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The Darina Allen Column


Clipstone Charred Cabbage
Author: Darina Allen
This month Darina talks about her Ballymaloe Alumni and what they’ve all been getting up to since graduating from Ireland’s leading cookery school
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The Darina Allen Column


Dandelion Salad
Author: Darina Allen
This month Darina talks about Food Trends for 2019, based on her observations over the past year. What’s hot - and what’s not
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The Darina Allen Column


Pennywort Salad
Author: Darina Allen
This month Darina talks about the growing popularity of vegan, vegetarian or flexitarian diets - and how this fast-growing phenomenon is age-related and linked to concern for animal welfare and the environment. Even if you’re a committed omnivore there are times when meat-free meals are a refreshing change - just the business to lighten up the protein-heavy festive period around Christmas and New Year.
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The Darina Allen Column


Parsnip and Fennel Soup
Author: Darina Allen
This month Darina talks about success in achieving recognition for the culinary scene outside the capital, keeping up standards, the big VAT hike that’s forcing up prices and threatening the future of rural restaurants - and enthusiastic young foodies like James Kavanagh and William Murray, whose recently published Currabinny Cookbook exudes a love of food. Their mission is to encourage other cool young people like themselves to “discover the joy and larks to be had around the kitchen stove, doing pop-ups, selling at Farmers Markets and sharing the yummy food they’ve cooked with friends.”
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The Darina Allen Column


Raspberry bread
Author: Darina Allen
This month Darina talks about a recent visit to Copenhagen, the capital of the Nordic food scene, to attend the MAD Food Symposium and The World Food Summit.
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The Darina Allen Column


Sponge
Author: Darina Allen
This month Darina shares ‘a short reconnaissance trip’, visiting producers and some places that serve delicious simple food
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The Darina Allen Column


Darina Allen
Author: Darina Allen
This time Darina celebrates the currant season - it’s only here for a short time but currants freeze brilliantly and frozen berries can be used in any of the recipes
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The Darina Allen Column


Darina Allen
Author: Darina Allen
What joy, the garden and greenhouses are bursting with produce, so are the Farmers and Country markets and hopefully, your local shops and supermarkets are offering the bounty of the season to tempt you to make beautiful salads, pasta dishes, gorgeous soups and crudtiés.
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The Darina Allen Column


Darina Allen
Author: Darina Allen
This month Darina talks about getting that whiff of Spring at last, enjoying the early harvest of cultivated crops and foraged foods - and there’s her Summer Foraging Course at Ballymaloe Cookery School too: “Where you previously saw weeds, you’ll now see dinner!”
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The Darina Allen Column


Darina Allen
Author: Darina Allen
This month Darina talks about eggs - preferably from happy lazy hens.
Eggs are truly a super food, every cook’s best friend. Unsurprisingly they are having their moment again, particularly in the US. This was very evident on recent visits to both the West and East coasts of America. In virtually every restaurant and café, eggs were starring on the menu in some shape or form, not just for breakfast and brunch. Even food carts and food trucks were serving eggs in many guises.
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