A cool way to serve a delicious breakfast in a glass — it’s bursting with goodness.

Back in 1960s Britain, it was natural to walk into a pub and order a couple of homemade pickled eggs to go with your pint.

Makes about 1kg (2lb)

Pickling (or sousing) pork went hand in hand with pig killing and for centuries it was one of the staple meats in every country household.

Makes 8 portions

¼ cup lemon juice

6 large eggs

The season for fresh Irish asparagus is May and June so now is the time to make this deliciously rich dish.

This is the “cool” soup for spring dinner parties.

Slow Food Ireland presents two films under the title The Future of Irish Food: Fowl, by Andrew Legge, and The Power of Community, How Cuba survived Peak Oil, — with guest speakers.