When you are choosing potatoes for a recipe, remember that waxy potatoes and baby new potatoes are excellent for salads; large Kerr's Pinks or Golden Wonders are good for baking and Maris Pipers are the potato of choice by chefs for the best mashed potatoes.
The Pineapple – King of Fruits Every so often a really special book comes along that takes you on a journey to explore a food that you hadn't thought about much previously. Fran Beauman's book on pineapples is one of them.
Irish Fruit sconesNothing beats a soft, yielding fruit scone, hot from the oven, springy and high, just waiting for a dollop of butter or a spoon of homemade jam and whipped cream. Mmmm.
Plateau de fruits de mer – Seafood Platter Greatfood.ie french cookery expert, Sinead Allart describes how to make the classic french Plateau de Fruits de Mer using the best fresh fish. You'll need to order the fish in advance from your fishmonger.
Bran and fruit muffins These muffins are made with bran and wholewheat flour. We use honey instead of sugar and vegetable oil instead of butter. They are great for 'breakfast on the run'.
Fruit and Nut Coleslaw Coleslaw is standard fare in any deli sandwich. The one you make is the best - this one has crunch from the celery and a nutty sweetness.
Fruit trifleTrifle brings back fond memories: soft sponge, sweet wobbly jelly, tinned custard and fluffy cream topped with freckles of hundreds and thousands. This one is as delicious but it's an easier version using madeira cake and fruit.
Irish porridge with honey, cream and fruit Irish porridge has come a long way from the stodge we used to eat - add honey, cream and fruit and it turns into something silky and divine.
Donnelly Fruit & Veg The sweet juicy Philibon Plums, rich orange-fleshed Chanterais melons and the Exotic Tomatoes that taste just as tomatoes should that we used to create some of our Aperitif a la Francaise recipes come from Donnelly Fruit & Veg, an Irish company that has thrived on its belief that only offering the highest quality produce will do.
Nothing beats a soft, yielding fruit scone, hot from the oven, springy and high, just waiting for a dollop of butter or a spoon of homemade jam and whipped cream. Mmmm.
