Preheat the grill to high.
Put the cheese, butter, mushroom ketchup, flour, mustard, salt and pepper into a heavy bottomed saucepan. This burns very (...)
Heat the oil in a large saucepan.
Tip in the onion and over a moderate heat, cook until softened, about 5 minutes stirring often.
We all have a few guilty pleasures don’t we? A few skeletons rattling around in the closet. Now it’s confession time . . . I really fancy a job on Ear(...)
Preheat the oven to 180°C.
Peel and slice the onions crosswise into 1/2 inch thick slices. Scatter on a lined roasting dish and drizzle with the oliv(...)
Preheat the oven to 160°C.
Brown the neck chops in the rapeseed oil in a large frying pan.
Add these with all the vegetables and herbs to a ca(...)
Mix all ingredients together well in a small bowl and cover. Leave overnight in the fridge for the flavours to develop.
I’m a bit of a chicken, scared of everything, kinda jumpy. Some might say I’m not the sharpest tool in the shed and I don’t claim to be either. But in(...)
Infuse the saffron in a couple of tablespoons of boiling water. Let this rest for about 10 minutes. Add the tahini, garlic and maple syrup and blend t(...)
Preheat an oven to 180 Celsius. Line a large roasting dish with parchment.
Open the pumpkin and remove all the seeds. There is no need to peel if you(...)
Preheat an oven to 200 Celsius.
Remove the chicken from the fridge and let it come up to room temperature. Stuff with the preserved lemons and thyme (...)
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