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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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The Darina Allen Column


Darina Allen
Author: Darina Allen
A growing body of research confirms that our food should be our medicine. So making time to shop well and cook for ones family becomes an even greater priority at a time when so many people are stressed and stretched to the limit trying to keep more balls in the air than is even remotely possible. Something has to give but it mustn’t be nourishing wholesome food – too much depends on dinner…
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The Darina Allen Column


Foragers Soup
Author: Darina Allen
So what’s hot and what’s not on the 2018 food scene. Much energy and investment goes into predicting up-coming trends in the many areas of food production. From multinational companies to artisan producers and supermarket chains, all have a vested interest in having their finger on the pulse. Chefs too are keen to keep on top of emerging trends. So let’s have a look at what’s coming down the line.
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The Darina Allen Column


Darina Allen
Author: Darina Allen
This month Darina talks about the myth that low fat is good for you - and why we need fat in our diet. So why not resolve to begin the new year with a better diet, enriched by food with plenty of good fats - including whole milk, cream and butter - on the menu.
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The Darina Allen Column


Cook Well Eat Well by Rory O'Connell
Author: Darina Allen
I love Rory O’ Connell’s new book, sounds a bit soppy but I‘m a big fan of my brother’s food, simple beautiful and delicious – Rory and I started the Ballymaloe Cookery School together in 1983 and his first book Master It ,published in 2013, was long overdue. Since then he has gained a loyal and growing fan base, both for his TV programmes and his much anticipated book number two Cook Well Eat Well.
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The Darina Allen Column


VEGAN Recipes from the Middle East, Parvin Razavi, published by Grub Street, London
Author: Darina Allen
Recently, I’ve had requests for vegan recipes as the interest in a vegan life style gathers momentum. The increase in numbers continues to confound the sceptics. There are a variety of reasons why people decide to embrace a vegan diet. For many, it’s a combination of concern for the environmental impact of many of our food producing systems and animal welfare issues.
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The Darina Allen Column - Early Summer Recipes


Darina Allen
Author: Darina Allen
We are coming into the most super exciting time of the year for both cooks and gardeners. The summer produce is ready to harvest at last… We are now picking the early broad beans and peas to add to the beets, courgettes and carrots we’ve been enjoying for the past few weeks.
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The Darina Allen Column - The Hungry Gap


Rhubarb
Author: Darina Allen
This month Darina talks about The Hungry Gap and a Pop Up 'eating between the seasons' dinner organised by her students recently, to raise funds for the Slow Food Educational Project
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The Darina Allen Column - Carrots


Knockdrinna Carrots
Author: Darina Allen
Bet you didn’t know there was such a thing as an International Carrot Day, well indeed there is. It is celebrated every year on April 4th, the day when virtues of the carrot are highlighted through Carrot Parties and Carrot related festivities around the world.
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The Darina Allen Column - Real Bread


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Author: Darina Allen
Bread and our national loaf is a subject which continues to exercise me. I’m totally in despair at the quality of our squishy sliced bread and deeply concerned about the effects on our health and waistline, many not least the Bakers Association of Ireland would disagree with me and I certainly hope they are right. I myself can’t seem to find out what exactly is in the bread, an enormously important staple for many people. Flour, yeast, salt, water, so far so good, but what else to speed up the process and produce a loaf at this price.
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