Pat O’Neill from Enniscorthy in Co Wexford produces hand-crafted, dry-cured, tender, well-flavoured bacon and ham, low in salt, with no phosphates and no added water — just pure tasty bacon.

WE BADLY need a reason to celebrate, so let’s join the revellers and merrymakers all over the world and really enjoy St Patrick’s Day.

FOR many people getting out the kitchen for a couple of weeks is the sweetest part of a holiday — well away from the tyranny of having to cook every day. Of course, I love eating out but I also love to cook particularly when I am in a place where the food and culture is different.

I BET lots of you have a book token or two or tucked away somewhere since Christmas, so before they get lost here are a few suggestions for cookery books that have caught my fancy in the past few months.

THE future is unquestionably rosy for Irish farmers and food producers.

I HAVE just read something totally shocking; a recent study conducted at the Wayne State University in Detroit found that 32% of nine-month-old babies are already obese or overweight.

THE Malaga oranges have just arrived in the shops. I know there are many people out there who reckon that life is far too short to make marmalade but I can’t wait to get started.

A NEW batch of students have just arrived from far and wide to start the January 12 week cooking course.

Jason Innes from Amisfield Winery served a do-it-yourself Affogata on a round plate in a cappuccino cup and saucer, a scoop of vanilla ice-cream and a shot of espresso on the side.