Buy food sourced with exploitative practices and you indirectly advocate those practices. Buy Fairtrade and sleep easy.
Brighten up the dark days of winter with delicious seasonal food: Red Cabot shares his tips on mussels, pheasant and seasonal veg.
Eoin McDonnell, Head Chef at The Wyatt Hotel, Westport, describes how his teenage curiosity about food became a fully fledged career.
The change of the season makes it harder to source local, organic food but it is important to work creatively.
Cookbook ‘The Thrifty Kitchen’, draws on the principles of wartime cookery to create dishes to delight the modern palate.
Redmond Cabot discusses nature’s sweets and shares his recipe for gooseberry and elderflower fool. yum.
Red Cabot discusses the importance of buying local produce and shares three simples ways of preparing crab.
Precious pots of gold sit in our woodlands: delicious chanterelle mushrooms. Read about spotting them – and eating them.
Redmond Cabot muses on the simple things in life and shares a recipe for fillet of mackrel with dill and new potatoes.
Red discusses the delights of locally produced broccoli and shares his new trick for avoiding the dreaded wine hangover.
Redmond Cabot muses on the good things in life and gives us a recipe for pan-fried fillet of lemon sole with pea and sorrel sauce.
