A hearty and delicious pasta recipe inspired by Andy Erikson’s Leviathan Wine, which creates a Cabernet-based blend every vintage from a range of vineyards across Northern California.

By far my favourite thing to do with windfall apples, the early bloomers that fall from the trees. Like crab apples, they are usually small and not great for eating, but they are a preservers best friend.

This recipe for beetroot tartare is influenced by the ever-evolving vibrant culture of street food fusion, including classic SoCal, Mexican and Japanese flavours.

This traditional Irish recipe is delicious and easy to do. You can use molasses if you can’t find treacle. Serve this up with a big slathering of Irish butter.

How to make glazed baby turnips and garden peas with basil cream sauce. The transitional period from summer to autumn in Ireland offers an array of exciting and vibrant ingredients. There’s leafy greens and freshness but also some heartier root vegetables hitting shelves. I wanted to create something that was vibrant and celebratory of the season that we’re currently in. This makes a wonderful side dish or a veg-focused main to share.