ArchiveFebruary 2007

BBC Good Food Magazine

BBC Good Food Magazine is the most popular and best selling food magazine in the British Isles. Novice cooks and chefs alike snap it up off the newsstands every month to pore over the glossy food photos, read about food issues and the latest trends and to find recipes for fast and slow foods.

Food-writer Angela Nilsen has contributed to the magazine for many years and has won both the Glenfiddich Cookery Writer Award and the Guild of Food Writers’ Cookery Journalist of the Year Award for her work on the ‘Ultimate’ series in BBC Good Food Magazine.

In this column Angela set out to find the ultimate recipe for many classic dishes. Through a mixture of research and trial and error she arrived at what she considers to be the foolproof version of many old favourites. Through a combination of her own research, testing and fine-tuning techniques, as well as consultation with distinguished chefs and writers for their insider tips and advice, Angela has come up with 50 definitive recipes. From making the perfect French Omelette with Raymond Blanc, to Apple-Pie inspiration with Gordon Ramsay, Angela has explored endless possibilities in her search for success, including the tastiest Fish Cakes (with a little help from Rick Stein) and a rich Thai Green Chicken Curry. She enlists the help of Gennaro Contaldo in creating the creamiest ever Spaghetti Carbonara and brunch expert Bill Granger for softly Scrambled Eggs. Even soups and salads prove a challenge, but Angela ends the debate once and for all on the likes of French Onion Soup and Caesar Salad, and kneads the ideal loaf of bread with baker Dan Lepard. Marshmallowy Meringues come with the aid of Mary Berry, the Aga Queen, and perfected recipes for Vanilla Ice Cream and Lemon Meringue Pie bring Angela’s journey to a delicious end.

It contains 50 definitive recipes and gives the background to every recipe, the testing, the discussions, the problems she faced – and then explains exactly how to make the best ever version with tips, hints and step-by-step photographs. So whether you are a novice or a practised cook, this book will earn its place on your kitchen shelf. 

Here are some of the ultimate recipes for you to try, but you’ll need to seek out the book to read about Angela’s journey to reach the ‘ultimate’.

The Ultimate Recipe Book by Angela Nilsen – published by BBC Books

Spaghetti Carbonara

Serves 4
Ready in 25-35 minutes

100g/4oz pancetta
50g/2oz Pecorino cheese
50g/2oz Parmesan
3 eggs, preferably organic
350g/12oz spaghetti (De Cecco is very good)
2 plump garlic cloves, peeled and left whole
50g/2oz unsalted butter

1. Put a large saucepan of water on to boil. Finely chop the pancetta, having first removed any rind. Finely grate both cheeses and mix them together. Beat the eggs in a medium bowl, season with a little freshly grated ground black pepper and set everything aside.

2. Add 1 teaspoon salt to the boiling water, add the spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).

3. Squash the garlic with the blade of a knife, just to bruise it. While the spaghetti is cooking, fry the pancetta with the garlic. Drop the butter into a large wide frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic. Leave these to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.

4. Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the rest of the pasta water away yet.

5. Mix most of the cheese with the eggs, keeping a small handful back for sprinkling over later. Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese and, using the tongs or long fork, lift up the spaghetti so it mixes easily with the egg mixture (which thickens but doesn’t scramble) and everything is coated. Add extra pasta-cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with salt, if needed.

6. Use a long-pronged fork to twist the pasta onto the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

Fish Chowder

Serves 4 as a light lunch or supper (easily halved)
200g (7oz) packet lardons
1 large knob of butter 
2 leeks (about 350g/12oz), thinly sliced
1 tbsp fresh thyme leaves
Small pinch of crushed dried chillies
2 bay leaves
650g/1lb7oz potatoes, Desiree are good, peeled and sliced thickly (about 5mm/¼ inch) thick (Angela recommends a floury/waxy variety of potato that would release starch to thicken the chowder, but would also hold its shape)
700ml/1¼ pints fish or chicken stock (from a good-quality cube or powder is fine)
450g/1lb skinless haddock (the fish should be a firm and lean variety)
150ml (5fl.oz) carton single cream
Roughly chopped fresh parsley for scattering

1. Heat a wide deep sauté pan. Tip in the lardons and fry until they have released their fat and have started to crisp. Remove them with a slotted spoon and drain on kitchen paper, putting to one side for later.

