Firecracker prawns in an orange butter sauce.

The first of our guests chefs contributing a week of recipes to Irish Times Food Month is Sabrina Ghayour, whose new cookbook, Simply, is full of grea(...)

Beef meatballs in a pomegranate molasses and honey glaze

The first of our guests chefs contributing a week of recipes to Irish Times Food Month is Sabrina Ghayour, whose new cookbook, Simply, is full of grea(...)

Sabrina Ghayour’s lamb kebabs with yoghurt

The first of our guests chefs contributing a week of recipes to Irish Times Food Month is Sabrina Ghayour, whose new cookbook, Simply, is full of grea(...)

Sabrina Ghayour’s cauliflower and cumin soup. Photograph: Kris Kirkham

The first of our guests chefs contributing a week of recipes to Irish Times Food Month is Sabrina Ghayour, whose new cookbook is full of great-ta(...)

Sabrina Ghayour

“In my pitch to my publishers, I couldn’t really describe the recipes, so I just said, ‘Listen I’ve got soya sauce and fish sauce and harissa and all (...)

Serve the salad with fresh parsley, a drizzle of olive oil and some flatbread. Photograph: Kris Kirkham

I always associate smoked aubergine with the East. Most Middle Eastern nations seem to have a version of them, and the roots of many of these recipes (...)

Penang’s multi-cultural food heritage is the attraction for food writer Fuchsia Dunlop

Murphy’s Ice Cream, Dublin By Ruby Tandoh, food writer There is no bad time to eat ice cream. I’ve eaten it in blizzards and in cars and on park benc(...)

Milli’s charred sweetcorn salad, from Bazaar, by Sabrina Ghayour.

As the popularity of vegetarian and vegan food continues to soar, Sabrina Ghayour is bang on trend with the release, today, of her fourth cookbook, Ba(...)

Carrots are a most versatile root, good in everything from soups to cakes. Photograph: Getty Images

Could there be a more versatile root than the humble carrot? From soups to salads, juices to cakes, the carrot just keeps on giving. Originally grown(...)

It’s time to eat a rainbow: summer salads full of flavour and texture

Salad days are here again . .. and it looks like they’re sticking around for a while. So, it’s time to dust off the salad spinner and get creative. I(...)

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