Wednesday August 5, 2020

Chef’s table: Dishes to save and savour

This week, make the most of your extra time at home with our selection of sweet and savoury recipes. Here, Suzanne Mulholland, aka The Batch Lady, presents four recipes from her new cookbook of the same name, which is out now (Harper Collins, £20)

22nd March, 2020
Luxury fish chowder

Luxury fish chowder


3 tbsp olive oil

Subscribe from just €1 for the first month!

Exclusive offers:

All Digital Access + eReader



Unlimited Access for 1 Month

Then €19.99 a month after the offer period.

Get basic
*New subscribers only
You can cancel any time.



€149 For the 1st Year

Unlimited Access for 1 Year

You can cancel any time.




90 Day Pass

You can cancel any time.

2 Yearly



Unlimited Access for 2 Years

This product does not auto-renew

Team Pass

Get a Business Account for you and your team

Share this post

Related Stories

Wilde may not have the most cutting-edge cuisine, but many will be more than happy with what it does have to offer

Gillian Nelis | 3 days ago

Chef Paul Flynn’s menu at the Waterford restaurant is more concise to deal with current circumstances, but the standards are as high as ever

Gillian Nelis | 1 week ago

This week, try these light, summery recipes from Stephen Buckley and the culinary team at FX Buckley in Dublin; all four are taken from a new book, Par Excellence (Gill, €34.99), celebrating this long-established business

Stephen Buckley | 1 week ago