Drop the knob of butter into the pan and, as it sizzles, add the leeks, thyme, chillies and bay leaves and stir-fry for 2-3 minutes until starting to soften, but still bright green.

2. Tip in the potatoes, fry for a couple of minutes, stirring occasionally, then pour in the stock (it should just cover them). Boil over a high heat for 10 minutes, uncovered, until they are almost cooked through.

(No need to stir as the potatoes may break up). As they boil, their starch will be released and start to thicken the liquid.) 

3. Lay the whole fillets of fish on top of the potatoes so they are immersed as much as possible in the stock. Cover and simmer for 4 minutes. Remove from the heat, and let sit, still covered, for 5 minutes so the fish can finish cooking gently. Pour in the cream and shake the pan (rather than stir) so it mixes in, as you don’t want to break up the potatoes and fish. Season with pepper – you may not need salt, depending on the stock you have used. The chowder can now rest for an hour or overnight in the fridge, which gives the flavours a chance to develop more. This is called ‘curing’.

4. To serve, scatter the lardons over. Warm the chowder gently, being careful not to let it boil. Lift the fish and potatoes out with a slotted spoon, letting the fish break into very big chunks as you do so. Pile them both in the centre of wide shallow bowls or plates. Spoon the liquid around and scatter with the chopped parsley.

Roast Chicken

Serves 4
1 lemon
1 small onion, peeled and quartered
1.6-1.8kg/3½-4lb organic chicken, the best you can afford
Sprigs of bay leaves, or bunch of fresh tarragon
25g/1oz butter, and a bit extra to butter the tin
Wedges of red onion and/or carrot if you don’t have a rack, or 
1 large red onion, peeled and cut in thick wedges for optional gravy

1.Heat the oven to 190C/fan oven 170C/gas 5. Halve the lemon and prick all over many times with a skewer or toothpick – this releases the juices and adds fragrance to the chicken as it roasts. Push the onion and lemon into the cavity of the chicken, along with the bay or tarragon. Keep the other sprigs for garnish.

2.Melt the butter in a small pan or more quickly in the microwave and brush the chicken all over with a pastry brush, including the parts where the thighs meet the body of the bird. Season liberally with salt and freshly ground pepper.

3.Now you have a choice. If you have a rack, sit the bird on that, on its side, propped up with balls of foil if the rack is flat. If not, put a few chunks of carrot, red onion or both on the bottom of a buttered roasting tin (choose one that the bird will fit into snugly) and sit the chicken on them.

4. Roast for 20 minutes on the first side. Then, if the bird is on a rack, scatter the red onion underneath if you want to make the gravy (see below).

Turn, then baste with some of the juices and roast for 20 minutes on the other side. A clean tea towel makes it easier to hang on to the bird for turning. Turn the chicken breast-side up, keep the wings tucked under and baste again. Discard any foil and roast for another 30-40 minutes until really golden. To test whether the chicken is cooked, push a skewer into the fleshiest part and if the juices are clear, rather than pink, it is done. Or give the legs a bit of a tug – the chicken is done if they wiggle and move away from the body easily. If not, roast a bit longer.

5.Lift the chicken out of the oven and leave it to relax, loosely uncovered with foil, for 10-15 minutes. Sit it on your best platter and tuck a few bay sprigs in the cavity.

Simple creamy gravy – 

Angela Nilsen says she ‘picked up a great tip for a quick gravy from food writer Jeni Wright.’ Scatter a red onion, in wedges, in the bottom of the roasting tin for the last 50 minutes. Remove the chicken from the tin and, while it rests, tip a 250g carton of crème fraiche into the tin with the onion and juices and heat through, stirring. If you want to make it go further, pour in some stock.

