Roasted whole hake with  minted baby potatoes, asparagus mimosa, courgette batons and Hollandaise sauce

Cooking meat on the bone is the best way to get the most flavour and the same applies to fish

Vanessa Greenwood’s oxtail soup with Marmite creme fraiche.

It’s an unfashionable cut, but oxtail can make delicious, warming dishes like this soup and braise. Photographs: Harry Weir

Vanessa Greenwood’s hot passion fruit soufflés

Fruity treats for Valentine’s. Photographs: Harry Weir

Vanessa Greenwood’s pearl barley stew with Alsace bacon

The grain is going through a renaissance and here it is used as a stew and as a substitute for pasta. Photographs: Harry Weir

Vanessa Greenwood’s orange chocolate torte

Desserts that make the most of the citrus fruit when it is at its best. Photographs: Harry Weir

Vanessa Greenwood’s haddock curry

Curried, or paired with a dramatic sauce Nero, haddock has its day. Photographs: Harry Weir

Vanessa Greenwood’s tian of quinoa, beetroot, red onion and mozzarella

Healthy option recipes using the super seed. Photographs: Harry Weir

Vanessa Greenwood’s pot roast chicken with turnip, carrot and baby potatoes.

Transform the humble root veg into something seductive. Photographs: Harry Weir

Vanessa Greenwood’s mini blue cheese scones with fig jam

It can be hectic in the kitchen today, so here are two tasty ways with bread and blue cheese that will fill a gap. Photographs: Ha(...)

Vanessa Greenwood’s stir fried Brussels sprouts with smoked bacon and wine

Chances are you’ll be eating a few of these next week, so here are some ideas to make them taste delicious. Photographs: Harry Wei(...)

Vanessa Greenwood’s smoked salmon terrines with avocado and crab

A terrine with smoked salmon, avocado and crab that you can prepare ahead, and a recipe for hot smoking salmon at home. Photograph(...)

It takes about two minutes to cook each fillet with a blowtorch

Make the pickled courgette at least two weeks before the rest of the recipe

Roast venison with pumpkin barley risotto and juniper jus

Lean, flavoursome venison is the centrepiece of these impressive dishes. Photographs: Harry Weir

Vanessa Greenwood’s linguine with garlic and hazelnut crumble

Garlic is one of the most useful ingredients in the kitchen.

Vanessa Greenwood’s pear frangipane tart

Sweet or savoury, this autumn fruit has plenty of potential. Photographs: Harry Weir

Love them or hate them?  Oysters tend to divide opinion. Photograph:  Harry Weir

For Food Month, Irish Times writers and well-known faces make the case for and against common - and not so common - foods. Vanessa(...)

Vanessa Grenwood’s beef stew with cheesy dumplings

Two quite different warming winter stews, one with mushrooms, ale and cheese, the other accompanied by pommes duchesse

The autumnal favourite pops up in a warming bowl of dahl and as a stuffing for a vegetable taco

Aromatic, pungent and healthy, ginger is a wonderful addition to many dishes, not to mention some delicious desserts

Pro-Ams (ambitious home cooks) like to serve duck breasts at a dinner party

A fine pair of recipes for duck breasts: pan-fried with a herb polenta, or with a carrot and ginger puree, and orange and fennel s(...)

Men seem to suffer a particular weakness towards apples and custard

Apples can awaken memories of childhood desserts and pork dishes. Our chefs come up with two modern takes on traditional apple rec(...)

Celeriac tasting plate – when nonvegetarians are ordering the vegetarian dishes, you know you’ve hit the mark, and that’s exactly what happens with this cracker

This root, related to celery, is having a moment – try it as a rosti and as the basis for a tasting plate

Gary’s way... kale and ham hock terrine with cornichons and salad cream

People rave about its health benefits, but our chefs are more interested in how it tastes, whether in a simple salad or a ham hock(...)

"As the temperature drops, my head turns to my stomach for comfort... Salads turn to stews and light sauces become laden with the beautiful fat we call butter."

Coffee adds richness and style to cakes and steak to please even those who don’t like the drink

Mexican chargrilled corn dippers with mango salsa

The season is short in Ireland, so seize the moment and try it two ways: chargrilled on the cob, and made into a creamy bisque

Asian style oysters with toasted seaweed. Photograph by Harry Weir

Oysters are a true Irish delicacy, here they are given an oriental twist and a more traditional approach – with Guinness, naturall(...)

