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  • Had such a brill time cooking with Mr. Gennaro Contaldo in London a few weeks ago- you can check out our collab videos on my youtube channel this morning! :)
  • How to make Irish soda bread over on my youtube channel this morning! Check it out feat. @gennarocontaldo! :)
  • Max does Onsala- beautiful swim in the saltwater this evening! :) #maxsummerholiday
  • Sunset stroll in Sweden... #sweden
  • Evening lake swim with Max... #sweden #maxsummerholiday
  • Walks in the forest with Max... #maxsummerholiday #sweden
  • Happy Friday folks! Check out this Lemon Marshmallow Cake up on the blog! Tag a friend who deserves a big slice! :)
  • Brilliant lunch as usual at @gunneboslott! Cod with organic garden veggies, fennel & crisp rosti potato cake! So worth a visit! :)
  • WE ARE FAMILY! I GOT ALL MY SISTERS WITH ME! Sing it with me now! Sorry I’m a little excited this morning as I’ve just signed up to Mr. @jamieoliver's fantastic @jamiesfoodtube family! My youtube cooking channel will now be a part of the network which is home to Hugh Fearnley-Whitingstall’s River Cottage Food Tube, @myvirginkitchen spandex clad DJ BBQ & baking sensation Cupcake Jemma to name just a few! Big thank you to Jamie and his team and everyone who has subscribed to my channel- just about to hit the 60k mark! :)
  • Swedish lake... #sweden
  • Learning to black pudding on tonight's episode of Rediscovering The #IrishKitchen at 8.30pm on RTÉ One! Not for the faint hearted! This is Mary from Muckross Traditional Farms in Killarney- a brilliant teacher of traditional Irish cooking methods! :)
  • Incredible meal in Göteborg harbour this evening in #Sjömagasinet- simply stunning seafood courses- brill with chanterelles, cod with pata negra, and delicious milk chocolate panna cotta with strawberry sorbet and roast white chocolate dessert... #sweden
  • Särö Trädgård- beautiful garden centre just outside Göteborg... #sweden
  • Afternoon spent in the forest in Sweden picking mushrooms!
We got 1kg of chanterelles and just cooked them up in a simple risotto- so delicious and incredible fruity and earthy flavour from the mushrooms! Best part of Swedish summer! :) #sweden #svamp
  • I think Max has turned Swedish!
  • Sweden's beautiful west coast- Great day swimming off the island of Marstrand! :)
  • Cycling in the forest! :) #sweden #koster
  • Lunch outdoors under a birch tree at Kosters Tradgård Cafe- quinoa salad with roasted vegetables and a tahini dressing.
  • Spent the day cycling on the beautiful Koster island in Sweden! So beautiful and a real summer spot! :)
  • Putting our #skoffpies bags to good use here in Sweden! Perfect swimming bags! :) @skoffhq
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Griddled Baby Gem Lettuce with Beetroot, Roast Tomatoes and a Buttermilk Dressing

This is a truly beautiful little vegetarian dinner which is so appealing you won’t even realise there’s no meat in it! Cooking the baby gem lettuce on the griddle is a little trick I picked up in America. It really adds the most wonderful deep smoky flavour to an otherwise simple salad leaf. The chive flowers are an optional extra but really make a difference to the final dish. You can grow them quite easily during the summer.

Serves 2
2 baby gem lettuce, cut in half
2 potatoes, cut into 1cm cubes
2 cooked beetroot, cut in thin slices
6-8 tomatoes, cut in half
Chive flowers to garnish
Balsamic vinegar, to drizzle
Olive oil, to drizzle

For the dressing:
6 tablespoons of buttermilk
2 tablespoons of mayonnaise
1 tablespoon of cider vinegar
1 garlic clove, finely minced
A handful of chopped chives
Sea salt and ground black pepper

Preheat the oven to 190˚C.

Arrange the tomatoes on a baking sheet and drizzle with a little oil and balsamic vinegar. Season with sea salt and ground black pepper and roast for about an hour until reduced in size and caramelised.

Toss the potato cubes in a little oil and season with sea salt on a baking sheet and roast in the oven until crispy for about 1 hour.

Whisk together all the ingredients for the dressing and set aside.

Place a large griddle pan over a high heat and brush the lettuce halves with a little oil and season. Place the lettuce halves onto the griddle and cook for about 2 minutes either side until they have nice deep char marks but still hold their shape.

Arrange on serving plates by placing slices of beetroot and the tomato halves around the side of the plate.

Then add the lettuce halves, followed by the potato cubes and drizzle over the dressing. Finish with sprinkling of chive flowers and serve straight away.

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Maple Bacon Buttermilk Scones

I love the combination here of sweet and savoury, and it makes for an extremely delicious breakfast treat.

Makes 16 scones
1 tablespoon of rapeseed oil
250g of smoked streaky bacon, cut into 2cm pieces
450g flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
A generous pinch of salt
225g cold butter, cut into 1cm cubes
180ml maple syrup, plus a little extra for glazing
180ml of buttermilk
1 egg
Sea salt to sprinkle

Place a large frying pan over a medium high heat and fry the bacon in a little oil until crisp and sizzling. Transfer to a plate lined with kitchen paper and set aside to cool completely.

In a large mixing bowl combine the flour, sugar, baking powder, baking soda and salt. Using a fork or pastry cutter press the butter into the dry ingredients until you have a mixture with resembles rough breadcrumbs. Don’t worry too much if there are still some rogue lumps of butter.

Combine the maple syrup and buttermilk in a pyrex jug and pour this into the butter mixture along with the cool bacon.

Using a fork bring the dough together making sure not to over mix it.

When the dough has come together, turn it out on to a clean work surface sprinkled with flour.

Roll the dough out to about 6cm in thickness and cut out 5cm diameter circles. You may have to roll the dough out again to use it all up.

Place the scones on two baking sheets lined with parchment paper or silicone baking mats and then place in the fridge to rest for about 10 minutes.

Preheat the oven to 180˚C. Whisk the egg in a bowl and set aside.

Before the scones go into the oven, brush a little beaten egg and sprinkle a little sea salt on each one, and then bake for 25 minutes.

Remove the scones from the oven and brush over a little maple syrup on each one. Place back in the oven for another 3 minutes and then remove to a wire cooling wrack.

Serve the scones straight away or parcel up in paper bags for a savoury breakfast snack!

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