bordbia
Grilled mackerel is always a good idea! Especially when paired with a warm and hearty potato salad 🙌

Ingredients:
4 mackerel, butterflied, or 8 fillets, trimmed and pin-boned
600g baby potatoes
2 tbsp. Dijon mustard
3 scallions, finely sliced
4 tbsp. olive oil
1 heaped tsp. whole grain mustard
1 clove garlic, crushed
2 tbsp. lemon juice
2 level tbsp. fresh chives
Zest of 1 lemon
To serve: Steamed summer vegetables

Method:
To cook the potatoes:
✅ Place the potatoes in a saucepan with enough boiling water to just cover them and simmer for about 10-15 minutes until tender. When the potatoes are cooked, drain them in a colander and then cut them into 2cm cubes.
✅ Transfer them to a serving bowl and keep them warm.

To make the dressing:
✅ Combine the oil, mustard, garlic, lemon juice, zest and chives. Taste and season.
✅ Stir about 2/3 of the dressing through the potatoes along with the scallions. Reserve the rest of the dressing to drizzle over the cooked mackerel.
✅ Preheat the grill to high.

To cook the mackerel:
✅ Line a grill pan or baking tray with lightly oiled tin foil then lay the fish skin side down.
✅ Spread the mustard over the mackerel. Season with salt and pepper.
✅ Place under a hot grill and cook for approximately 6 minutes.

To serve:
✅ Serve the mackerel with the warm potato salad, summer vegetables and lemon wedges. Drizzle over the remaining dressing.

#grilledmackerel #seafoodlove #potatosalad #grilling #homemade #mackerel #BordBia #BordBiaRecipe1w

2026 is the Year of the Cabbage @voguebeauty

January 13, 2026

Cabbage often—and unfairly—gets overlooked, with flashier veggies and protein-dense superfoods getting all the attention. But as far as nutritional food options go, the leafy green is pretty hard to beat. A staple in different cuisines (American coleslaw! Middle Eastern malfouf! Chinese suan la bai cai!), cabbage has been a longtime favorite amongst global chefs.

“Much of this stems from its versatility,” Woldy Reyes, chef and author of the cookbook In the Kusina: My Seasonal Filipino Cooking, tells Vogue. “We are seeing a growing trend of chefs utilizing it as a centerpiece, such as cabbage steaks, rather than as a side dish. The culinary appeal has never been stronger.”

“Its popularity stems from its ability to transform,” adds Tatiana Mora, chef of plant-based Michelin star restaurant Mita. “It can be eaten raw, fermented, steamed, roasted, or sautéed, consistently providing flavor, texture, and nutrition. I love it because it is a noble vegetable that grows easily, keeps well, and can be used almost entirely, making it perfect for a conscious and respectful approach to cooking.”

It’s accessible, easy to cook, and delicious. Here are all the reasons cabbage deserves a seat at your table (get it?) in 2026.

What is cabbage?

Cabbage is a leafy green that is part of the brassica plant family (which also includes broccoli, cauliflower, brussels sprouts, and kale), says Amy Shapiro, RD, registered dietitian and founder of Real Nutrition. It comes in several varieties, but the most common ones you’ll see are green, red (or purple), and savoy. What makes cabbage different from other leafy greens is its density and durability. “It’s heartier, stores longer, and holds up well to cooking, fermenting, and shredding,” Shapiro says. “Nutritionally, it shares many benefits with other cruciferous vegetables, but it’s often milder in flavor and more versatile across cuisines.”

The Benefits

Besides its versatility, one of the main benefits of cabbage is its many nutrients. Shapiro lists other main benefits of the leafy green:

Supports Gut Health

Shapiro says that, because cabbage contains fiber and other compounds that support digestion, eating this leafy green can benefit the gut bacteria and boost gut health.

Anti-Inflammatory Properties

Cabbage is also rich in antioxidants and phytonutrients that studies have shown can reduce inflammation, she says.

Boosts Heart Health

Along with fiber, cabbage has potassium, which supports healthy cholesterol levels and blood pressure. Cabbage also has vitamin K, which is essential for blood clotting (and bone health). Shapiro points to red cabbage in particular, which she says contains antioxidants called anthocyanins that studies have shown can improve brain and heart health.

Regulates Blood Sugar

Cabbage is low in calories and carbs while being high in fiber, which can help stabilize glucose levels in the body.

Boosts Immune System

Shapiro says that cabbage is rich in sulfur-containing compounds to help strengthen your immune system’s defences—and vitamin C, which studies have shown can provide antioxidant protection and support immune health.

February 23, 2026

Easy Salmon Teriyaki Bowl Recipe

dunnesstores

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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

February 22, 2026

Mary Flahavan’s Oaty Flapjacks… with chocolate on top! #kidshealth

Oaty Flapjacks

Makes approximately 30 flapjacks.

This is a wheat free recipe.

