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| This rich whole fava bean soup is said to have been eaten in almost every Sicilian home since Roman times. It's delicious as a soup but can also be left to set and cut into slices and fried. |
This deliciously thick and rich soup of whole fava beans (known as fave in Italian) is traditionally served to celebrate the coming of spring, often marking the feast of St Joseph on the 19th March. The dish is said to take its name from Macchus, a gluttonous character of Roman comedies.
Maccu sets when cool and is also delicious eaten as cold slices or fried in breadcrumbs.
This soup can also be made with split fava beans. Using split fava beans avoids the need for soaking and gives a smoother and creamier texture.
Serves 6
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Method
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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!
