ArchiveJanuary 2026

This year we grew several ‘new’ winter vegetables, For the curious, creative cook and home gardener, winter vegetables are particularly useful.
We love all the kales, romanesco, leeks, and my favourite winter tuber, Jerusalem artichokes (Helianthus tuberosus). It’s the knobbly rhizome that keeps on giving. In the US, they are referred to as sunchokes.
Every year, I wax lyrical about them, encourage you to plant some and I’m so enthusiastic that I have even offered to give a little bagful for free to get you started. The offer still stands but you’ll have to make the trip to Shanagarry to collect them as many did last year. Where you plant one in your garden this year, you’ll have 8 to 10 hidden underneath next year, how wonderful is nature? Despite their name, they are not even related to globe artichokes (Cynara cardunculus var. scolymus), they’re part of the sunflower family and will have a pretty yellow flower later in the year, fantastic for large flower arrangements.
But have you heard of my relatively new find, a vegetable called oca? They are sometimes referred to as New Zealand yams, they also are a curvaceous, colourful tuber, but can be yellow, reddish pink, or purple. The variety we grew produced delicious orangey tubers.
They too, like Jerusalem artichokes are super versatile and can be boiled, roasted, fried or eaten raw. They give a delicious crunch to salads and because oca are related to oxalis, the clover like leaves are also edible, reminiscent of sorrel.
Oca has been a staple in the Andean countries for centuries, a vitamin and mineral rich superfood, second only to potatoes in importance and super easy to grow.
They have a pleasing lemony flavour when cooked and readily take on other flavours, herbs, spices and chilli.
Cardoons are another, perhaps, unusual new seasons’ vegetable native to the Mediterranean region but they grow brilliantly in my garden in East Cork. A particular favourite of the Italians. Even though they are related to globe artichokes, they are completely different, it’s the stalks we eat not the unopened flowerheads. They are grown for their edible, celery like stems and jagged, architectural silvery grey foliage which is often used as a design feature in the garden and by florists for their purple, thistle like flowers. Bees, bumblebees and other insects absolutely adore them according to Hannah Bäckmo of Hanna’s bees.
Even though they’re perennial, cardoons take a bit of looking after. We wrap the stems in brown or newspaper a few weeks before harvesting to blanch and tenderise the stems and counteract some of the bitterness.
The thick fleshy stems are super nutritious and have a slightly bitter, nutty flavour, reminiscent of globe artichokes which I absolutely relish.
They can be braised or boiled, added to gratins, tagines and hearty casseroles, stewed, deep fried as fritters, or nibbled raw.
But first cut off the ends, remove the tough outer leaves and use the vegetable peeler to shave off fibrous strings and spines from the ribs, then cut the stalk into 2.5-5cm pieces before blanching in a large pot of boiling salted water with a squirt of lemon juice or vinegar for 10 to 15 minutes until tender. Transfer to an ice bath to stop the cooking, drain well, before proceeding with your chosen recipe.
Finally, there are feisty black radishes, I first came across them in Romania several years ago. They were in every market and virtually everyone’s shopping basket and the Romanians swore that they had miracle powers, protection against winter colds and flu, anti-inflammatory…
Since then, I’ve checked it out and many of their claims are indeed backed up by science. They are an excellent detox helping with liver detoxification, could be good news after Christmas – they also boost the immune system and are particularly beneficial for respiratory issues.
They grow to the size of a small turnip and have a feisty radish flavour when eaten raw but more mellow when cooked. Try this delicious recipe Rory O’Connell made for us last week.

Rory O’Connell’s Black Radish with Marjoram

Black radish is a vegetable that is not nearly as well known in this part of the world as it should be. It is only recently that I have begun to cook the brutish looking root that would not win any prizes in a vegetable beauty pageant. Previously, I have peeled, then sliced or grated the raw flesh into salads and that approach is both peppery and refreshing. The outer skin is jet black and rather rough to the touch, unpleasant to eat and needs to be heavily peeled away and discarded to the compost heap to reveal the white and crisp flesh. On top of the radish are a plume of green leaves which if still attached also have a role to play in this simple recipe.

 The cooked radish taste very similar to a white turnip or what some cooks will call a navet and it is marvellous so think about serving with lamb, chicken, pork or bacon and they would be marvellous with duck or goose or almost any game such as pheasant, wild duck and venison.

The radish is a boon to growers of winter vegetables as it is uncomplicated to grow and sits happily in the chilly soil seemingly oblivious to any kind of atrocious weather the elements throw at it.

