Nutrition key to sound health
Virginia Park Lodge @VPLodge 3 hours ago
Meadowsweet at Lough Ramor. Or as Chef Eoin calls it, Cavan vanilla 
#wildfoods #wildfood #cavan #ireland #thisisireland #thisisirishfood #irishfood
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
Home grown carrots, butter, star anise. When you have beautiful produce, you don’t need much else. #organicfarming
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.
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
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 will lure in the most stubborn of sprouts haters.
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.
Add the bacon lardons to a non-stick frying pan, and fry over a medium heat until crisp.
Add the cream and crushed garlic to a small pan and bring to the boil.
Stir the sprouts into the crisp bacon; then stir in the hot cream.
Season with salt and pepper and serve straightaway.
Foodaware 