Green feta dip

Blanch the kale for 20 seconds in a saucepan of boiling water before refreshing it under cold running water until it’s cool. Drain it well (you may ne(...)

Use your fingers to lift the skin away from the flesh of the chicken, but without removing it entirely. You want to create a pocket for the stuffing. (...)

Domini Kemp’s Aubergine Mish Mash with Tahini. Photograph; Dara Mac Dónaill / The Irish Times

Cooking – and food generally – is a constantly evolving adventure and, apart from baking, a pleasingly inexact science. Which is partly, I suspect,(...)

Tahini dressing

I found this easier to do by blitzing in a food processor, but you could equally dice everything up finely and mix together. The dressing can be as th(...)

In a large heavy saucepan, melt the coconut oil and, over a medium heat, sweat the spices for a few minutes to release their aroma and flavour. Next, (...)

Baked salmon and beetroot mash. Photograph: Dara Mac Dónaill / The Irish Times

Like most people, I simply can’t imagine a life without little pleasures such as chocolate or fried food, so to balance out the 10 per cent of the tim(...)

Beetroot Smoothie

Put all the ingredients into a powerful blender and blitz till it is as smooth as you can get it. Serve and drink in the firm knowledge you are doing (...)

Boil the beetroot until soft when poked with a knife. It took about 40 minutes for me one day and less the next, so give it plenty of time or even do (...)

Nutrition is a fast-changing science and the information it produces can help to cut through the vast swathes of nonsense that are regularly churned o(...)

Spiced lamb burgers

To make the “burgers”, simply mix all the ingredients together with your hands in a large bowl and shape into eight patties measuring about 8-10cm acr(...)