Friday Food Forum

Our live online food Q&A with Rachel Collins and our panel of food experts

Rachel Collins Fri, Nov 22
LIVE: Friday Food Forum

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  • 13:01
    Good afternoon and welcome back.
    We’ve got a full crew on the Good Ship Food Forum this week. Joining The Irish Times food team we have chef (and guest editor of our Winter Food & Wine Guide) Clodagh McKenna, chef Oliver Dunne of Bon Appetit and Cleaver East, and food blogger and cookbook author Nessa Robbins.
    So come throw your hardest food and wine questions and dilemmas at us – we’re here to help. You can ask your questions  here or in the comments section above
  • 13:03
    Artie: I will be making some florentines for Christmas gifts this year. How can I mould the melted chocolate into a disc shape to sit the fruit and nut biscuit on to?
    Eunice: Hi, You make the Florentine first then brush the melted chocolate on after they are cooked. This is the link for my Florentine recipe. 
  • 13:06

    Orla: I’d like to get some olive oil delivered to friends as Christmas presents this year.  Do you know of any company doing this?
    Eunice: You should try Country Choice  in Nenagh, the Real Olive Oil Company in Cork
    Clodagh adds: Hi Orla,  Yes an Olive Oil company called 'Oliveri’. You can order on line here and they deliver all over Ireland. Colletta Olivieri olive oil is cold-pressed using stone mills and grown without the use of fertiliser. The variety of olive is the ‘Ogliarola Garganica’ which produces oil that is both extraordinarily aromatic and light in taste. It’s a delicious olive oil. Hope it works out 

  • 13:08
    Ollie: Hey guys, can u give me a recipe for prime rib for hard find any recipe when you cook for 2 to 4 people...
    Oliver: I would recommend taking the meat out from the fridge an hour or so before cooking.  Heat up a really large frying pan and seal the meat all around until it’s a nicely caramelised to a nice rich brown colour. Then transfer onto a baking tray and roast at 160c for 15mins per lb approx. The best thing to do would be to buy a meat probe and cook until the core temperature reaches 55c for nice pink centre
  • 13:10
    Brid McCauley: I have a house with coeliacs, and lactose and vegetarian people! Any ideas for a Christmas dinner?
    Nessa: Hi Brid. You have a difficult task in catering for so many different dietary requirements.  If I were in your predicament I think that I would still make the traditional turkey dinner, but offer sides that would be substantially filling for the vegetarians to enjoy as their main. Something such as a gluten-free nut loaf could be offered as an accompaniment to your roast turkey, yet it could also serve well as a main dish if needed.
    This Roasted Root Vegetable Gratin  by Catherine Fulvio would also suit perfectly if you simply substitute the cream, butter and cheese with a lactose-free variety and use gluten-free breadcrumbs instead. 
    Some fishcakes such as these could be served as a starter. They are deliciously tasty and would also suit everyone’s requirements.
    For dessert ideas I would highly recommend that you check out Pippa Kendrick’s book The Intolerant Gourmet or even her website. I have tried some of Pippa’s recipes in the past and they turned out wonderful and were enjoyed by all. 
  • 13:12
    Mary: We've had a raging argument over whether there's any truth in the idea that a metal teaspoon in the neck of a bottle of champagne or prosecco keeps the bubbles in. Please resolve! 
    John: Hi Mary, I would love to help, but have a similar argument with my own wife! She insists on doing it, I cannot really see it makes a difference. Maybe I should experiment this Christmas and open two bottles!
  • 13:13
    Niall: My local farmer's market is still selling Dublin-grown tomatoes.  I presume these are hothouse tomatoes at this stage, but how much worse are they for the environment in terms of energy consumption? 
    Marie Claire: Probably not as bad as hothouse tomatoes flown in from goodness knows where! Why not moved on to canned, bottled or sundried tomatoes at this stage of the year and look forward to tasting the real thing again next summer – at least you won’t have energy consumption guilt to deal with.