The purported health benefits of the vegetable are too many to mention, but one curious treatment is to cut a lid off and hollow out the root to create a bowl leaving 2cm of flesh behind. Half fill with honey, replace the lid and allow to sit at room temperature overnight. The syrupy liquid that follows is regarded as being beneficial for soothing coughs and sore throats.

Serves 4-6

Ingredients

25-30g butter

1 tbsp extra virgin olive oil

500g black radish, weighed after peeling and cut into neat 1.5cm dice

2 tbsp water

1-2 tbsp marjoram leaves chopped

salt and freshly ground black pepper

Method

Melt the butter and olive oil in a low-sided saucepan and allow to foam. Add in the prepared radish and season with salt and pepper. Toss the vegetables to coat them in the fat and seasoning and add 2 tablespoons of water. Place a disc of greaseproof paper on top to cover and follow with a tight fitting saucepan lid. Bring to a simmer and cook on a very gentle heat for 30 minutes approx. or until tender but still holding their shape. Do make sure to cook enough and equally do not overcook and reduce to a mush. You will need to test the vegetable with a skewer or small knife to make sure they are sufficiently cooked. If there is surplus liquid remaining in the saucepan once the vegetables are cooked, remove the lid and boil to reduce to a delicious syrupy glaze.

Stir in the chopped marjoram just before serving having tasted to ensure seasoning is correct. Serve hot in a hot serving dish.

Radish Leaves

If the leaves are still attached to the radishes, that is a great and delicious bonus. I simply remove the tough central rib, wash the leaves well and cook uncovered until tender in boiling salted water. Strain well and chop coarsely before adding to the cooked radish dish above at the same time as the marjoram.

Cardi Fritti (Cardoon Fritters)

This crispy fritter batter works brilliantly for many vegetables – courgette, aubergine….

Serves 6-8

Ingredients

1 bunch of cardoons (450g approx.)

1 lemon

oil for frying

coarse salt

For the batter

125g plain flour

½ tsp instant yeast

good pinch of salt

200-250ml water more or less (one could use sparkling water but, in that case, use the batter immediately)

To cook the cardoons

1 tsp salt

600ml water

1 dsp of plain flour

To Serve

flaky sea salt

lemon wedges

flat parsley

Aioli (optional)

Method

Sieve the flour, yeast and salt together in a mixing bowl. Whisk in enough water to make a smooth, pourable batter. Cover the bowl and allow to rest in your warm kitchen for at least two hours.

Use a paring knife or peeler to trim the cardoons stalks of their leaves and prickly bits along the edges. Use a peeler to remove any stringy and discoloured bits.

After you finish trimming each stalk, cut it into 7.5cm lengths approx. (or whatever size you like) and immediately pop into a large bowl of cold water with juice of a freshly squeezed lemon or vinegar otherwise, it may discolour.

Add the salt to cold water in a saucepan, whisk in the flour. Bring to the boil, simmer the cardoons until the pieces are just tender. They should have a trace of a “bite” to them and have lost their bitterness, 5-20 minutes. The cooking time will depend on the thickness and whether it is early or late in the season.

Drain the cardoons and place on a tray lined with kitchen paper until ready to eat.

To serve, heat enough extra virgin olive oil in a pan to come at least 3cm from the bottom. The oil should be very hot but not smoking (180°C approx.).

Dip the cardoon pieces into the batter, shake off the excess batter and fry them in the hot oil turning, when necessary, until golden brown on both sides (3-4 minutes). When they are cooked, transfer the fried cardoon pieces to a tray lined with kitchen paper.

Immediately sprinkle the fried cardoons with flaky sea salt, garnish with a little flat parsley. Serve right away, with lemon wedges or a bowl of Aioli.

Roast Oca

These curvaceous tubers are particularly delicious with roast duck goose or pork or added to a winter salad.

Serves 4-6 approx.

Ingredients

450g oca, washed but unpeeled (scrub well)

1 tbsp extra virgin olive oil

salt and freshly ground black pepper

lots of thyme leaves or freshly chopped rosemary

Method

Preheat the oven to 220°C/Gas Mark 7.

Cut the oca in half lengthwise and dry in a tea towel. Toss in just enough extra virgin olive oil to coat.

Sprinkle with lots of fresh thyme leaves or chopped rosemary.

