Just add fire: the best way to prepare a seafood saladVenture out of your comfort zone, get some good Irish seafood and cook it over an open flameSat Jan 20 2018 - 06:00
Eat less meat for yourself and for the planetA vegetable-forward dish that I like to cook at this time of the year is roasted cauliflower with hazelnuts and lardoSat Jan 13 2018 - 06:00
Seaweed ice cream? Food trends for 2018JP McMahon: Savoury will take over from sweet when it comes to dessertsSat Jan 06 2018 - 00:00
Chefs have tricks which can put you in the driving seat on Christmas DayIf you can’t have a glass of wine while preparing Christmas dinner you are doing something wrongSat Dec 23 2017 - 06:00
Tuber bellesI prefer to make mash at Christmas. If you prefer duck fat roast potatoes, then do them. But you don’t need bothSat Dec 16 2017 - 06:00
Christmas cake? Give me tiramisu any dayWhile we do have Christmas cake in our house, I have never understood its appealSat Dec 09 2017 - 06:00
Sourdough: a wild bread that always rises to the occasionThe invention of sourdough in Ireland is credited to a woman who went for a wander with her loverSat Dec 02 2017 - 06:00
Love your beef, but love your vegetables aswellThere are so many ways to show your appreciation of beef, in particular the slow and long ways that induce those mouth watering umami notesSat Nov 25 2017 - 06:00
How to make magical pastaAnybody can make delicious fresh pasta from scratch. Here’s howSat Nov 18 2017 - 06:00
Turf is in our blood, under our nails – it represents usJP McMahon:Turf-smoked salmon, turf-smoked beef, turf-smoked butter; these are things that for me are distinctly IrishSat Nov 11 2017 - 06:00
‘Before Antonio Carluccio, I knew of one way to cook a vegetable: boil it’Michelin-starred chef JP McMahon on the influence of the late Italian chef, Antonio CarluccioWed Nov 08 2017 - 17:30
What to do with all those pumpkins? Well there’s more to them than soupJP McMahon: Whatever happened to treating vegetables with the same respect as our meat and fish?Sat Nov 04 2017 - 06:00
Surf and turf – done the right wayGreat pairings include pork with shellfish, prawns with rhubarb, and cockles and lambSat Oct 28 2017 - 06:00
Beautiful flavour from a seriously ugly rootDon't be put off by the gnarly appearance of celeriac, it can make smooth, delicious dishesSat Oct 21 2017 - 06:00
JP McMahon: Don’t be afraid to throw some flame on your veggiesGrilling vegetables over a direct flame gives them a beautiful bittersweet umami flavourSat Oct 14 2017 - 06:00
Feel like chicken tonight? Make your own easy sauceSpices, vegetables, tomatoes, stock and chicken all go in to the one pot, writes JP McMahonSat Oct 07 2017 - 06:00
JP McMahon: Hunt down some pigeon for an easy feastIreland has a rich tradition of roasting wild fowl – pity pigeons are so hard to come bySat Sept 30 2017 - 06:30
An introduction to the beauty of wild foodSeasonal supper: Blackberries and venison tartare work exceedingly well and are a great introduction to the beauties of wild foodSat Sept 23 2017 - 06:30
JP McMahon: We should give a rashers about baconIreland, once king of the rashers, is now filled with cafes serving pre-cooked, rubbery baconSat Sept 16 2017 - 06:30
What’s wrong with selling scallops in their shell?It’s not illegal in other European countries – so why here?Sat Sept 09 2017 - 06:00
When condiments were as salty and sour as hellSeasonal supper: for the ideal medieval mealSat Sept 02 2017 - 06:00
Ling longing: a delicious traditional Irish fishDon’t be put off if you are unable to buy salted ling– it’s very easy to makeSat Aug 26 2017 - 06:30
JP McMahon: In defence of old cookbooksFlicking through a 1949 book, what struck was how modern the recipes seemedSat Aug 19 2017 - 06:30
Get inventive in the kitchen with courgettesSeasonal Supper: When in need of inspiration around vegetables I turn to Antonio CarluccioSat Aug 12 2017 - 06:30
