HOW do we keep the magic of Christmas alive at a time in history when we are all being mercilessly manipulated by commercial interests. 

Ask any of my Certificate Course students where they would like to work when they finish their stint at the Ballymaloe Cookery School — at least a quarter will sigh wistfully and mention Ottolenghi and indeed many of my past students have worked there and loved their experience.

The seventh Slow Food International Congress was held recently in Chengdu in China, the capital of the province of Sichuan. It’s the UNESCO capital of Gastronomy and is now officially a Slow Food City.

How quickly the evenings are closing in and now there’s a proper excuse to light a crackling fire, cuddle up in an armchair and tuck into a big bowl of comforting stew or colcannon with a nice lump of beautiful butter melting in the centre.

We are a few weeks into the college year now and for many, it’s been a shock to the system, a moment of realisation when the penny drops that you are absolutely on your own — to get up on time, feed yourself, do your washing and the gizillion other little things we’ve become accustomed to others doing for us.

FIFTY-THREE years ago, in 1964, Myrtle Allen opened a restaurant in her own house in the wilds of East Cork to celebrate the connection between agriculture and gastronomy, uniting a whole food movement of farm to fork eating which has inspired chefs and cooks, not only in Ireland, but all over the world.

Every now and then there’s a moment, a milestone which can indicate the end of an era. For me a recent experience in a West Cork village was just that.

Even if you don’t decide to set up a stall each of these recipes are little gems to add to your repertoire or to start a recipe folder, writes Darina Allen. 

It’s such an exciting time in food and even though the figures for obesity and Type 2 diabetes continue to increase, there are real grounds for optimism as growing numbers don their Lycra and take to their bikes or run or swim or walk.

Three times a year we offer a tapas course, it’s always oversubscribed as is the canapé class. We all love little bites of something tasty and delicious - such a lovely way of eating.