Food and cooking has been the centre of my existence for years now, and not always in a good way, if I am honest. But it is now fiercely centre stage in an excellent way, providing colour and interest in a time that is lacking in stimulation. Are you feeling like you are going stir crazy? I am. I feel like I have been walking the same circles for months now, because I have. And, I am sure you have too.

When I started blogging I was working in a demanding job that didn’t allow much travel, financially as I was still paying student debt, but also in terms of time. I find myself back in a similar place now, as we all are, with the pandemic. With stacks of cookbooks from my travels and inspirational cookery writers closer to home, I am again travelling vicariously through my kitchen and my plate. As I always used to. Travels with a pot, pan, stove and wooden spoon.

Travelling vicariously through my kitchen and my plate

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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

Jump straight to the Chickpeas with Chilli, Coriander, Lemon and Red Onion recipe

Are chickpeas everyone’s favourite pulse, or just the one they are most familiar and comfortable with? Do you stock up to make the nations favourite dip, hummus? Or do you make curry, soup or add them to a salad? The chickpea is indispensable, especially now when some days, despite all the time, we require something quick and nourishing with little effort but lots of flavour. This is a plate of sunshine. 

Use tinned chickpeas, or home-cooked. Whatever you have. Take the sharp edge of the red onion by letting it sit in the lemon juice for 10 minutes before dressing the chickpeas. Use whatever herbs you have, basil, oregano, parsley would all work very well too. Lime juice would be lovely here but if you have no fresh citrus, use vinegar (any except malt vinegar which would be too harsh). Taste as you go, and enjoy the results.  Continue reading

This is the first of two sponsored summer recipes that I developed with Parma Ham.

A ham sangwich (correct spelling!) was the frequent snack of many an Irish childhood. Especially at my Grandmothers when we would visit on St Stephen’s Day (aka Boxing Day). I knew that I would have to eat that ham in order to access some biscuits. As with most things, it was beautiful in its simplicity. Thick sliced bread, butter, home cooked ham, done.

My rural Irish childhood involved only Irish ham (which is of course very good). It was often home-cooked, thickly sliced, and sometimes pulled directly from the ham by my tiny enthusiastic hands. When I moved from rural Ireland to Cork city, I discovered a wonderful Italian deli (Iago’s), where I would become a regular. It was there that I discovered the joys of Parma Ham. I went through a phase of wrapping everything in it, and I still do sometimes today. I especially love it as a satisfying meaty snack for moments requiring instant gratification. 

Parma Ham, from the Belly of Italy 

Parma, the home of Parma Ham (and Parmiggiano Reggiano), is a small city in Emilia Romagna in Northern Italy. Emilia Romagna has a sublime food culture. Described as the belly of Italy (which gives some clue as to just how well you will eat there), Emilia Romagna is one of my most visited places (along with Rome). It is the home of many things, including my favourite Tagliatelle with Ragu and that gorgeous and very underrated wine, Lambrusco. Parma itself is a joy of a place to walk around with its winding streets lined by tall brightly painted old buildings. Continue reading

Hake is a beauty of a fish that is so underappreciated. We love it in Ireland, the Spanish love it too. In a way, I am glad that it isn’t hugely popular here as it makes it quite affordable. That big piece of hake in the photo came in at under £5 in an excellent but expensive London fishmonger. It flakes gently and has a beautiful light flavour. It works very well with big things like chorizo but it also plays well with gentler things like these summery beans.
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