Five years. Five years of learning and cooking and growing and inspiration and bringing the best of the world’s food writers to East Cork. Five years of the Ballymaloe LitFest. That’s where I’ve been moved by René...
I don’t do detox. I savour my food – hot chocolate on a weary afternoon, luscious cheesy dinners and mood-enhancing spiced morning toast – all too well. But I also love salads, particularly one that you can make and keep in the fridge to eat alongside all the other good things.
Melted cheese. Hot, bubbling, gloriously rich, fabulously molten melted cheese. From fondue, Irish-style, to Diana Henry’s Tartiflette or the simplest Tuna Melt, anything that involves cheese + heat is a wintertime winner at the cottage, especially with the recent cold snap.
Working on recipes for this week’s cookery demonstration at Bulgaden Castle, I decided to feature some Irish cheese. It was a cold day when I was looking at my Cooleeney brie and the oven was already on. I couldn’t resist. It had to be baked, served under a blanket of bitter-sweet caramel and crunchy pecan nuts – and half-eaten before anyone else got near it.
“Is it warm spring, now, Mammy?” asked Little Missy this morning as she gazed out the window at sunshine while I scrabbled in last year’s boxes to find her a summer dress. As far...