Fresh flavours for April
This month may be known for its springtime showers, but for Jess Murphy of Kai in Galway it’s a time to experiment with bright flavours and exciting dishes like these
This is the number one dish from Piedmont, my favourite spot in Italy. Every two years, we go to help at the Cáis stand at the Slow Food Cheese Festival, which is run by the Irish Association of Farmhouse Cheesemakers, and this is the dish that I always come back to while I’m there. Traditionally tonnato was made with veal but I’ve used beetroot and spring onion instead here because it’s a...
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Chef’s Table: Go up in smoke with four fiery BBQ recipes
John Relihan of Cork’s Holy Smoke serves up a quartet of flamingly fine BBQ recipes for you to try your hand at