ArchiveAugust 2004

The Olympic flame in Athens rekindled a passion for all things Greek

When the Olympic flame was lit in Athens at the start of the games it rekindled a passion for all things Greek from Nana Mouskouri to Telly Savalas.

The spectacular opening ceremony drew gasps of admiration from viewers all over the globe as they focused in on Greece – the Olympic Games had come home. 

For me, interested in gastronomy more than sport, memories of my last trip to Greece came flooding back – thick ewe’s milk yogurt, drizzled with local honey for breakfast at the Hotel Maronika in the little fishing village of Epidavros. In Ampeloesa Taverna across the quay I ate Octopus with lemon and rigani, Skordalia, Melanzana Salata, a delicious salad of black-eyed beans with finely sliced scallion and dill, drizzled with Greek Extra Virgin Olive oil and lemon and of course the ubiquitous Taramasalata. After the simple feast, my new Greek friends Georges, Dimitri, Charles and Andreas jumped up and spontaneously started to dance to the CD in the juke box, with their arms linked they stepped lightly and swirled gracefully, they knew all the words of the songs – sad songs, rebel songs, love songs and there was a wonderful easy camaraderie between them. They danced and sang for sheer joy long after I’d headed for my comfy bed overlooking the harbour.

Now that we’re in the Greek spirit, why not recreate the atmosphere of a Greek taverna –think whitewashed walls and blue paintwork, check table cloths- set the table with white utilitarian style plates and glasses, a bowl of fresh lemons as a centrepiece and maybe a few branches of olive or bay leaves. Greek food is all about conviviality and communal pleasure and taverna style dining is marked by its simplicity and generosity, dishes of food on the table for guests to share. Try to find some ouzo and retsina, the Aleppo pine flavoured wine to serve with the mezze.

Its easy to recreate Greek flavours if not the climate, think olives, lemons, feta, lamb, cod’s roe, dried figs, walnuts, pistachios, honey, vine leaves, saffron, yogurt, capers, sea salt, extra virgin olive oil, strong coffee ……. Plan your menu, ring up the pals, whip up a Greek Village Salad, snatch a few minutes of the Olympics. Find a CD of Greek music to get you into the spirit. Demis Roussos or the theme music from Zorba the Greek would be terrific– you may want to dance after all that ouzo!.

Aubergine Puree with Olive Oil and Lemon

Serves 6 approx.
This is one of my absolute favourite ways to eat aubergine. It is served all through the southern Mediterranean, there are many delicious variations and it is often included in a plate of Mezze.

4 large aubergines
4-5 tablespoons extra virgin olive oil
freshly squeezed organic lemon juice
salt and freshly ground pepper
2 cloves garlic, optional
Roast or grill the aubergines depending on the flavour you like.

Prick the aubergines in a few places. Roast whole in a hot oven for about 30 minutes, turning over from time to time – they will collapse and soften. To grill, prick them as for roasting, put on a wire rack under the grill and turn them regularly until the skin is black and charred.

Allow to cool. Peel the aubergines thinly, careful to get every little morsel of flesh. Discard the skin and drain the flesh in a sieve or colander. Transfer to a bowl, mash the puree with a fork or chop with a knife depending on the texture you like. Add extra virgin olive oil and freshly squeezed lemon juice, salt and freshly ground pepper to taste.

1. Freshly crushed garlic may also be added.
2. In Turkey some thick Greek yoghurt is often added, about 5-6 tablespoons for this quantity of aubergine puree, reduce the olive oil by half.
Mixed with ricotta and freshly chopped herbs eg. marjoram this makes a delicious 'sauce' for pasta.

Squid with Olive Oil, Fresh herbs and Garlic

Serves 4 as a starter, 2 as a main course
2 medium-sized squid
4 tablesp extra virgin olive oil, preferably Greek – Mani would be good
1-2 cloves garlic, crushed
1-2 tablesp. parsley, chopped
1 -2 tablesp. oregano or dill, chopped
Segments of lemon

First prepare the squid. .
Cut off the tentacles just in front of the eyes and remove the beak. Pull the entrails out of the sac and discard. Catch the tip of the quill and pull it out of the sac. (Now you know why the squid is called the scribe of the sea.) Pull off the wings and scrape the purplish membrane off them and the sac. Wash the sac, wings and tentacles well.

Cut the sac into ¼ inch (5 mm) rings, the tentacles into 2 inch (5 cm) strips and the wings into ¼ inch (5 mm) strips across the grain.

Just before serving, heat 4 plates. Heat the oil in a frying pan, add the garlic, stir, (careful not to burn, toss in the squid (do it in two batches if necessary). Toss around for 30-60 seconds or until the pieces turn from opaque to white. Season with salt and freshly ground pepper. Add the herbs, taste. Serve instantly on hot plates with a segment of lemon on each.


This Greek speciality is a delicious cucumber and yoghurt mixture. It can be served as an accompanying salad or as a sauce to serve with grilled fish or meat. Greek yoghurt is most often made with sheep's milk and is wonderfully thick and creamy.
1 crisp Irish cucumber, peeled and diced into c-3 inch dice approx.
Salt and freshly ground pepper
1-2 cloves garlic, crushed
1 heaped tablesp. of freshly chopped mint
1 pint (450ml) Greek yoghurt or best quality natural yoghurt
4 tablespoons cream

If time allows, put the cucumber dice into a sieve and sprinkle with salt and allow to drain for about 30 minutes. Dry the cucumber on kitchen paper, put into a bowl and mix with garlic, a dash of wine vinegar or lemon juice and the yoghurt and cream. Stir in the mint and taste, it may need a little salt and freshly ground pepper, or even a pinch of sugar.

Baklavas – Honey and Almond Cakes

From ‘Greek Food’ by Rena Salaman
This is a sumptuous cake, suitable for a large gathering and not difficult to make. Left covered at room temperature, it will keep for days even if it does become a little drier. This quantity will make approximately sixteen medium-sized pieces. Allow two per person

450g (1lb) walnut, coarsely chopped
55g (2oz) sugar
1 teaspoon ground cinnamon

225g (8oz) caster sugar
300ml (½ pint) water
2 cinnamon sticks
1 tablesp. lemon juice
some lemon peel
2 tablesp. Greek honey

450g (1lb) fyllo (filo) pastry
170g (6oz) unsalted butter, melted

Mix all the filling ingredients in a bowl.

Liberally butter the base and sides of an elongated or round, as is more familiar in Greece, baking dish. Measure the length of the fyllo against the baking dish roughly and, allowing 2cm (1in) extra approximately for shrinkage, cut to length with a sharp knife.