Place on a roasting tray, cut side down. Season with salt and freshly ground black pepper. Roast until nicely golden, 20 minutes approx. depending on size or until tender when pierced with a fork.

Sprinkle a little flaky sea salt and some fresh herbs over the top.

Recently, we spent a few days in the south of Spain, no it wasn’t warm and sunny, pretty much the same temperature as Ireland. Some days were wet and drizzly; others crisp with clear blue skies.

Such beautiful countryside, long legged black Ibérico pigs, roam freely through the Dehesa (woodlands) under the Cork oak trees around the town of Aracena, vultures soar through the air, wild boar and deer snuffle through the undergrowth … This is the highest town in the Sierra Morena mountains in Andalusia, spectacular walking countryside, deep in the heart of a prestigious jamón producing area.

Jamón Ibérico, the dry cured leg of pork from the long legged black Ibérico pig, (pata negra) is one of my all time, favourite foods and what I personally consider to be the very best ham in the world. It’s prized for its nutty, complex, deep, umami flavour, rich marbling and melt in the mouth texture. Its exceptional qualities are as a result of pigs genetics which allow fat to permeate the muscle and a traditional curing that lasts not just for months but for years which differentiates it from the generic Serrano ham.

It’s a specialty of Spain and Portugal, produced on the Iberian Peninsula.

There are various grades, but the very best is reared in the oak forests of Andalusia, Extremadura and Salamanca. During montanera, the final fattening phase, the pigs gorge on 6 to 8kg of acorns a day. The acorns (bellotas) contribute to the darker colour and intermuscular fat that suffuses the jamón with its sweet, nutty, flavour. It is high in oleic acid which increases good and reduces bad cholesterol. 

Most restaurants, cafés and bars and many households will hand carve slivers from a whole leg perched on a special stand in the kitchen or sideboard, a special and highly prized knife skill. 

Serrano is a generic name for all cured ham but as ever there are many different qualities.

If you decide to purchase a whole jamón, buy from a specialist butcher shop, best to be guided by a local with a deep understanding of real quality. 

Look out for the highest grade, pata negra, (black label) from the long legged Ibérico pig. Both parents will be 100% pure bred Iberian pigs. 

Next, the Ibérico de Lotta (red label) which can come from a cross breed pig, one pure bred parent but still fed on a diet of rich cork and holm oak acorns. 

Next, Cebo De Campo Ibérico – (green label), an Ibérico mix crossbreed, reared outdoors but the diet is supplemented with grains and greens.

And finally, Cebo, (white label) Ibérico mixed breed, white pigs, intensively reared and fed on grain rather than ranging freely on pasture and acorns.

Jamón is at the heart of Spanish culture, it’s got a deep, lingering flavour and unctuous texture. It’s carved meticulously into slivers and eaten simply with picos, crunchy little breadsticks and a glass of Fino sherry.

My other gastronomic excitement on this trip was saffron milkcap mushrooms. These bright orange fungi pop up under pine trees in the woodlands from December to February. There are several types in this family, but it helps to know that the saffron milkcaps exude an orange liquid turning to green when cut while the orange milkcaps have a milky white liquid. Delicious sliced and cooked in extra virgin olive oil with a few slivers of garlic and a lump of butter, pile on toast, enjoy for breakfast, add to stews…

We stayed at the lovely Finca Buenvino, close to Aracena, a beautiful ochre painted house at the top of a hill, in the midst of the Cork oak and pine forests. An enchanting place, full of laughter, delicious food, comfy sofas, tons of books, open fires, the warmest welcome and freshly picked saffron milkcap mushrooms for breakfast!

Aracena is also famous for the Gruta de las Maravillas, the largest and arguably the most impressive caves in Spain, supposedly discovered by a local boy in search of his lost pig. These caves are incredibly beautiful and skilfully illuminated… Be sure to continue to the end chamber known as the Sala los Culos, Room of the Buttocks, an extraordinary naturally sculpted cave – well worth seeing this phenomenon!

At the beginning of our Spanish adventure, we spent two nights in the ancient Medieval city of Carmona, one of Europe’s oldest walled cities, dating back over 5,000 years and just 20 minutes from Seville Airport. 

The Carthaginians are credited with building the layout of Carmona but over the years, it was captured by the Romans and the Muslims because of its strategic location and fertile lands. There are seven churches, one more beautiful than the next, an intriguing place to spend a couple of nights and not too far from Cordoba.

