Last week, I promised I would share some more of the gems cooked by the guest chefs at the Ballymaloe Literary Festival of Food and Wine 2013.

Sri Lanka is the largest producer of real cinnamon in the world. It is a beautiful gentle spice which has been used both for cooking and medicine since ancient times.

Before you go running for the hills at the mention of a veggie burger, at least taste this one before you make any judgments.

FOR many people getting out the kitchen for a couple of weeks is the sweetest part of a holiday — well away from the tyranny of having to cook every day. Of course, I love eating out but I also love to cook particularly when I am in a place where the food and culture is different.

A FEW months ago I wrote about a new young chef called Stevie Parle who is making waves on the London food scene.

AT LAST, restaurants are reporting an increased appetite for eating out; perhaps those green shoots really are sprouting. I’ve had several requests from readers for an update on the London food scene. Lots of good things are happening over there – despite the cautious atmosphere, many young people are “chomping at the bit” to open cafes, restaurants and gastro pubs.

WE’RE bursting with pride here at the Ballymaloe Cookery School these days: three of our past students have books in the bestsellers’ list.