It’s been over two months since I posted a recipe, I don’t think I’ve ever taken a break this long before. But, you know, life and all that. A few weeks ago I was toying with the idea of signing up to those Masterclass workshops that are heavily promoted at the moment. While looking into […]
I don’t normally post recipes on a Monday but I did not get a chance to put this up last week. I know what you’re thinking, we are in lockdown, surely I have all the time in the world? Well I suppose that’s true but after a few days with a lot of online work […]
This is another recipe that has been languishing in my drafts folder for quite a while. Inspired by a recipe I made while working in Roots, I have been playing around with these fritters for quite some time. I finally settled on this recipe here and when catering for a party earlier this year […]
We are well into asparagus season now and I was scrolling through these recipes from Ottolenghi for inspiration. I spotted the tart and thought about the tart I like to make myself. It was only then I realised that I have never published it here! The reason for that is probably because it is so […]
Fried potatoes have always been synonymous with comfort food for me. That is probably obvious given my range of potato recipes already on the blog! I’m doing a great job fighting the Irish stereotype here. One of my favourite things to eat growing up was a big fried potato cake that my Mam used to […]
My love for Middle Eastern food continues to grow. I have Yotam Ottolenghi and Sabrina Ghayour to thank for this. I’ve loved Sabrina’s recipes ever since I first read Persiana when it was published. I’m glad to say that her latest book Feasts is every bit as good. I have been tinkering with a recipe […]
… with Orange Hollandaise. Asparagus, egg and hollandaise – a classic combination. And it is a classic for a reason, it is such a delicious dish. Add in some bacon or smoked salmon and you have a very impressive starter, light lunch or brunch dish.
In his book Jerusalem, Ottolenghi describes Ras el hanout as “a spice blend brought to Jerusalem by North African Jews consisting of mainly sweet and hot spices, toasted and ground. There isn’t one definitive recipe, every spice shop in North Africa…has its own ‘flagship’ spice blend with a typical set of secret components.”