A special family recipe for fruit crumbleJP McMahon: The great thing about this recipe is that you can use any fruitSun Oct 25 2020 - 06:00
A hazelnut pudding reminiscent of an ancient Irish feastJP McMahon: The hazel tree occupies an important part of our mythologySun Oct 18 2020 - 06:00
‘Every day we’re closed is another step towards bankruptcy’An open letter to the Taoiseach from chef and restaurateur JP McMahonTue Oct 13 2020 - 06:05
It’s quite pleasant to eat pheasantThe game bird is often seen as the preserve of a higher class of person. This is nonsenseSun Oct 11 2020 - 06:00
Figs have long tradition in Irish cuisine. Not just in fig rollsJP McMahon: Making jam or chutney with a bit of vinegar an easy way to use up a surplusSun Oct 04 2020 - 06:00
Two ways to cook wild duck this autumnWith game season in full swing, why not try cooking wild birds on the barbecue?Sun Sept 27 2020 - 06:00
Delicious things to do with pumpkinsJP McMahon: I’m not a big fan of pumpkin pie – these alternatives are more to my tasteSun Sept 20 2020 - 06:00
Does putting chorizo into a paella make it any less real?Traditions evolve, move around, change...Not according to the paella policeSun Sept 13 2020 - 06:00
‘Wild Irish venison is one of the most sustainable red meats you can eat’Taste of autumn: How to make venison with beetroot and hazelnutsSun Sept 06 2020 - 06:00
I was confused by the new hospitality regulations, then upset and then angryWhat happened to that slogan ‘we’re in this together?’ We are not in this together. The hospitality industry is on its kneesSat Sept 05 2020 - 06:00
How to make the age-old Irish dish of potted crabAdd plenty of chopped, fresh herbs to your crab and use olive oil to make it lighterSun Aug 30 2020 - 06:00
Hay-bake kohlrabi for a taste of ancient and modern IrelandCooking with hay is an age old art, dating back to at least Neolithic timesSun Aug 23 2020 - 06:00
Tomatoes: To skin or not to skin?Tomato skins are normally removed because of their taste and texture, or if you’re making a sauceSun Aug 16 2020 - 06:00
Pollan is unique to Ireland so why don’t we eat more of it?JP McMahon: This white fish can be found in five Irish lakes, including Lough NeaghSun Aug 09 2020 - 06:00
Make the most of Ireland’s short cherry seasonJP McMahon: Here are two ways to enjoy the wild cherrySun Aug 02 2020 - 06:00
Courgette is a fruit but it deserves to be treated like a vegetableThough it emigrated to Ireland from Central America, courgette grows well hereSun Jul 26 2020 - 00:00
A magical thing to do with a cucumberJP McMahon: Cucumber ketchup is the relish you never knew you wantedSun Jul 19 2020 - 00:00
JP McMahon: ‘It’s not restaurateurs’ job to enforce the quarantine’We should not have to police a law that’s not being policed by those in powerSat Jul 18 2020 - 06:00
How to make a raspberry shortcakeRaspberries need little more than some sugar and cream. This shortbread is a great way to show them offSun Jul 12 2020 - 05:45
Some fresh ideas for sweet Irish strawberriesTake your summer berries to heavenly levels with salt, rapeseed oil and balsamic vinegarSun Jul 05 2020 - 06:00
A fish sandwich with a fruity twistOther than fish fingers, what have we against putting fish in between two slices of white sliced bread?Sun Jun 28 2020 - 06:00
Bruschetta with difference: beans, peas and a sprinkling of fetaFood nostalgia makes me long for bruschetta, but I seldom make it with tomatoesSun Jun 21 2020 - 05:55
How to make the perfect mushroom quicheThis is a great recipe to bake with children because of its many different partsSun Jun 14 2020 - 06:00
How to pan fry the perfect chicken breastJP McMahon: My greatest grind regarding cooking chicken is the amount we over cook itSun Jun 07 2020 - 05:00
Tortilla time as new-season potatoes arriveUnderstanding the seasonality of potatoes can help us appreciate them moreSun May 31 2020 - 06:00
