Crisp Sandwich

Keogh’s Farm has teamed up with award-winning caterers Naomi’s Kitchen to create a range of perfect picnic sandwiches.The iconic crisp sandwich is a firm favourite! A combination of Irish brie, red onion jam for sweetness and crisps all on some wholesome brown granary bread. Sure, it doesn't get much better than that! For more information and recipes visit or

Lemon Duffins

Half muffin, half doughnut - a delicious zesty treat for summer!

Lords and Ladles Birr Castle Menu

From: Lords & Ladles

Here are Sunday's recipes - the Birr castle menu of Lords and Ladles.

Chickpea and Coriander Purée with Mint and Marjoram

From: How to Cook Well, with Rory O'Connell

This Middle Eastern chickpea purée or hummus is great served with toasted pitta bread, with super fresh and crisp vegetable crudites or as part of a selection of hors d'oeuvres. Hummus should be kept chilled if you are keeping it overnight and used up within 2 days of making.


From: How to Cook Well, with Rory O'Connell

I keep a jar of this hot and spiced North African-inspired paste in the fridge most of the time. I find it a really useful condiment for seasoning and marinating and on some occasions for adding a little heat to certain dishes.I use it with grilled lamb, pork and chicken, with oily fish such as salmon and mackerel, on hard boiled eggs and in an omelette, stirred through a mayonnaise as a sauce or through olive oil to make a slightly hot vinaigrette for crisp and cool salad leaves. I use medium hot chillies such as a Cayenne, Jalapeno or Serrano and find that gives me a level of heat that is obvious but not too scorching.

Vi-coise Dip

From: Today

Your new favourite?


From: Today

It is very easy to make your own.

Cranberry and Apple Chutney

From: Neven Maguire: Home Chef - Christmas Special

Great with your Christmas dinner – or leftovers!

Ballymaloe Spiced Beef

From: A Simply Delicious Christmas

Darina says: "Although spiced beef is traditionally associated with Christmas, in Cork it’s available all year round in the English Market. It may be served hot or cold and is a marvellous standby, because if it is properly spiced and cooked it will keep for 3–4 weeks in the fridge. Butchers often have their own secret recipe. This delicious recipe for spiced beef has been handed down in Myrtle Allen’s family and is the best I know. It includes saltpetre, nowadays regarded as a health hazard, so perhaps you should not live exclusively on it! Certainly people have lived on occasional meals of meats preserved in this way for generations. This recipe makes enough spice to cure five flanks of beef, each 1.8kg (4lb) approx. in size, and can also be used to spice beef tongues."

Green Tomato Relish

This delicious Green Tomato Relish would make an amazing Christmas present for friends and family once bottled nicely!


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