On our way home, we spent a night in Seville. What a gorgeous city, I long to return, so easy to get to now, there are direct flights from Cork and Dublin Airports several times a week. Don’t miss the exquisite Cathedral and La Giralda, Alcázar of Seville, Setas de Sevilla and it may sound a bit cheesy, but I absolutely loved having a carriage ride from the cathedral through Park Maria Luisa and the historical centre. Prices are fixed now so you don’t have to argue. It was the best €45 worth I’ve spent in years.

In the evening, we went to see a lively Flamenco show at La Casa del Flamenco and then onto several bustling bars to taste lots of traditional tapas. Here are recipes for some of the many I really enjoyed but don’t miss the grilled razor clams, and the other tiny clams called coquinas, pigs liver in sherry, slow cooked pigs cheek with potatoes, solomillo al whiskey, pringa, potato tortilla, Manchego with Membrillo, boquerones fritos….

A few tapa bars we enjoyed:

Bodega Santa Cruz (Rodrigo Caro 1, Seville)

El Rinconcillo, founded in 1670 (www.elrinconcillo.es)

Hijos de E.Morales (C. García de Vinuesa, 11, Casco Antiguo, 41001, Seville)

Finca Buenvino (www.fincabuenvino.com)

Finca Buenvino’s Spinach with Chickpeas

(Espinacas con garbanzos)

Chickpeas are a standard ingredient of Andalucian and Spanish cooking. When you go to the vegetable shops in Aracena you will often see the pulses soaking in a dish. They are deliciously nutty when you buy them this way or soak them yourself for 24 hours.

Spinach and chickpeas are one of the many moorish dishes left to Spain. It has many variants, sometimes tomato is introduced, or cumin or mixed spices like cloves and cinnamon and black pepper. Feel free to try this. Another variation is Spinach with raisins and pine nuts. You can also stir in some grated Manchego cheese and put the little dishes under the grill at the last moment before going to the table.

Ingredients

1 small onion, finely sliced (optional)

3 large tbsp olive oil, plus more to thicken

3 cloves of garlic roughly chopped into 3 or 4, or 1 small garlic clove, crushed

2kg spinach

500g soaked, cooked chickpeas

300ml chicken stock

2 tsp plain flour

spices to taste (cumin, pepper, cloves or pinchito spice)

2 tsp tomato purée (optional)

salt

freshly ground black pepper

Method

If using the onion, wilt it in the olive oil. Then, if using chopped garlic, stew it in the olive oil, allowing it to turn golden. If using crushed garlic, just add it to the pan. 

Throw in the spinach, stirring and wilt it down without burning (150ml of water can help at this point, to steam the spinach into submission) Add the chickpeas and half the stock. When all is warmed through, add the remaining stock.

Stir the flour in a little oil in a small bowl to make a runny paste. Take some of the liquid from the spinach and stir it into the paste, then tip back into the spinach and allow to thicken. If it’s too thick add more stock or water, you want a creamy texture.

Add the spices to taste and the tomato puree (if using). Season with salt and pepper and serve with thin slices of bread fried in olive oil.

Solomillo Al Whiskey

A specialty of many of the tapa bars in Seville, a classic, traditionally served with fried potatoes and a slice of bread to mop up the juices.

Serves 4

Ingredients
1 pork fillet or tenderloin, approximately 450g, trimmed

salt and freshly ground black pepper

plain flour seasoned with salt and pepper

2-3 tbsp of extra-virgin olive oil
4-6 cloves of garlic, unpeeled and lightly smashed
175-225ml whiskey
350ml chicken stock
¼ tsp of cumin, optional
20g butter, optional
1 tbsp of freshly squeezed lemon juice

coarsely chopped parsley for garnishing.

Method
Slice the pork into medallions, approximately 7mm thick, season well with salt and freshly ground pepper.
Toss lightly in well-seasoned flour.

2-3 tbsp of extra-virgin olive oil
4-6 cloves of garlic, unpeeled and lightly smashed
175-225ml whiskey
350ml chicken stock
¼ tsp of cumin, optional
20g butter, optional
1 tbsp of freshly squeezed lemon juice

coarsely chopped parsley for garnishing.

Method
Slice the pork into medallions, approximately 7mm thick, season well with salt and freshly ground pepper.
Toss lightly in well-seasoned flour.

Heat a cast iron frying pan over a high flame. Add the olive oil, seal the medallions on both sides until nicely golden. Remove the pork to a plate.

