I have been fascinated by people’s refrigerators while writing this book. I take a peek at what they’ve got and so often there’s half a butternut squash going dry. This recipe is for that sad, forgotten squash. It’s low effort but with an addictive flavour. If you have a whole squash, roast it all as there are numerous things you can do with leftover roasted squash, such as adding it to the Green Soup on page 64, serving it with the Meatballs on page 125 or mashing it and stirring some through the Béchamel from page 134 for a creamy pasta sauce. It also makes the most of having the oven on. Se ..read more

In the UK, we have a love for custard, and this is a really simple custard recipe. It’s served with a lazy crunchy crumb and whatever fruit you like. I’ve used Lotus Biscoff biscuits (cookies) here because they are one of the best biscuits in the game, but you can use your favourite or whatever is in your cupboard. This recipe is very customisable and is always a hit with friends and family. I’ve served mine with the roast plums from pages 182–83, but in the height of summer I would serve it with some berries, or my personal favourite, gooseberries! This is also really good with the breadcrumb ..read more

Dublin’s beloved ELY Wine Bar, renowned for its exceptional wine and dining experiences, is raising a glass to 25 years of success. To celebrate the occasion, ELY Wine Bar hosted a celebratory event called “Beyond the Bottle” in Ely Place, with special guest Mireia Pujol-Busquets Guillén from Alta Alella Winery, launching ELY’s new Summer Wine Series and seasonal menu. Mireia curated a selection of wines from Alta Alella, including their renowned Cavas and Pet-Nats, complemented by a thoughtfully crafted menu of small plates by ELY’s Head Chef, Luca Rocco.  ELY’s new Summer Wine Series pr ..read more

These chicken tacos are delicious even if you don’t have leftover chicken. I make them from scratch at home by roasting some chicken legs or thighs at 200°C fan (425°F), with the onions and spices, for 35 minutes, then stripping the meat and tossing with the roasting juices. Serves 4 Ingredients: ½ teaspoon coriander seeds ½ teaspoon cumin seeds 1 tablespoon chipotle paste 3 tablespoons vegetable oil, plus extra as needed 2 onions, thinly sliced 2 garlic cloves, grated 350 g (12 oz) leftover cooked chicken (pages 88–89) 100 ml (3½ fl oz/scant ½ cup) water sea salt To serve 1 onion ¼ white c ..read more

There has never been a better time to plan a trip to Killarney with The Ross having just unveiled a vibrant new layout and look for this popular town centre Boutique Hotel. Famed for its large arched windows, flooded with natural daylight and enviable views of the vibrant town, this welcoming space has been transformed from a traditional hotel reception into an entirely new concept called Polly’s. It is set to be a hot spot for coffee lovers and those looking for delicious bites and cocktails with a side of town spice! Hotel guests can now check-in at the newly renovated recepti ..read more

Sponsored Green Ocean Coffee is a premium sustainable coffee brand that aims to produce coffee in the most environmentally conscious way possible. Each bag of Green Ocean Coffee restores 1 square meter of ocean bed, while every case of Woodland coffee helps plant a tree and all is done right here in Ireland and is approved by Guaranteed Irish Symbol. Fuel your days sustainably with Blas na hÉireann winning coffees! TheTaste have teamed up with Green Ocean Coffee to bring you a great prize. One lucky reader will win an artisan cold brewer, Gold-winning Blas na hÉireann Green Ocean Car ..read more

A perfect quick breakfast dish? I think so! With crisp potato edges, salty bacon and a soft egg centre, this fun breakfast bake will become a firm favourite. MAKES 8 PREP TIME 20 MINS COOK TIME 30–35 MINS Ingredients 8 large frozen hash browns (approx. 85g each) butter, for greasing 50g bacon lardons 50g grated cheese 8 eggs salt and pepper ½ tsp smoked paprika 1 tbsp torn fresh parsley Method • Thaw 8 hash browns. Each should fit in a cup in a muffin tray, but if your hash browns are small, use 2 per cup. • Preheat the oven to 200°C/180°C fan/gas mark 6. • Grease a cupcake tray with butter ..read more

An exclusive one-night dining experience takes place in the beautiful Morrison Room at Carton House, a Fairmont Managed Hotel, on 25th April when Head Chef Adam Nevin teams up with Killian Walsh, Head Chef of Bastible in Dublin. Maynooth native Adam first met Wexford born Killian when they were both working in London eight years ago and they have been firm friends ever since.  They’ve spoken many times about working and cooking together so they’re really excited to create a very special evening for guests of The Morrison Room. Adam and Killian will work on different courses on the evenin ..read more

Under certain circumstances there are few hours more agreeable than the hour dedicated to the ceremony known as afternoon tea. ― Henry James, The Portrait of a Lady. An afternoon spent eating, drinking and luxuriating is an afternoon well spent. Afternoon tea is one of life’s great pleasures, and if you’re venturing out for a special occasion, you want to be treated like royalty. Our list of the best afternoon tea in Ireland has you covered no matter the occasion – birthdays, anniversaries, Mother’s Day, or, well, just because! In this guide you’ll find some of the best spots to nibble away at ..read more

Lucky and Joy is a Chinese-influenced restaurant local to me with brightly painted walls and food that slaps you in the face with flavour. For the last year or so I’ve been eating their sesame noodles most weeks. This is a quick version of cold sesame noodles I made when I was craving them but they were shut for a holiday. It uses tahini as opposed to Chinese sesame, which is not traditional in any way, but it is what I always have at home so… Serves 2 as a main, 4 as a side Ingredients: 150g medium dried egg noodles 1 tablespoon peanut butter 2 tablespoons tahini 1 tablespoon soy sauce or ta ..read more