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.

IT’S heaven to be able to eat outside in the evening.

WE’VE just said goodbye to our summer batch of 12-Week Certificate Course students and I’ve just been paid perhaps the best compliment I’ve got when one chap told me: “I’ve learned so much and had so much fun I feel I owe you money!”

THE REVIVAL of interest in baking has enticed people into the kitchens who might never have been seduced by a pot of stew or even a tagine.

FOR vegetable gardeners this time of the year can be immensely frustrating as well as rewarding.

IN THE US something very interesting is happening, it’s virtually a grassroots revolution.