Cooking with Colm O'Gorman: Irish style eggs Benedict with beech smoked salmon
It has been a tough year, and we are heading for a Christmas unlike any we have had before. I miss people. I miss friends and colleagues and family. That is the part I will find most difficult to be honest. For me, one of the great joys of the holidays is having the time to catch up with those I love. We usually have family come to visit and our home is filled with people and pets. All my family are great cooks, so we cook and eat together and catch up on all the big and little things happening for us all. The best conversations often happen over the stove or across the table. We will still do that this year, but there will not be so many of us. The pandemic has put paid to that. Food will still be at the heart of our holidays though. I am already planning what I will cook and taking advance orders from my family. It will still be a special time; I cannot wait.
One of the good things to have come out of this year, and there are more than a few, has been the way many of us are thinking differently about food. We are cooking more at home and trying new things. Our concern for local business has also meant we are thinking more about where we buy our food. More and more people are searching out Irish food producers and discover how fantastic so many of them are.
