Rachel’s Smoked Mackerel, Apple and Fennel Salad


Rachel’s Warm winter green salad with Caesar dressing, smoked bacon and a poached egg


Haulie, Maria, Rebecca and Spent @Ballymaloe

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Haulie, Maria, Rebecca and spent Spent a very fascinating and productive couple hours with Clive Bright @rareruminare on holistic grassland management, through mob grazing.
Mob grazing is growing in popularity as farmers seek new ways of grazing livestock to improve soil health.

They key difference that sets mob grazing apart from rotational grazing is that paddocks are rested for longer and are grazed at much higher grass covers. This has multiple benefits for the plant and soil structure, helping to build more resilience in periods of wet and dry weather. It can also be beneficial for stock; reducing worm challenges. #mobgrazing #mobgrazingcattle

Upside Down Peach& Saffron Cake: Rachel Allen

By Rachel Allen Celebrity Chef
More from
Rachel Allen’s Cake Diaries

A unique cake, full of exciting flavour that is sure to impress company
50 g (2oz) butter
175 g (6oz) caster sugar
4 fresh peaches, quartered and stones removed, or 1 x 410g tin of sliced peaches
200 g (7oz) plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
2 eggs
200 ml (7fl oz) buttermilk
75 ml (3fl oz) sunflower oil
large pinch of saffron
greek yoghurt or softly whipped cream, to serve
26 cm (101/2 in) diameter ovenproof frying pan
Preheat the oven to 180°C (350°F/Gas 4). Place the butter in the frying pan and melt over a medium heat, then sprinkle over 50g (2oz) of the sugar and cook for 3 minutes or until light golden, stirring regularly.
Remove from the heat and add the peaches in a single layer, cut side down. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl, add the remaining caster sugar and mix together.
In a separate bowl, whisk together the eggs, buttermilk, sunflower oil and saffron. Make a well in the centre of the dry ingredients, then pour in the buttermilk mixture and whisk together to form a very soft batter.
Pour the batter evenly over the peaches, taking care not to disturb them in the pan, then place in the oven and bake for 30–35 minutes or until slightly springy in the middle and a skewer inserted into the centre of the cake comes out clean.
Allow to cool for just 5 minutes before turning out by placing an inverted serving plate over the top of the pan and turning the pan and plate over together in one quick movement.
Serve warm or at room temperature with Greek yoghurt or softly whipped cream.

Rory O’Connell’s Summer spinach with garlic, chilli and lemon

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Wash the destalked spinach in several changes of cold water, then allow it to drain in order to remove as much of the water as possible.

Place a wide, low-sided, heavy saucepan or frying pan on the heat and add the olive oil. Immediately add the peeled thinly sliced garlic, and cook gently until the olive oil gets hot and the garlic colours slightly. Add the crushed dried chilli or the chilli flakes, whichever you are using, and cook for a few seconds – the garlic should now be golden.

Increase the heat and add the drained spinach, being careful because it will hiss and spit a bit. Cook the spinach, turning it constantly, then season with a little salt and freshly ground black pepper.

Add the lemon juice and zest, and stir them in. Pull the pan off the heat and taste. Correct the seasoning and serve the spinach immediately in a hot dish. The spinach can also be removed from the pan when it is cooked, spread out flat to cool, and served later at room temperature.

Garlic Recipes: