My instagram
  • Huge congrats to my buddy's Matt and Elaine who got married on Monday at the very cool Tunnel's beaches in Ilfracombe! Such a brilliant day, so much love, amazing weather and had a ball capturing it all on camera! :)
  • 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! :)
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Whoohaa Chorizo Bean Pasta

Pasta is definitely a super-cheap store cupboard ingredient which can easily be transformed into hundreds of delicious dishes. This is one of my favourite ways of making the most of it. When making a tomato sauce, the key to getting the best flavour out of it is to cook it slowly. I love to add a good glug of red wine while it reduces to bring out a really great richness. The chorizo gives the dish a kick of heat and will leave you feeling full.

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Spanish Fried Eggs with Chorizo and Potato Hash

If you wanted to serve this chorizo and potato hash as a little tapas style dish, simply leave out the egg. This recipe would also make a hearty breakfast!

Serves 4
6 medium sized potatoes
150g of chorizo sausage, cut into bitesize chunks
1 onion, chopped
Juice of 1/2 lemon
Sea salt and ground black pepper
4 eggs

Place the potatoes into a pot of boiling water and simmer for 15 minutes or until tender when pierced with a fork. Drain and place in a bowl of cold water until cool, drain again, slice into chunks and set aside.

Heat a frying pan over a high heat and add in the chorizo, frying until sizzling and bright red. The chorizo should render out a rich red oil which you can fry the potatoes and onions in.

Remove the chorizo from the pan and set aside on a plate.

Fry the onion in the pan in the chorizo oil for 3-4 minutes until soft. Remove from the pan and set aside with the chorizo.

Add in the potatoes and fry for 5-6 minutes or until crisp and golden. You may need to add a drop of oil into the pan if you don’t have enough.

Add the onions and chorizo back into the pan, add a squeeze of lemon juice and season with sea salt and ground black pepper.

Remove the hash from the pan and place in a serving plate.

Add another drop of oil to the pan and fry the eggs until the white has set but the yolk is still soft and runny.

Serve the eggs on top of the hash and dig in!

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Brindisa Chorizo and Rocket Sandwiches

Isn’t it amazing that some of the most tasty dishes are always the easiest. This recipe is hardly a recipe really, it’s a case of assembly when you get down to it. Do try and get your hands on some good quality chorizo from a specialty Spanish food shop if you can, it makes all the difference in taste!

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Chorizo and Spring Onion Quesadillas

You can get chorizo in fine soft slices or in thick sausage form which I use in this recipe. If you are really stuck and can’t get your hands on some chorizo for this recipe, don’t panic, you can use a little leftover cooked chicken or some sliced cooked ham as a substitute. The great thing about quesadillas is that you can really adapt them to what you have, the classic ones I normally make are with some salsa, cheese and thinly sliced red onion, simple and delicious!

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Chorizo and Mushroom Thin Crust Pizza

This dough creates a wonderfully, thin, crisp yet still chewy dough which ticks all the boxes for me! You can easily freeze the dough after it has finished rising, punch down, and pop in a freezer bag. Take it out the day before you plan to use it and allow to it to defrost in the fridge.

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Warm Chorizo, Red Onion and Baby Potato Salad

I’m totally in love with this dish at the moment, its a perfect summer garden dinner. I normally just serve this as a side dish but you can beef it up by adding a few eggs to the dish and baking them until cooked. I can’t tell you tell you just how tasty this little recipe is, you will just have to try it!

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