Brush each layer of fyllo with melted butter and spread over the base of the container as evenly as possible. (A few folds here and there will not mean the end of the world or your cooking career!) Once you have used 5 layers of pastry, sprinkle a thin layer of filling all over the surface and add 3 more layers. Sprinkle a thin layer of filling and place 2 more sheets of fyllo on top. Sprinkle on the remaining filling, spreading it evenly, and cover with 7-8 more layers of fyllo, brushing individually with butter. Fold any excess pastry on either of the sides over the filling and brush it with butter.

(Alternatively, spread 8-9 sheets of pastry on the base and sprinkle all the filling evenly on it. Cover with 7-8 sheets of pastry).

Brush the top layer liberally with butter in order to get it crisp and golden. Trim any excess pastry with a sharp knife, keeping in mind that it will also shrink. Cut the top layers of fyllo carefully, either diagonally into diamond shapes or straight, which will result in square or elongated pieces. Be careful not to cut right down to the base, but only the top layers. This is done in order to make cutting and lifting the pieces out, once it is cooked, much easier and efficient.

Using the tips of your fingers, sprinkle drops of water all over the surface, in order to prevent the pastry from curling up, and cook it in a pre-heated over, gas no. 5 (375F/190C) for 15 minutes; lower the heat to gas no.4 (350F/180C) and cook for a further 20 minutes.

Burgi Blaüel’s Moussaka

Serves about 16
4 tablesp. Mani extra virgin olive oil,
3 large onions, chopped
300-350ml (10-12flozs) red wine – preferably Greek
salt and freshly ground pepper
1-3 teasp. ground cinnamon to taste
3kg (6lb 10oz) aubergines or
1½ kg (3lb 5oz) aubergines and 1½ kg (3lb 5oz) zucchini (courgettes)
3kg (6lb 10z) potatoes, cooked, peeled and sliced
1½ kg (3lb 5oz) beef, lamb or pork, freshly minced
1kg (23 lb) of passata

Béchamel Sauce:
1 litre (1¾ pints) milk
250g (9oz) flour
1 teasp. nutmeg
5 free range eggs, whisked

Parmesan cheese 

2 x 25.5 x 21.5cm (10x 8½ inch) lasagne dishes

Slice the aubergines and zucchini into 1cm (½ inch) slices. Score the flesh with a sharp knife and sprinkle with salt. Leave for half an hour.

Meanwhile, heat the olive oil in a sauté pan over a medium heat, add the chopped onion and sweat for 4-5 minutes, add the mince and wine. Season with salt and freshly ground pepper, a little ground cinnamon and the passatta.
Stir and bring to the boil and cook for 10-15 minutes.

Rinse and wipe the aubergines and zucchini dry. Heat a little olive oil in a pan grill until hot. Cook the aubergines on both sides until golden. Brush the zucchini with olive oil, pan grill until light golden on each side. 

Heat the milk, whisk in the flour, add the whisked eggs. Season with salt, freshly ground pepper and nutmeg.

To assemble:
Arrange a layer of sliced aubergine on the base of the dishes, followed by a layer of sliced zucchini and then a layer of potato. Season well between each layer, add a layer of meat sauce. Cover with a layer of Béchamel and sprinkle with Parmesan Cheese.

Bake in a preheated moderate oven 180C/350F/gas 4 for 30-35 minutes or until golden on top and bubbly at the edges. Rest for 10 minutes, serve.

Foolproof food

Traditional Greek Village Salad with Marinated Feta Cheese

This salad is served in virtually every taverna in Greece and is delicious when made with really fresh ingredients and eaten immediately. We use our local Knockalara ewe's milk cheese instead of Feta which is seldom in the condition that the Greeks intended by the time it reaches us!
Serves 6

3 oz (85 g) cubed Knockalara ewe’s milk cheese*or Fresh Feta
1-2 tablespoon extra virgin olive oil
1 tablespoon marjoram
2-1 crisp cucumber
6 very ripe tomatoes
6 scallions or 1-2 red onions
12-18 Kalamati olives
2 tablespoons approx. chopped fresh Annual Marjoram
3 tablespoon Extra virgin olive oil (We use Mani, organic Greek Extra Virgin Olive Oil)
1 tablespoon freshly squeezed lemon juice
Salt, freshly cracked pepper and sugar

Sprigs of flat parsley

Cut the cheese into 1 inch (2 cm) cubes. Drizzle with extra virgin olive oil and some marjoram.
Just before serving
Halve the cucumber lengthwise and cut into chunks. Slice the red onions or chop coarsely the green and white parts of the scallions. Core the tomatoes and cut into wedges. Mix the tomatoes, cucumber, scallions, olives and marjoram in a bowl. 

Sprinkle with olive oil and freshly squeezed lemon juice. Season with salt, freshly cracked pepper and sugar and toss well. Sprinkle with cubes of cheese and sprigs of flat parsley. Serve at once.
Note: Slices of red pepper may be included or cubed avocado or chunks of water melon.

Greek Salad in Pitta Bread
Split a Pitta bread in half across or lengthwise. Fill with drained Greek salad, shredded lettuce and serve immediately.

NB: Filling should be spooned into Pita bread just before it is to be eaten, otherwise it will go soggy.

Greek Salad Kebabs

Another speedy nibble to add to your Greek theme.
Thread a piece of cucumber ,tomato, olive, scallion, and a chunk of feta onto one end of a satay stick. Arrange on a round plate with the salad towards the centre. Just before serving whisk the dressing , sprinkle over each kebab and serve immediately.

Top Tips

Real Greek and Mezedopolio Restaurant in 15 Hoxton Market, London N1, Tel 00 44 207 739 8212 –
If you can’t get to the Real Greek you can recreate the food at home from Chef Theodore Kyriakou’s cookbook ‘Real Greek Food’ published by Harper Collins.

Rupert Hugh Jones sells adorable little olive trees at the Farmers Market in Midleton and Douglas on Saturdays from 9-1. You’re unlikely to produce enough olives for olive oil but they’ll look great on your table surrounded by mezze for a Greek lunch.

Charles Byrne will bring groups to Greece for the Olive Harvest between November and January, this year promises to be a good one. Contact Charles at 087-6482415 

Savour Kerry – a directory of small local producers of good food from all over the Kingdom – this great little guide has been written by Sarah Caridia and produced with the support of the Kerry County Enterprise Board – ‘a reference guide to those who add so much to the flavour that is Kerry’ with particular emphasis on the artisan producers and their speciality foods which thrive outside the mainstream of mass production.