Reduce the heat, add extra oil if required and add the smashed garlic cloves to the pan and cook for a few minutes until soft and fragrant. Increase the heat, add the whiskey, flame, stir and allow the alcohol to evaporate for a minute or two. Add the hot stock, a generous pinch of cumin and a lump of butter if using. Bubble up, simmer and cook for 8 to 10 minutes until the sauce is reduced and the garlic is tender. Add a little more stock if needed.

Add the medallions back into the sauce, cook for a minute or two until the meat is heated through, fully cooked and coated in sauce. Taste and correct the seasoning necessary.

Serve with fried potatoes and bread to mop up the delicious sauce. Sprinkle with freshly chopped parsley and serve immediately.

Jeannie’s Oatcakes

Delicious with cheese, particularly Manchego and Membrillo or, pata negra…

Makes 15-20

Ingredients

250g rolled oats

1 tsp salt and lots of pepper

50ml olive oil

145-150ml boiling water

Method

Put the dry ingredients into a Magimix. Mix the extra virgin olive oil with boiling water and pour down the shute of the machine while still running to form a soft ball of dough.

Preheat the oven to 180°C/Gas Mark 4.

Roll out while still warm on a floured surface. Cut into approx. 1-2mm rounds (or 2-3mm rounds if desired).

Cook in an oven 180°C/Gas Mark 4 for 10-15 minutes (larger biscuits will take 15-20 minutes approx.).

Cool on a wire rack.

Store in an airtight tin or Kilner jar.

It’s over four months now since my knee replacement, even though I’m still a bit ‘bokety’, I’m infinitely more mobile than previously so I’m up for little adventures.
Recently, I flew to London to attend ‘A Last Supper’ gathering to remember Skye Gyngell, a dearly loved cook and friend who sadly passed away at just 62 years of age. She visited and taught at the Ballymaloe cookery school several times and was such a joy and inspiration to all of us.
As ever I took the opportunity to catch up on excitements on the London food scene.
There have been many high profile launches in recent months despite the deeply challenging trading climate and the many closures, mainly due to costs rising exponentially in every area.
The Hart, a relatively recent opening on the increasingly exciting London Gastropub scene, is still one of London’s most sought after bookings. Think, the Fat Badger, The Devonshire, The Pelican – lively cool crowds were happily queuing around the corner, the vibe inside is less ‘rowdy boozer’, more ‘vibey date spot.’ Super cool interiors with wood panelling, cosy snugs and niches, some original stained glass panels and flickering oil lamps. The restaurant, several flights above the busy bar, is a quieter, more relaxed, elegant space, more flickering candles…The menu is deceptively simple, but every bite had an extra, je ne sais quoi. Simple sounding crab cakes were crisp and packed with flavour, as was the pig’s head with a sauce Gribiche and a chunky chicken and dumpling soup. How about that for comforting food on a winter’s evening? My grandson said his steak and smashed potatoes infused with garlic and rosemary was the very best he’d ever eaten.
Don’t miss the mince roll, sounds dull and boring, definitely is not. I hate banoffee pie with a passion, but everyone seemed to be raving about it, so my grandson ordered one as well as a huge choux bun oozing with chocolate mousse, whipped cream and crunchy praline with a wafer of craquelin on top. Both were luscious and irresistible, not surprised that the aforementioned Banoffee Pie is referred to as their standout dessert.
On the way to the new Padella in Shoreditch, we passed Legado, Nieves Barragan Mohacho’s new restaurant so I decided to change my plan and have lunch there, much as I love Padella. It’s regional, ‘nose to tail’ eating from all four corners of Spain and an exceptional wine and sherry menu, possibly the best fino sherry I’ve ever drunk. Quo Vadis on Dean Street in Soho – hardly new but my favourite go to when I arrive in London on a latish flight. Love Jeremy Lee’s comforting seasonal food.  We enjoyed the smoked eel and horseradish sandwich, baked salsify with a dusting of Parmesan, roast partridge with cabbage and one of these gooey desserts with both custard and softly whipped cream – divine! Another great find was a little hidden spot under the railway arches, on Mentmore Terrace not far from the brilliant Saturday Broadway market in Hackney, it’s called Pockets and serves just one good thing, the most delicious and outstanding Falafel I’ve ever tasted anywhere in the world. A fluffy pita pocket stuffed full to bursting with freshly fried falafel, tahini, red cabbage slaw, pickled onion, sumac, tomato, cucumber, hummus, red zhug, amba, and a crispy wafer of something delicious plus a killer chilli…A messy irresistible feast in a pocket.

