“Our lobsters are much too superior to disguise with any fancy sauce,” wrote the great Monica Sheridan. She was right

Drinking a few glasses of kombucha or kefir to regulate your gut is a good idea in January

JP McMahon: Eating more plants will not do us meat eaters any harm

JP McMahon: A lot of butter, and I mean a lot, is the secret to making this dish so delicious

Long before turkey, goose was the traditional meat in an Irish Christmas dinner

Whole fish at Christmas is a great dish to share and easy to cook

My favourite way to prepare this vegetable is to make a nutty purée to go with white fish

The secret is to making any fish dish more beautiful: add some anchovies

Celeriac is a firm favourite of mine and I eagerly await its appearance every year

Why do we continually reduce our cultural experience of food to the humble potato?

How did it go from being a slow food to a fast-food monster filled with preservatives and sugar?

What gives the Italians a hold on this set cream dessert?

In autumn, pheasant can be used instead of chicken in many recipes

JP McMahon: ‘What is it about autumn that makes me want to eat more duck?’

JP McMahon: This dish works well on its own or with other dishes such as couscous or spinach

Roasting pork belly is probably the easiest way to feed four to six people all at once

The laws in Ireland surrounding scallops must take the biscuit

Whether tiny or a two-hand job, this seasonal vegetable can be enjoyed many ways

JP McMahon: Spelt with roasted vegetables and herbs will produce a filling alternative to leaves

Thank the rain for the wonderful vegetables, and rediscover the benefits of brassicas

Avoid the uniform red ovals on supermarket shelves; they don’t taste like tomatoes

Mackerel, tuna, and trout all work with blackberries and I urge you to try them

A bowl of mussels is a cheap and nutritious dish, something that we should all eat regularly

We are turning away from the spud and don’t even grow enough in Ireland to feed ourselves

Most of us never purchase the legs of the chicken. Have you realised how much cheaper they are?

JP McMahon: These great plate companions could not be simpler to prepare

Pairing sweet and savoury is a classic combination and Cherries, raspberries, redcurrants and even plums are in season

Forget the aberration of beef and chewy prawns – try scallops and black pudding or monkfish and oxtail

Food and literature: both feed mind and body and give us energy to get through the day

Combination of strawberries and cream said to have been created by Cardinal Wolsey for Henry VIII

We lack vision when it comes to using yoghurt in cooking: use it as a summer sauce or smoke it over hay

There doesn’t seem to be a country in Europe that doesn’t have a wild garlic dish

There’s more to this fruit than slicing them for a salad

Creating a feast of wild green edibles on the Aran Islands

We should be eating shellfish more and meat a little less, and lobsters are easy to cook

The cookery writer helped to put Irish produce and food culture on the map

But if you must have meat, an outdoor pizza oven is a great way to roast chicken, just rub the bird with oil, salt and chopped her(...)

Mushrooms constitute a good alternative healthy option for vegetable-forward dishes

Here is a beautifully quick risotto that even the novice cook can pull off

JP McMahon: Some chefs don’t like flowers, they find them too feminine

JP McMahon: Turn free greens into oil or mayo and eat with fried fish

JP McMahon: I love the ways the tangy acidity complements the briny richness of the oyster

We’ll never be free of the supermarket but we should bridge the gap between food and our community

In season now, watercress is great eaten raw in a salad or blanched briefly and blended in to a soup

Vegetable is often used in pies but works surprisingly well when paired with seafood

Studies have shown how certain music will make us eat or drink more, or help us digest

It should be ground freshly – but should the steak be seasoned before or after frying?

Bread with tomato is a very simple combination but it proves itself as an exciting dish

JP McMahon: I was six at the time and a far cry from the chef I am today

I’m not a fan of fast food but that doesn’t mean I’m beyond learning from it

Cooking with fire is one of the greatest pleasures

JP McMahon: Lentils get many mentions in literary history, from Aristophanes to James Joyce 

If the answer is yes, then let’s value it enough as a subject to teach to our children

They’re not from Jerusalem and they’re not artichokes, but they are delicious

There’s more to fermentation than preservation and flavour

It may not sound as appetising and gluttonous as devouring birds and beasts but a seafood Christmas is something we should all con(...)

I’m trying to think of winter salads that will bring a bit of warmth or at least fill us up more

Food’s relationship with sex has a long history, from the erotic aspects of oysters to the supposed aphrodisiac qualities of choco(...)

In past generations a chicken carcass was another meal, not just bones to be disposed of 

JP McMahon: Try this wonderful meat – it’s the time of year for it

Anything you do with lamb, you can do with goat: stew, fry, braise, roast and curry. So get out there and find yourself some

Now that autumn is over, it’s time to use up what’s left of its bounty

How these cheese makers turned the tide on a commodity culture of cheese strings and spuriously named cheddar is beyond me

JP McMahon: As long as apples have not begun to rot, they can be used for baking

Once considered the poor man’s choice, it is now a transformative staple for most of us

Curried monkfish took nation by storm in the 1990s, leading to a brief abandonment of cod

The right slaughtering can really help with freshness

We should teach our children what a blackberry looks like, tastes like, and how to cook it 

JP McMahon: This ancient food is rich in all the stuff that could help ward off disease

Many Irish people don’t like oysters – native or Pacific – and that is a tragedy

JP McMahon: In Ireland we’re obsessed with beef, but fish is the future

Fresh porcini are harder to come across than dried ones, but it’s worth seeking them out

Food has always followed people, and this is perhaps its beauty

Ginger is now less used here for baking and more for cooking curries, ramen and bone broths

Spices have been a part of Irish cooking since the Vikings, and their influence lives on today

Like our forebears we can still enjoy wild salmon, brown trout and (now sadly neglected) eel dishes

It can’t always be steak and sausages – barbecued mussels, clams, oysters, prawns and lobster taste amazing

Instead, in Ireland, we can only dredge, which does serious damage to the seabed

It’s a feast or famine with berries, currants and cherries but making them last longer is easy

Enjoy the courgette season with a little stir-frying, flame-grilling, slicing and dicing

Peas work wonderfully with white fish but a classic alternative is ham hock

We could still learn a lot from Anthony Bourdain’s moules marinière

Oysters and seaweed should be our national food – saline ice cream is strange but superb

I love ham hock and cabbage. But not the kind your grandmother cooked. Not the noxious type

Would you order raw beef for breakfast?

Give me a chicken salad any day – but not the sad Caesar kind with mircowaved chicken you find everywhere

Nothing says summer quite like a dish of baby vegetables in a fresh dressing

May is the month for this edible grass, a totem of brighter and hotter days

But I love them in everything from salads to ice cream, and for making vinegar

Everyone from Jamie Oliver to René Redzepi and Thorsten Schmidt is serving a version of this Austrian classic

Morels, with their unique honeycomb-like appearance, are one of nature’s true beauties

Cava Bodega in Galway celebrates 10 years in business. The chef shares his top tapas

Regarded as a weed by some, this plant makes a lovely tea or pairs well with asparagus

‘Foraging now is extremely hip and sexy – as opposed to being a necessity’

The cross on the bun signified the Crucifixion while the spices in the bun pointed to the embalming of Christ

This fish dish is as easy as pie

Nearly all food bought during the storm was processed with ready meals and bread most popular

We forget that each time we eat, we owe our lives to the many who grow food