We picked our first Beauty of Bath

This is a fantastic year for fruit – the best for maybe 10 years. In the orchard the trees are groaning with fruit, there’s a huge crop of apples and plums and although the pears are not quite as abundant there’s still a terrific crop.

We picked our first Beauty of Bath a few weeks ago, this variety more than any other reminds me of my childhood. Almost every family had a few apple trees, as children we knew exactly where the best apples were and where to clamber over the wall into our neighbour’s orchard. My first bite of that bittersweet apple with its red and yellow speckled skin brought memories flooding back.

Grenadier is the earliest cooker to ripen. We have already had some grenadier apple sauce with some of our oven succulent roast pork. The pigs are Saddleback and Tamworth crossed with red Duroc for good measure. The flavour of the meat from these happy lazy pigs is sublime. These breeds have a decent layer of fat, which renders out to baste the meat while the skin crisps into the most irresistible crackling. The pigs adore snuffling around under the apple trees to find wind falls – we joke that they then come with built in apple sauce! Plum sauce is also delicious with pork, duck, even a goose – in fact now is the time to order a plump goose for Michaelmas and have a Thanksgiving feast.

But what to do with the surplus, I’m always desperate to store some Brambly apples for winter tarts and pies. This year I have plans to spread them out in a single layer on fruit trays in a cool shed. We’ll stack the recycled boxes so the air can circulate. I’m racking my brains to try to remember how it was done years ago “in life before electricity”. Perhaps some of the readers can share their tips with me. I certainly remember our old gardener Pad digging a long shallow pit to store cooking apples. I must have been tiny, 3 or 4 when I helped him to select unblemished cooking apples. I seem to recollect that the pit was lined with straw and then covered with a good layer of soil then covered with an old mat

Nowadays, almost everyone has a freezer, so make as much stewed or apple puree as you can manage. It can be used not only for sauce but also in crumbles and tarts in winter. The flavour is immeasurably better than the under mature Brambly available in the shops. Have you noticed how they don’t break like the homegrown apples that are picked when they are properly matured. Apple juice is another option – you’ll need to buy a centrifuge, Krups, Magimix, Kenwood and other manufacturers have models worth investing in (you can also use the centrifuge to make a variety of other fruit and vegetable juices.

Chutneys are another delicious way of preserving surplus fruit and vegetables, there are a myriad of recipes, try this Spicy Apple Chutney and then start to experiment yourself.

Plums, greengages or pears poached in a sweet geranium or even a simple syrup is completely delicious and freeze brilliantly – a terrific standby pudding to have in the freezer. Store them in smallish plastic tubs so that they can be defrosted easily. Meanwhile feast on as many apples, plums and pears as you can for breakfast, lunch and dinner and build up your stock of vitamins to guard against winter colds – remember to old adage “An apple a day keeps the doctor away”.

Spicy Apple Chutney

makes 2.7-3.6kg (6-8 lb) pots

In season: autumn
1.8kg (4 lb) cooking apples, we use Bramley Seedling or Grenadier
450g (1 lb) onion, peeled and finely chopped 
450g (1 lb) sultanas
900g (2 lb) granulated sugar
1.1L (2 pint) white malt vinegar
30g (1oz) salt
2 teaspoons mustard seed (white)
1 teaspoon ground ginger
2 teaspoon curry powder
2 teaspoon cinnamon
2-1 level teaspoon ground cloves 

Peel and cut the apples into quarters, remove the core and chop finely (¼ inch approx.)
Put all the ingredients into a wide stainless steel saucepan. Simmer gently until soft and pulpy, stirring frequently. Cook, uncovered for approx. 12-2 hours until very thick and dark brown. (should be reduced to about 1 third of the original volume). Allow to mature for about two weeks before using. Wine vinegar is less fierce bit obviously more expensive.

Plum Sauce

Delicious with duck breast or wild duck. This also freezes brilliantly.
450g (1lb) blood plums 
225g (½lb) sugar
2.5cm (1inch) piece cinnamon stick
2 cloves
2 tablespoons redcurrant jelly 
100ml (4fl oz) port
25g (1oz) butter

Put the plums into a stainless steel saucepan with the sugar, cloves, cinnamon, one tablespoon of water and the butter, cook slowly until reduced to a pulp.
Push the fruit through a fine sieve and return the puree to a clean saucepan. Add the redcurrant jelly and port, bring to the boil and simmer for a few minutes. The sauce may be used either hot or cold. Keeps well

Compote of Plums – Poached Plums

Poach the plums whole, they’ll taste better but quite apart from that you’ll have the fun of playing - He loves me - he loves me not! You could just fix it by making sure you take an uneven number!
Serves 4

400g (14ozs/2 cups) sugar
450ml (16 fl ozs/2 cups) cold water
900g (2 lbs) fresh Plums, Victoria, Opal or those dark Italian plums that come into the shops in autumn

Put the sugar and water into a saucepan, bring slowly to the boil. Tip in the plums and poach, cover the saucepan and simmer until they begin to burst. Turn into a bowl, serve warm with a blob of softly whipped cream. Divine!

*The poached plums keep very well in the fridge and are delicious for breakfast without the cream! 
Note: If plums are sweet use less sugar in syrup

Normandy Pear or Apple Tart

Serves 8 - 10
This is certainly one of the most impressive of the French tarts, it is wonderful served warm but is also very good cold and it keeps for several days. Splash in a little kirsch if you are using pears and calvados if you are using dessert apples. 

4-5 ripe pears or apples, poached 

Shortcrust Pastry
7 ozs (200g/scant 1 ½cups) flour
4 ozs (110g/1 stick) cold butter
1 egg yolk, preferably free range
pinch of salt
3-4 tablesp. (4-5 American tablesp.) cold water

3 ½ ozs (100g/scant 1 stick) butter
3 ½ozs (100g/½ cup) castor sugar
1 egg, beaten 
1 egg yolk, preferably free range
2 tablesp. (2 American tablesp. + 2 teasp.) kirsch if using pears or calvados if using apples
4 ozs (110g) whole blanched almonds, ground or 2 ground almonds and 2 blanched and ground 
1 oz (30g/2 American tablesp.) flour

