THERE’S lots of grizzle about ‘over here’ but we have a lot to be grateful for too.

TWO new exciting eateries have opened in Cork in recent months; both are off the beaten track.

A stew or tagine can be made ahead and served with a bowl of mash, a few baked potatoes or a simple cous cous.

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.