine. Cover tightly with foil and bake for 1½ hours. Check after one […]
Tuna tomato mac ‘n’ cheese
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Bring a large pot of salted water to a boil and cook the pasta for two minutes less than package instructions. Drain and set aside. Melt the butter in a large oven-safe pan over a medium-high heat. Add the flour and cook for two minutes, stirring constantly. […]
Curried chickpea burgers
Heat half a tablespoon of the oil in a large pan over a medium heat and cook the onion for 5-6 minutes until softened. Transfer to a bowl and allow to cool, setting the pan aside. Drain the chickpeas and add to the bowl along with the eggs, curry powder, coriander and breadcrumbs. Season with […]