Ingredients

175g (7oz) Flahavan’s Progress Oatlets

175g (7oz) Flahavan’s Jumbo Oat Flakes

200g (7oz) Butter or Margarine

100g (4oz) Brown Sugar

2 tbsp. Golden Syrup

Method

Preheat the oven to 150°C/300°F/Gas Mark 2.
Melt margarine or butter in a saucepan with the sugar and golden syrup. Heat gently until the sugar is dissolved.
Stir in the oatflakes.
Tip the mixture into a swiss roll tin (22cm x 33cm, 9’’ x 13’’) lined with parchment and press it out evenly using the back of a spoon.
Bake in preheated oven for approximately 30 minutes or until golden brown.
When baked, coat with melted chocolate as a special treat.
Cut into squares while still warm and leave to cool in the tin.

These nutritious flapjacks keep very well in a tin. Children love their crunchy texture and they make an ideal addition to any lunchbox.

http://www.flahavans.ie/recipes/oaty-flapjacks-/411

February 17, 2026

A Pancake Extravaganza by Rachel Allen

Tuesday is pancake time. In all their shapes and forms, they are a real favourite in our household. It isn’t just our children who get excited – I adore pancakes and love an excuse to make a real feast of them. There’s something so pleasingly simple, so supremely comforting about a perfectly browned pancake, unchallenging and uncomplicated, but always delicious.

We’ll make all different sorts of pancakes on different years, and often on the same day. I love thin pancakes – they’re called crepes in France, where they’re usually made with some buckwheat flour. I like to eat them rolled up with lemon and sugar, or the perennial favourite, Nutella! We like to make thin pancakes as a savoury treat too, omitting the sugar and making a creamy mushroom filling with bacon and perhaps some Gruyere cheese.

If you’d like to make your pancakes a little more elaborate than just a squeeze of lemon and sugar, you can try this divine orange butter recipe, opposite, that we often make at the cookery school.

At other times, we like to make big, fluffy American pancakes, served with rashers and plenty of maple syrup. I’ve written recipes for blueberry and lemon pancakes in these pages before, as well as in a number of my cookbooks.

The Italian recipe here is a totally different take on pancakes that I’ve made on Pancake Tuesday in previous years. It was inspired by a conversation I had with the great Italian chef, Aldo Zilli. He told me a wonderful story about his mother using light pancakes as an alternative to pasta in certain dishes, and I’ve discovered that they work wonderfully with rich tomato sauces. The Italian baked pancakes with tomato sauce recipe, opposite, uses the pancakes in place of lasagne sheets, which adds a fluffiness to the dish. It’s a perfect family dish and would make a great centrepiece to a Shrove Tuesday dinner table.

Tip

Adding melted butter to the pancake batter will make a real difference to the pancakes’ flavour and texture. It also makes it possible to cook them without having to grease the pan every time.

Pancake Recipes:

http://www.rachelallen.com/blog/pancake-extravaganza

February 16, 2026

Buttermilk #pancakes @simplybetterds by @nevenmaguire @macneanhouse

https://www.instagram.com/tv/CaSTyzcJjo8/?igshid=MDJmNzVkMjY=

simplybetterds

Pancake Tuesday is only one week away! Watch our brand ambassador @nevenmaguire show you how to prepare these delicious Buttermilk Pancakes with a range of Simply Better toppings using our Handmade Toffee Sauce from @whatsforpudding.ie our Mixed Berry Preserve from @wexford_preserves and our Frozen Irish Strawberries from @clarkesfreshfruit
Shop the Simply Better Collection in your local @dunnesstores

Simply Better Pancake Board
Ingredients (Serves 4)
2 Simply Better Free Range Corn Fed Large Eggs
2 Cups (250g) Plain Flour
2 Tbsp. Caster Sugar
½ Tsp Baking Powder
½ Tsp Baking Soda
2 Cups (480ml) Buttermilk
Pinch of salt
40g Butter, melted plus an extra 10g for frying the pancakes
To Serve:
For the Blueberry Sauce:
100ml Simply Better Organic Grade A Canadian Maple Syrup
1 Punnet of Fresh Blueberries
Juice and zest of half a lime
1 Tsp Cornflour, mixed with cold water (Optional)
For the Mixed Berry Compote:
1 Bag of Simply Better Expertly Grown Irish Strawberries
1 Jar of Simply Better Handmade Mixed Berry Preserve
1 Tsp Vanilla Extract
For the Caramelised Bananas:
Simply Better Handmade Sea Salted Toffee Sauce
3 Bananas
100g Pecan Nuts
Method:
1. Place all of the pancake ingredients in a large bowl and whisk to combine. Leave to rest for 10 minutes before using.
2. Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
3. Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
4. To make the blueberry sauce, add the maple syrup, lime juice, zest and blueberries to a saucepan and simmer over a medium heat. For a slightly thicker sauce, add the cornflour to the sauce and cook through for 1-2 minutes.
5. To make the fruit compote, add the frozen mixed berries, berry preserve and vanilla to a saucepan and simmer over a medium heat for 4-5 minutes.
6. To make the caramelised bananas, heat the toffee sauce in a small frying pan over a medium heat. Slice the bananas and add to the sauce pan along with the pecan nuts. Toss to combine.

