Lockdown marches on and takes us along with it. I hope you are doing ok and it is not proving too difficult and that Covid has not impacted your life directly. If it has, I hope you are doing ok. I have been fairly silent here, which was not my intention. But, I am back now and I have lots to share with you. Lots of this will be recipes too. 

It won’t surprise you to hear that the publication of my book, Bacon, has been impacted by Covid. The latest in a litany of hurdles but the last one. My printer was affected by the Italian lockdown but things are moving again and I will keep you updated as to when Bacon will be on sale. I am also planning on publishing an updated version of Comfort & Spice after that with a fresh design and a light rethink. But Bacon first, and I can’t wait to share it. Continue reading

Today is Pancake Tuesday / Shrove Tuesday / Mardi Gras. What a happy eating day! Mardi Gras means Fat Tuesday, the day to clear your cupboards before 40 days of Lenten fast. Every day can be pancake day but Pancake Tuesday is the one. I have gathered my favourite pancake recipes for you. Get stuck in.

A Brunch Classic: American Style Pancakes with Bacon & Maple Syrup

Let’s start with the classic fluffy pancake stack done American style. Always with bacon and maple syrup for me.

A Brunch Classic: American Style Pancakes with Bacon & Maple Syrup

Dal Pancakes with Curry Leaves, Coconut Milk and Chilli Oil

These dal pancakes were originally made with leftover dal but you should absolutely cook up a batch to make them. They are a cracker and enlivened with the gorgeous aromas from the crisped curry leaves and the punch of bright chilli oil.

Dal Pancakes with Curry Leaves, Coconut Milk and Chilli Oil

Socca (Chickpea Pancake) with Tomato & Aubergine

Continue reading

Jump straight to Seaweed Cornmeal Soda Farls recipe

I love soda farls. Speedy Irish soda bread cut into triangles and fried, quicker than the time it would take to go to the shop for bread. And SO fresh. As the name implies, the bread is raised with soda (bicarbonate of) as opposed to yeast, the bicarbonate triggered by the acidity of buttermilk.  I have played around with the recipe many times in the past, making black pudding soda farls, bacon soda farls, and farls with spring onions and herbs. These new versions are my current favourite. 

Buttermilk can be difficult to source here, real buttermilk at least. In Ireland it is sold in the milk fridge in most shops, even small ones, in litre cartons the same size as milk. Here in the UK, it is more likely to be sold in a small cream carton, if you can find it. No need to worry though, it is easy to replicate it by souring some milk with yogurt, or a squeeze of lemon. Dairy free? No problem either. In fact these farls are dairy free as I am currently on a medical exclusion diet (the details of which are too boring for here). I used coconut milk with a generous squeeze of lemon. The coconut milk replicates the texture of the buttermilk perfectly when diluted down a little with the lemon, and the farls don’t taste remotely coconut-y. Perfect. You can also substitute a good almond milk, or any other dairy free milk of your choice.  Just don’t forget the lemon.  Continue reading

It is waffle season in my kitchen again. Often in colder days, waffle season is strictly dictated only by my mood and my desire to have waffles. It is a season because my waffle maker lives on top of my fridge, and my fridge is in my hallway for my kitchen is TINY (lets write that big), and my only permanent kitchen counter kit is my mixer and my food processor. Everything else lives in the hall and comes in briefly when needed. (Yes, far from a perfect system, but it almost works, for now). 

My waffle maker, like my toasted sandwich maker, only comes in occasionally. This is because when I start to make them I start a flurry of obsession where I will eat little else for a bit until I realise that this-must-stop and I retire them to their hiding place, away from my obsessive waffle desires.  Continue reading

Some mornings need a slice of joy, many recently. For me, that is almost always related to an egg, and frequently some spice. All eggs require something to dip in their glorious yolk and disrupt it. Is there any better sauce than a runny egg? And any simpler one? 

I love Korean flavours and I always have kimchi in my fridge. Usually homemade but sometimes shop bought (you can buy it in any Asian food store and most delis). Many experimental ones. Kimchi is kimchi is kimchi. Kimchi is glorious. (For those of you yet to discover it, it is chilli fermented cabbage with a variety of things, usually garlic, ginger , spring onions, something sweet like Asian pear or carrot, and lots of wonderful Korean red pepper, gochugaru).  Continue reading