Paysanne Sausages

Traditional fresh sausage recipes call for salt to form two per cent of the total weight. We have reduced this to one and a half per cent, as it’s healthier and doesn’t adversely affect the flavour.

Sat, 23 Oct, 2010 - 15:33

Darina Allen

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<p>Culinary pioneer Darina Allen, who co-founded Ballymaloe Cookery School in 1983 and, more recently, the Ballymaloe Organic Farm School, was conferred with an Honorary Doctorate by Munster Technological University (MTU) on Friday. Picture: Joleen Cronin.</p>

Darina Allen awarded Honorary Doctorate by Munster Technological University

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