After the excitement of our first – albeit cracked – egg, three out of four of the chickens have been earning their keep. We’re still not sure who’s holding out, but most mornings, when we go out to the run to feed and water them, there are three eggs waiting in the nesting box. They’re small – I’m using two instead of one at the moment – but perfectly formed and, I didn’t expect this, have an incredible flavour. It must be all the Ballyvoddy slugs that they pick up on their wanders around the garden.
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Back to school means the return of the dreaded school lunches – along with breakfast and dinner. In my annual feature for The Echo, I talk to Lou Robbie about taking the stress out the lunchbox.
Passionate about working with small producers and small farms, Karen O’Donoghue of the The Happy Tummy Company in Westport uses Irish-grown heritage wheat grains, free range, pasture-raised eggs from the regenerative Mad Yolk Farm, Highbank Orchards’ organic apple cider vinegar and Achill sea salt “because you do notice the difference.”
If you decide to swap your imported sweet treat for something made in Ireland, it’s no hardship as we’re fortunate to have a comprehensive confection of Irish-produced chocolate choices.
First published in the Irish Examiner on 6 January 2023. Even if you’re not jumping on the Veganuary bandwagon, January is a month when many people take stock of what they’re eating. A new...
As children return to school over the coming days, here are some tips and advice on breakfasts, lunches and snacks to see you through the academic year
Summertime barbecues don’t just have to be all about throwing great hunks of meat on the flames: fish dishes can also take centre place. Aishling Moore of Goldie in Cork talks about cooking her sustainable gill-to-tail fish dishes over hot coals.