Food – Foodaware

July 30, 2026

Delish Oats – Have a Great Day 🥰 #Flahavans

flahavans
No excuses… healthy and delicious porridge is the perfect way to start these cold Monday mornings! Warm and comforting, this quick and easy recipe takes just minutes to prepare, so whether you have breakfast at home or deskside, make sure it’s as tasty as it is pretty! Add some grated apple, pecan nuts, cinnamon and maple syrup to your morning porridge pot and take a minute to savour just how good it tastes! #BreakfastInspo #FlahavansOats

Serves 1|Takes 5 minutes

Ingredients

1 x Flahavan’s Quick Oats Pot
Whole Milk (as per instructions on pack)
1 Large Red Apple
Cinnamon Powder
Maple Syrup
5-10g Pecan Nuts

Method:

Prepare the porridge as per the instructions on the Flahavan’s Quick Oats pot

Topping:
Cut the apple into thin slices and then into matchsticks.
Prepare your porridge, and add the apple as topping long with a sprinkling of cinnamon and a drizzle of maple syrup.
Chop pecan nuts into thin pieces and sprinkle on top.
21h

July 29, 2026

Chicken Parmigiana recipe by @nevenmaguire @dunnesstores

https://www.instagram.com/reel/C6J7tvkLtD4/?igsh=MWR2cHJyeGlzbW5kMg==

#ad | Looking for the perfect chicken dinner? Try this Chicken Parmigiana recipe from our @simplybetterds brand ambassador @nevenmaguire find the full recipe below and shop the ingredients in your local @dunnesstores

Ingredients (Serves 4)
2 Simply Better Irish Corn Fed Chicken Fillets
2 Simply Better Irish Free Range Corn Fed Large eggs
2 Tbsp. Simply Better Organic Irish Jersey Milk
150g Simply Better Rustic Ciabatta Breadcrumbs
50g Simply Better Parmigiano Reggiano grated, plus extra to garnish
2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
1 Tub Simply Better Italian Mozzarella, cut into 4 slices
1 Jar Simply Better Italian Tomato & Mascarpone Pasta Sauce
25g Butter
75g Plain Flour
A small handful of fresh basil leaves

To serve:
300g Simply Better Italian Bronze Die Spaghetti, cooked
Mixed Leaf Salad

DIRECTIONS
1. Place the chicken on a chopping board and cut each fillet in half lengthways. Spread them out and cover with parchment paper, then bash with a rolling pin until they are about 1cm thick.

2. Put the flour in a dish and season generously with salt and pepper. Put the eggs in a separate dish with the milk and season, then beat lightly with a fork. Put the breadcrumbs and Parmesan into a third dish, stirring to combine. Dust each chicken escalope in the seasoned flour, then dip into the beaten eggs and finally coat it in the breadcrumbs. Arrange on a plate.

3. Preheat the oven to 180°C (350°F/gas mark 4).

4. Heat the oil and butter in a large non-stick frying pan over a medium heat. Cook the escalope’s for 2 minutes on each side, until crisp and golden. Pour half of the tomato sauce on a baking tray or into a baking dish, then add the chicken. Spoon a little of the sauce on each one and top with a piece of mozzarella and a spoon of pesto. Transfer to the oven and cook for 10-12 minutes, until the mozzarella is bubbling.

5. Garnish the chicken with some fresh basil and serve straight to the table with a bowl of spaghetti and a bowl of salad so everyone can help themselves.

July 24, 2026

Breakfast Croissants for mums @nevenmaguire @dunnesstores

https://www.instagram.com/reel/C4LDVfcso18/?igsh=MXFiZG9qaThjdnMycw==

dunnesstores
This recipe for breakfast croissants from our brand ambassador @nevenmaguire is the perfect Mother’s Day weekend treat. Find the full recipe below and shop the ingredients in your local Dunnes Stores.

Ingredients
1 packet Simply Better French Made All Butter Croissants
1 packet Simply Better Italian Prosciutto Di Parma
6 Simply Better Irish Free Range Corn Fed Large Eggs
2 Tbsp. Simply Better Jersey Cream
1 Pack Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar
2 Tsp. Finely Snipped Fresh Chives
Simply Better Oriel Sea Salt and Freshly Ground White Pepper
Simply Better Handmade Tomato Relish, to serve

Method
Preheat the oven to 190°C (375°F/Gas Mark 5). Place the croissants on a non-stick baking sheet and cook for 25 minutes. Remove from the oven and leave to cool.

Once the croissants are cooked, heat a non-stick frying pan over a medium heat. Add two slices of the prosciutto and cook for about 10 seconds on each side to just crisp up. Transfer to a plate while you cook the remainder.

