Crustaceans like lobster, crab and langoustine are naturally sweet in flavour, so they work so well with the seasoning of aged cheese

"Maybe you are hosting a pescatarian, or you’d just rather a change from the usual fare of turkey and ham this year, If so, this is the recipe for you."

A cheeky splash of brandy keeps this cocktail sauce festive

This week, I’m sharing three simple canapé recipes that are super useful to have in your repertoire when family and friends come calling

Serving oysters cooked rather than their most often state of raw is an excellent way to encourage the reluctant to eat these marvellous molluscs.

"This year at Goldie, we’ve been using lots of Uchi Kuri, a Japanese variety of winter squash that Alex at Singing Frog Gardens is growing in West Cork."

Inspired by the Tongue Tied brothers’ love for a bit of spice and a sandwich, this weekend’s recipe is my take on a classic fish sambo: the tuna melt.

This dish of peas, chilli and mint is one of my go-to simple suppers when I'm looking for dinner in a flash and the crisper drawer in the fridge is lacking fresh vegetables

Saffron, the hand-picked and dried stigmas of the crocus sativus flower, provides the risotto with its distinctive warm yellow hue and a wonderful floral undertone flavour to this dish.

This weekend, I’m sharing my preferred method for making chips at home. I’ve opted for some skin-on wedge-shaped chunks, but slice as you wish if you’d prefer a typical chip.