To Finish
¼ pint (150ml/generous ½cup) approx. apricot glaze 

9 inch (23cm) diameter flan ring or tart tin with a removable base 

First make the shortcrust pastry,
Sieve the flour and salt into a bowl, cut the butter into cubes and rub into the flour with the fingertips. Keep everything as cool as possible; if the fat is allowed to melt the finished pastry may be tough. When the mixture looks like coarse breadcrumbs, stop. Whisk the egg yolk and add the water. 
Take a fork or knife (whichever you feel most comfortable with) and add just enough liquid to bring the pastry together, then discard the fork and collect the pastry into a ball with your hands. This way you can judge more accurately if you need a few more drops of liquid. Although slightly damp pastry is easier to handle and roll out, the resulting crust can be tough and may well shrink out of shape as the water evaporates in the oven. The drier and more difficult-to-handle pastry will give a crisper shorter crust.
Cover the pastry with cling film and leave to rest in the fridge for a minimum of 15 minutes or better still 30 minutes. This will make the pastry much less elastic and easier to roll.
Next poach the pears and allow to get cold. Preheat the oven to 180C/350F/regulo 4. Roll out the pastry, line the tart tin with it, prick lightly with a fork, flute the edges and chill again until firm. Bake blind for 15-20 minutes.

Next make the frangipane. Cream the butter, gradually beat in the sugar and continue beating until the mixture is light and soft. Gradually add the egg and egg yolk, beating well after each addition. Stir in the ground almonds and flour and then add the kirsch or calvados. Pour the frangipane into the pastry case spreading it evenly. Drain the pears well and when they are cold cut them crosswise into very thin slices, then lift the sliced pears intact and arrange them around the tart on the frangipane pointed ends towards the centre. Arrange a final half pear in the centre.
Turn the oven up to 200C/400F/regulo 6. Bake the tart for 10-15 minutes until the pastry is beginning to brown. Turn down the oven heat to moderate 180C/350F/regulo 4 and continue cooking for 15-20 minutes or until the fruit is tender and the frangipane is set in the centre and nicely golden.
Meanwhile make the apricot glaze. When the tart is fully cooked, paint generously with apricot glaze, remove from the tin and serve warm or cold with a bowl of softly whipped cream.

Apricot Glaze

Apricot glaze is invaluable to have made up in your fridge. It would always be at hand in a pastry kitchen and is used to glaze tarts which contain green or orange or white fruit, eg. kiwi, grapes, greengages, peaches, oranges, apples or pears. It will turn you into a professional at the flick of a pastry brush!
In a small saucepan (not aluminium), melt 12 ozs (350g/1 cup) apricot jam with the juice of 3 lemon, water - or enough to make a glaze that can be poured. Push the hot jam through a nylon sieve and store in an airtight jar. Reheat the glaze to melt it before using. The quantities given above make a generous ½ pint (300ml/1 ¼ cups) glaze.

Poached Pears

6 pears
½lb (225g/1 generous cup) sugar
1 pint (600ml/2 ½ cups) water
a couple of strips of lemon peel and juice of 2 lemon

Bring the sugar and water to the boil with the strips of lemon peel in a non-reactive saucepan. Meanwhile peel the pears thinly, cut in half and core carefully with a melon baller or a teaspoon, keeping a good shape. Put the pear halves into the syrup, cut side uppermost, add the lemon juice, cover with a paper lid and the lid of the saucepan. Bring to the boil and simmer until the pears are just soft - the tip of a knife or skewer should go through without resistance. Turn into a serving bowl, chill and serve on their own or with homemade vanilla ice cream and chocolate sauce, in which case you have Poires Belles Helene - one of Escoffier's great classics.

Foolproof Food

Bramley Apple Sauce

The trick with Apple Sauce is to cook it covered on a low heat with very little water.
If you have a surplus of apples, why not make more and freeze it in small containers for another occasion. Great served with roast pork, duck goose…..

Serves 10 approx.

1 lb (450g) cooking apples, e.g. Bramley Seedling or Grenadier
1-2 dessertsp. (2 - 1 American tablesp.) water
2 ozs (55g/scant 3 cup) sugar, depending on how tart the apples are

Peel, quarter and core the apples. Cut the pieces into two and put in a stainless steel or cast iron saucepan with sugar and water. Cover and put over a low heat. As soon as the apple has broken down, beat into a puree, stir and taste for sweetness. Serve warm. 

Note: Apple Sauce freezes perfectly, so make more than you need and freeze in tiny, plastic cartons. It is also a good way to use up windfalls.

Hot Tips

West Cork as a region has become synonymous with a lifestyle that embraces the pleasures of life whilst at the same time pursuing an ethnic, excellence, integrity and innovation writes Ivan McCutcheon of West Cork Leader Co-op in his introduction to a taste of West Cork. 

The guide has been developed in conjunction with Fáilte Ireland as part of a comprehensive training programme for local tourism establishments. Chef Rory Morahan who honed his skills in some of the worlds finest kitchens including the Ritz and Dochester in London and the George V in Paris created the recipes using local produce from the West Cork area where many of the most passionate artisan food producers in the country are based.

I hugely welcome any initiative that encourages bed and breakfasts, hotels and restaurants to serve their fine local food proudly. West Cork in the vanguard of Irelands culinary revolution provides more choice than virtually any other area in the country. What a joy to find a breakfast of Macroom oatmeal, Ummera or Gubeen bacon, plump sausages from Martin Carey, Fingal Ferguson or Stauntons, traditional black and white puddings from local butchers. Mushrooms from Fran Frazier, cured meats from Frank Kraychek. Smoked fish from Ummera or Woodcock Smokery. A selection of local West Cork farmhouse cheeses, some fresh baked crusty soda bread with local butter and any one of a number of local honeys, homemade jams and marmalades.

Any West Cork establishment would be proud to highlight these and many other local foods on their menu. The publication has a list of producers, shops, activities and catering establishments and suggested prices – a terrific resource but the highlight for me are the enchanting and as ever brilliantly researched contributions on the various foods by Irelands leading food historian Regina Sexton who wrote the book “A Taste of West Cork” published by Collins press at a price of €12.95. 

