Most people assume chefs are all about the finer foods, but when it comes to feeding ourselves, you are mistaken
Mark Moriarty
These can be made in bulk and even eaten cold with a salad for lunch
Mushrooms are one of those ingredients that deliver flavour far beyond their price
Mark Moriarty: These salmon and monkfish recipes are easy enough to put together despite having restaurant look and feel
Chicken is one of the most versatile and cost-effective ingredients on our shelves, and Irish people’s favorite meat
A midweek recipe designed to bang in the oven when time is of the essence
This chicken is also lovely in a salad, sandwich or chopped on cheesy nachos with tomato salsa
From Michelin-starred saviours to midlands hidden gems, there is something for all occasions and budgets here
Mark Moriarty: For the uninitiated, these two simple recipes are a great introduction
Two dishes where Irish traditional food meets the futre
Mary Ellen Begley served these from a small window at the bottom of the Kerry town’s Main Street
A very traditional Irish stew brought into the 21st century by the slow cooker
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