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About
| Forage wild spring greens or use up wilted leaves from the fridge with Amy Oboussier’s fresh and vibrant Green Coconut Curry with Flamingo Peas. |
This eye-catching green curry is delicious made with wild greens like garlic mustard, nettles or wild garlic but it’s also a great way to use up tired greens from the bottom of the the fridge. It’s a good tender dish to cook for children who struggle with the fibrous texture of some vegetables.
For a vegan version just omit the halloumi or paneer and add tofu or more peas. Serve with flatbreads or grains like our whole oats or pilau mix.
Serves 4
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These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
This simple and naturally sweet recipe is a delicious and nourishing alternative to traditional grain-based granola. Packed with crunch from brazil nuts, seeds, and flaked almonds, it’s full of healthy fats, fibre and plant protein - perfect for a sustaining breakfast or snack. The chia fruit compote adds a bright, jammy contrast, thickened naturally with chia seeds for extra texture and nutrition.
Orfhlaith Noone's addition of Guinness to Irish soda bread give it a modern twist, lending a deep, malty flavour to the loaf. This bread is the perfect accompaniment to hearty Irish dishes like seafood chowders, beef stews, soups, or simply with a smear of salted butter - Irish only, please!
