Venison Tagine with Squash and Prunes

People keep telling me autumn is underway, and according to the weather experts in Britain’s Met Office it started on September 1st, but they just carve the year into quarters to make their statistics easier to calculate. Clinging to summer, I prefer to stick with the old astronomical calendar and by that measure, the seasons change on the 22nd. That doesn’t stop me wanting autumnal food though.  Continue reading

Fennel, Cheese and Onion Tart

We once bought such an enormous plant at Columbia Road flower market in London that we had to stick its top out of the car sunroof and people were laughing and taking pictures on their mobiles as we drove by. I was reminded of this when my friend Lindsey from The Eating Tree gave me two fat fennel bulbs recently. I wish I’d taken a picture before I trimmed them, because they had such magnificently verdant fronds, they looked as though they were sprouting their own forest. Continue reading

Irish Wheaten Bread

Image of a loaf of wheaten breadIf you’re ever pushed for time and you want a comparatively quick loaf of bread, this Irish recipe is ideal.

It’s the antithesis of sourdough … no starters lurking in the fridge waiting to be fed, no slow fermentation methods, no stretching or kneading. All you need are a few basic ingredients, a bowl, a spoon, a tin and an oven. It’s bread making at its simplest. Continue reading

Irish Times

Image of view from kitchen sink

This has been my kitchen sink for the past 10 days. The view actually belongs to an old friend, Andy, a man with a sense of humour I have always treasured. When I once got the push from a job, he gave me a clock as a leaving present. Inscribed on the back was ‘tempus fuckit’.  Continue reading

Chicken with Summer Vegetables

This is the lightest, most summery dish and very adaptable to what you have on hand. Please don’t skip the cider, mustard and tarragon though … they are what brings the other ingredients to life and makes your guests reach for hunks of bread to dunk in the delectable sauce.

What vegetables you use depend on what you have handy … as it’s a one-pot dish and the garden is bursting with all sorts of good things, I used broad beans, peas, carrots, baby new potatoes and (the second time around, not shown in the picture below) French beans.  Continue reading