Plus: The steaks were high at the National Irish Steak Challenge

"When Eleanor Wilkinson’s long-term relationship ended, she quit her job and began to live alone once more. Eleanor loved to cook but found it difficult to gather the enthusiasm to cook yummy food just for herself."

"We look forward to every bite she cooks, and there’s zero waste. She’s an example to all of us in how she thinks of ways to use up scraps of this and that."

"...the reality is that for many, sourcing cheap food is the main priority, and cooking chemical-free food is a long way down the list of priorities..."

"I spent a couple of days whizzing around London recently and didn't miss a meal slot. The raison d'etre for the trip was to attend a lunch to celebrate 10 years of Portland on Great Portland Street, co-owned by a past student, Daniel Morgenthau."

Unearthing the underrated, yet brilliant Jerusalem artichokes

Myrtle taught me this brilliant 1,1,3,5 formula that we use in Ballymaloe House and here at the school for many of our soups.

"Let 2025 be the year when you start to eat your ‘weeds’, a very high percentage of what we call weeds are edible and super-nutritious."

Plus: a selection of recipes that offer new twists on reliable classics

Make movie night snacks the stars of the show