#brandambassador #pancakes #recipe #recipes #cooking

51w

February 10, 2026February 10, 2026

Saffron,Honey and Ricotta ice cream.🌹@HaughtonHoney

Haughton Honey‏ @HaughtonHoney Apr 20

This Saffron, Honey and Ricotta ice cream isn’t too sweet – perfect for after a big meal http://ow.ly/JzY8309yutW #honey #icecream

Ricotta adds an interesting texture here, and the saffron makes it wonderfully fragrant.

Serves 6

500ml/17 fl oz whole milk

1 tsp of saffron threads

5 egg yolks

200g/7oz sugar

250ml/8½ fl oz double cream

500g/1lb 2oz ricotta

2 tbsp honey, plus extra to serve

2 handfuls of toasted pine nuts, to serve

Bring the milk and saffron to a simmer and keep warm.

In a large bowl, combine the yolks and sugar and beat until pale.

Add half the warm milk to the egg mixture and whisk again until combined. Pour the mix into the saucepan along with the remaining warm milk. Cook over a low heat, stirring constantly until the mixture thickens into a custard and coats the back of a wooden spoon. Remove from the heat and whisk in the double cream, followed by the ricotta and the honey, until blended.

Churn in an ice cream maker according to the manufacturer’s instructions. Serve sprinkled with toasted pine nuts and a little extra honey.

February 8, 2026

Egg & dairy free pancakes – toppngs: peanut butter, sliced banana, squash blueberries. Recipe by @babyledfeeding @dunnesstores

dunnesstoresVerified
The perfect snack for your little ones this Pancake Tuesday 🥞 Try this Egg and Dairy Free Pancakes from @babyledfeeding, full recipe below!

Makes 12 Pancakes

1 tbsp milled chia seeds
3 tbsp warm water
180ml (3/4 cup) almond milk
140g (1 cup) self-raising flour
Drizzle olive oil

Toppings

Plant-Based 🌱
• Smooth peanut butter, sliced banana, squash blueberries and a sprinkle of milled chia seeds.
• Chocolate spread (made with mashed banana + 1/4 tsp cocoa powder), sliced strawberries, passionfruit and mint leaves.

Dairy Toppings 🧀
• Smooth goat cheese, sliced avocado, finely chopped coriander.
• Greek yogurt (or swap for a plant-based yogurt), sliced kiwi, finely crushed seeds.

Add chia seeds and warm water to a small bowl, stir then leave to sit for about 2 minutes until it turns into a jelly substance.

Pour the almond milk into a mixing bowl then add the chia mixture and flour, then stir until it is smooth and combined.

Heat a little olive oil on a pan, then divide the mixture into small portions. Fry both sides until golden.

To serve pick your favourite topping choice. Smooth on the sauce then top with your choice of fruit, crushed seeds or finely chopped herbs.2d

February 6, 2026

Neven Maguire’s mushroom & leek strudel with madeira wine sauce from Neven’s Portuguese Food Trails

Neven Maguire’s mushroom & leek strudel with madeira wine sauce

Ingredients

Serves 4-6

For the strudel

2 tbsp olive oil, plus extra for oiling
1 small onion, peeled and finely diced
2 garlic cloves, peeled and crushed
225g mixed wild mushrooms roughly chopped
1 small leek, washed and finely sliced
2 tbsp double cream
2 tbsp Madeira Wine
2 tbsp chopped parsley
4-5 sheets filo pastry, thawed if frozen (about 100g/4oz in total)
1 egg, beaten
salt and freshly ground black pepper
mixed salad leaves, to serve

For the madeira wine sauce

700ml beef stock
1 tbsp tomato purée
3 tbsp Madeira Wine
3 tbsp cream

Method

For the strudel

Preheat the oven to 190°C/375°F/ gas mark 5.
Line a baking tray with parchment paper.
Heat the olive oil in a large frying pan.
Add the onion, garlic and mushrooms and cook over a medium to high heat for 2-3 minutes until almost tender.
Reduce the heat, add the cream and Madeira to the pan and cook for another minute.
Add herbs and salt and pepper to taste.
Sauté for another minute until the spring onions are just tender and the liquid has almost completely reduced.
Allow to cool completely.
Unroll the sheets of filo pastry and place them all, one on top of the other, on a work surface.
Brush the top sheet of pastry with beaten egg and then spread over the mushroom mixture to within 4cm (1½in) of the edges.
Fold the short ends inwards a little to meet the mushroom mixture and then, starting with a long edge, roll up the pastry fairly tightly like you would a Swiss roll, keeping the mushrooms in place as you roll.
Place the strudel seam-side down on the parchment paper and brush it all over with the remaining beaten egg.
Bake for 20-25 minutes until crisp and golden brown.
Allow to cool for a few minutes before carefully placing on a chopping board.
Cut the strudel into thick slices and arrange on warmed plates. Drizzle some sauce beside it and serve with some mixed salad leaves.