Kale is now in full season and several varieties are available in the farmers markets.

HALLOWEEN creates almost as much excitement as Christmas nowadays.

IT’S the “season of mist and yellow fruit fullness” and despite the warm misty weather there are a few mushrooms about.

RACHEL’S Everyday Kitchen — Simple, Delicious Family Food has just been published by Harper Collins.

WE RECENTLY celebrated 30 years of the Ballymaloe Cookery School.

SALLY MCKENNA has just published a book that really needed to be written, it’s called Extreme Greens and it’s all about seaweed and sea vegetables, how to find them, how to identify, how to harvest sustainably, how to cook, how to preserve, it’s great.

THE theme of this year’s MAD Symposium, held in a red circus tent in Copenhagen, was guts — this was interpreted in a variety of ways from intestines to raw courage by the speakers.

A COUPLE of days in London is fun, but I was commandeered to go by my publisher and my long-suffering editor, to finish my latest book, 30 Years of the Ballymaloe Cookery School.

LAST time I was in New York a friend told me about a Smorgasburg.

THREE or five times a year we invite guest chefs to the Ballymaloe Cookery School to teach a course and give us a taste of their food.