Crème Brûlée

Serves 4
2 cartons double cream, 1 large (284ml) plus 1 small (142ml)
100ml/3½ fl.oz full-fat milk
1 vanilla pod
5 egg yolks, preferably organic
50g/2oz golden castor sugar, plus extra for the topping

Heat the oven to 180C/fan 160C/gas 4. Sit four 175ml/6fl.oz ramekins in a deep roasting tin at least 7.5cm/3in deep (or a large deep cake tin), one that will enable a baking tray to sit well above the ramekins when laid across the top of the tin. Pour the two cartons of cream into a medium pan with the milk. Lay the vanilla pod on a board and slice it lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside. 
Put the egg yolks and sugar in a mixing bowl and whisk for 1 minute with an electric hand-whisk until paler in colour and a bit fluffy. Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat. 
Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan. Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end. Using a big spoon, scoop off all the pale foam that is sitting on top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir. 
Pour in enough hot water (from the tap is fine) into the roasting tin to come about 1.5cm/ 5/8 inch up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them right up to the top (its easier to spoon in the last little bit). Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate. Bake for 30-35 minutes until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready they will wobble a bit like jelly in the middle. Don’t let them get too firm. 
Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture. 
When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ teaspoons of caster sugar over each ramekin and spread it out with the back of a spoon completely. Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar, then use a blow torch to caramelize it. Hold the flame just above the sugar and keep moving it round and round until caramelized. Serve when the brûlée is firm, or within an hour or two. 

Foolproof Food

Chocolate Chip Cookies

Makes about 36-40, depending on size
So much nicer than any you buy and really quick and easy to make. You can keep some dough in the fridge or freezer.
Try to get really good quality chocolate chips – its worth the difference

225g (8 oz) butter
200g (7 oz) brown sugar
165g (6 oz) castor sugar
2 eggs, preferably free range
1 teaspoon pure vanilla extract
340g (12 oz) plain white flour
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
150 g (5 oz) chocolate chips
100 g (3½ oz ) chopped nuts - hazelnuts

Preheat the oven to 180C/350F/gas mark 4.
Cream the butter, add the sugars and beat until light and fluffy. Add in the egg bit by bit, then the vanilla essence.

Mix the dry ingredients together and fold them in. Lastly, add the chocolate chips and the chopped nuts.

Divide the mixture into 7g (¼ oz) pieces, for teeny weeny pieces, or 30g (1oz) for medium sized or 55g (2oz) for American style cookies onto baking sheets. Remember to allow lots of room for spreading. Bake for about 8-10 minutes, depending on size. Cool for a few minutes on the tray and then transfer to wire racks. Store in an airtight container.

Hot Tips

Failte Ireland, the National Tourism Development Authority

Will be running a series of continuing professional development programmes in all areas of tourism and hospitality in 2007 – courses are run nationwide – for details of courses in each area – Cork 021-4313058 Dublin 01-8847766  Galway 091-561432  Midlands 01-8847766

Spains Gastronomic Summit

The Gastronomic Summit in Spain, called Madrid Fusion has now become an annual affair. This year was the fifth and arguably the most spectacular so far. Spain’s avant-garde chefs are now generally considered to be leading the way in what has become known as molecular gastronomy!  

The ‘high priest’ of this movement is Ferran Adria, the brilliant young chef whose restaurant El Bulli has become a place of pilgrimage for chefs, food lovers and ‘restaurant collectors’ all over the world. To secure a booking in the restaurant is the equivalent of a win in the lotto. Rumour has it that El Bulli is booked solid for four or five years.

My first encounter with Adria was at Tasting Australia in 2004. He dazzled the crowd with his alchemy, when he made jellies, foams, mousses, soufflés and I can’t remember what else with water alone. He told us about his laboratory and his new toys. To produce this sort of alchemy there are a number of ‘must have toys’ – Pacojet, Thermomix, Dehydrator, and a variety of solutions including liquid nitrogen,

Ferran has inspired and thrilled a whole generation of chefs. To me he was like an over-excited little boy with a new chemistry set – no mention of flavour, it was all about tricky new textures and garnishes – smacked of the emperor’s new clothes.

But that was before I tasted his food, I still haven’t been to El Bulli but I’ve tasted some of his signature dishes at the drinks party he hosted at the Casino de Madrid.

