Cornish pasties have been adopted by miners in Mexico.

We're constantly finding new cooking schools and adding them to our All-Ireland cookery school listing. Here are a selection of the cooking classes and schools we have found so far in Ireland and Northern Ireland.

The next time you're tempted to order Shark's Fin soup with your dim sum, think again. Joshua Reichert, who directs the Environment Division of the Pew Charitable Trusts in the US, describes how 60 million sharks are killed each year and how important it is that we show them a little more respect.

Recipes for traditional Irish food and a green buffet!

Anne Kennedy met Meena Pathak of Patak's, the Indian sauce company when she was in Dublin with her daughter Anjali celebrating Diwali, the Indian festival of light. Diwali falls on 28th October this year so you have to time to plan your celebrations!

Anne Kennedy writes about her trip to the Saint-Vincent de Tournante Festival in Burgundy. Over 40,000 visitors attend the event each year to celebrate Burgundy wine and the Saint who watches over the winemakers.

Coq au Vin is usually made with an older chicken, one that is hardier and more flavoursome. If you can get one you will experience the real cleverness of this dish but if not, choose a free range or organic chicken to show this recipe off at its best. After all, you're putting a whole bottle of good Burgundy into it, so you may as well make the most of it.

A traditional Burgundy recipe. Use Dijon mustard which is made in the region to make it even more authentic. Serve it with sautéed potatoes or a dressed green salad and lightly steamed green beans.

Few people are better placed to talk about Burgundy wines than our critic Kevin Ecock, one of a rare breed to have been admitted into the Association of Wine Educators of Burgundy. Even he admits he was tentative about approaching the subject in the early days … luckily for us he's cracked it and now you can crack open a bottle of Burgundy with enhanced knowledge once you've read his article.

Cheese and tomatoes go so well with eggs. This recipe is as good for a light supper or lunch as it is for breakfast. We serve it on a slice of toasted granary - the crunch of the bread offsets the soft texture of the eggs.

If you can make an omelette well, you'll never go hungry. They make a delicious meal for anyone who is unwell and it sets you up for the day if you eat one at breakfast. Be adventurous and add a few tasty ingredients. We've started you off with bacon, pepper, mushroom but feel free to invent your own!

Baked eggs, or ouef en cocotte is a simple way of cooking this lovely natural food. Line a ramekin with cooked mushroom and ham, slip an egg in each one, top with parmesan and pop them in the oven for a short time. Easy.

A frittata is more substantial and versatile than an omelette. You can cut it into slices, eat it warm or cold, serve it as a breakfast, snack or lunch dish and even serve it with salad or fried potatoes for a more substantial repast.

We asked Award-winning Craftbutcher John Young what he looks for in his birds!

Serve this beetroot and chocolate condiment on the side of sliced roast duck breast. You only need to serve about a tablespoon for each person as it is very rich.

This is a more citric version of our beetroot and chocolate condiment. You only need to serve about a tablespoon for each person - it goes very well with a slice of roast magret duck.

Marc is a brandy-like drink that is made in Burgundy in France from the residue left over after the grapes have been pressed in the wine making process.