Don’t forget, the competition for a €200 cooking class voucher from Bord Bia ends today at 6pm. To be in the running, just send your favourite Irish blueberry recipe to firstname.lastname@example.org.Read more: Competition Time! Irish blueberries and cookery classesBlueberry time at Derryvilla Blueberry Farm
Bibliocook - All About Food Blog
This has been the summer of the poached chicken. It started when the weather got hot in June and I had a chicken to cook. It wasn’t exactly turn-the-oven-on time so I landed it into a big pot, covered it with cold water, threw in some vegetables and herbs and let it barely simmer away for an hour. The chicken, after cooling in its cooking broth, was moist, juicy and beautifully flavoured. We ate it for dinner that night, with lots of salad, new potatoes and a bowl of homemade Tarragon Mayonnaise, devoured leftovers in sandwiches for the next day’s lunch, and the remnants made their way into a risotto, made with the cooking broth.
Not having a television, I had never heard of Gregg Wallace before Gregg’s Favourite Puddings landed on the doorstep. A co-presenter of BBC show Masterchef, apparently he is well known for his sweet tooth, and this book is a like a greatest hits of the pudding world.
I am a big fan of Michael Pollan’s writing. I was first grabbed by 2008’s In Defence of Food, which led me to The Omnivore’s Dilemma from 2006. These books – absorbing, fascinating, infuriating and entertaining – are great reading. Pollan may be writing about weighty things but he wears his learning and research lightly.
To celebrate the start of the Irish blueberry season, Bord Bia have very kindly offered a competition prize of a €200 voucher for cooking lessons at a cookery school of your choice.To be in with a chance to win this brilliant prize, just email me at
As a child growing up in Ireland during the 1970s and 1980s, blueberries were a rare, exotic fruit, only read about in the books of Laura Ingalls Wilder or Roald Dahl. Years later, my first encounter with a blueberry was in a muffin but, alas, it was one of those ever-lasting, plastic-wrapped ones and the purple coloured spot in the muffin bore little resemblance to the real thing.
Being located in Cork as we are, Barry’s tea is the cuppa of choice around the cottage so when the people in Barry‘s contacted me about running a competition, I thought that fellow tea-loving food bloggers might be interested, especially when they heard what it entails.
If you grow any soft fruit, in the summertime there is always a need for a simple cake recipe that lets you showcase the berries (and use them up). Last year, it was this Blackcurrant Almond Cake, which I made several times before the blackbirds finished off my currants, but this Midsummer Cake from Nigel Slater is my new favourite.