Break the eggs into the frying pan over a low heat and add the cream and season with salt and pepper. Stir gently with a spatula, allowing large curds to develop. Switch off the heat while the eggs are still very soft as they will continue to cook.

Carve each croissant in half and add slices of the Cheddar on to each one and then place the slices of Prosciutto on top. Add spoonfuls of the softly scrambled eggs then top with the other half of the croissant. Arrange on plates and garnish with the chives and serve with some of the tomato relish.1d

July 24, 2026

Chicken and Sweet Potato Curry 🍛 😋@nevenmaguire @dunnesstores

https://www.instagram.com/reel/DXtrqJQDM6s/?igsh=MTU5cnR0YjBhbHZ3bQ==

#Ad | This Chicken & Sweet Potato Curry from our @simplybetterds brand ambassador @nevenmaguire is one of his most popular recipes. Our new Classic Curry Seasoning is available online and in stores now @dunnesstores

Ingredients | Serves 4

2 Tbsp Simply Better Italian Extra Virgin Olive Oil
1 Large Onion, finely chopped
1 Tbsp Freshly Grated Root Ginger
2 Tsp Simply Better Expertly Blended Garlic Flakes
2 Tbsp Simply Better Expertly Blended Classic Curry Seasoning
2 Tsp Simply Better Expertly Blended Ground Turmeric
1 Tin Simply Better Italian Chopped Tomatoes
1 Tbsp Simply Better Handmade Apricot Chutney, plus extra to serve
1 Tin Simply Better Organic Coconut Milk
750g Sweet Potatoes, peeled and cubed
2 Packs Simply Better Irish Corn Fed Chicken Thighs, cubed
1 Carton Simply Better Organic Chickpeas, drained & rinsed
4 Tbsp Simply Better Authentic Greek Yoghurt (0% fat)
Fresh Coriander Sprigs
Simply Better Achill Sea Salt & Freshly Ground Black Pepper
Warm Simply Better Italian Piadina Romagnola IGP Alla Riminese, to serve

Method
1. Heat the oil in a large pan over a medium to high heat and sauté the onion for about 10 minutes until golden brown. Stir in the ginger and garlic flakes and cook for another minute. Add the curry powder and turmeric with a pinch of salt and continue to cook for a minute or two.
2. Add the tomatoes, apricot chutney and coconut milk to the onion and spice mixture. Stir in the sweet potatoes, then bring to a fast simmer and cover with a lid. Reduce the heat and simmer for about 20 minutes until the sweet potatoes are just tender when pierced with a sharp knife.
3. Stir in the chicken and chickpeas and cook gently for another 15 minutes until the chicken is cooked through and tender. Season to taste.
4. Divide the chicken & sweet potato curry between bowls. Add a dollop of yoghurt to each one and top with a little more chutney. Scatter over the coriander sprigs and have a basket of the warm flatbreads alongside to serve.2w

July 24, 2026

Salmon Teriyaki Bowl with Broccoli and Avocado 🥑 @dunnesstores

dunnesstores

Verified

•

Liked by

collettefinne and others

dunnesstoresVerified
Healthy ✅ Tasty ✅ Affordable ✅ Try this tasty Salmon Teriyaki Bowl using ingredients from our own label range 😋

Ingredients:
1 tbsp sunflower or olive oil
2 salmon fillets
100ml teriyaki sauce
200g broccoli, cut into florets
1 avocado, sliced

To serve:
Basmati rice, cooked
1 red chilli, sliced (optional)
1 spring onion, sliced (optional)

Method
Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil.
Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat.
Meanwhile, steam or boil the broccoli until al dente.
Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d

July 24, 2026

Rory O’Connell’s Grilled Fish with Herb Relish @Bordbia #ballymaloe

This way of cooking fish is perceived as being rather old fashioned, but if you have a really fresh fish, it can be fabulous and quite contemporary in its simplicity. Hake, cod, ling and mackerel are all delicious cooked in this way. The relish served here is classic, and when properly prepared, it will remind you why herbs, butter and lemon will always have a place at the table when fresh fish is being served.