If you fancy being able to drizzle everything from Balsamic vinegar to chocolate sauce over your culinary creations just like the hot chefs, look out for a squeezy sauce bottle – the kind that used to be used in less salubrious surroundings filled with brown sauce. Available for Nisbets or good kitchen shops

Keeping something in the tin

Remember those carefree bygone days when one always kept ‘something in the tin’, just in case some friends dropped by. In country houses the table was religiously laid for tea every afternoon at 4.30, white linen or perhaps a cut lace tablecloth, silver tea pot, delicate china cups, and a little jug of cream as well as milk.
For children in particular, afternoon tea was a serious business, I remember many such outings and the strict protocol. My brothers and sisters and I were dressed up in our finest clothes. I got to wear a smocked dress and one of my angora boleros – I had two which Mummy had painstakingly knit for me from a pattern in Women’s Weekly – one was pale green, the other a soft shade of baby pink. I adored wearing my bolero and my black patent shoes, I felt like a princess.
As we drove to the tea party Mummy would remind us of how to behave, not to speak until you were spoken to, sit quietly in the allocated chair. Start with a slice or two of bread and butter, followed by a dainty sandwich or two, then one could progress to the scones, followed by tartlets and fairy cakes or butterfly buns and a maybe a ginger or fruit cake. Finally one could indulge in a gorgeous slice of chocolate or coffee cake. Careful not to speak with one’s mouth full and it was simply unthinkable to grab or to start to eat before the hostess started. How times have changed – nowadays one could be trampled in the stampede! 
Formal and elaborate tea parties such as the one I’ve just described are rare nowadays but I still subscribe to the ‘must have something delicious and dainty in the tin to tempt and comfort and share with family and friends.’ 
I love to bake and I know I’m not alone because any time my column includes cakes and bikkies, I get a terrific reaction so here are a few tempting treats to try.

Devotees of Sue Lawrence will be thrilled to hear that she has published yet another tempting book ‘Sue Lawrence’s Book of Baking’ – from Agas to conventional ovens she covers it all and her chapters deal with a range of goodies from breads and savoury pies, pasties and tarts to traditional cakes and modern ones too. For the adventurous cook who has been exposed to other cultures there are international dishes from countries like America, with their delicious cornbread and New York Cheesecake; Argentinean Alfajores (shortbread and toffee sandwiches); Australian Lamingtons; Chilean Cheese Empanadas; Anchovy Pirozhkis from Russia; Swedish Lucia Rolls, Irish Soda Bread; Welsh Cakes and of course a few Scottish dishes like Forfar bridies and Cullen Skink bridies, shortbread and tattie scones, to name but a few, plus, all our old favourites such as scones; angel cakes; brownies, custard creams and Victoria sponge are also there.
Other chapters focus on healthy alternatives and even quick bakes for those of us who find time to be more of a challenge than baking. There’s also a chapter covering festive baking - in time for Christmas and Easter next year.

Gluten – Free Strawberry Sponge Cake

From Healthy Gluten-free Eating by Darina Allen and Rosemary Kearney

125g (4 ½ oz) butter
175g (6oz) castor sugar
3 eggs preferably free-range
110g (4oz) rice flour
50g (2oz) ground almonds
1 ½ teaspoon gluten-free baking powder
1 teaspoon xanthan gum
1 tablespoon milk

225g (8oz) sliced fresh strawberries or home-made raspberry jam
300ml (10 floz) whipped cream
Castor sugar to sprinkle

2 x 18 cm (7 inch) cake tins

Preheat the oven to 180oC/350oF/regulo 4

Grease and rice flour the two cake tins and line the base of each with a round of greaseproof paper. 
Cream the butter and gradually add the castor sugar, beat until soft and light and quite pale in colour. Add the eggs one at a time and beat well between each addition. (If the butter and the sugar are not creamed properly and if you add the eggs too fast, the mixture will curdle, resulting in a cake with a heavier texture.)
Sieve the rice flour, ground almonds, the gluten-free baking powder and xanthan gum together and stir in gradually. Mix all together lightly and add 1 tablespoon of milk to moisten.
Divide the mixture evenly between 2 tins, hollowing it slightly in the centre. Bake for 20-25 minutes or until cooked and a skewer comes out clean. Turn out onto a wire tray and allow to cool.
Sandwich together with whipped cream and sliced strawberries or homemade raspberry jam. Sprinkle with sieved castor sugar. Serve on an old fashioned plate with a doyley.

Gluten-free Chocolate and Raspberry Torte

From Healthy Gluten Free Eating by Darina Allen and Rosemary Kearney
Serves 8 – 10

This is a very rich chocolate cake and a little goes a long way!

200g (7oz) best quality dark chocolate (Lesme, Callebaut, Valrhona)
50g (2oz) butter
3 eggs, preferably free range
50g (2oz) castor sugar
110g (4oz) ground almonds
150g (5oz) raspberries
50g (2floz) cream

Preheat the oven to 180oC/350oF/gas4

Line the base of a 20cm(8”) spring - form tin with bakewell paper and brush the sides with a little melted butter, followed by a dusting of ground almonds. Place the chocolate and the butter in a pyrex bowl, over a pan of simmering water on a very gentle heat. Separate the eggs and using an electric whisk beat the egg yolks with the sugar until pale light and fluffy. When the chocolate / butter mixture has melted add to the egg yolk/sugar mixture and mix well to combine.
Stir in the cream and the ground almonds.
In a clean Pyrex bowl, beat the egg whites until they reach the stiff peak stage. Fold in the egg whites a third at a time into the chocolate mixture very gently until they are combined. 
Now, gently fold in the raspberries and pour into the lined spring - form tin. Bake in the moderate oven for approximately 25-30 minutes. The edges should be cooked but the centre should be slightly underdone.
Allow the cake to cool completely in the tin and serve a little slice with softly whipped cream and a few extra fresh raspberries.

Lemon Fudge Cake

From Sue Lawrence’s Book of Baking
Makes 24

150g (5½ oz) unsalted butter, melted
200g (7oz) condensed milk (half a regular can size)
400g (14oz) digestive biscuits, crushed
100g (3½oz) desiccated coconut
300g (10½ oz) golden icing sugar, sifted
juice of 1 large juicy lemon

Butter a 23x33cm/9x13 in Swiss Roll Tin.

Mix the melted butter and condensed milk together in a bowl and stir in the biscuits and coconut. Spread into the prepared tin and press down. Chill well for 2 hours.
Mix the sifted icing sugar with the lemon juice and carefully spread this over the biscuit base. Using a palette knife, spread very gently to cover. Chill again, then cut into bars.

Poppyseed and Lemon Muffins

From Sue Lawrence’s Book of Baking
Makes 8 American style large muffins (ideal for breakfast or brunch) or 14-16 friands (these are little buttery two-bite size cakes which Sue discovered in Sydney)

150g (5½ oz) golden caster sugar
150g (5½ oz) self-raising flour, sifted
25g (1oz) poppyseeds
grated zest and juice of 1 medium unwaxed lemon
125ml (4fl.oz) sunflower oil
2 large free-range eggs

Preheat the oven to 190C/375F/gas5. Put 8 American style muffin cases into a bun tin, or butter 14-16 mini-muffin or friand moulds.
Place the sugar, flour and poppyseeds in a bowl, then stir in the lemon zest. Make a well in the centre, then tip in the oil, eggs and lemon juice. Stir gently until combined.
Spoon into muffin cases or moulds. Bake for 15-20 minutes for the friends or mini muffins, and 25 minutes for the larger muffins.