In praise of lasagne: the memories and the flavoursLasagna is always down to good-quality ingredients: use the best and you’ll get the bestSat Aug 05 2017 - 06:30
How to make a ‘real’ paellaPeople from the Spanish city regard dish as one of their most important cultural symbolsThu Jul 27 2017 - 00:00
Lamb and seaweed? Sounds strange, we know, but try itIrish lamb has a wonderful distinct flavour and combines well with many types of seaweedThu Jul 20 2017 - 00:00
Learn how to bake a fish, know how to feed a familyFor an alternative Sunday lunch or dinner, try a whole roast turbotSat Jul 15 2017 - 06:00
The new breakfast of champions: tomato breadI never imagined one could eat just tomatoes and toast for breakfastSat Jul 08 2017 - 06:00
Say cheers to Irish cherriesFresh or pickled, cherries go wonderfully with goats’ cheeseThu Jun 22 2017 - 12:00
Do your homework on prawns before you eat themWhile langoustines are a little more work than their soft shell equivalent, they are very rewardingThu Jun 15 2017 - 12:00
Garlic gets a ‘new’ trendy makeoverSeasonal Supper: garlic scapes have taken the food world by a slow stormThu Jun 08 2017 - 12:00
How to make the most of trout seasonSeasonal Suppers: Lured by the mayfly, this most traditional of Irish meals is perfect right nowThu Jun 01 2017 - 14:11
Make the most of wonderful, transient wild garlicIt is one of our native herbs and we should all experience its beautyThu May 25 2017 - 12:00
Endless ways to enjoy elderflowerSeasonal Supper: Pickle this flower, or use for seasoning roast chicken or fishThu May 18 2017 - 12:00
Salmon: Great poached, cured or raw. Just please don’t fry itSeasonal suppers: with wild salmon, keep it simple, and don't ruin it in the frying panThu May 11 2017 - 13:38
Mushrooms that press all the right taste buttonsSeasonal Suppers: The humble mushroom is perfect for simple early summer dishesThu May 04 2017 - 13:00
Pea season is upon us, so let’s make the most of itA great starter for this time of year is pea and potato soup with goats curdThu May 04 2017 - 12:00
An asparagus supper fit for a king or queenIt has a short life on the menu so enjoy asparagus while you canThu Apr 27 2017 - 15:15
Corned beef: from Cork’s gift to the British empire to hipster heavenIt’s been quite a journey for the meat staple – just as well it is able to withstand long journeysThu Apr 20 2017 - 16:36
Try the simple, ancient art of picklingSeasonal suppers: Between now and the end of autumn, preserve a few items of nature’s bountyThu Apr 20 2017 - 12:00
Sunny days: perfect for sun, shellfish and champagneSeasonal Suppers: now is the best time to try Ireland's delicious brown crabThu Apr 06 2017 - 12:00
Seasonal suppers: Finally, the return of wild garlicWild leek, wild pea, little cabbage flowers: Ireland’s early spring bounty is truly wonderfulWed Mar 29 2017 - 12:38
'Peel your potatoes and imagine you love them'One of my favourite spuds at the moment is a variety called Pink Fir AppleWed Mar 22 2017 - 14:00
Rhubarb, rhubarb, rhubarb: it's not just for crumblesSee beyond tarts and crumbles and use rhubarb in a savoury wayWed Mar 15 2017 - 15:12
Seasonal suppers: no sting in the tailOxtail has a lovely flavour and great meaty textureWed Mar 08 2017 - 14:00
Seasonal suppers: Hone your filleting skills with mackerelAt this time of year I like to grill this fish and serve it with a potato salad with spring herbsThu Mar 02 2017 - 13:00
Asparagus are overrated, so opt for broccoli insteadA wonderful alternative to asparagus this time of year is purple sprouting broccoliWed Feb 15 2017 - 14:00
What’s going on inside your ham and cheese sandwich?Industrial sliced bread can have at least 20 ingredients, but they are not confined to breadWed Feb 01 2017 - 14:00