Potato and Chorizo Stew

Nieves Barragán Mohacho is the Executive Chef at Sabor located on Heddon Street and has a cookbook by the same name published by Fig Tree.

This stew from Rioja is simple but you do need to cut the potatoes correctly to ensure that their starch thickens the liquid. Everyone loves this – it’s a very weekend-y, comforting dish. You can’t get it wrong. In Spain, every Mamá makes this.

Serves 4

Ingredients
4 large potatoes 
240g mild or spicy cooking chorizo
25ml extra virgin olive oil, plus more to serve
1 large Spanish onion, julienned
2 bay leaves
100ml dry white wine
1 litre chicken stock, or water, or a 50/50 mixture of both
sea salt and freshly ground black pepper
2 tbsp flat-leaf parsley leaves, chopped

Method

Peel the potatoes. Partially cut into them, then pull them apart into chunky, uneven-edged pieces around 3cm in size. Cut the chorizo to half the size of the potatoes.

Put the olive oil into a big pan on a medium heat, then add the onion and cook gently for about 15 minutes, without colouring. Add the chorizo and when it starts to caramelise lightly (careful, it burns easily). Add the potatoes, bay leaves and wine. Cook until the wine has evaporated, then add the chicken stock and/or water and season.

Half cover the pan with a lid and continue cooking on a low-medium heat. The more slowly you cook it, the more starch will come out of the potatoes – it should take about 25 minutes. When the potatoes are cooked through, add the parsley.

Serve with a drizzle of olive oil to finish and bread to dip.

Snow White Apple Ice Cream from Spring in London

They use Snow White organic apples from Fern Verrow, a biodynamic Farm in Herefordshire in the UK.

Makes 1500ml ice cream

Serves 4-6 approx.

Ingredients

340ml double cream

265ml whole milk

½ tsp flaky sea salt

90g caster sugar

90g egg yolks

800g freshly squeezed apple juice

lemon juice

Method

To make the ice cream base, have ready a fine mesh sieve set over a heat-proof container.
Add the cream, milk, salt and sugar to a heavy-bottomed saucepan.

In a large and wide bowl, whisk the egg yolks until lightened in colour. Temper the egg yolks with the hot cream, whisking constantly, then pour the mixture back in the saucepan. Place the custard back on a low heat and cook, stirring constantly and scraping the bottom of the pot, until the custard reaches a temperature of 76C. Immediately pass the custard through the sieve and into the container. Place the container over a bowl of ice water and stir until cool to room temperature, then refrigerate overnight.

The following day, add the apple juice to the custard and taste for seasoning. Season with more sugar lightly and a generous squeeze of lemon. Churn in an ice cream maker as per the manufacturer’s instructions, then transfer to the freezer for at least 2 hours before serving.

Serve a scoop of apple ice cream in a chilled bowl.

Sue Cullinane’s Banoffee Pie

Don’t know the secret of The Hart Banoffee Pie but this too is delicious, thank you Sue for sharing.

Ingredients

2 tins dulche de leche (caramel sauce)

75g butter

large packet of digestive biscuits, approx. 225g

6-8 bananas

freshly squeezed juice of 1 lemon

425ml cream

3 tbsp Irel Coffee essence or Tia Maria

To Garnish

grated chocolate or toasted flaked almonds

30.5cm cheesecake tin

Method

Melt the butter in a saucepan over a gentle heat. Crush the biscuits and add to the butter. Line the lightly oiled tin with this mixture and leave to set.

Open the tins and spread the dulche de leche over the biscuit base. Slice the bananas, toss in freshly squeezed lemon juice and arrange on top of the toffee.

Whip the cream, add the coffee essence or Tia Maria. Pipe over the bananas. Cover lightly and put it into the fridge to set.

Serve sprinkled with chocolate swirls or toasted almonds.

Note

The banoffee pie may be prepared a day ahead.