Barbecued fish: We must widen our nets beyond salmon and codJP McMahon: We have great fishmongers delivering online so being adventurous has never been easierSun May 24 2020 - 06:00
It will soon be gooseberry season: make a wonderful jamJP McMahon: ‘The first time I tasted a salted gooseberry my eyes widened’Mon May 18 2020 - 06:00
Elderflower cordial: how to make it and how to drink itWelcome the warm weather by making elderflower cordial or add to ginSun May 10 2020 - 06:00
Why canned food should be valued moreWe treat foods in cans as somehow being worth less than their fresh equivalentSun May 03 2020 - 06:00
Don’t like oysters? This way of serving them might convert youA naked oyster is truly remarkable, but if you need to dress it up, bake it with wild garlic butterSun Apr 26 2020 - 06:00
Button mushrooms: Uncommonly good with hazelnuts and ciderWild mushrooms are still a few months away, so here’s an homage to the buttonSun Apr 19 2020 - 06:00
Rediscovering the virtues of potted crabJP McMahon: For some reason potted shellfish still has currency in our own eraMon Apr 13 2020 - 06:00
JP McMahon: A dish that reconnects you with your Irish ancestorsHow to poach salmon and make watercress puréeSun Apr 05 2020 - 05:00
It sounds exotic but purple sprouting broccoli is pure IrishHardy vegetable survives our climate, despite our poor soil and inclement weatherSun Mar 29 2020 - 06:00
We need to learn to value our seafood more than we doJP McMahon: This deep fried clams recipe is dish everyone needs to tryMon Mar 23 2020 - 06:00
Why is mutton addressed as lamb?Hogget, mutton – nowadays it’s all lamb in some quartersMon Mar 16 2020 - 06:00
Baking with hay: a weird but wonderful way to cook celeriacBaking celeriac in hay might raise eyebrows in your family but they will be won overMon Mar 09 2020 - 06:00
The secret to sweet baby leeks? Let the heat blacken themCatalonians prize their calçot so highly that cooking them is a big event. Here is an Irish alternative to tryMon Mar 02 2020 - 06:00
Anything you can do with a potato you can do with a Jerusalem artichokeJP McMahon: Lamb, Jerusalem artichokes and wild garlic. What could be more beautiful and more Irish?Mon Feb 24 2020 - 06:00
JP McMahon: Irish food was never just one thingTo try and define Irish food for a new generation was my ultimate aim in writing The Irish Cook BookSat Feb 22 2020 - 06:00
It’s wild garlic season – put it to the testo in a very simple pestoThis wonderful herb’s accessibility makes it a favourite in my larder and on my menusMon Feb 17 2020 - 06:45
How to make a simple rhubarb and puff pastry tart‘Forced’ rhubarb, with no air miles attached, is now in season. Go grab someMon Feb 10 2020 - 06:00
Simple cod chowder: a quick dish full of flavourJP McMahon: Many think that chowder needs a variety of fish and shellfish, but this is not the caseMon Feb 03 2020 - 06:00
Game for venison? A simple warming slow-cooked stewJP McMahon: We’re nearing the end of the venison season. Try it before it comes to a closeMon Jan 27 2020 - 06:15
How to cook a lobster: ‘It needs nothing but itself and maybe a bit of seasoning’“Our lobsters are much too superior to disguise with any fancy sauce,” wrote the great Monica Sheridan. She was rightMon Jan 20 2020 - 06:00
How to make your own kombuchaDrinking a few glasses of kombucha or kefir to regulate your gut is a good idea in JanuaryMon Jan 13 2020 - 06:00
Making the most of winter vegetablesJP McMahon: Eating more plants will not do us meat eaters any harmSat Jan 04 2020 - 06:00
How to make the best mashed potatoes for Christmas dinnerJP McMahon: A lot of butter, and I mean a lot, is the secret to making this dish so deliciousSat Dec 21 2019 - 06:00
To cook your goose, first find a sod of turfLong before turkey, goose was the traditional meat in an Irish Christmas dinnerMon Dec 16 2019 - 06:00
Whole roasted monkfish: the perfect alternative Christmas dinnerWhole fish at Christmas is a great dish to share and easy to cookTue Dec 10 2019 - 06:00
