Home grown carrots, butter, star anise. When you have beautiful produce, you don’t need much else. #organicfarming
Stunning sunset image @CorrigansFood @VPLodge Virginia Co.Cavan
Chef Corrigan’s Virginia Park Lodge Apple Pie.
Richard Corrigan’s Sourdough, helping to keep London Irish people fed during the virus crisis..#foodaware
Richard Corrigan @CorrigansFood 36 minutes ago
If you’re passing by @Fortnums , keep your eyes open for Richard Corrigan’s Sourdough, the perfect Irish loaf.
Peach Melba – served with Honey Almond Sponge, Vanilla Ice Cream, Raspberry Coulis and Almonds. @CorriganMayfair
Julie digging up old horse shoes for Richard @CorrigansFood @GooseberryFarm
Richard Corrigan liked
Little rain today, giving the plants a boost, julie found a horse shoe while forking over a bed. There was luck in the rain today. #farmtofork #tasteofcavan #virginaparklodge
Priscilla picking fresh produce for the kitchen@VPLodge.#cavan#lakeland
Virginia Park Lodge @VPLodge 2 hours ago
Our gardener Priscilla picking fresh produce for the kitchen 
#thisisireland #giyireland #growyourownveggies #irishfood #thisisirishfood #cavan
Sprouts with crispy bacon and beautiful garlicky cream recipe @CorrigansFood #GBM
Sprouts with crispy bacon and beautiful garlicky cream will lure in the most stubborn of sprouts haters.
From Great British Menu
Ingredients
- 1 kg/2lb 3¼oz Brussels sprouts, trimmed
- 8 rashers cured bacon, cut into lardons
- 250ml/8¾fl oz double cream
- 2 garlic cloves, crushed
- salt and freshly ground black pepper
Method
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Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 minutes. Drain and refresh in a bowl of ice and water. Drain again when the sprouts have cooled.
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Add the bacon lardons to a non-stick frying pan, and fry over a medium heat until crisp.
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Add the cream and crushed garlic to a small pan and bring to the boil.
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Stir the sprouts into the crisp bacon; then stir in the hot cream.
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Season with salt and pepper and serve straightaway.
Stunning sunset image @CorrigansFood @VPLodge Virginia Co.Cavan #foodaware #cometocavan
Deep fried olives stuffed with cheese. @CorrigansMayfair
Corrigan’s Mayfair@CorriganMayfair·15hAfter one is seated at Corrigan’s Mayfair, one is presented these lovely canape – Deep fried olives stuffed with cheese. They are a little preview to the fabulous dishes that follow suit. They are also highly addictive, so be warned.
Foodaware 