Chocolate, Cherry and Coconut Slice
Makes 24-28 squares

450g (1lb) good quality milk chocolate (minimum 30% cocoa solids)
200g (7oz) glace cherries
4 medium free range eggs
175g (6oz) golden caster sugar
250g (9oz) desiccated coconut

Butter a 23 x 33cm (9x13in) Swiss roll tin.

Melt the chocolate in a heatproof bowl over a pan of hot water or in a microwave on medium, then pour into the base of the prepared tin. Smooth out with the back of a spoon. Allow to cool and harden.
Meanwhile, preheat the oven to 180C/350F/gas 4
Halve the cherries and place at intervals over the chocolate. Break the eggs in a bowl, then add the sugar and coconut. Stir until well combined, then carefully spoon this mixture over the cherries, taking care not to push them into one corner. Pat down gently to smooth the surface.
Bake for about 25 minutes until the coconut mixture looks golden brown and feels firm to the touch.
Leave to cool in the tin for at least 30 minutes before marking into squares, then allow to become cold. Place in the refrigerator for at least 30 minutes until completely hard, then cut and remove the squares from the tin.

Tempting though it is, do leave this in the refrigerator for the specified times, so the chocolate can fully set, after it has been baked. If you try to lever out the pieces while the chocolate is still soft, it will collapse.

Banana Cardamon Cake

2 very ripe bananas, peeled
4 free-range eggs, separated 
2 tsp natural vanilla extract
3floz/90ml sour cream 
12oz/360g plain/all-purpose flour
2 tsp. baking powder 
½ tsp. salt 
2 tsp ground cardamom 
6oz/180g butter, softened
6oz/180g dark brown sugar 
6 tbsp caster/granulated sugar

Heat the oven to 160C/325F/Gas 3. Butter a 9 ½ inch/24 
springform cake tin and line the bottom with a round of baking 
parchment. Mash the bananas and mix in the egg yolks, vanilla and 
sour, cream. Sift the flour with the baking powder, salt and; 
Beat the softened butter with the brown sugar until light and; 
creamy. Add about half the banana mixture and half the flour 
mixture to the creamed butter and (either by hand or on the lowest: 
speed of a mixer) work them all together until almost combined.
Then add the rest of the banana and flour mixtures, again being
careful not to overmix.
Put the egg whites in a large and scrupulously clean bowl an 
whisk until soft peaks form - that is, when you lift up some of the 
egg white with the whisk it forms a soft, slightly drooping peak.
Start whisking in the rest of the sugar, 1 tbsp at a time, and
whisking well after each addition until stiff and glossy. Gently fold
this meringue into the banana mixture in two batches. Spoon the cake mixture into the buttered cake tin and bake for about an hour, until a toothpick or skewer hushed into the middle of the cake comes out dry. Let the cake cool completely before unmoulding.

NOTE The cake can certainly be made the day before; when completely cooled, wrap it in cling film but don't put it in the fridge because chilling is quite simply death to cakes.

Foolproof Food

Mummy’s Sweet White Scones

Delicious served for afternoon tea with new season’s homemade raspberry jam and cream, or just buttered straight from the oven.

Makes 18-20 scones using a 72 cm (3inch) cutter

900g (2lb) plain white flour
170g (6oz) butter
3 free range eggs
pinch of salt
55g (2oz) castor sugar
3 heaped teaspoons baking powder
450ml (15floz) approx. milk to mix
For glaze:
egg wash (see below)
granulated sugar for sprinkling on top of the scones

First preheat the oven to 250C/475F/gas 9.

Sieve all the dry ingredients together in a large wide bowl. Cut the butter into cubes, toss in the flour and rub in the butter. Make a well in the centre. Whisk the eggs with the milk, add to the dry ingredients and mix to a soft dough. Turn out onto a floured board. Knead lightly, just enough to shape into a round. Roll out to about 22cm (1inch) thick and cut or stamp into scones. Put onto a baking sheet – no need to grease. Brush the tops with egg wash and dip each one in granulated sugar. Bake in a hot oven for 10-12 minutes until golden brown on top. Cool on a wire rack.
Serve split in half with home made jam and a blob of whipped cream or just butter and jam.
Egg wash:
Whisk 1 egg with a pinch of salt. This is brushed over the scones and pastry to help them to brown in the oven.

Fruit Scones

Add 110g (4oz) plump sultanas to the above mixture when the butter has been rubbed in. Continue as above.
Useful tip:
Scone mixture may be weighed up ahead - even the day before. Butter may be rubbed in but do not add raising agent and liquid until just before baking.

Hot Tips

Some New books not to miss -
Sue Lawrence’s Book of Baking – published by Headline
Not on the Label – by Felicity Lawrence
Shopped – the Shocking Power of British Supermarkets – by Joanna Blythman
Healing with Whole Foods - Asian Traditions and Modern Nutrition by Paul Pitchford, published by North Atlantic Books.

O’Connells Restaurant at Bewleys Hotel in Ballsbridge, Dublin
Have ‘gone public’ on their greater commitment to gluten-free cooking. They have retained Rosemary Kearney (co-author of Healthy-Gluten Free Eating) as Consultant.
So good news for all coeliacs visiting the hotel and restaurant.
O’Connells – Tel. 01-6473304 
Bewleys Hotel – Tel 01-6681111

Griffins Garden Centre Restaurant, Dripsey, Co Cork
The restaurant at Margaret Griffin’s award-winning Garden Centre (5 minutes from Inniscarra Dam) is also committed to catering fro those on a gluten-free diet – their light lunches offer a gluten-free soup and main course, as well as gluten-free scones, rolls, tea cakes and apple tart, and trained staff are always ready to help. Tel. 021-7334286 email:

Antony Worrall Thompson Teaches at Ballymaloe

We’ve just had a highly entertaining and inspirational few days here at the cookery school with the flamboyant, irreverent and completely irrepressible TV chef Antony Worrall Thompson.
It was Antony’s fourth visit to the school. Over a series of four cookery
demonstrations he cooked American, Moroccan, Asian and Mediterranean dishes, some were favourites from his restaurant menus, others came from his cookery series. Antony and his lovely wife Jay own two restaurants, the critically acclaimed Notting Grill and the Kew Grill. They also have an interest in the Angel Gastro Pub in Heytesbury in Wiltshire..
He appears regularly on television and is currently presenting Saturday Kitchen on BBC2. In Spring of 2003, much to Jay’s horror, he volunteered to participate in “I’m A Celebrity, Get Me Out of Here, on ITV. He captivated the viewing nation when he led a revolt. He came fourth and was responsible for raising € 84,000 for Save the Children. He lives in Henley-on-Thames with Jay and his two children Toby and Billie.

