In her article this month Lucy Madden longs for simplicity and a celebration of things Irish on our plates as she feels that we focus too much on international trends & styles of cuisine from Italian to Thai and everything in between when we have the very best produce that screams out to be cooked simply right on our doorsteps
Would you prefer to see more focus given to simply cooked succulent Irish lamb or beef than the ubiquitous - and often badly done - pizza or simply cooked local seafood than Tiger Prawns in Filo pastry with sweet chilli sauce?
