Oatmeal is an important ingredient in the Irish store cupboard – we cook it with water or milk and call it porridge and eat it for breakfast. When pubs were the mainstay of social life, old men lined their stomachs with a bowl of porridge before a trip to the pub to have a few pints. In this recipe the raw oatmeal is used to coat the mackerel fillets to give a crunchy topping.
Easy healthy food at its best: a simple healthy filling soup, perfect to keep you going through the day.
There is something very posh about cold soups especially if they are made with cucumber – it’s overlooked as a vegetable and because it costs so little it ends up looking a bit tired in salads as if it is not worth doing more with it. This soup is deceptively simple – serve it with a dry chilled white like a Muscadet or with a cold craft lager.
This is a gentle fish soup with light flavours and a delicate texture. Serve it with Irish Soda Bread or…
Halloumi is a cheese which takes on other flavours brilliantly. It can be served at breakfast too, with an egg and a fried tomato.
Simple soups make easy starters and quick lunches. This also makes a quick and easy meal if you serve it with bread and a green salad. It’s what they call a hearty soup!
If you like oysters, you will love this unusual way of cooking – it’s one of Sinead Allart’s recipes from the Wilde Kitchen cookery school in France.
You can make about four times the amount of hummus at home for the price of a tub in the supermarket.
This is the kind of healthy soup that makes you feel good about yourself once you have eaten it.