Darina Allen: Three Sophie Morris recipes to help you start a food revolution

How do we avoid calorie-dense, nutrient-poor, ultra-processed food that leaves us overfed and under nourished?

Sophie Morris' Miso Creamy Mushroom on Toast

I’m a bit like a broken record but here I go again – I’m super proud of so many of our Ballymaloe Cookery School alumni who are making a difference in food and farming in a myriad of different ways all around the world. 

They find all sorts of ways to use their food knowledge for the betterment of mankind, not just in the restaurant, cafe and hospitality business.