Ballymaloe Weekend (and those scones)
[…] culinary map, opening up her kitchen and dining room as a restaurant serving dishes whose main ingredients were grown on their land. Ballymaloe was an early pioneer of the farm-to-table […]
[…] culinary map, opening up her kitchen and dining room as a restaurant serving dishes whose main ingredients were grown on their land. Ballymaloe was an early pioneer of the farm-to-table […]
[…] that get me through the first few months of a new year. And they are mainly in the form of citrus. The bright colourful sweetness of blood oranges in particular […]
[…] a suggestion of different ways to flavour and serve butternut squash either as a vegetarian main course, salad, side or soup. Pick your aromatics (or not) and dressing (or not) […]
[…] my weeks and provide me with some much needed organisation and structure in my life. Mainly revolving around buying and preparing food, two of my non negotiable routines are Sunday […]
[…] flavour and beauty. The combination of colour, crunch and savoury sweetness makes this dish the ideal side or light vegetarian main for a gathering and will make your tables come alive.
[…] a classic Caesar is ideal for the season and substantial enough as a stand alone main course on a hot day when the notion of turning on any heat to […]
[…] than stew, chunky or smooth, with or without peppers and with varying degrees of heat, mainly depending on the family’s recipe heritage. Luckily, with the opening of The Palomar in […]
[…] or how you eat. Often, the challenge that faces people is an organisational one – mainly in the ingredients department. But a well stocked (and by that I don’t mean […]
[…] popped cranberries in their orange/cinnamon/sugary/spiced syrup. It is ultimately the perfect condiment sitting alongside the main dishes in all its shiny jeweled glory. For this year’s London feast I have […]
[…] basics of the moment to have on hand and ready to use to transform your mains, sides and salads. Join me on 26th January at 7.30pm as I show you […]
[…] recipe to have either at room temperature or warm, on the side or as a main dish, I encourage you to write your own unwritten part before you start. As […]
[…] simple answer to the nourishing carb conundrum. Used here daily either as a side, a main, to beef up a salad, or even toasting the leftovers for added crunch to […]
[…] welcome accompaniment to a BBQ feast, a simple piece of fish or more complex vegetarian main. The trick is to chop as little as possible. Use this as a […]
[…] and are satisfying enough just to be eaten in all their colourful beauty as the main course of any meal. Finished with dressings and garnishes that can be made in […]
[…] choice, yet satisfying enough just to be eaten in all their colourful beauty as the main course of any meal. Finished with dressings and garnishes that can be made in […]
[…] Ballymlaoe house they serve these scones every day at breakfast and for tea in the main house with butter and cream from their own cows. The dream. To this day, […]