Smoked Mackerel “Tonnato” With Tomatoes, Basil & Eggs – “The classic tonnato sauce is of course made with tuna but here I have used smoked mackerel and I think it is lovely. The sweet vine ripened summer tomatoes and
Tuscan Apple Cake With Blackberry & Geranium Leaf Compote – “I am never quite sure if I should be calling this a cake or a tart but in any event it is delicious and quite easy to make. The origins
Salad on the Windowsill & Other News – In this week's food writing round-up: the pleasures of urban gardening, Chinese food in the Mexico-US borderlands, and a different view of tripe
The Gannet Q&A: Darina Allen – The Irish food writer & teacher on an extraordinary restaurant in Mexico, her biggest food extravagance and the worst thing she's ever eaten
Adventures In Vegetables – The revered Irish chef Denis Cotter on the challenges of setting up a vegetarian restaurant, the freedoms of meat-free cooking, and how his food has become less "shouty" with age
Clovis & Fingal Ferguson – The food producers at Gubbeen show us around their extraordinary farm (taking in a biodynamic garden, a knife workshop and a smokehouse) and blowtorch a pork belly for lunch
Inside Clovis & Fingal Ferguson’s Kitchen – The food producers at Gubbeen on a rule-breaking kombucha, a simple everyday knife sharpener and a cookbook with wonderful combinations
Clovis & Fingal Ferguson’s Cork Address Book – The food producers at Gubbeen recommend a fantastic Japanese restaurant, their favourite local pub and one of the best farmers’ markets in Ireland
Paul Flynn – The chef at the Tannery makes a brilliantly simple chowder at home and explains how he went from fine dining in London to cooking good, unfussy food in the Irish countryside
Bacon & Butter Bean Chowder – “This is a very simple recipe and you can add extra things to it if you want: plaice or mussels would work very nicely. The most important thing is to
Paul Flynn’s South of Ireland Address Book – The chef at the Tannery recommends a great Cork institution, a Japanese restaurant where he lets the kitchen decide his order and a new fish shop he’s very excited about
Inside Paul Flynn’s Kitchen – The renowned Irish chef picks out a gorgeous Wicklow cider, the one useful gadget in his kitchen and some books by “the greatest cook in the world”
Inside Justin & Jenny Green’s Kitchen – The owners of Ballyvolane House in Co Cork on great Irish cookbooks, handmade oak chopping boards and their favourite tonic water
Justin & Jenny Green’s Cork Address Book – The owners of Ballyvolane House on a favourite Japanese noodle joint, a phenomenal food market and “the best restaurant in Cork city”
Justin and Jenny Green – Ballyvolane is a very singular country house hotel in the south of Ireland. The owners show us around their gin distillery and make lunch and cocktails with homegrown ingredients