These plump, fatty fish work wonderfully with aromatic spices

Indian cuisine has a rich history in Ireland and today’s chefs are introducing Irish diners to a wide variety of regional flavours

In season: You’ve filled bucket after bucket with plump blackberries, now what to do with them?

Food File: Seafood festivities, a showcase of Irish cuisine and a food and travel book by Cerys Matthews

Tandoori monkfish, vegetable kebabs, Goan salmon, chickpea patties, vegetable curry

Food file: Wild Honey set for a new season and a vibrant food celebration for Holi

Food file: Arun Kapil brings some flavour; foodie lessons in the Fumbally; and themed afternoon tea

My treasured food memory: Arun Kapil, spice merchant and author

Beat Winter series: Spices will undoubtedly add flavour to your cooking but may also improve your health

Marie-Claire Digby with this week's food news

Arun Kapil has led a whirlwind life, from the heady music scene of London in the 1980s to business fast-track with his spice-import company, Green Saffron. He is now the author of a wonderful cook book

Artisan appreciation meal, tea for two, plenty more Ottolenghi, curry sauces and cheese offers

Sauces make the trip from source to sauce in just eight weeks

Michelin-starred restaurant celebrates 21 years in business