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The Darina Allen Column


Chargrilled Pizza Margherita
Author: Darina Allen
Darina shares her expertise to help newbie cooks to get through the coronavirus crisis
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The Darina Allen Column


Darina Allen
Author: Darina Allen
This month Darina shares her keenly followed annual observations on food trends: what’s hot, what’s not - and some things coming up over the horizon that we need to be aware of…
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The Darina Allen Column


Darina Allen
Author: Darina Allen
This month Darina talks Christmas. Planning for the big day and beyond is the secret of a relaxed and enjoyable Christmas – and for Darina that means lists, and lots of them…
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The Darina Allen Column


Jamie Oliver Veg
Author: Darina Allen
This month - Darina starts on her Christmas Book Reviews…
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The Darina Allen Column


Drummond House garlic
Author: Darina Allen
A great day out. . .This month Darina recalls a brilliant day of discovery in the Boyne Valley area
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The Darina Allen Column


Foragers Salad
Author: Darina Allen
This month Darina talks about a childhood pastime that later got a posh name: Foraging
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The Darina Allen Column


Harissa and Goats Cheese Buns
Author: Darina Allen
This month - the pleasures of Middle Eastern Food
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The Darina Allen Column


Abra Berens - Ruffage
Author: Darina Allen
This month Darina talks about one of her many highly successful past students, Abra Berens
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The Darina Allen Column


Darina Allen
Author: Darina Allen
Darina gives some very timely statistics on food production and sustainability, which are shocking but not surprising, and advocates a return to mixed farming. But, now that the current situation is at least being acknowledged as a crisis, she senses that we’re on the cusp of change- and shares some ways in which we can all be part of the solution.
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The Darina Allen Column


Paris Pastries
Author: Darina Allen
Ah… Paris in the spring. In her guide to a Food Lover’s Weekend in Paris, Darina shares tips on some of the most exciting places to eat and shop in the gastronomic capital. She welcomes the explosion of modern ingredients-led cooking and informal eating places, revels in the specialist cookware shops - and notes where she felt quality wasn’t quite up to scratch…
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