A LITTLE of what you fancy does you good.

By roasting cauliflower the florets take on a charred crispness while the flesh remains soft and yielding.

SHIVA and Lina Gautam travelled from Kathmandu in 1996 with the lofty ambition of opening a Nepalese restaurant.

This is a dish I am very proud of. It is a perfect product cooked

NOW that Christmas is over and New Year’s resolutions are still fresh in our minds why don’t we all decide to spend even a couple of extra hours a week having fun in the kitchen with all the family, cooking from scratch and saving money to boot.

PHEW, it’s all over again for another year — hope it was jolly and lots of fun.

FOR ME it was a wonderful surprise that my latest book 30 Years at Ballymaloe won the Avonmore Cookbook of the Year award at the Bord Gáis Irish Book Awards — and it really was a surprise.

From the turkey and stuffing, to the roast potatoes and gravy, Darina Allen begins our Christmas food special with recipes for the perfect festive feast.

THE excitement gathers, only ten days to Christmas.

It has always been the tradition in our house to eat the first plum pudding on the evening it is made.