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  • Come down and say hallo me and @johnquilter are cooking @redmarket2014 in London! :)
  • Great fun filming for @jamieoliver's #drinkstube #cocktailrequest week with Simone earlier! Video coming up later today! :)
  • Just a little excited you can get Vietnamese Banh Mi around the corner from my flat in London!
  • Latest youtube recipe is a delicious Chilli & Lemongrass Chicken! Head over to my youth channel and click subscribe! :)
  • Great reaction to tonight's episode of Rediscovery the #IrishKitchen! This Black Forest Gateaux was the star of the show! Proper retro recipe- you can find it on my blog! :)
  • Nettle soup with wild garlic oil! Don't forget my Irish TV series, Rediscovering the #irishkitchen is back on screens tonight! Make sure tune in on RTÉ One at 8.30pm! :)
  • Max is less than impressed I'm leaving him in Sweden for a few weeks! :(
  • If you've ever made a mess of lighting BBQ try this very cool method! Have used all summer! Works every time- Great little tip from River Cottage on @jamiesfoodtube! :) http://youtu.be/WDAd-7RnJjo
  • Chilli and lemongrass chicken! Brand new video recipe up on youtube this morning! Check it out and subscribe! :)
  • Wheeeeeeeeeeeeee!!! :)
  • Saturday morning sunshine swim time with my buddy @MrFagerlund! :)
  • The perfect place to cool down from the Swedish heat... Love lake swimming in the summer! ☀️🏊
  • Filming a how to make Swedish meatballs video with Sofie's granny Gunvor for youtube! :)
  • 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
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Cheats’ Picnic Pork Pies!

These pies can be served with salad or coleslaw and a pint of cider, for a hearty lunch. These pies will keep for several days in the fridge, so make a larger batch and stock up.


Makes 12 individual pies
100g of pancetta or streaky bacon
1 onion, finely chopped
1 clove of garlic, finely chopped
A small handful of parsley, finely chopped
6 sage leaves, finely chopped
450g of sausage meat
A generous pinch of sea salt and ground black pepper
2 sheets of ready to roll shortcrust pastry
1 egg, beaten to glaze

Preheat the oven to 200oC/gas mark 6.

In a large frying pan, over a high heat dry fry the pancetta until it is crisp and golden.

Remove and pop in a bowl, leaving the oil from the pancetta in the frying pan.

Add in the onion and garlic and fry until soft and golden. Add to the bowl along with the herbs and sausage meat.

Season with salt and pepper.

Cut out 12 circular discs, from the pastry, to fit in a cup cake tray and then 12 smaller discs for the lid.

Press the larger pastry circles into the greased and floured tray and fill each pie with the pork mixture.

Top with the small discs and press them together with a fork.

Brush the tops with beaten egg and place in the oven, cooking for 15-20 minutes until golden brown.

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Back Home and Pressed Picnic Sambo!

We got in the door from the airport last night and after a quick garden inspection, despite all the weeds and a few plants gone to seed the majority of my veggie garden is looking good! The pumpkin plants have doubled in size and have tiny tiny little pumpkins already showing!  I was worried I was going to miss the best of the peas I had planted months ago, but they are ready to pick with nice bulging pods! :)

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Pressed Picnic Sandwich

The pressed nature of this sandwich allows the flavours to permeate through all its layers. For a milder flavour, try using mozzarella instead of goats’ cheese.  Also feel free to experiment with extra ingredients and feel free to add your own touches!

Makes 1 Giant Sambo
1 foot long ciabatta loaf, sliced in half lengthways
3 tablespoons of olive oil
1 tablespoon of balsamic vinegar
2 cloves of garlic, finely chopped
1 teaspoon of Dijon mustard
A generous handful of baby spinach
10 marinated artichoke hearts

A small handful of sundried tomatoes
8 slices of proscuitto
A good handful of basil, finely chopped
100g of goats’ cheese
1⁄2 red onion, very finely sliced
Salt and pepper to season

Preheat the oven to 200oC/gas mark 6.

Place the ciabatta loaf, crust side down on a large baking tray and drizzle with a little olive oil and sprinkle with sea salt.

Pop in the oven for a few minutes until just golden and toasted.

In a bowl whisk together the olive oil, balsamic vinegar, garlic and mustard.

Remove the toasted ciabatta halves from the tin and drizzle the base slice with a little of the dressing.

Arrange layers of the rest of the ingredients, baby spinach, artichoke hearts, sundried tomatoes, proscuitto, basil, goats’ cheese and red onion.

Drizzle over the rest of the dressing, season with sea salt and ground black pepper and pop the top slice of ciabatta on and press down.

Wrap in parchment paper and pop into the fridge, pressed down with another baking tray filled with heavy tins, overnight or until you are ready to serve.

Serve in nice hearty slices for the perfect picnic snack.

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It’s Picnic Week!

It’s picnic week on the blog this week with recipes from my recent Food and Wine shoot.  We had lots of fun last month cooking through the recipes for the spread and were left with lots of great picnic inspired food to eat our way through afterwards.  The true beauty of a good picnic is that everything is prepared in advance meaning so that by the time it comes  to eating all you have to worry about is sitting back and tucking in.  With that in mind hopefully I can arm you with a pile of great pre-prepped recipes that won’t keep you in the kitchen for too long and you’ll be out enjoying the summer before you know it!

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Mini Blueberry Tarts

A quick, easy recipe that the kids can help make, and eat.  A batch of these mini treats makes a great gift for friends and family.

Makes 12
2 sheets of ready to roll shortcrust pastry
500g of blueberries
Zest and juice of one lemon
150g of caster sugar
1 teaspoon of vanilla extract
3 tablespoons of cornflour
1 egg, beaten to glaze
Whipped cream, to serve

Preheat the oven to 200oC/gas mark 6.

Cut out 12 circles of pastry to fit a cupcake tray and then press them in each little hole. Prick with a fork on the base and pop in the oven for 10-15 minutes.

While the pastry blind bakes in the oven, pop the blueberries, lemon juice and zest, sugar and vanilla extract in a small saucepan over a medium high heat and stir until the sugar dissolves.

Mix the cornflour with a drop of water and pour into the saucepan.

Simmer for five minutes or until you are left with a thick mix.

Remove the cupcake tray from the oven and add a spoonful of the blueberry mix into each little pastry case.

Bake in the oven for 15 minutes.

Serve with a little whipped cream with a drop of vanilla extract mixed through.

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