Treat your family to an authentic, Traditional Irish Champ recipe. It's the perfect combination of potatoes, scallions, milk, and butter.
Champ (Brúitín in Irish)
Champ, one of Ireland’s most delicious side dishes, is made with potatoes, scallions, chives, butter and milk. It is traditionally served with a deep well of butter in the center for dipping …
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Traditional Irish Barmbrack - Gemma’s Bigger Bolder Baking
Halloween in Ireland is steeped in tradition and lore — but one of the best parts of it has its roots in history: the fruitcake-like Barmbrack recipe!
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Scotch Broth (Scottish Soup)
Scotch broth is a traditional Scottish soup made from lamb bones, and lots of vegetables, including leek and rutabaga (turnip) and barley. It's one of the most classic Scottish soup recipes you'll find!
Butternut and Sweet Potato Curry
This is a rambunctiously vibrant curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. I like the drama of black Venus rice with this, but by all means serve any rice you want alongside.
Pappardelle With Butternut and Blue Cheese
This is one of those welcoming, big-bowl suppers, perfect for feeding friends cosily. Soft, oniony cubes of squash are answered by the salty, sharp and pungent cheese; a little sage breathes its necessary but not overbearing bitterness, and the waxy, scorched pine nuts give quiet crunch, a hint of nubbliness, to this meltingly gorgeous concoction.
Cranberry and Orange Cheesecake Cups
Nationally sweetened orange cheesecake cups are a festive dessert bursting with citrus and cranberry flavors made from whole ingredients.
Linguine With Mushrooms, Lemon, Garlic and Thyme
This is one of my proudest creations and, I suppose, a good example of a recipe that isn't originally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. And please read the Additional Information section at the end of the recipe before proceeding.
Chicken Schnitzel With Bacon and White Wine
This is one of those fast and easy suppers that makes you — and whoever else is eating it — purr with delight. You don't have to use garlic infused oil, but minced garlic is likely to burn. What I'd suggest as an alternative, then, is that you cook a peeled garlic clove in oil, removing it once it's golden on both sides, and then proceed with the bacon.
Creamed Corn and White Bean Mash With Miso Butter | Guest Recipes | Nigella's Recipes | Nigella Lawson
The butter beans and half the corn make a slightly sweet, velvety mash that's served with the other half the corn, to create a double-textured bowl of happy.
Sweet Potato Cake With Marshmallow Buttercream
This sweet potato cake tastes like your favorite fall memories. With a decadent marshmallow buttercream that comes together in just 5 minutes, there are so many things to love about this cake.
British food was complex, multicultural and flavourful in the 18th century – despite what you might think
The King’s table was full of flavours from the British empire and beyond.
British food was complex, multicultural and flavourful in the 18th century – despite what you might think
The King’s table was full of flavours from the British empire and beyond.