Pre-heat the oven to 180°C.
Place all the ingredients in a large bowl and mix thoroughly with clean hands.
Set aside for two hours to let the mixtu(...)
Whizz everything except the Velvet Cloud sheep’s milk yogurt to a smooth yet rustic consistency. Put the mixture into a mound on a pretty plate and us(...)
For the dukkah
Start by placing toasted coriander seeds, cumin and fennel seeds into a mortar and crush to a fine powder.
Add the blanched hazelnut(...)
My love for spuds and bread runs deep, so when I first tried the mega-trendy bao buns, it was a bite and a sigh and a “where have you been all my life(...)
Boil the ginger in the water. Allow the mix to cool, then add the vinegar and honey and stir.
Loosely cover with clingfilm or a cloth and leave out o(...)
Mix the soya sauce, gochujang, ginger and garlic in a bowl. Add the sliced tofu to the mix. Leave to marinate for about 24 hours in order to get a mor(...)
Heat a dry pan and toast the millet.
Mix everything else in a food processor. Stir the toasted millet into the mix and set aside in the fridge for an(...)
As a New Zealand gal, I love the absolute Irishness of St Patrick’s Day. I invest heavily in St Brigid’s crosses and Tayto sandwiches and admire swimm(...)
Line a straight-sided loaf tin with cling film. Allow the ice cream to soften a little, then using a rubber spatula fill the tin with the ice cre(...)
Starting with the sauce, in a saucepan, melt the butter on a medium heat. Add the garlic, shallots and bay leaves. Sauté for two to three minutes unti(...)
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