Ireland

Rory O’Connell – The co-founder of Ballymaloe Cookery School whips up an effortless three-course lunch, defends the use of recipes, and recalls how his mother made the best plum pudding bar none

Rory O’Connell’s Cork Address Book – The Ballymaloe chef on a pioneering vegetarian restaurant, his local pub and the farmers' market that's "probably the best in the country"

Inside Rory O’Connell’s Kitchen – The Ballymaloe cookery teacher on his favourite olive oil, the best way to grate Parmesan and a "really important" cookbook

Chanterelle Custards With Tarragon Toasts – This dish was cooked for us by Rory O’Connell at his house in Ballycotton, Co Cork, for lunch in September 2017. Serves 8 INGREDIENTS 10g (½ oz/1/8 stick) butter 1

Smoked Mackerel “Tonnato” With Tomatoes, Basil & Eggs – “The classic tonnato sauce is of course made with tuna but here I have used smoked mackerel and I think it is lovely. The sweet vine ripened summer tomatoes and

Tuscan Apple Cake With Blackberry & Geranium Leaf Compote – “I am never quite sure if I should be calling this a cake or a tart but in any event it is delicious and quite easy to make. The origins

Salad on the Windowsill & Other News – In this week's food writing round-up: the pleasures of urban gardening, Chinese food in the Mexico-US borderlands, and a different view of tripe

The Gannet Q&A: Darina Allen – The Irish food writer & teacher on an extraordinary restaurant in Mexico, her biggest food extravagance and the worst thing she's ever eaten

Adventures In Vegetables – The revered Irish chef Denis Cotter on the challenges of setting up a vegetarian restaurant, the freedoms of meat-free cooking, and how his food has become less "shouty" with age

Clovis & Fingal Ferguson – The food producers at Gubbeen show us around their extraordinary farm (taking in a biodynamic garden, a knife workshop and a smokehouse) and blowtorch a pork belly for lunch

Inside Clovis & Fingal Ferguson’s Kitchen – The food producers at Gubbeen on a rule-breaking kombucha, a simple everyday knife sharpener and a cookbook with wonderful combinations

Clovis & Fingal Ferguson’s Cork Address Book – The food producers at Gubbeen recommend a fantastic Japanese restaurant, their favourite local pub and one of the best farmers’ markets in Ireland

Paul Flynn – The chef at the Tannery makes a brilliantly simple chowder at home and explains how he went from fine dining in London to cooking good, unfussy food in the Irish countryside

Bacon & Butter Bean Chowder – “This is a very simple recipe and you can add extra things to it if you want: plaice or mussels would work very nicely. The most important thing is to

Paul Flynn’s South of Ireland Address Book – The chef at the Tannery recommends a great Cork institution, a Japanese restaurant where he lets the kitchen decide his order and a new fish shop he’s very excited about

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