COOKBOOK RECIPES Braised Pork Belly with Vanilla Foam from 'Dingle Dinners'

Paul McPhillemy of Ashe’s Restaurant in Dingle shares his recipe for pork belly in Trevis L. Gleason’s lovely book ‘Dingle Dinners‘ published by The Collins Press.  It is a celebration of home cooking from the chefs of Ireland’s Number 1 Foodie Town. Buy your copy from good bookshops in Ireland and at Amazon.


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.


This is a gentle fish soup with light flavours and a delicate texture. Serve it with Irish Soda Bread or our Wholemeal Brown Bread.


A traditional Irish potato dish, boxty was cooked on a cast iron griddle over an open fire. You can cook it in a non-ridged skillet or in a non-stick pan.

SIDE DISHES Stuffing Recipes

What an awful word ‘stuffing’ is – we need to come up with a new one to reflect the fact that stuffing is often cooked separately but not used to stuff the bird anymore. These fruit and nut stuffing, Rice and Nut stuffing and Oaty Fruity stuffing recipes coming up courtesy of home economist, Freda Molamphy.


A traditional Irish brown wheaten bread is a staple at the Irish table. You can modernise it by adding nuts, wheatgerm and even honey if you wish, but we think it’s just a fabulous bread when eaten warm with a knob of Irish butter and some home-made fruit jam.