  • 13:17
    Lynda: I have a 4 yr old very fussy eater. She used to be better but currently won't eat unless its scrambled egg and bagel! I have tried everything to coax her to eat or try new things or even things she used to eat. I don't want to turn it into an ordeal because I am afraid of giving her food issues. Any tips or dishes that I could try? Thanks a mil
    Nessa: Firstly Lynda I want to tell you that at some stage all of my children have gone through a fussy period and thankfully we always come out the other side. It’s great to hear that your little lady is eating scrambled eggs, as eggs are so nutrient-rich. They also make a wonderful base to add some new flavours to, such as bacon lardons, cheese, grilled tomatoes or herbs. What I have found most useful is allowing them to become more involved with family meals. Everything from the menu planning, to making the shopping list, picking up the groceries and then to preparing the meal can all help get a child more excited about their food. Maybe begin with a recipe that has a method she is familiar with, so let’s base it on scrambled eggs. Once the eggs are whisked they can be used to make something simple such as French toast and then the next time progress to frittatas or omelettes. The flavours will be familiar but these dishes will reintroduce lots of different tastes and textures. Smoothies are generally well received by children and even your four year old can help with its preparation. On this Cooking with Children page on my blog, you can find some recipes which work well with my children. 
    Rachel adds: Hi Lynda this Eat It Wall Chart ( €12.50 in Designist on George’s Street in Dublin and their online shop) transformed the eating habits of a painfully picky 4-year-old I know. It has 100 foods for kids to try, and after eating each one they colour in one of three “smiley” faces: happy for foods they liked, sad for ones they didn’t and an in-between face for foods they haven’t made their minds up on.  It makes trying new (or old, no longer in favour) foods more appealing as the child is in control of what face they colour in – and all they want to do is colour in the full 100 faces. It also makes it easier to strike the “just try it” deal… and more often than not, after the first bite they just keep eating. 
  • 13:18
    Joan Abernethy: Is using salted butter the equivalent of unsalted butter and salt in baking recipes? If not, why not?
    Clodagh: Hi Joan, The reason for using unsalted butter is firstly to control the amount of salt that goes into the recipe, each salted butter company will differ in how much salt they add to their butter. Another reason would be that salt can mask a lot of flavour in baking, and also unsalted butter is usually fresher as salt is a preservative. Hope that takes out the mystery of it all, a great question! 
  • 13:18
    Do you recommend silicone baking cases - I think they look too wobbly and prefer my sturdy tins - but friends say they are great?
    Eunice: Personally, I prefer metal tins
    Oliver adds: I’m the same. They are great but I’m a traditionalist and prefer tins, if it’s not broken don’t fix it!
  • 13:20
    Marion: I have an allergy to egg in all its forms. Is it possible to make egg free cakes? 
    Clodagh: Hi Marion, Yes absolutely. I would suggest that instead of the eggs that you add a bit of whipped cream cheese to create that lightness needed in a nice cake. Approx 50g of cream cheese in replacement of one egg. Good luck with your egg-free baking 
  • 13:22
    Elizabeth: I keep using recipes that require either egg yolks only or egg whites only. If I can't use the leftover part of the egg, can I freeze yolk or white? And if not, how long can I keep them for in the fridge please?
    Eunice: Yes you can freeze egg yolks and whites - when re using and if you have forgotten how many whites or yolks are in the freezer bag you can weigh them - each part of the egg weighs about 30g.
    Freezer store for up to 6 months. Fridge - one week - cover well as the eggs will take on strong flavours of their fridge companions, such as an onion.
  • 13:25
    Maeve: should we still be concerned about anti freeze in European wines?
    John: No Maeve, you will not find anti-freeze in any wine. Thirty years ago some Austrian producers were found to have added an illegal sweetener (not anti-freeze) to their wines. Austria now has the strictest laws regarding wine production and produces some excellent dry wines.
  • 13:26
    Fran: do you have a really good recipe for white soda bread with the raisins in it please?
    Nessa: Hi Fran. Soda bread never lasts too long in my house, as the children love it best when it's hot out of the oven. I've a plain soda bread recipe on the blog. Follow this recipe but add 75g of raisins or sultanas, along with a tablespoon of caster sugar, after you have sieved the flour, bread soda and salt into the bowl. Then follow the rest of the recipe as per the method shown. Enjoy! 
  • 13:26
    Francis: When I'm baking, I find that no matter how high or low the heat, melting butter and chocolate together always leaves me with a layer of oil on top of the mixture. They never seem to fully bind. What do you think I'm doing wrong?
    Clodagh: Hi Francis, What I usually do is melt the chocolate first in a glass bowl suspended over a simmering saucepan of water. Then remove the bowl from the heat with the melted chocolate and stir in the butter and it will melt with the heat of the chocolate. That way the butter won’t split.