Blueberries are handy to buy in small punnets for cereal toppings and fruit snacks

Blueberries are good for us, and they’re also very versatile – here they are used in a gluten-free loaf cake, and a fruity compote

This easy tarragon chicken one-pot with sweet and juicy sunblush tomatoes  suits entertaining

The ubiquitous chicken breast gets a makeover and is transformed into something altogether more interesting

Chicken piccata

A 1930s upside down pineapple cake gets reinvented with cardamom-laced sweet and juicy fruit, and it works

This spice can be used to enhance both sweet and savoury dishes, so here are suggestions for both

Vanessa’s way... pea & tarragon soup with crispy pancetta

A healthy, easy-to-make soup and a vegetarian dish with papparelle

Shortbread peaches and cream from Vanessa

Whether using fresh or tinned, these juicy fruits will not disappoint anybody looking for a treat during the steamy days of summer(...)

Prawns pil pil (left) and poached prawns with prawn bisque, saffron potatoes and garden peas

Sizzle them in garlic and chilli oil for a Spanish tapa, or poach them gently and make a robust bisque with the roasted shells

Beetroot and goat’s cheese strudel with red onion marmalade and Grilled radicchio with St Tola goat’s cheese, pistachios and pomegranate. Photographs: Harry Weir

Classic goat’s cheese and beetroot get a crisp coating, and grilled radicchio and pomegranate are more unusual partners for the ch(...)

The burst of the pomegranate adds another level of fruitiness and sweetness to counteract the saltiness of the cheese and pistachi(...)

This is a recipe that is so easy, whenever I make it, I kick myself for not making it more often

Summer’s bounty is here and if you’re wondering what to do with a glut of tomatoes, here are two suggestions

This dessert will look beautiful served family-style in the middle of the dining table, or if you want to go down the more formal route, use some martini glasses and build it the same way.

Strawberry season is in full flight, so make the most of them with a classic French tart and an unusual take on tiramisu

Leave for at least one hour before serving to allow the syrup to soak into the sponge.
Strawberry-misu

Aside from freshly picked leaves, one of the most popular ways in which we consume basil is in pesto.

Basil has a fragrance that is redolent of sunshine. Here it is used in a topping for baked fish, and in a pesto for home made flat(...)

Vanilla gives many sweet dishes their distinctive flavour. Here it is used in panna cotta, and to flavour a decadent doughnut fill(...)

Pork chops get the American treatment this week, with a dry rub for the barbecue, and a rack served with smoky bacon molasses sauc(...)

Pork chops get the American treatment with smoky bacon molasses sauce

It seems a shame to do anything with new season potatoes other than to smother them in Irish butter, a sprinkle of rock salt and some freshly chopped parsley.

Whether you’ve got tiny baby new potatoes, or bigger specimens, our columnists have inspiring ways to show them off

Spinach is fabulous eaten raw, tossed in a light dressing, or as in this instance, lightly sautéed and served with some lovely Donegal plaice.

A family supper of lasagne concealing lots of vegetables, and a sophisticated but simple dinner party dish both rely on iron-rich (...)

Vanessa’s asparagus, blood orange and wild rice salad. Photograph: Harry Weir

Whether for a great main course salad or for your buffet table, these asparagus recipes will have your guests oohing and aahing

This is a rich and indulgent cake. It’s best served with some fresh whipped cream or a lovely vanilla bean ice-cream

The key is to use the freshest, crisp leaves of the Baby Gem. Serve this on a large platter in the middle of the table and let everyone dig in.
Two ways to cook... mince

Swedish meatballs, without the need to visit a homewares shop, and a tasty starter of spiced mince in lettuce cups

To finish, slice the pork tenderloin and serve with a spoonful of the chutney and a piece of the bok choy.

A taste sensation pudding inspired by grandma, and a chutney to serve with pork and bok choy.

Mussels take to spices very well, and the combination of green curry and coconut works fantastically well with them. Photograph: Harry Weir

The shellfish is used to make a childhood favourite – creamy mussels on toast,and an Asian-inspired broth.

Gary O’Hanlon’s Middle Eastern lamb
Two ways to cook... lamb

Vanessa Greenwood pairs diced leg with craft beer in a gastro pub pie, while Gary O’Hanlon gives loin a Middle Eastern flavour

I’m sure at some point, most of us have had a cauliflower mornay, or cauliflower cheese as they say in the States. But there are s(...)

Photograph: Harry Weir

Gary O’Hanlon uses versatile ham hocks to create a delicate, flavoursome dish

From Pot Noodles to 99s, chef Gary O’Hanlon on why he’s ‘a machine for the grub’

Tourtière

Tourtière

Gary and Annette O’Hanlon and their daughter Cora. Photograph: Willie Farrell

Gary O’Hanlon, head chef at Viewmount House in Longford, shares a recipe for a meat pie that brings back special memories for him

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