Don't be put off by the gnarly appearance of celeriac, it can make smooth, delicious dishes

Grilling vegetables over a direct flame gives them a beautiful bittersweet umami flavour

Spices, vegetables, tomatoes, stock and chicken all go in to the one pot, writes JP McMahon

Ireland has a rich tradition of roasting wild fowl – pity pigeons are so hard to come by

Seasonal supper: Blackberries and venison tartare work exceedingly well and are a great introduction to the beauties of wild food

Ireland, once king of the rashers, is now filled with cafes serving pre-cooked, rubbery bacon

It’s not illegal in other European countries – so why here?

Seasonal supper: for the ideal medieval meal

Don’t be put off if you are unable to buy salted ling– it’s very easy to make

Flicking through a 1949 book, what struck was how modern the recipes seemed

Seasonal Supper: When in need of inspiration around vegetables I turn to Antonio Carluccio

Lasagna is always down to good-quality ingredients: use the best and you’ll get the best

People from the Spanish city regard dish as one of their most important cultural symbols

Irish lamb has a wonderful distinct flavour and combines well with many types of seaweed

For an alternative Sunday lunch or dinner, try a whole roast turbot

I never imagined one could eat just tomatoes and toast for breakfast

A simple recipe for a bitter-sweet thirst-quencher

Fresh or pickled, cherries go wonderfully with goats’ cheese

While langoustines are a little more work than their soft shell equivalent, they are very rewarding

Seasonal Supper: garlic scapes have taken the food world by a slow storm

Seasonal Suppers: Lured by the mayfly, this most traditional of Irish meals is perfect right now

It is one of our native herbs and we should all experience its beauty

Seasonal Supper: Pickle this flower, or use for seasoning roast chicken or fish

Seasonal suppers: with wild salmon, keep it simple, and don't ruin it in the frying pan

Seasonal Suppers: The humble mushroom is perfect for simple early summer dishes

A great starter for this time of year is pea and potato soup with goats curd

It has a short life on the menu so enjoy asparagus while you can

Seasonal suppers: Between now and the end of autumn, preserve a few items of nature’s bounty

It’s been quite a journey for the meat staple – just as well it is able to withstand long journeys

Seasonal Suppers: now is the best time to try Ireland's delicious brown crab

Wild leek, wild pea, little cabbage flowers: Ireland’s early spring bounty is truly wonderful

One of my favourite spuds at the moment is a variety called Pink Fir Apple

See beyond tarts and crumbles and use rhubarb in a savoury way

Oxtail has a lovely flavour and great meaty texture

At this time of year I like to grill this fish and serve it with a potato salad with spring herbs

A wonderful alternative to asparagus this time of year is purple sprouting broccoli

Industrial sliced bread can have at least 20 ingredients, but they are not confined to bread

Venison has grown in popularity in recent years and can be cooked in many tasty ways

And it’s back on the healthy food list – so why not have a go at making your own

Everything goes into the oven at once, providing a stress-free delicious dish for the family

No need to make extra work for yourself with vegetables and think about ditching the turkey

Most people associate this sauce with steak but it works well with poached white fish

Sear your bird and then oven-roast, but don’t forget to let it rest before carving

Jerusalem artichoke soup is easy to make and will offer comfort on a winter’s night

Fried squid might be associated with foreign climes, but it can be line caught in Donegal

We should eat more shellfish which is easy to cook and a wonderfully tactile dish to share

We steamed oysters in Cong, cooked mussels over Killary harbour and ate seaweed in Mayo

These vegetables have a lovely flavour and are not as tricky to cook as you might think

A pumpkin purée is a nice simple accompaniment to a piece of grilled fish

Juniper and elderberries come into their own in this season of mellow fruitfulness

Ireland only has two seasons, both of which involve rain: a season of cold rain and a season of not so cold rain

It’s game season and the weather has turned to wet and windy – we want food to comfort us

This celery offshoot is great for making puree, soup, roast chips and fancy coleslaw

Making pizza at home is a great way to show children how raw ingredients become dinner

It’s amazing how our countryside provides autumn food that sings when cooked together, such as pigeon, mushrooms and pumpkin

A delicious vegetarian dish that’s bursting with Spanish flavours

Forget sugar and flour, but look to berries, honey, herbs and cream

When it comes to avocados and prawns, go with your gut and vote with your basket

It’s the right time of year to pick wild samphire

Creating a meal on a wood-burning stove connects us with our ancestors and ourselves

How to turn yoghurt into a cheese with its roots in the Middle East

Here’s how to make a simple pickle, and a mayonnaise dressing with nasturtiums

Seaweed from Japan, croissants from France - marketing has a lot to answer for

Other than making a jam or a pie filling with them, cherries also pair nicely with pork dishes

A sweet and savoury approach to a seasonal challenge

Food is always a matter of life and death. For most of our lives we don’t have to think about this

Pick a letter - M - Mackerel, mangetout, mushroom – who knew they could taste so good together

Over 70m food pictures are Instagrammed each day showing how we eat with our eyes

The fruit and flowers are stalwarts of an Irish summer and they work so well together

We eat simply on our days off, following the rules of local, free-range and organic

A plate of sea vegetables and herbs for JP McMahon

Pickling in summer is important. We have so many vegetables and flowers that we need to preserve for winter.

Are you ready for Japanese-grilled fresh new-season baby veg?

From breakfast to dinner, sorrel combines well with poached egg, fish and lamb

Use it to infuse alcohol, to flavour vinegar, or turn it into a wine, if you can wait nine months

The springtime mushroom can be used in a barley risotto or served with a fried duck egg and asparagus

In the case of ‘catch of the day’, JP McMahon came across two British definitions that seem to be acceptable

The bitter quality of these leaves is very good for our digestive system

Purple broccoli takes relatively little cooking. It’s beautiful raw in a salad.

Catching these local creatures in creels is a sustainable way to obtain this easy-cook shellfish

We don’t appreciate the quality of fish we get in Ireland, particularly in its raw state

Unlike outdoor grown stalks, forced rhubarb has a gentle sourness and needs very little cooking.

The leaves of this plant can be used in a similar way to chives, though be careful with their flavour as they are more robust

Does the phrase signify quality or it is just an empty marketing slogan?

Although many restaurants have it on the menu, cooking with hay is an ancient process

There are many different types of kale

JP McMahon experiments with the flavours of Connemara

This wholesome soup is the perfect meal to have during the chilly months

There are good health reasons not to eat shellfish in summer

Keep the Christmas cheese board simple

JP McMahon cooks sprouts the proper way, or not at all

Put the turkey in the oven on Christmas eve at a low temperature and then you can chill

Smoking and baking with hay is beautiful way of injecting the countryside into your kitchen

Root vegetables seem to be perpetually in season in Ireland. It’s what we all grew up on.

JP McMahon extolls the virtues of this wild herb

Ray wing cannot be deboned easily, but it is a beautiful fish served on the bone