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Slow Cooked Meals for Lovely Lazy Flavours


Lamb Stew Hot Pot
Author: Georgina Campbell
Fast food has come in for a right royal bashing lately and, with certain noble exceptions (stir-fries, for example), quite right too. The irony is that, in true tortoise and hare fashion, traditional slow cooking methods may actually be easier on your time than rushing to get a meal on the table in a hurry. Getting organised several hours ahead leaves you free to do other things while the dinner is gently cooking away – and, with slow cooking, you can use less expensive cuts of meat in slow roasts and casseroles that are meltingly tender and have loads more flavour than the pricey prime cuts.
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Oat Cuisine


Porridge - Flahavans
Author: Georgina Campbell
No winter morning begins in our house without a bowl of porridge, enjoyed with Irish honey and a good splash of full cream milk - we make the porridge overnight, cooked on Low in an electric slow cooker (1 cup porridge to 3 of water, plus a good pinch of salt). It’s completely effortless, convenient for schoolchildren in a hurry and handy too if several people need to eat at different times.
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Hallowe'en Cooking for the Kids


Hallowe'en Cooking for the Kids
Author: Georgina Campbell
We have some seriously spooky stuff that the kids can help with – perfect for the mid-term break. Not only will carrots help you see in the dark, but they can be made into great ‘Halloween x-ray vision’ party fare. So why not get the kids to “give you a hand” creating Frankenstein Fingers from baby carrots, using flaked almonds as finger nails and assembling them into a pot of slimy green guacamole...
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Hallowe'en Treats


Minestrone Soup - Good Mood Food by Donal Skehan
Author: Georgina Campbell
Hallowe’en is coming up and the evenings are closing in nicely for the bonfire and sparklers – this month’s recipes are ideal for feeding family and friends the casual, hearty fare that you need when everyone is coming and going through the evening. Tasty dishes – and a yummy way to use up the pumpkin flesh once you’ve hollowed it out. And we have some seriously spooky stuff that the kids can help with too – perfect for the mid-term break.
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Summer's End - Year's Beginning


Waterford HArvest Festival
Author: Georgina Campbell
So, it’s the end of the long summer holidays and back to school – which may sound a little sad, but the start of the new academic year is always an exciting time. It’s also a magical time for gardeners, who have the reward of harvesting (and eating) many of the crops grown this year - and the pleasure of plotting and planning for next season, as the endless cycle begins again.
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Lobster Fest - Big Treats, Great Value


Lobster - King Sitric
Author: Georgina Campbell
Ask around to see what’s regarded as the ultimate treat when dining out, and the chances are most people will say lobster – and the good news is that it’s so plentiful this summer that prices have come way, way down. So not only can you enjoy lobster more often in your favourite seafood restaurants, but it’s a real option for cooking at home or in your holiday kitchen too...
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Summer Seafood


Gerry Galvin's Seafood Coddle
Author: Georgina Campbell
Whether you’re in a smart seafood restaurant such as The King Sitric of Howth or O’Connors of Bantry, relaxing in a pub like Mary Ann’s in Castletownshend or The Lobster Pot in Carne – or in your own back garden, this is the perfect time of year to make the most of seafood from Irish coastal waters. Quickly cooked and easily served with accompaniments that can be prepared ahead, seafood is ideal for barbecues and summer salads and entertaining.
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Cookery Feature - A Taste of Dublin


Chapter One Starter - Melon & Raspberries with Cinnamon Jelly and Fresh Basil
Author: Georgina Campbell
The culinary highlight in Dublin in June is unquestionably the Taste of Dublin festival (11-14 June), held again this year at the lovely Iveagh Gardens on the south side of St Stephen’s Green; there is no lovelier place to be in fine weather – and how it has grown. As a taster, why not try some recipes selected by Georgina Campbell from some of the chefs and restaurants taking part? Emphatically not the ‘restaurant’ dishes they are likely to be offering at the event, these are straightforward seasonal recipes for cooking at home which have been given to her at various times over the years or appear in their books.
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Cookery Feature - Grow & Cook!


Allotment
Author: Georgina Campbell
A really encouraging thing is happening all over Ireland at the moment: growing-your-own is back in style. And, although there’s a touch of ‘Digging for Victory’ about the unlikely places that are being turned into productive gardens, it isn’t just about beating the recession or keeping costs down, but more to do with a return to reality and care about quality food and where it comes from...
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Easy Does It - Lovely Lamb Dishes for Spring


Leg of Lamb Roasted with Mustard and Rosemary
Author: Georgina Campbell
Lamb is synonymous with spring, and has become one of the most popular Easter treats in recent years. New season Irish spring lamb is tiny and delicately flavoured - and commands a premium price; certainly a treat by any standards. But what you’re more likely to be cooking at this time of year, especially for a gathering of any size, will actually be hogget, which is a one year old lamb with plenty of meat on it and good-sized roasting joints.
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