Tantalising Indian food to whet your appetite from chef Sunil Ghai’s first book

These recipes for spicy tomato fondue and beetroot soup are perfect for using up summer ingredients

A short while ago, the Irish Guild of Food Writers, of whom I am a member, visited Wexford for an action-packed day of visits to artisan producers around the Gorey area.

"Get the children involved in making their school lunch. They’re much more likely to eat every morsel when they themselves have made the choices."

"I have 11 grandchildren, all of whom love to eat, and many of whom love to experiment in the kitchen - I don’t have space to share all of their recipes this week, but watch this space..."

"I’m a big bean fan, they’re one of my essential year-round store cupboard ingredients, just as brilliant for summer salads as they are for gutsy winter stews."

"Organic farming ticks all the boxes, producing nutrient-dense, sustainable food that nourishes from healthy biodiverse landscapes and environments."

"This year, six awards were presented — in Water, Land, Farm, Dairy, Artisan Produce, and Craft categories - two Cork producers were among the six prestigious award-winners."

"It’s peak summer fruit at present, lots of currants and berries, which of course you can serve just as they are, piled up in a bowl with lots of cream and a good sprinkling of castor sugar and maybe a scattering of shredded mint leaves."

"If you’re one of the happy gardeners who planted a few packets of seeds in spring to grow some of your own food, you’re probably overwhelmed with an abundance of beautiful chemical-free produce at present."