The ultimate comfort food when it’s miserable outside. My granny used to make this for me as a treat on Wednesday afternoons. It’s a simple chicory and ham gratin....
You call it White Sauce or Roux. I call it Béchamel and I love it. It’s the basis of so many delicious dishes (lasagnes, gratins…) Here’s a quick how to....
We're running our second cheese and wine evening tomorrow. Think the best of Irish cheeses with stunning wine pairings. Come and have fun! Get your ticket here:
Business idea: A gritty reboot of Ireland's Own.
French expat living in Dublin, particularly happy when cooking with fresh, seasonal and locally sourced products.