Serves 4

4 x 120- 150g pieces of your fish of choice
2 tablespoons of flour, seasoned with salt and pepper optional
25 g butter at room temperature
salt and pepper
4 wedges of lemon
- Herb Relish
- 50g butter
- 2 tablespoons of very finely chopped herbs such as parsley, chives, fennel and a few thyme leaves
- black pepper

To cook the fish, place the grill pan on a medium heat and allow to become quite hot. You don’t want it smoking madly, but should see a light haze, almost like vapour, arising from the pan. Dry the fish fillets with paper towel and dip in the seasoned flour and shake off the excess. You can skip this flouring stage if you wish. With a knife, lightly butter the flesh side of the fish fillets. Place the fish, buttered sides down on the hot grill. The fish should sizzle immediately it hits the pan, if it doesn’t, the pan wasn’t hot enough and you need to crank up the heat immediately. If you have difficulty determining if the pan is hot enough, take one of the pieces of fish and holding it above the pan, just place a corner of the buttered side onto the grill. If it sizzles, it is fine to proceed, if it doesn’t then allow the pan to get hotter. Let the fish cook, still on a high heat until the fish is well coloured. There should be a bit of smoke coming from the pan, but not great clouds of it, so adjust the heat accordingly. Lift the fish at one corner to check if it is golden and getting crisp. When you are confident this stage has been reached, turn the heat down a little and with the help of a fish or egg slice, turn the fish over on to the skin side. Let it continue to cook until the skin is crispy and the fish is cooked through. You will know the fish is cooked when the flesh appears to be white and creamy in colour and no longer looks translucent.

While the fish is cooking, melt the butter for the relish. Allow the butter to cool a little before stirring in the chopped herbs.

Remove the cooked fish to hot serving plates, placing them with the golden flesh side up. Place a wedge of lemon on each plate and drizzle the herb relish over.

If you wish garnish with a spring of parsley and serve immediately.

http://www.bordbia.ie/consumer/recipes/roryoconnell/pages/grilledfishwithherbrelish.aspx

July 24, 2026

Delish Oats – Have a Great Day 🥰 #Flahavans

July 23, 2026

Sharon Hearne Smith’s Porridge Bread is SO easy to make! @RTEToday

By Sharon Hearne Smith

Food Stylist & Writer

Ingredients

This is an unusual bread recipe, based on porridge oats and yoghurt instead of flour and water. It is quick, easy and virtually foolproof to make.

Use any selection of seeds you prefer instead of sesame seeds, or omit them altogether for a plain bread. Alternatively, add other flavours like nuts and dried fruits or sundried tomatoes and basil or a swirl of pesto would be delicious too. This bread stays quite moist and fresh for a few days stored in an airtight container.

Makes: 1 loaf (about 12 slices)

Sunflower oil for greasing
500g tub natural yoghurt
100ml milk
2 tbsp olive oil
2 tbsp sesame seeds + extra for sprinkling
2 tsp bicarbonate of soda
2 x 500ml yoghurt tubs of porridge oats (or 400g)
butter for serving, optional

Method

Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6. Grease a 1Lb loaf tin (approximately 3 x 5 x 7 inch) with parchment paper and grease again.
Scoop the yoghurt into a large bowl. Add the milk, oil, sesame seeds and bicarbonate of soda and mix until well blended.
Fill a clean and dry yoghurt tub with oats and tip them in. Repeat with a second tub of oats. Alternatively, weigh out 400g of oats on a scales.
Mix everything together until well blended.
Spoon into the prepared tin, spreading the top level. Scatter a small handful of sesame seeds on top.
Bake for 45 minutes or until golden brown and a skewer comes out clean when pierced in the middle.
Remove from the tin and return the loaf to oven, directly on the shelf, for another 5 minutes to dry out the crust.
Remove and leave to cool on a wire rack. Cut into slices and serve spread with a little butter if liked.

July 22, 2026

Trisha’s Kitchen by Trisha Yearwood

ink_drinker64
**Cookbook Review**
⭐⭐⭐⭐/5

I’m a big country music fan and I love cooking!! So, when I saw Trisha Yearwood had a new cookbook, I had to give it a try!

You can tell that Trisha has put a lot of heart and soul into this cookbook. She shares family recipes and stories throughout. Trisha has a way of making you feel like you are a guest at her dinner table. By the end, you feel like you know, not only her better, but others in her family.

The recipes did not disappoint. As always, when I do a cookbook review, I had to try some of the recipes so I could genuinely rate the cookbook. There is a little something for everyone with 125 recipes that cover everything from breakfast, snacks, pork & beef, chicken, turkey & fish, etc. I made Company Chicken and PB&J Cookie Bars. What I love about the book is that it doesn’t call for a bunch of fancy ingredients, and I had everything on hand to make these two recipes. The Company Chicken was very flavorful and something easy that I will be able to make for guests. The PB&J Cookie Bars have become a fast breakfast in my household and are also super easy to make.

