Hot tip

FRESH sweetcorn is now available from Catherine and Vincent O’Donovan’s roadside stall on the main Cork to Innishannon road, about a mile and a half from the Halfway Roundabout.

Tel [phone] to order. To cook, pull off the husks and silks, pop into well-salted boiling water and cook for no more than 3 minutes. Serve slathered with butter and sprinkled with Maldon sea salt.

Corry Lane Home Smoked Fish: Particularly delicious eel, warm smoked salmon and mackerel. Tel John Rogan: 043-76264 or 087-9904707; Rathowen, Co Westmeath.

Ross Lewis at Chapter One Restaurant: Recently introduced a charcuterie trolley. Customers can enjoy a starter plate of seven items primarily made from Irish charcuterie - some made in the restaurant and others by specialist artisan producers like Frank Krycwzk and Fingal Ferguson. A few hot items come from the kitchen - eg pigs trotters, pickled lambs tongues, West Cork ham with celery remoulade. A selection of salamis and terrines are served from a beautiful cherrywood trolley, with inlaid shelves to pull out and serve on - as Ross says, to bring back a bit of drama to the restaurant. Chapter One, 18/19 Parnell Square, Dublin 1. Tel [phone].