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

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

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

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

Go to the shore and forage for this natural wonder – then get cooking

JP McMahon: It’s been a long winter of root vegetables

Children love cooking and the tactile mess that evolves from combining ingredients

Take inspiration from the simple genius of Danish chef Bo Bech

If we are condemned to be a country of potatoes and beer then we need to make sure we produce the best potatoes and best beer in t(...)

February is a wonderful time for eating fish, but be aware of where it comes from

JP McMahon: I quit vegetarianism after seven years. It’s a diet with ethical issues of its own

Bocuse, one of the masters of French gastronomy, has died at the age of 91. Thornton reminisces about working with him and McMahon(...)

Venture out of your comfort zone, get some good Irish seafood and cook it over an open flame

A vegetable-forward dish that I like to cook at this time of the year is roasted cauliflower with hazelnuts and lardo

JP McMahon: Savoury will take over from sweet when it comes to desserts

If you can’t have a glass of wine while preparing Christmas dinner you are doing something wrong

I prefer to make mash at Christmas. If you prefer duck fat roast potatoes, then do them. But you don’t need both

While we do have Christmas cake in our house, I have never understood its appeal

The invention of sourdough in Ireland is credited to a woman who went for a wander with her lover

There are so many ways to show your appreciation of beef, in particular the slow and long ways that induce those mouth watering um(...)

Anybody can make delicious fresh pasta from scratch. Here’s how

JP McMahon:Turf-smoked salmon, turf-smoked beef, turf-smoked butter; these are things that for me are distinctly Irish

Michelin-starred chef JP McMahon on the influence of the late Italian chef, Antonio Carluccio

JP McMahon: Whatever happened to treating vegetables with the same respect as our meat and fish?

Great pairings include pork with shellfish, prawns with rhubarb, and cockles and lamb

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