The first realization is that nothing is ever as it seems. A green olive on a tiny plate is in fact a little bubble of olive juice that bursts in your mouth with a delicious essence of olive.

A meltingly tender mussel is suspended in another bubble with a whiff of fresh lime juice. What looks like fish roe turns out to be little beads of lychee juice which have been made by injecting little droplets of a lychee solution into liquid nitrogen through a syringe. A gin and tonic sorbet is made in seconds with dry ice, an oyster on the half shell has a tiny pearl of liquid smoky bacon flavour….. these are just a few of the temptations!

This is not the kind of food that you or I will be doing anytime soon, but as with nouvelle cuisine I’m sure that many of the techniques will be absorbed into the mainstream chef’s repertoire, some will filter down into the keen cook’s kitchen. This year the theme of the conference was Produce. Some chefs such as Heston Blumenthal, UK ‘s most famous proponent of molecular gastronomy ignored the brief and went on a flight of fancy about recreating the childhood memories of a ‘kid in a candy shop’.

The movers and shakers from all over the world were there. Tetsuya Wakuda from Sydney, less of a revolutionary but a true genius in the kitchen.

Seiji Yamamoto, a brilliant young chef from Japan has been applying avant garde techniques to create exciting textures and sensational flavours in his kitchen for several years. For the finale of his demonstration he created a link between creative gastronomy and the latest communication technology – an edible menu on a plate which reads over the latest generation of mobile phone, this was definitely a glimpse of the future.

For those of you who might be going to Tokyo sometime soon book well ahead at Nihonryori/ryugin.

Also thinking well outside the box are Spanish chefs Dani Garcia and Angel Leon. Dani has become famous for his ‘nitrogen cuisine’ and his 21st Century interpretation of Andalusian dishes. Dani has many Irish fans of his restaurant Caluma in Marbella. 

Chef Angel Leon, the Prince of Tides, spends almost as much time in the sea as in kitchen and laboratory. Angel has invented a process for using fish scales and fish eyes to enhance the flavour of his food. His latest work in association with the University of Cadiz is on a micro filter algae for broths. These chefs and the growing number of acolytes all have laboratories beside their kitchens and many are linking up with food scientists and technology whizz kids, to go places where chefs have never travelled before.

Charlie Trotter, US super chef from Chicago presented his creations amidst many references to his new book on spa cuisine.

Trotter who has virtually every gastronomic accolade in the US is an outspoken advocate of the use of the freshest sustainable organic ingredients. He uses only naturally raised free range meat and game and line-caught seafood and has banned the use of foie gras in his menus.

Fellow chef Dan Barber has a similar social and moral philosophy at his restaurant Blue Hill at Stone Barns in Pocantico Hills just north of New York City. The restaurant is in the centre of an organic farm which grows much of the produce for the restaurant. I haven’t eaten at Blue Hill yet but it is high on my wish list – just 45 minutes on the Hudson River Line train from Grand Central Station in New York.  

None of these chef’s recipe are easily reproduced at home so here are some other delicious and more familiar dishes from Spain.

Jago’s Tortilla de Patatas

This recipe was given to us by Jago Chesterton from Huelva in the South of Spain when he was a student at the school.
In Spain you must understand, Tortilla is not just a dish it’s a way of life. Tortillas or flat omelettes not to be confused with the Mexican tortilla which is a flat bread, are loved by Spaniards and tourists alike. You'll be offered them in every home, in the most elegant restaurants and the most run down establishments - no picnic would be complete without a tortilla and every tapas bar will have appetising wedges of tortilla on display. People even eat it at the cinema. 
Tortilla de Patatas sounds deceptively simple but its not as easy to make to perfection as you might think.
Serves 6-8

8-9 eggs, free range and organic
14ozs (400g) diced potato (1.5cm)
6ozs (175g) diced onion
3fl oz (75ml) extra virgin olive oil
2-3 cloves garlic, crushed
1 tsp salt and freshly ground pepper

The secret of success is to use enough oil. Put a generous (2.5cm) 1 inch of olive oil into a frying pan. Fry the potatoes and onions in the hot oil for about 5-7 minutes. Add the crushed garlic and cook until the potatoes are golden on the outside and soft in the middle. Drain off the excess oil from the potatoes. 

