Both a cookbook and a culinary tour of Ireland, celebrating the diversity and quality of local food and showing how the experience of shopping at farmers' markets can transform your everyday cooking.
Over 100 recipes range from new takes on traditional Irish favourites to dishes with more Mediterranean flavours, always emphasising seasonality, local produce and fresh ingredients – the return to slow food.
Includes a guide to the best farmers' markets in each region of Ireland, with profiles of some of the farmers and producers bringing their food sensations to market.
As well as using ingredients available at the market, recipes also recreate some of the breads, cakes, chutneys available, like Gallic Kitchen’s organic steak pies and Giana Ferguson’s baked cheese with winter herbs – so even if you can't visit the markets you can still enjoy a taste of Ireland.
Recipes for everyday cooking – Fried mackerel, Cork Beef Stew – as well as more unusual offerings that reflect the wider range of produce available at farmers' markets, such as Roast Pheasant with Apple and Sweet Geranium Stew.
Reviews
‘A treasure trove of good things to do with good things.’ Food and Wine magazine
About the author
Clodagh McKenna trained as a chef at Ballymaloe Cookery School and then went on to work as a chef in Ballymaloe House for 3 years. She is editor of the Slow Food Ireland Guide to Producers and writes a weekly column ‘Food Matters’ for the Sunday Tribune and The Irish Examiner, and a monthly column for Food and Wine Magazine. She has appeared as a cook and promoter of local produce on RTE’s ‘Out of the Blue’, BBC’s ‘Rick Stein’s Food Heroes’, TV3’s Ireland AM Show and is a regular chef presenter for UKTV’s Good Food Live and Good Food Bites and RTE’s ‘The Afternoon Show’. She also has her own weekly radio program on RTE Radio 1 called ‘Winter Food’ on Saturday evenings at 7.30.
