Some people don’t even have salt in their house. Are you one of them?

JP McMahon: We may end up eating more pasta than potatoes in the years to come

JP McMahon: It’s the antidote to everything during the dark month of January

JP McMahon: A pint of creamy, malty Guinness perfectly complements shellfish saltiness

Why not ditch the turkey and ham for a plant-based option? Or have the lot together

‘Michaelmas goose’, stuffed with potatoes, signified prosperity for the year ahead

JP McMahon: In Ireland, mutton was once prized for its texture, flavour and value

This gorgeous Scottish dish will have you reaching again and again for a swede ... or is it turnip?

JP McMahon: Across Europe you can hand-dive for scallops, but it’s outlawed in Ireland

Pheasant must be the most under-appreciated and under-consumed of wild birds

JP McMahon: A jar of these would make a lovely Christmas gift – as would a pear tree

JP McMahon: Feel free to play around with the flavours in this recipe

Cooked in duck fat, the golden chanterelle provides a superior taste of warm earthiness

JP McMahon: A spiced elderberry and orange rum may be just the thing I need this Christmas

Seasonal liqueurs are a great way to make the most of all the stone fruit in shops and on trees

Crown Princes have great flavour when roasted and can be used in soups and stews

JP McMahon: Sika deer is not native to Ireland but is a sustainable meat

JP McMahon: This recipe makes use of a fruit grown in Ireland for centuries

JP McMahon: Making fermented hot sauce isn't difficult. Give it a go

Served with lashings of whipped cream and sugar, this was a staple in Irish homes

Try these ricotta and blackberry tarts made with simple ready rolled puff pastry

When making sweetcorn fritters with avocado you can use tinned, frozen or fresh corn

Easiest way to preserve these tasty berries is to pickle, salt or make jam from them

JP McMahon: Try swapping sausages for scallops and bacon for hot smoked mackerel

Good tomatoes should be aromatically succulent, softly acidic and a little sweet

Theses are far from traditional cucumber sandwiches, but are just as posh

Easy, food processor mayonnaise for this popular salad can be whipped up in minutes

These plump, fatty fish work wonderfully with aromatic spices

Summer gratins should be light, or at least lighter than the extremely rich potato gratin

I’ve yet to see an Irish pea or broad bean this year – everything is running behind

My recipe for langoustines with stout and malt extract is inspired by the old city’s fisherwomen

This peppery plant was a favourite with first Irish hunter-gatherers and in the big house

Now is a wonderful time to enjoy new potatoes, and here's something exciting to do with them

The word ‘mess’ may refer to the appearance of the dish or simply to the quantity of food

JP McMahon: Pickling and preserving gives you the choice of using with savoury or sweet dishes

This haddock and mussel soup is a tasty, inexpensive midweek dish

Great as a side dish with chicken or pork, these little crispy patties are simple to make

Once on every salad plate, try this salad leaf now with sea bream, fennel and lemon

Japanese dishes balance elements of taste to create a beautiful marriage in our mouths

This asparagus and goat’s cheese tart would work wonderfully with elderflower

JP McMahon: Peel open a tin and turn a classic puttanesca into a tasty sardinesca

April is a difficult month for vegetables in Ireland

An easy as pie hot cross bun recipe to bake at home

Serve with a smoked cheese custard for a light starter with crisp rye crackers

JP McMahon: Leeks, oatmeal and milk are central to Gaelic cooking. Brotchán roy combines them

A green herb stuffing brings a patriotic hue to a family celebration of the national day

JP McMahon: Now more than ever we need to support our shellfish farmers

JP McMahon: Last year we made jam, tarts and pies with rhubarb. Here’s a rhubarb sorbet and a vinegar to try

JP McMahon: The wild garlic is out already, and this is a deeply satisfying way to use it

This savoury, umami-rich paste can transform many dishes, including roast chicken

JP McMahon: Brassicas in my fridge were becoming a problem but the solution lay in my own cookbook

Too many of us associate lobsters with wealth but this is far from the truth

JP McMahon: Those that believe tempura has no place in Irish food will be surprised

JP McMahon: In my world, food is either nutritious or non-nutritious

JP McMahon: Comfort food is seen as sentimental, but that’s what we need right now

Lentils are a great meat substitute. Here is how to make a lentil pasty

Don’t worry if the bird you ordered is now too big for your smaller family gathering

Across Europe, seafood and shellfish appear prominently on the dinner table

We have relegated the use of chestnuts to the Christmas period but they are so versatile

There’s an easy way and a hard way – both bring the humble celeriac to divine heights

This recipe may seem unusual, but it brings Brussels sprouts and mussels together wonderfully

Silverhill, Skeaghanore and Regan’s should be as well-known as our sports stars

JP McMahon: Mutton curry first found its way into Irish households in the 18th century

Many great chefs, including Gordon Ramsay, have made this dish before

JP McMahon: The great thing about this recipe is that you can use any fruit

JP McMahon: The hazel tree occupies an important part of our mythology

An open letter to the Taoiseach from chef and restaurateur JP McMahon

The game bird is often seen as the preserve of a higher class of person. This is nonsense

JP McMahon: Making jam or chutney with a bit of vinegar an easy way to use up a surplus

With game season in full swing, why not try cooking wild birds on the barbecue?

JP McMahon: I’m not a big fan of pumpkin pie – these alternatives are more to my taste

Traditions evolve, move around, change...Not according to the paella police

Taste of autumn: How to make venison with beetroot and hazelnuts

What happened to that slogan ‘we’re in this together?’ We are not in this together. The hospitality industry is on its knees

Add plenty of chopped, fresh herbs to your crab and use olive oil to make it lighter

Cooking with hay is an age old art, dating back to at least Neolithic times

Tomato skins are normally removed because of their taste and texture, or if you’re making a sauce

JP McMahon: This white fish can be found in five Irish lakes, including Lough Neagh

JP McMahon: Here are two ways to enjoy the wild cherry

Though it emigrated to Ireland from Central America, courgette grows well here

JP McMahon: Cucumber ketchup is the relish you never knew you wanted

We should not have to police a law that’s not being policed by those in power

Raspberries need little more than some sugar and cream. This shortbread is a great way to show them off

Take your summer berries to heavenly levels with salt, rapeseed oil and balsamic vinegar

Other than fish fingers, what have we against putting fish in between two slices of white sliced bread?

Food nostalgia makes me long for bruschetta, but I seldom make it with tomatoes

This is a great recipe to bake with children because of its many different parts

JP McMahon: My greatest grind regarding cooking chicken is the amount we over cook it

Understanding the seasonality of potatoes can help us appreciate them more

JP McMahon: We have great fishmongers delivering online so being adventurous has never been easier

JP McMahon: ‘The first time I tasted a salted gooseberry my eyes widened’

Welcome the warm weather by making elderflower cordial or add to gin

We treat foods in cans as somehow being worth less than their fresh equivalent

A naked oyster is truly remarkable, but if you need to dress it up, bake it with wild garlic butter

Wild mushrooms are still a few months away, so here’s an homage to the button

JP McMahon: For some reason potted shellfish still has currency in our own era

How to poach salmon and make watercress purée

Hardy vegetable survives our climate, despite our poor soil and inclement weather