Whisk the eggs in a bowl, add a teaspoon of salt and freshly ground pepper. Add the potato and onion mixture. Put 2 tablespoons of oil back into the pan, when it begins to sizzle pour in the egg mixture then lower the heat, when the egg begins to cook, loosen around the edge continue to cook shaking the pan occasionally. When the tortilla is well set and golden underneath, cover the pan with an oiled plate and turn it out, be careful not to burn your hand. Add a little more oil to the frying pan if necessary. Slide the tortilla back in cooked side uppermost. Cook until firm but still slightly moist in the centre. Serve hot or at room temperature cut into wedges.

Spanish Almond Cake

From Rachel’s Favourite Food by Rachel Allen
This is great warm or cold and keeps for ages, probably more than a week if you didn't keep having a slice! It's so good with a cup of coffee or tea. It's also delicious with a ¼ teaspoon of ground cinnamon put in at the start or the grated rind of 1 lemon or 1 small orange. Also fabulous with ice cream, poached fruit, etc.
Serves 6-8

3 eggs, separated
5½oz (150g) ground almonds
5½oz (150g) caster sugar
1 dessertspoon icing sugar, for dusting at the end

You will also need a 7 inch (18cm) springform cake tin

Preheat the oven to 180°C/350°F/gas 4. 

Butter the sides of the springform cake tin and cut a round of greaseproof paper to line the base. Separate the eggs and put the yolks into a medium bowl. Add 4½oz (130g) of the sugar and beat until slightly pale in colour. Add the ground almonds and mix to combine. In another bowl whisk the egg whites until they form soft peaks, then add the remaining ¾oz (20g) of sugar and continue whisking the mixture until it forms stiff peaks and is nice and glossy. Stir one-third of the whisked egg whites into the almond mixture, then carefully fold in the rest in two batches, not knocking out any air. Pour the cake batter into the tin and place in the centre of the preheated oven for 35 minutes or until a skewer comes out clean from the centre (too high up in the oven and the top gets too brown). When cooked, let it sit for a few minutes in the tin, then remove and cool slightly on a wire rack. Sieve some icing sugar over the top.


Paella is a fantastic dish to make for large numbers of people. In Spain you can buy a gas ring specially for cooking paella on a picnic.
Serves 10-12

6 tablespoons approximately of extra virgin olive oil 
2 large onions, chopped
1 large green pepper, cut into 1cm (1/2inch) cubes
1 large red pepper, cut into 1cm (1/2inch) cubes
8 cloves garlic, sliced
1 free-range organic chicken, jointed and cut into smallish pieces
225g (8oz) organic streaky pork, cut into cubes
Salt and freshly ground pepper
1 teaspoon saffron
1kg (2 1/4lb) paella rice approximately (generous ½ cup per person) 
1.8 – 2.4l (3-4 pints) homemade chicken stock (use more if needed)
1 chorizo sausage, sliced
450g (1lb) frozen peas
450g (1lb) mussels in shells
12 prawns in shells

4 very ripe tomatoes
Flat parsley sprigs and coarsely chopped chives

Paella pan, 46cm (18 inch) approximately

Put lots of olive oil in the paella pan. Add the pork and cook for a few minutes until the fat begins to run. Add the garlic, onions and peppers. Cook for 4-5 minutes, then add the chicken. Season with salt and freshly ground pepper. Then add the sliced chorizo.

Sauté for 15 minutes, soak a teaspoon of saffron in a cup of warm chicken stock and stir around. Add to the pan. Add the rice, (about ½ cup per person). Add stock to almost cover, stir to blend and then don’t stir again unless absolutely necessary. Add the peas. 
Bring to the boil and simmer really gently for about 20 minutes until the meat is cooked. About 5 minutes from the end of cooking, add the mussels and the prawns in their shells. Continue to cook until the mussels open and the prawns are cooked. Stand over it and move the ingredients around a little. Bring the paella pan to the table. Scatter with lots of flat parsley sprigs and some freshly chopped tomato and chives. Serve immediately directly from the pan. 

