SASPAN/SOSPAN*

I have some adult classes coming up at Airfield Estate. There's a Vegetarian Demo on Thursday October 14th where I'll be showing you how to make the most of the lovely Autumnal bounty. The best way to learn is to do something yourself, so October 21st I'm doing a Hands-On Italian Dinner class Get your apron on as you learn how to make a perfect risotto in the well-equipped Inspiration Kitchen. For Teens - there's a Halloween Baking Workshop Tuesday October 26th. More info on

I'm so excited to be getting back to some in person events. I'm really looking forward to this special event in September. I've teamed up with the talented Chris Molloy whose classes kept me going through our lockdown. We will be holding a day retreat in the gorgeous grounds at Airfield Estate. There will be yoga (all levels welcome), I'll be doing a cookery demo that makes the most of seasonal produce, a delicious lunch, and a tour of the gardens. We will be reconnecting wit

As it was Food Waste Day last week I made this seasonal version of a panzanella (recipe below) and had a good chat with Aislinn Barrett, Head of Corporate and Social Responsibility at Airfield Estate about how we can reduce food waste. Here's the recipe: Spring Panzanella Ingredients -Serves 2 Red Wine Vinaigrette 1/2 finely diced shallot 2 tablespoons red wine vinegar 6 tablespoons extra-virgin olive oil Salt and pepper Croutons About 4 slices day-old sourdough bread (approx

If you want a quick lunch that is packed with flavour - this is just the ticket! I made this at Airfield Estate a few weeks ago- video below shows how easy it is and quick it is/ Ingredients - serves 4 1 tablespoon vegetable oil 2 tablespoons red curry paste 2 tablespoons fish sauce 3 kaffir lime leaves (if you can’t find use zest from 1 lime instead) 1 stalk of lemongrass, sliced (optional) 1 teaspoon sugar 1 x 400ml coconut milk 1/2 tablespoon soy sauce 500ml vegetable stoc

I made this delicious pasta with broccoli and breadcrumbs from the gorgeous Inspiration Kitchen at Airfield Estate. During this lockdown they have been offering lots of online resources for all ages. Pasta with Broccoli and Bread Crumbs Ingredients serves 2-3 450g broccoli, florets and peeled stems Olive oil 1 small onion, finely diced 1 teaspoon pepper flakes 1 garlic clove, minced 225g pasta - penne, orecchiette or spaghetti 25g breadcrumbs Freshly grated Parmesan for servi

To help with inspiration I've been doing a series of Lockdown Lunches from the Inspiration Kitchen at the beautiful Airfield Estate. Every Wednesday at 12.30pm through Zoom or Facebook Live I'm cooking a quick, healthy-ish lunch. Hope you can join me! Will be doing them every week up to early March. Keep reading for the recipe for herby drop scones and squash hash - or watch the video - the demo starts about 11 minutes in - so fast forward to there! Herby Drop Scones - makes

Gift Vouchers available for your Junior Chef or Epicurean Adult €45 for three junior group classes (under 18s only) €85 for private online one hour lesson for your Junior Chef (under 18s only) €175 for bespoke adult online cooking class (90 minutes) These are for online, interactive classes that will happen over Zoom. Click here to purchase

Join me as we make all our Christmas side dishes together in this online Zoom cooking class on Monday December 14th, from 10am - 2pm. We will make several of my tried and tested side dishes that can be frozen, to be reheated on the big day, giving you more time to relax with your family. You can put on some carols and we'll get chopping together. I will offer lots of tips to take the stress out of Christmas. Here's some of what we will be cooking: Braised red cabbage with ap

I really enjoyed the mid term Halloween classes so much I've decided to run some Teens Christmas Baking classes. We can get into the festive spirit together this December. The classes will still be online as not sure yet what level we will be in early December. Hope you can join me for one or all three classes. We will be making Santa Hat mini cheesecakes, chocolate Christmas puds as well as some traditional mince pies and cookies. You sign up through Booking Hawk - ( I just

I'll be running some online classes this mid-term as it looks like we won't be able to meet in person for some time. I will be hosting some teen baking workshops on Tuesday and Wednesday 27th and 28th October at 9.30am and then a cooking class Thursday 29th at 4.30pm. I send you the ingredients in plenty of time so you have time to get organised. Then a few days before I send you the Zoom link and I guide you through every step. You can sign up here

Now there's an autumnal nip in the air, these Friday night dinner classes will offer some hearty fare that the whole family will enjoy. Each week features a different tasty dish that you can prepare for yourself or increase the ingredients to cook for your family. The classes start at 5pm and are just an hour long so that you can all enjoy your evening. Week 1 Chicken schnitzel and garlicky greens Week 2 Lemony vegetable risotto Week 3 Individual chicken pot pie Classes are

This weekend I had the pleasure of feeding some hungry yogis in the park after a beautiful practice by the wonderful teacher Chris Molloy. I wanted something sweet but satisfying and these little yoghurt pots - a layer of plum compote, Greek yoghurt topped with granola - hit the spot! Plum Compote Ingredients · 500g plums · 1-2 tbsp white sugar · 3 -4 tbsp water · 1 cinnamon stick · 2 star anise Method Halve and stone the plums. Put all the ingredients, adjust

There's no doubt it has been a surreal few months. Like most people, for the first few weeks of lockdown, I was in full adrenaline fuelled mama-bear mode: I was baking constantly, simmering soups and stews, my kitchen was a hub of extra calories and really good smells - the poor dog was tormented by all the extra kitchen activity! I have really missed teaching my cooking classes. Up to our lockdown I had been busy and I was looking forward to a full spring of corporate classe

Since lockdown I have been craving cinnamon buns - these buttery beauties fulfilled that craving. Adding chopped dates to the filling makes them even more delish as it adds a toffee-ish taste and texture. You can make the day before and refrigerate for baking the following morning - just bring out of the fridge for about half an hour before you pop them in the oven. The house will smell fantastic. Enjoy with a very large pot of coffee. For the dough: · 175ml warm milk · 7g q

I have had a glut of pears in my fresh delivery box. Husband and one daughter are both allergic to them raw - but strangely fine with them cooked (same with apples and plums). These brown butter blondies go very well with that afternoon cuppa. The recipe is adapted from a Bon Appetit recipe - added chocolate chips as pears goes so well with chocolate. INGREDIENTS Topping 45g plain flour 45g old-fashioned oats 30g (packed) dark brown sugar ¼ teaspoon fine salt 3 tablespoon ch

Thanks to the good people at Green Earth Organics there were plenty of cabbages and potatoes in the Irish Veg box I just had delivered. I love cabbage and potatoes but they can both be quite bland. This simple curry spices things up a tad – not too much so that my delicate children will not turn their noses up but enough to give it a bit of zip and pep. This is easy to make and adapt with whatever you have on hand as these are not the days to be popping out to the shops. I h

Finding a good bagel in Dublin has been hard - but now with time on your hands you can make your own that are better than many I've had in NY. These are foolproof and delicious - the only thing you need is time and we have plenty of that at the moment. Make a day ahead and bake the following morning - your kitchen will smell divine and your family will thank you! You won't get that shiny brown crust unless you use diastatic malt powder...but seriously in these quarantine days

Celeriac and apple soup

When I was a kid I always wanted to have a TV Cookery Show. I really enjoyed these demos that I did last October at the Ideal Home Exhibition. I did two demos Healthy Winter Fare - roasted cauliflower salad with herbs and wild mushroom and tarragon soup, and Easy Appetisers - potato farls with smoked salmon and crême fraîche and a cannellini bean dip. #Idealhome #farl #chefslive

Easy steps on making an Irish Rarebit