Simple shakshuka: easy to make and delicious

Over the past few weeks I’ve had friends buying a few chickens to keep in the back garden for a steady supply of eggs, and so many people have started(...)

A nice piece of sourdough is perfect for an open sandwich of hot smoked salmon and gribiche

Gribiche is a chunky mayonnaise-style French sauce that is made with boiled eggs, oil and then plenty of herbs, capers and gherkins. Traditionally it’(...)

The 2016 Irish Food Writers' Guild Food Award winners are, from left: Ralph Haslam – Mossfield Organic Farm (Offaly); Julie and Rod Calder-Potts – Highbank Organic Orchards (Kilkenny); Cuilan Loughnane – White Gypsy Brewery (Tipperary); Sharon Greene – Wild Irish Foragers (Offaly); Kirsti O’Kelly – Silver Darlings (Limerick); and standing front: Joe Fitzmaurice – Riot Rye Bakehouse and Bread School (Tipperary). Photograph: Paul Sherwood

You’ve got pickled herring, Irish stout, organic milk, nettle syrup and sourdough – and you have to turn them into a four-course awards lunch for memb(...)

Real bread has become an increasingly popular movement in Ireland: taking out all the additives, preservatives and sugar, and bashing the dough aro(...)