Time was, when apart from a couple of Chinese and Indian restaurants there was little Asian food to be had in Ireland, how things have changed.
As we travel more and more and become increasingly adventurous, our national craving for Asian flavours has escalated and the options continue to grow.
 The Asian Restaurant Awards created in 2023 has helped to raise awareness even further of the many choices open to all of us. The awards shone a light on the growing number of super talented, passionate Asian cooks and chefs, not just in our cities but also around the country.
Restaurants showcasing the food of China, Japan, Thailand, India, Pakistan, Nepal, Bangladesh, Laos, Cambodia, Korea, Vietnam…how exciting is that?
My travels throughout Asia for many years have tantalised my palate and wetted my appetite for all those exciting flavours and diverse cuisines.
From the food obsessed city of Singapore, I yearn for chilli crab, roti prata, fish head curry and comforting, nourishing Hainanese chicken rice, the very best cure for jet lag.
How could I ever forget the feast of curries and sambals in Sri Lanka, one more delicious than the next.
Dim sum, Peking duck, noodle soups and irresistible dumplings in China.
Irresistible beef rendang, suckling pig and satay in Indonesia
A myriad of sushi, ramen noodles and yakitori in Japan.
Summer Spring rolls, Banh Mi, and Pho, the quintessential noodle broth in Vietnam to mention just a few.
Pad Thai, Tom yum soup, Massaman curry in Thailand but so much more to choose from.
In Cambodia, Amok, a steamed fish curry in banana leaves, nom banh choi, khmer rice noodles in curry and Papaya salad – put Cambodia on your bucket list too.
Masala chai, thalis, butter chicken, biryani and all the myriad of flatbreads in India and Pakistan
We also loved the food in Laos, khao niaw, sticky rice, larb moo salad, or Lam, a spicy, buffalo meat stew with lots of herbs unique to Laos…
Laksa, the spicy coconut noodle soup from Malaysia – one of my perennial favourites as is nasi lemak, coconut rice and kaya toast for breakfast.
I long to taste the many bulgogi, bibigo fermented kimchi in Korea and on and on…
All over Asia, piled up on market stalls, there are Durians, a stinky, prickly fruit with an overpoweringly pungent smell. It rewards the brave, just hold your nose and pick up courage to taste the divine, sweet, creamy deliciousness inside.
Asian cuisines have a rich and diverse history dating back thousands of years. It’s been shaped by a myriad of cultural influences, trade routes and regional ingredients. Asian traditions reflect the heritage and traditions of each country, making it a fascinating adventure for travellers and food lovers alike. Asian dishes are renowned for bold flavours, a unique combination of spices and a wide variety of ingredients.
The balance of sweet, sour, salty, bitter and umami flavours create a harmonious and unforgettable taste experience.
Much of the cooking is done over fire, stir fried in a wok, steamed or cooked in a tandoor oven.
Many dishes are of course best enjoyed in the midst of the hustle and bustle of an Asian street market but having said that, countless others are quick and easy to reproduce in our own kitchens, particularly nowadays when we have easy access to Asian ingredients in a growing number of specialty shops and even in supermarkets. Edamame beans, (immature soybeans in their pods) are available frozen in many supermarkets, a really easy place to start, just boil or steam, sprinkle them with a little flaky sea salt and enjoy. A delicious nibble, on their own or with drinks – super nutritious and can also be added to stir-fry and salads.
A few of my favourite simple Asian recipes to try.

Rosemary Kearney’s Chicken and Coconut Laksa

Everyone loves this soup – be sure to taste and add lots of freshly squeezed lime juice and maybe a dash more fish sauce.

Serves 6-8 as a starter

Ingredients

150g fine rice noodles

2 red chillies, chopped with seeds

4 cloves of garlic, finely chopped

2.5cm piece of ginger, peeled and finely chopped

150g fresh coriander, leaves and stalks coarsely chopped

juice of 1-2 limes

1 chicken breast, free range (cut into very thin shreds) (250g)

50ml toasted sesame oil

2 x 400ml tins coconut milk

generous 700ml homemade chicken stock

1 tablespoon Nam pla (fish sauce)

salt and freshly ground black pepper

8 spring onions, finely sliced at an angle

coriander leaves

Method

Pour boiling water over the bowl of rice noodles and allow to soak until soft – 10 minutes approximately. Drain and cut into 5cm lengths. Put the chilli, garlic, ginger, coriander and juice of one lime into a food processor and pulse to a coarse paste.

Thinly slice the chicken breast at an angle and set aside.

Heat the sesame oil in a large saucepan and fry the chilli paste for 3 minutes. Add the whisked coconut milk and chicken stock. Bring to the boil, reduce heat and simmer for 5 minutes. Add the thinly shredded chicken, bring back to the boil and barely simmer for a further 3-4 minutes or until the chicken is cooked through. Add the fish sauce and taste and add more lime juice, salt and pepper if necessary.