Keep in mind that most of the recipes are southern-inspired comfort food so, if you want to make the recipes healthier, you may have to make some ingredient substitutions.

QOTD: Do you have a favorite celebrity cookbook? If not, what’s your favorite dish to cook?

Do you like country music? Who’s your favorite singer/group?

Thank you @netgalley, @trishayearwood, and @marinerbooks for my ARC of #trishaskitchen in exchange for my honest review.

#trishaskitchen #trishayearwood #mainerbooks @marinerbooksforbetterliving #netgalley #arcreviewer #newrelease #cookbook #recipes #cookbooklover #foodie #comfortfood #cooking #homemade #fallcookbooks #lovetocook #cookedwithlove #cookbooksofinstagram #cookbookstagram #cookbookfeature #recipe #southerncooking #taggersextraordinaire #culinary #grandmasrecipe #familyfavorite #countrymusicfan #taggersextraordinaire #lovetocook #goodfood #goodfoodandgoodfriends
45w

July 17, 2026

Neven Maguire’s Seafood Chowder from The MacNean Restaurant Cookbook #CoCavan

By Neven Maguire

Celebrity Chef

This is a very filling soup that is actually a recipe of my mum’s that we have been making on and off in the restaurant for years. Use the very best quality fish and shellfish for the best flavour

Ingredients

1 tblsp rapeseed oil
1 tblsp butter, softened
2 large potatoes, cut into 1cm (1/2in) dice
1 small onion, cut into 1cm (1/2in) dice
1 carrot, cut into 1cm (1/2in) dice
1/2 small leek, cut into 1cm (1/2in) dice
1 tblsp plain flour
sea salt and freshly ground black pepper
150 ml (1/4 pint) dry white wine
300 ml (1/2 pint) fish stock (page 254)
100 g (4oz) skinless salmon fillet, cut into cubes
100 g (4oz) smoked coley fillet, cut into cubes
100 g (4oz) cooked mussel meat
100 g (4oz) cooked peeled prawns
150 ml (1/4 pint) cream
1 tsp chopped fresh flat-leaf parsley
1 tsp chopped fresh dill
1 tblsp parsley oil (page 250), to garnish
fresh micro salad, to garnish
makes about 1.2 litres (2 pints)
250 g (9oz) white fish trimmings and/or bones (such as lemon sole, brill or plaice bones)
3 leeks, trimmed and chopped
3 carrots, chopped
1 fennel bulb, chopped
large handful of fresh parsley, roughly chopped
175 ml (6fl oz) dry white wine
100 g (4oz) fresh flat-leaf parsley
100 ml (3 1/2fl oz) rapeseed oil
sea salt

Method

Heat the oil in a large pan over a medium heat and then add the butter. Once it stops sizzling, tip in the potatoes, onion, carrot and leek and cook for 5 minutes, until softened but not coloured. Add the flour and cook on a low heat for 2 minutes, stirring continuously. Season to taste.
Gradually pour the wine into the pan and allow it to bubble down, stirring continuously. Add the stock and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the salmon and coley and simmer for 5 minutes, then add the mussel meat, prawns and cream and simmer for another 2–3 minutes, until warmed through. Stir in the herbs and season to taste.
To serve, ladle the soup into warmed bowls and garnish each one with the parsley oil and micro salad.

Method

Rinse the fish bones and trimmings of any blood, which would make the stock look cloudy and taste bitter. Place into a large heavy-bottomed stockpot with the leeks, carrots, fennel and parsley.
Pour in the white wine, then add 2.4 litres (4 pints) cold water to cover the fish and vegetables. Place on a high heat and bring to a simmer. After 5 minutes, remove the scum that forms on the surface with a spoon and discard. Reduce the heat and simmer, covered, for about 25 minutes, skimming as necessary.
At the end of the cooking time, remove the stock from the heat and strain, discarding the fish trimmings and the vegetables. Cool and store in a plastic covered jug in the fridge and use as required.

Method

Pick the leaves from the parsley and place in a mini blender, discarding the stalks. Add the rapeseed oil and a pinch of salt and blend for 5 minutes, until completely smooth.
Pass the parsley mixture through a fine sieve into a jug and then transfer to a squeezy bottle. Use as required.

Notes

Neven’s tips: This soup can be made up to 24 hours in advance and kept covered in the fridge. Just be careful when reheating not to allow it to come to the boil or the fish will lose its texture. Splash out on a rosé Champagne, rosé Cava or a ripe Chardonnay from Macon in Burgundy.

This recipe and many more are available in Neven Maguire’s The MacNean Restaurant Cookbook, published by Gill & MacMillan Books and available to buy here.