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  • Frankfurter kedgeree with fondue

    Frankfurter kedgeree with fondue

    Simon Rimmer cooks a meatier version of this classic Scottish rice dish

  • Rhubarb eton mess

    Rhubarb eton mess

    Forced rhubarb is even sweeter than its seasonal counterpart, so make use of them in Clodagh McKenna’s quick and effortless recipe for an old British favourite

  • Deep-fried oysters with Irish stout

    Deep-fried oysters with Irish stout

    Allow about 4-5 oysters per person in this simple ‘food for a fiver’ recipe - chef Paul Merrett suggests using Irish rock oysters

COMMENTS MADE

  • On Debbie's Sweet Art:

    Posted on 9th of July 2007

    Debbie made my wedding cake for me almost a year ago and was fantastic, she made it exactly how I wanted it and the taste was out of this world. Everyone commented on how lovely it was. Thank you