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Potato Soup with Kale and Walnut Pesto

I like to slice some chorizo sausage and fry it gently on a low to medium heat then add the both the chorizo slices and the chorizo oil over the soup when serving.
 
Serves 4-6
 
1 clove garlic, crushed
150g (5oz) onion, chopped
250g (9oz) potato, peeled and cubed, 1 cm
25g (1oz) butter
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Recipes inspired by Ireland’s Wild Atlantic Coast, will be published by HarperNonFiction on 24th September 2015.
 
 
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Come join me, to get all the inspiration you need for a delicious festive season, at the BBC Good Food Show Winter. On Sunday 29 November, I will be creating seasonal dishes throughout the show. Plus, catch me on the Interview Stage and signing books on the WHSmith Stand.
 
It is the ultimate food lovers day out! Plus you can save 20%* on tickets. Simply quote TL20 when booking to claim.
 
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When it comes to food, there's nothing more exciting than harvesting it yourself. And digging your own potatoes before cooking and eating them has to be up there as the most soul-warming, satisfying thing to do.
 
It's not just the process of stepping on the garden fork then lifting it out to reveal the mud-covered golden nuggets, but the flavour of freshly dug potatoes is something that's quite unlike any other. The  almost-sweet nuttiness of a fresh, new potato is really pronounced and the texture is perfectly waxy and floury at  the same time.
 
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