Foolproof Food

Adorable Baby Banoffies

Have a few tins of toffee ready in your larder – then this yummy pud is made in minutes.
Makes 8-12

1 x 400g (14oz) can condensed milk
8-12 Gold grain biscuits
3 bananas
Freshly squeezed juice of one lemon
225ml (8fl oz) whipped cream
Chocolate curls made from about 175g (6oz) chocolate
Toased flaked almonds

8-12 individual glasses or bowls

To make the toffee, put the can of condensed milk into a saucepan and cover with hot water, bring to the boil, cover and simmer for three hours. By which time the condensed milk will have turned into a thick unctuous toffee.

Break a biscuit into each glass or bowl. Peel and slice the bananas and toss in the freshly squeezed lemon juice. Top with a little toffee. Put a blob of softly whipped cream on top. Sprinkle with flaked almonds and decorate with a few chocolate curls.

Cook’s Book

Apples for Jam by Tessa Kiros published by Murdoch Books

Tessa Kiros was born in London to a Finnish mother and a Greek-Cypriot father. The family moved to South Africa when she was four and at the age of eighteen, Tessa set off to travel and learn all she could about the world’s cultures and traditions. She has cooked at London’s The Groucho Club and in Sydney, Athens and Mexico. She lives in Tuscany with her Italian husband Giovanni and their two daughters. “I have collected these recipes over the years. This food is for families, for young people, for old people, for children, for the child in all….. for life. Some are recipes I remember from my own childhood, others are the food I want to cook now for my family.”
Buy this Book from
Sausage and Potato Goulash
This is a great, quick, tasty, meal-in-one that will serve quite a few people or leave you with enough leftovers for the next day. Adults can serve theirs with a twist of pepper. This can be completely prepared in advance and just warmed up to serve. It is important to use good-quality sausages – Italian sausages are also good.
Serves 8

750g (1lb 10oz) good quality sausages
2 tablespoons olive oil
30g (1oz) butter
1 large red onion, finely chopped
1-2 teaspoons sweet paprika
1kg (2lb 4oz) potatoes, peeled and cut into bite-sized chunks
250g (9oz) tinned diced tomatoes
A piece of cassia bark or ½ cinnamon stick
1 bay leaf
2 tablespoons chopped parsley

Slice the sausages into rounds about 1cm (½ inch) thick. Heat the oil and butter in a large heavy-based pan (cast iron is good) and sauté the onion for a couple of minutes over medium heat. Stir in the paprika, cook for 30 seconds or so and then add the sausages. Continue cooking, stirring fairly often, until the sausages turn golden in places. Add the potatoes, tomatoes, cassia and bay leaf and 500ml (17fl.oz/2 cups) of hot water. Season with salt and bring to the boil.

Lower the heat, cover and simmer for about 20 minutes until the potatoes are softened and the soup is thick and stewy. Stir with a wooden spoon from time to time and shuffle the bits at the bottom to make sure they don’t stick. If the potatoes are not quite done after that time, take the pan off the heat and leave it with the lid on for the potatoes to continue steaming. Mix the parsley through and serve hot, or even at room temperature.

Hot Tips

Urru now open in Mallow –
Ruth and Willie Healy have just opened a sister shop of Urru, their very successful Bandon culinary store.
Stocking olive oils and cheeses, Arbutus breads, Bubble Brother Wines, handmade chocolates, Farmhouse cheeses, Glenilen Dairy and Ummera Smokehouse products to mention a few. Urru, Bank Place, Mallow Tel 022 53192 and McSwiney Quay, Bandon Tel 023-54731.

Grow Your Own Veg 
Bored by bags of limp salad? Put off by overpriced tasteless produce? Want to reduce your food miles and pesticide input? The RHS will show you how with Grown Your Own VEG online - this coincides with a new BBC2 and RHS TV series Grow Your Own Veg and a book of the same name.  

La Brea Bakery Café 
Ireland’s first La Brea Bakery Café is now open in Arnotts Department Store, Henry St. Dublin.


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