  • 13:29
    Jane: Nessa I know you're interested in home remedies. I heard once about a garlic syrup or elixir for colds and I was wondering if you'd come across this or if there are any recipes out there? Thanks
    Nessa: Maura Laverty's book is a real classic book of Irish cooking and packed with marvellous tips. Garlic syrup has wonderful antiseptic properties. Here is a recipe that you might like to try.
    I actually have a recipe for a home-made cold remedy in this week's Farmer's Journal. Here it is
    Juice of 1 orange
    Juice of 1/2 lemon
    1 tbsp honey
    1 inch knob Ginger, peeled and chopped
    1 sprig of thyme
    Method: Juice the orange and lemon into a pint glass.  Add the ginger, honey and mint. Top up with boiling water and stir well. Allow to sit for 10 minutes, then pass through a sieve for a smooth drink. Taste and add more honey, if required.
  • 13:30
    Len: How do you make the perfect creamy omelette? Mine are delicious, but of the fluffy souffle variety. I'd love to be able to make the creamy ones but when I try they end up like rubber.
    Oliver: Omelettes only soufflé when they are over cooked.  Egg cooks at very low temperatures so cook the omelette really slowly and for less time and you will be eating beautiful creamy omelettes in no time
  • 13:31
    Kevin: Looking for a wet grinder to cook Indian food. Any recommendations? Is this the same as a melanger?  
    Clodagh: Hi Kevin, I think the Mouli wet and dry grinder is great. A melanger would work too but it's not the same thing
  • 13:35
    Emmy: I ate a delicious type of tuna last year in Bilbao. It was pink, with a texture almost like baked ham. I've been trying to figure out what it was ever since to no avail. Should have asked at the time! The restaurant was served traditional basque food with a modern twist, if that helps.
    Oliver: Sorry Emmy, I left my crystal ball at home!
    Marie Claire is willing to have a stab at this one: Hi Emmy,  could it have been mojama, the cured, air-dried tuna served in thin strips drizzled with olive oil? The curing changes the colour and the texture of the tuna, turning it a deeper pink shade, and more dense, which might explain why you compare it to baked ham.
  • 13:37
    Frank: When it comes to wines, what's your take on only ordering red with meat and white with fish? I know I shouldn't care, but I always feel a bit uncouth ordering the "wrong" colour in restaurants. 
    John: I wouldn't worry Frank. You are in fact showing your knowledge. More full-bodied fish such as salmon, tuna and cod are often best with a light red wine such as Pinot Noir or Cabernet Franc. I have asked a number of restaurants to chill them slightly for me. Lighter white meats such as chicken veal and pork go very well with richer white wines. One of my favourite dishes, a good quality plain roast chicken, goes really well with a good Chardonnay, Viognier or even Riesling. In any case you should feel free to ignore any 'rules' about pairing wine with food that don't suit. It is all down to personal preference.
  • 13:38
    Grainne: I don't mind scraping mould off cheese that's been in the fridge a bit long, but at what stage should I throw it out? And what's the best way to store it? In cling film/tupperware?
    Cloadgh: Hi Grainne, The best way to store it is in a Tupperware box or wrap in a cotton cloth. As long as you scrap off the mould then it’s perfectly safe to eat!
  • 13:40
    Terri: I'd love to make a really old-fashioned baked alaska that my mum used to make - complete with the dodgy tinned fruit. Can you give me a good recipe please?
    Nessa: I too have fond memories of my mother making the most delicious baked alaska as I was growing up, however I never actually got her recipe. It is a dessert that I love to make because as magnificent as it may look it really is unbelievably easy to create. Here is a lovely simple recipe from Odlums and you can add your tinned fruit before the ice-cream layer. 
  • 13:42
    Myra: What is the difference between ham and bacon?    
    Oliver: Ham and bacon are both brined cuts of meat from pig. But ham comes from the buttocks and thigh, and bacon can come from the back, belly and shoulder.
  • 13:47
    Kate: I am the world's worst baker but am trying desperately to impress my boyfriend's mother who is coming to our new house for the first time tomorrow. HELP! Can you give me a really simple but impressive cake recipe please?
