I use Macroom Oatmeal, it is made in Walton Mills which is Ireland’s last surviving stone mill. It is wonderful on its own with a pinch of salt or with some fruit and honey. Use whatever fruit is good, ripe and in season, homemade jam in the winter is perfect.Read More
This cake is always moist and the flavour is even more 'orangy' the next day, I like to add Campari for a deeper orange flavour but my mothers recipe leaves it out.Read More
There are many variations of a flourless chocolate cake. We found the combination of rich dark chocolate and salt a perfectly sophisticated and still not un-sweet option for dessert.Read More
Lavender in cooking poses a bit of a problem, how do you capture that background flavour and smell, the one that transports you to a summer's day in Provence without it tasting like soap? Combining it with lemon and yoghurt make this cake sticky, subtle and utterly delicious.Read More
Kale is wonderfully good for you and in our humble opinion is best eaten cooked except in this one circumstance.Read More
“Hummus wasn’t something we ever ate when I was growing up in Currabinny, but we grew beetroot in the garden which was scrubbed hard and then boiled, allowed to cool and then either pickled in spicy vinegar or sliced into a salad. Adding it to hummus with tiny flakes of salty dillisk and with the background heat of horseradish makes for an earthy, sweet, salty and decidedly Irish twist to this middle eastern delicacy.” – William.Read More
This middle-eastern inspired dish is a perfect meat-alternative that won't disappoint on texture and flavour.Read More
This hearty, wholesome soup is guaranteed to keep yourself warm throughout the winter months.Read More
This Recipe is astonishingly beautiful, explosively colourful and the combination of flavours and textures combine to create the perfect summer dinner.Read More
This Blueberry pie uses the flakiest, shortest pie crust you will ever have. At first glance this pastry recipe seems incredibly complicated and difficult, but in reality all the fuss is just keeping everything very cold, the method itself is as simple as pie!
Blueberries tend to burst and fall apart when cooked and usually this needs to be clogged up with sugar which makes most blueberry pie’s clawingly sweet. Here, however, you only cook a quarter of your blueberries into a syrupy sauce into which the rest of the fresh blueberries get folded into just to warm them through.
This Nigel Slater adapted recipe is perfect when you want something light and fragrant but which still comforts the soul. Think having a bowl on an ever so slightly chilly summer evening.Read More
If someone is coming over to the house for catch-ups, this is our go-to thing to whip up. Your friends will become your best friends after they get their lips around this. A few slices go down a treat with a pot of tea.Read More
Myself & William love watching documentaries over a pot of tea and biscuits. We’re like an old married couple in the evening. We always have a load of vanilla shortbreads baked and in a Kilner jar, ready to go. Since we love them so much, we decided they had to feature at our first market stall. William picked up a pot of edible gold dust from Fallon & Byrne and I had the idea to coat them in it – I adored how they looked; like little gold coins, so decided I needed to Snapchat them. One of my followers messaged me and said they should be called ‘Glamnillas’ – and that was that. If you’ve friends over for tea, arrange some on a white plate; total Marie Antoinette vibes.Read More
My mother has always kept a small patch of land to the back of our house in Currabinny for the largely unsuccessful cultivation of various types of vegetables, fruit trees and berries. The salty Gail force winds which frequently howl in from Cork harbor, coupled with the relentless gnarled and twisted overgrowth of an encroaching forest provided this unfortunate patch of land with some serious challenges.Read More
Moving up to Dublin from Cork I naturally brought certain things with me to remind me of home, these included a box of Barry’s tea and a big bag of stone ground macroom oatmeal. Luckily James had already been converted to Barry’s which made life a lot easier when we moved in together. The Macroom oatmeal has been a much harder sell, James is not one for porridge anyway and this hardy oatmeal, with its nutty texture is apparently considered an acquired taste in Dublin.Read More