Foodaware

August 25, 2026

“It’s a warm milk and honey sort of evening…” 🥰💓

lakeland 120 year history

Bainne, Lakeland Dairies, Killeshandra,Co.Cavan.

August 25, 2026

Homemade soup a tasty toastie 😋served with a passion😋 🇮🇪 #dromod

August 25, 2026

Neven Maguire’s Irish Stew and Mary Flahavan’s Oatmeal Cookies – Marty in the Morning @rte lyricfm

I never tire of a bowl of steaming hot stew. It’s the attention to detail that makes this dish one of the world’s great classics. This is my version that I have developed over the years. It’s a meal in itself, but for a special celebration, try serving it buffet style with bowls of turnip mash, colcannon and maybe even some glazed parsnips and carrots and watch your guests’ faces light up!

SERVES 6–8

900g (2lb) boneless lamb neck or shoulder, trimmed and cut into cubes
900ml (1½ pints) lamb or chicken stock
50g (2oz) pearl barley, washed
225g (8oz) potatoes, cut into chunks
225g (8oz) carrots, thickly sliced
225g (8oz) leeks, well trimmed and
thickly sliced
225g (8oz) pearl onions, peeled
100g (4oz) rindless piece of smoked
bacon, diced
2 fresh thyme sprigs
sea salt and freshly ground
black pepper
chopped fresh flat-leaf parsley,
to garnish
turnip mash with crispy bacon and onion, to serve (optional)
colcannon, to serve

1 Place the boneless lamb pieces in a large heavy-based pan or flameproof casserole and pour over the stock. Bring to the boil, then skim off any scum from the surface and then stir in

the barley. Reduce the heat and simmer gently for 50 minutes, until slightly reduced and the lamb is almost tender.

2 Add the potatoes to the lamb with the carrots, leeks, pearl onions, smoked bacon and thyme and simmer for 30 minutes, until the lamb and vegetables are completely tender but still holding their shape. Season to taste with salt and pepper.

3 Put the stew straight onto the table and scatter over the parsley. Serve dishes of the turnip mash with crispy bacon and onion and colcannon alongside and allow everyone to help themselves.

Oatmeal, Cranberry and White Chocolate Cookies

This recipe was given to me by Mary Flahavan. I like it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests in case they’re feeling a bit peckish after a long journey but don’t want to ruin their dinner.

275g (10oz) Flahavan’s
Progress Oatlets
225g (8oz) butter, at room
temperature
150g (5oz) caster sugar
100g (4oz) plain flour, plus a little
extra for dusting
½ tsp baking soda
100g (4oz) dried cranberries,
roughly chopped
100g (4oz) white chocolate,
finely chopped

Preheat the oven to 200°C (400°F/gas mark 6). Line 2 baking sheets with parchment paper. Blend the oatlets in a food processor until quite fine. Add the butter, sugar, flour and baking soda and blend again until the dough just comes together.

Tip into a bowl and beat in the cranberries and white chocolate. Shape into 12 even-sized balls and arrange on the lined baking sheets well spaced apart, then squash them down with the palm of your hand to about a 4cm (1 ½in) thickness. Bake for 15–20 minutes, until they are a pale golden colour and soft to the touch. Remove from the oven and leave to cool and harden on the sheets for a minute, then transfer to a wire rack and leave to cool for a few minutes before tucking in with a nice cup of tea.

August 25, 2026

Eunice Power’s cranberry and orange cake 🍊 😋

Eunice Power

By Eunice Power

Celebrity Chef

Ingredients

Cake

125g unsalted butter, softened, plus extra to grease
200g caster sugar
2 large eggs, beaten
½ orange zest and juice
1 tsp vanilla bean extract
250g plain flour
1 heaped tsp baking powder
2 tsp mixed spice
100g Irish Yoghurt Clonakilty Greek Style Yoghurt, plus extra to serve
150g fresh cranberries

Topping

150g fresh cranberries
½ orange, juice
60g caster sugar
150g icing sugar

Method

1. Preheat the oven to 180C. Line a 23cm springform round tin with baking parchment.
2. Cream together the butter and caster sugar until pale and fluffy.
3. In a jug, combine the beaten eggs, orange zest, orange juice and vanilla.
4. Add this mixture to the creamed butter in 3–4 additions, fully incorporating each before adding more.
5. Fold in the flour, baking powder and mixed spice.
6. Fold in the Irish Yogurt Clonakilty Greek Style Yogurt until the batter is smooth.
7. Transfer ¼ of the batter to the tin. Scatter a handful of cranberries in a line over this layer.
8. Fold the remaining cranberries into the rest of the batter and spoon into the tin.
9. Bake for 30 minutes or until a skewer inserted in the centre comes out clean.
10. Leave the cake in the tin for 15 minutes, then turn out onto a wire rack to cool completely.

Topping

1. Heat the cranberries, orange juice and caster sugar in a small pan for about 5 minutes until half the berries have popped and the rest are softened.
2. Strain through a fine sieve, reserving the softened fruit.
3. Mix 2–3 tablespoons of the strained liquid with the icing sugar to make a thick icing.
4. Stir the softened fruit into the remaining strained liquid.
5. Pour and spread the icing over the cooled cake and allow it to drip slightly down the sides.
6. Top with the softened fruit.

Serving suggestion: Serve with a spoonful of Irish Yogurt Clonakilty Greek Style Yogurt.

Chefs’ tips:

If the batter begins to curdle while adding the egg mixture, add a spoonful of the flour mixture — it stabilises the batter and keeps the cake light.
Scatter a little orange zest over the icing for a bright, fragrant finish.
For a decorative flourish, add a few candied rosemary stalks on top. To make these, dip fresh rosemary sprigs lightly in sugar syrup, then toss in caster sugar and allow to dry — they look frosted and pair beautifully with the cranberry flavour.

August 25, 2026