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| This comforting aromatic stew from Vicky Jones' excellent Beans, Peas & Everything In Between, works perfectly as a vegetarian dish of borlotti beans. If you wish you could also add some cubed tofu, pork shoulder or bacon, rubbed with crushed fennel seeds and browned in the pan with the onion and fennel wedges. |
"The use of fennel reminds me of Sicily, where the wild herb grows everywhere, and the leaves are used to flavour pasta con le sarde (pasta with sardines) as well as sausages and cured meats. Fennel calms flatulence – fennel oil is used in the manufacture of babies’ gripe water – so its digestive properties make it the ideal companion for beans."
Serves 2
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Beans, Peas & Everything In Between by Vicky Jones, published by Ryland Peters & Small. Photography by William Reavell © Ryland Peters & Small.
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!