Over the years Antony has become more and more outspoken about food issues, and practises what he preaches by rearing his own Middlewhite pigs and growing a wide variety of organic herbs and vegetables for his restaurant. The Aberdeen Angus beef served in his restaurants and for which he has now become famous, is dry aged and hung for 28 days. 

Highly opinionated, he is regularly called on for a comment on gastronomic issues and has locked horns on many occasions with the establishment. There have been well-publicized spats with such luminaries of the culinary world as Gordon Ramsay and Giorgio Locatelli. A few years ago he showed his disdain for the Michelin by flambeeing the guide on television and as a consequence got more publicity than all the starred restaurants put together.

Readers of Antony’s autobiography RAW will be aware that his passage to culinary stardom has not exactly been smooth. Abandoned by his father, a Shakespearean actor, when he was just three, Antony was sexually abused and maltreated throughout his childhood. His extra-curricular activities at boarding school included pushing cars into the swimming pool and generally getting on the teacher’s nerves. Antony’s story very nearly came to an abrupt halt at sixteen when his face was crushed in a horrific rugby accident, which left him badly disfigured and chronically insecure. But pioneering surgery saved the day, enabling him to pursue what was to become the enduring love of his life – cooking.
After much hard graft and some close encounters of the violent gangster kind, AWT’s flamboyant style as a restaurateur soon brought him to the attention of cookery’s cognoscenti. Things didn’t always run according to plan, however – he once had to serve tinned tomato soup, tarted up with croutons and basil, to the customers in his restaurant because there wasn’t time to make his own from scratch. (They loved it.). And today Antony is to the culinary establishment what a bull is to a china shop. His no-nonsense style in the kitchen is loathed by a few, but loved by millions.

His autobiography RAW was published in 2003 but he has also written numerous cookbooks including the ABC of AWT, Supernosh, How to Buy and Cook Real Meat, Modern Bistrot Cooking, The Small and Beautiful Cookbook, Sainsbury’s Quick and Easy fish, Top 100 Recipes from the Food and Drink Series.
His most recent book ‘Healthy Eating for Diabetes’ was written when was diagnosed as being precursor to being diabetic when he was tested for Syndrome X, he volunteered for testing on the programme Food Junkies. You may also like to look out for his weekly column in the Express.
Here are some of the delicious recipes we enjoyed while he was with us.


Serves 2-4

4 carrots, peeled and grated
1 teaspoon ground cumin
1 clove garlic, crushed
1 teaspoon ground coriander
1 teaspoon ground turmeric
half teaspoon cayenne pepper
3 tablespoons finely chopped spring onions
2 tablespoons chopped coriander
1 egg, beaten
150 ml (quarter pint) milk
140g (5oz) plain flour
sunflower oil for cooking
Greek yoghurt
Coriander leaf

1. Combine the grated carrots with all the remaining ingredients except for the oil. Mix well to combine everything together.

2. Heat the oil in a deep frying pan, when hot carefully drop spoonfuls of the mixture into the oil and cook for 2 minutes on each side. Drain on paper towel.

3. Serve with a small dollop of Greek yoghurt on each fritter and top with a coriander leaf.


1 lb (450g) pumpkin, roasted, peeled and mashed

1 tbsp balsamic vinegar
1 tbsp red wine vinegar
5 tbsp extra virgin olive oil
2 cloves garlic, mashed with a little salt
4 tsp harissa
1½ tsp ground caraway seeds
2 tbsp chopped coriander
2 hard-boiled eggs, peeled and quartered

1. Mix together the vinegars, oil, garlic, harissa and caraway in a bowl. Add the pumpkin and combine. Check the seasoning. Garnish with the coriander and quartered eggs.


Serves 2-4
115g (4oz) unsalted butter
550g (1¼ lb) shallots, soaked in boiling water for 5 minutes, drained, peeled and trimmed
12 garlic cloves peeled
300ml (½ pint) fresh vegetable stock 
200g (7oz) sheet ready-rolled puff pastry, thawed (from a 425g/15oz packet)
2 tbsp caster sugar
1 tbsp balsamic vinegar
salt and freshly ground black pepper
fresh leaf salad, to serve

1 Heat a large frying or sauté pan. Melt 40g/1½oz of the butter in the pan, toss in the shallots and gently fry for about 10 minutes until golden, tossing occasionally. After 5 minutes add the garlic cloves. Pour in the stock and simmer for another 5-10 minutes, depending on the size of the shallots, until they are tender when pierced with a sharp knife but still holding their shape. Remove the shallots & garlic with a slotted spoon, drain well and pat dry with kitchen paper - you could use the remaining stock later for sauces or soup. Leave to shallots & garlic to cool completely.

2 Preheat the oven to 190C/375F/Gas 5; fan oven 170C from cold. Unroll the pastry and cut out a 25 cm/10 in circle, using a large plate as a template, don’t worry if some of the edges the pastry sheet fall a bit short. Transfer to a baking sheet and chill for at least 30 minutes to allow the pastry to rest.

3 Melt the knob of butter in a 23 cm/9 in ovenproof frying pan; preferably non-stick. Sprinkle over the sugar and cook for a minute or two until caramelised, Sprinkle over the vinegar, add the shallots, toss again until well coated and remove from the heat. Place the garlic in between the shallots.

4 Season generously. Top with the pastry, tucking the edges down the side of the pan. Bake for about 30 minutes or until the pastry has risen and is golden brown. Leave for a few minutes before loosening the sides with a knife and inverting on to a flat plate. Serve warm or cold, cut into slices and serve with a rocket salad.