Divide the noodles into serving bowls, ladle in the hot soup and garnish with spring onion and coriander leaves.

Note

Do not allow the soup to boil once the chicken is added, otherwise the meat will be tough. 

Chinese Dumplings

Deh-ta Hsiung, one of my heroes, was the first Chinese chef to teach at the Ballymaloe Cookery School. This is one of his many dumpling recipes, they can be served poached in broth or transformed into pot stickers. Deh-ta showed us how to make the dumplings from scratch but you could just buy ready made dumpling wrappers – they are widely available. Fat pork is essential otherwise the filling will be dry.

Makes 150 dumplings approximately

Ingredients

For the dough – use 9g per portion of dough per dumpling

450g plain white flour

about 225ml water

flour for dusting

For the filling:

675g Chinese cabbage

450g minced fat streaky heritage pork

2 tbsp finely chopped spring onions

2 tsp grated or finely chopped fresh ginger (peeled)

1 tsp salt

1 tsp sugar

2 tbsp light soy sauce

1 tbsp rice wine

1 tbsp Chinese sesame oil

Method

Sieve the flour into a bowl, slowly pour in the water and mix to a firm dough. Knead until soft and smooth. Cover with a damp cloth and let stand for 25-30 minutes.

Separate the Chinese leaves and blanch in a pan of boiling salted water for 2-3 minutes or until soft. Drain well, finely chop, cool and mix with the rest of the ingredients to make the filling.

Lightly dust a work surface with dry flour. Knead the dough, roll into a long sausage about 2.5cm in diameter. Cut off 10g pieces. Flatten each piece with the palm of your hand, then use a rolling pin to roll each piece into a thin circle about 6-7cm in diameter.

Put about 1 teaspoon of the filling in the centre of each circle. Fold into a semi-circle and pinch the edges firmly so that the dumpling is tightly sealed. Place the dumplings on a floured tray and cover with a damp cloth until ready for cooking. (Any uncooked dumplings should be frozen immediately rather than refrigerated).

To Cook

Bring 1 litre water to a fast rolling boil. Drop about 20 dumplings, one by one into the water. Stir gently with chopsticks or a wooden spoon to prevent them sticking together. Cover and bring back to the boil. Uncover and add about 50ml cold water, then bring back to the boil once more (uncovered). Repeat this process twice more. Remove and drain the dumplings and serve hot with a dipping sauce. Any leftovers should be reheated, not by poaching, but by shallow frying them, then they become pot stickers.

Grilled Dumplings (Pot-Stickers) – JIAOZI

Grilled dumplings, also known as Pot Stickers, are actually shallow-fried on one side, then steamed under cover so you end up with jiaozi that are crispy on the base, soft on the top and juicy inside.  Make the dumplings as in the previous recipe.

Heat about 1 tablespoon of vegetable oil in a frying pan, tilting the pan so that the entire surface is evenly coated with oil.

Arrange 8-10 dumplings neatly in rows and fry over a medium heat for 3-4 minutes, or until the base of each dumpling is browned.

Pour about 50ml hot water down the side of the pan.  Cover and increase the heat to high.  Cook until almost all of the water has evaporated.

Uncover and continue cooking until all the water has evaporated.  Turn off the heat and use a spatula to loosen the dumplings from the bottom of the pan.  Cover the pan with a serving plate and quickly turn the pan over, so that the browned side of the dumplings is uppermost.  Serve hot with a dipping sauce.

Steaming Option

Besides poaching and grilling jiaozi, you can also steam them.  Place the dumplings on a bed of Chinese cabbage on the rack of a bamboo steamer and steam for 10-12 minutes over a high heat. 

Serve hot with a dipping sauce.

Note

To make a dipping sauce.

Ingredients

2 tbsp of light soy sauce

3 tbsp rice vinegar

2 tbsp ginger, finely shredded OR 1 tbsp spring onions, finely chopped

3 tbsp garlic, finely chopped garlic

Method

Blend all the ingredients together.

Edamame Beans with Sea Salt

These fresh soya beans in their pods are one of our favourite nibbles – they are not widely available fresh but can be found frozen and then cooked in minutes.

Serves 4-8

Ingredients

1.2 litres water

450g edamame

3 tsp sea salt

Method

Bring the water to the boil, add salt and the edamame beans. Bring back to the boil, cook for 3-4 minutes. Taste, if cooked enough (they should have a slight bite), drain and sprinkle with sea salt.  Serve cold.