Serves 4-6
1 shoulder of Lamb
1 and a half tablespoons ground ginger
2 teaspoons ground black pepper
2 teaspoons ground cinnamon
3 teaspoons ground turmeric
1½ tablespoons paprika
1 teaspoon cayenne pepper
3 garlic cloves, crushed 
2 tablespoons olive oil
450g (1lb) grated onion
175g (6oz) dried apricots, soaked in a little water 
85g (3oz) flaked almonds
55g (2oz) sultanas /raisins
1 tablespoon liquid honey
1 teaspoon saffron stamens, soaked in cold water
600ml (1 pint) tomato juice
600ml (1 pint) lamb stock 
1 x 400g (14 oz) tin tomatoes, roughly chopped
1 pickled lemon, rind chopped 
1 tablespoon olive oil
25g (1oz) coriander leaves, chopped

1. Cut the lamb into 1½ inch cubes and toss in half the ground spices and leave overnight. 
2.Brown the lamb in half the oil in a heavy casserole over a high heat. Remove and set aside. Add the remaining spices, crushed garlic and grated onion to the pan. Allow the onion to soften without browning.

3.Add the apricots and their soaking water, the almonds, raisins/sultanas, honey, saffron, tomato juice, tomatoes and lamb stock. Bring to the boil, place in a low oven and cook for approximately 1½ hours at 170°C/325°F/Gas mark 3, until the meat is tender. Remove meat and reduce the sauce over a high heat until thickened (if necessary).

4.Fry the lemon rind in the remaining olive oil for a few minutes.

5.Pour the sauce over the lamb and scatter with the lemon and coriander. Serve with jewelled couscous. 


Serves 4
400ml (14fl oz) chicken or vegetable stock
2 tablespoons extra virgin olive oil
1 teaspoon salt
225g (8oz) couscous
finely grated rind of 1 lemon and the juice of 1/2 lemon (unwaxed)
55g (2oz) toasted flaked almonds
85g (3oz) apricots, soaked in a little water for 20 minutes, drained and chopped
55g (2oz) sultanas or raisins
3 tablespoons flat-leaf parsley, roughly chopped
2 tablespoons coriander, roughly chopped
salt and ground black pepper

1.Heat the stock in a large pan with 1 tablespoon of the olive oil and a teaspoon of salt. Bring to a simmer, remove from the heat and pour the couscous in a thin, steady stream and then stir in the lemon rind. Set aside for 2 minutes to allow the grains to swell – it should soak up all of the liquid.

2.Return the couscous to the heat and drizzle over the remaining olive oil. Cook gently for about 5 minutes, stirring with a long pronged fork to fluff up the grains, then remove from the heat.

3.Fold in almonds, apricots, sultanas/raisins, parsley and coriander, season to taste.


For the base:
150g (5oz) chocolate digestive biscuits, crushed 
80g (3oz) butter, melted but cooling

For the filling:
1 tbsp gelatine
100ml (3½fl oz) boiling water
1½ lbs (700g) cream cheese, at room temperature, cut into small pieces
225g (8oz) granulated sugar
¼ teaspoon salt
225ml/8 fl oz sour cream
2 teaspoons vanilla extract
150g (5½oz) Hob Nob biscuits, broken into small chunks
125g (4½oz) white chocolate, broken into small pieces
150g (5½oz) dark chocolate, broken into small piece 
Fresh berries, for garnish, optional

1. Mix the crushed digestive biscuits with the butter and press onto the bottom of an 8” springform tin. Transfer to refrigerator for a half hour to until set.

2. Mix the gelatine with the water, stir well and let cool.

3. To make the filling: Put the cream cheese, sugar, and salt in the large bowl of an electric stand mixer fitted with a paddle or beaters, or in a large mixing bowl. Using the stand mixer or a handheld mixer on medium speed, beat the ingredients until smooth, stopping often to scrape down the sides of the bowl and under the blades with a rubber spatula. Turn the speed to high and continue to beat until the mixture is creamy. Stop the mixer and add the sour cream, gelatine, and vanilla; beat 3 minutes longer, again stopping as necessary to scrape down the sides of the bowl and under the blades.

4. Meanwhile, melt white chocolate in a bowl set over a pan of simmering water. .

5. Stir the melted chocolate into the cream cheese mixture and continue to beat until well combined and smooth. 

6. Using the same process as point 4, repeat the process with the dark chocolate and then drizzle throughout the mixture making a ripple effect.

7. Pour half the cream cheese mixture into the springform pan. Sprinkle half the chunky chocolate biscuits over the mixture. Pour in the remaining cream cheese mixture, smooth its top with a rubber spatula, and then scatter the remaining chocolate biscuits evenly over its surface.

8. Place the cake into the fridge and leave to set for at least 2 hours, preferably overnight.

9. When ready to serve, remove the cheesecake from the refrigerator. Dip a long, sharp knife in warm water and run the knife around the inside of the springform pan to loosen the cake. Remove the outer ring. Continue to dip the knife into warm water as necessary as you cut neat wedges. To serve, place a wedge of cake on a cake plate arid garnish, if you like, with fresh berries.

Foolproof Food

Buttered Courgettes

Try this delicious simple recipe if you have a glut of courgettes in the garden.
Serves 4

1 lb (450g) courgettes, no larger than 5 inches (12.5cm) in length
1 oz (30g) butter
A dash of olive oil
Salt and freshly ground pepper
Freshly chopped parsley, dill, basil or marjoram

Top and tail the courgettes and cut them into ¼ inch (5mm) slices. Melt the butter and add a dash of oil, toss in the courgettes and coat in the butter and oil. Cook until tender, 4-5 minutes approx. Season with salt and freshly ground pepper. Turn into a hot serving dish, sprinkle with chopped herbs and serve immediately.

Hot Tips

Raw: The Autobiography – my autobiography by Antony Worrall Thompson, published by Bantam Press – a jolly good read. (Click to go to

A Date for your Diary – Midleton Food and Drink Festival 4-5th September 2004.

O.C.C – Otto’s Creative Catering. Otto and Hilde Kunze run their restaurant with rooms at Dunworley, Butlerstown, Bandon, Co Cork. – open for dinner Wednesday to Sunday and Sunday lunch – delicious home-grown and local organic produce in a wonderful setting - Tel 023-40461,  

Fingal Food Fayre – Fingal Arts Centre’s new monthly Fingal Food Fayre is in Rush, Co Dublin, and is held on the last Sunday of every month. It started in May and has been a resounding success so far. As well as a wide range of organic, fresh and international foods, there is a range of family entertainment each month including food demonstrations by local chefs. Contact Vera Tyrrell 01-8437567  

For more information on Markets in the Dublin area and throughout Ireland, check out 

Food Waste Recycling Unit – 
Reduce pay by weight refuse charges use a stacking tray wormery – details from Element Green Solutions, Acorn Business Campus, Mahon Industrial Park, Blackrock, Cork. Tel 021-453 6153


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