    Clodagh: Hi Kate, I hear you sista :) we have all been there! Here's a delicious recipe for a Lemon Bake, to make her melt for you - lol! x 
    Clodagh's Lemon Drizzle Bake
    For the cake
    225g butter, softened
    225 g caster sugar
    275 g self-raising flour
    2 tsp baking powder
    4 eggs
    4 tbsp milk
    2 lemons, grated zest only
    For the crunchy topping
    175 g icing sugar
    2 lemons juice only
    Method: Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30 x 23 x 4 cm roasting tin. Grease the tin and line with the paper, pushing it neatly into the corners of the tin. Preheat the oven to 160C/gas 2.  Measure all the ingredients for the tray bake into a large bowl and beat well for about 2 minutes, until well blended.  Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula. Bake in the middle of the oven for about 35-40 minutes, or until the cake springs back when lightly pressed and is beginning to shrink away from the sides of the tin. Leave the cake to cool in the tin for a few minutes then lift it out of the tin while still in its lining paper. Carefully remove the paper and put the tray bake onto a wire rack placed over a tray. To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the tray bake whilst it is still just warm. Cut into squares when cold and store in an airtight tin.
    Eunice agrees Kate! She says: Go for lemon drizzle cake -  women of that certain age love it! Here’s Eunice’s recipe, slightly different to Clodagh’s
    Eunice's Lemon Drizzle Cake
    Cake batter:
    60z soft margarine
    6oz self-raising flour
    6oz caster sugar
    1 level teaspoon of baking powder
    3 large eggs
    4 tablespoons of milk
    Grated rind of one lemon
    4oz caster sugar
    Juice of one lemon
    Method: Pre-heat oven to 170C/150C fan oven/Gar mark 3. Beat all ingredients together until smooth, pour mixture into a lined 2lb tin. Bake in preheated oven for 40-50 minutes. Pour lemon drizzle all over.
  • 13:49
    Cheese Bored: I'm cooking dinner for a vegetarian who doesn't eat rennet. Do you know what Irish cheeses don't contain animal rennet? Most of the artisan variety seem to stick with this traditional ingredient. 
    Clodagh: Hi! A lot of Irish farmhouse cheeses are made with vegetarian rennet – here is a link to a great cheese booklet on Irish farmhouse cheese where you will be able to read which ones are made with vegetarian rennet. Hope this makes your board more exciting 
  • 13:52
    Moishe Garfinkle: Every time I seek a recipe for Spanish ali oli I get a recipe for French garlic mayonnaise: aioli. Where can I find a recipe for authentic Spanish ali oli?
    Nessa: I'm not surprised that you are being directed to aioli recipes when you search for ali oli ones as the ingredients are almost the same. However it is not a mayonnaise and it’s actually translation is ‘garlic oil’.
    The method for making this sauce is also rather different from mayonnaise and it can take a little bit of practice. It involves crushing garlic in a pestle and mortar while slowing adding extra virgin olive oil until the garlic has absorbs the oil and a paste is formed. Some recipes will include egg yolks but for an authentic ali oli they are generally omitted. I found this tutorial online that may be helpful to you. 
  • 13:53
    Johanna: Last weekend I made a curry recipe that required roasting the spices and then grinding them in a pestle and mortar. I don't have a pestle & mortar so I blitzed them in my food processor. They weren't as fine as I'd like - but my question is: do you get more flavour out of them by grinding rather than whizzing? Thank you
    Oliver: The more you crush them the more flavour you get.  As you said the food processor never grinds them fine enough but I use a coffee grinder and you get perfect aromatic  powder every time
  • 13:55
    Jane: I love artichokes but only ever buy them in oil in jars. I'd love to buy some fresh ones but hear they are lots of work for very little return. Can you tell me how best to prepare fresh ones. And also, what's the difference between regular artichokes and Jerusalem artichokes please?
    Clodagh: Hi Jane,  I agree, I love them too! They do take a bit of time to prepare, but well worth it if you love them... Here is a 'How To' from the fantastic food writer and photographer David Lebovitz. 
  • 13:55
    Noreen: What is the best way to cook fresh escargot?
    Oliver: Hi Noreen, It’s not an easy task.  Firstly they need to be soaked in a saline solution and purged of all the slime, then they are rinsed and cooked (boiled) for a couple of hours in a stock to soften them and finely they can be tossed in garlic butter or whatever flavouring you like.  Best of luck and just to be sure - you can’t eat any snails you find.
  • 13:57
    Gerard McPhillips: We need some good food tips for persuading a fussy two year old to eat something more than breaded chicken and weetabix. Any secret trusted recipes or tips??? 
    Rachel: Hi Gerard – check the answers posted at 1.17pm for tips on picky eaters. Nessa has a few more tips for younger children here:
    As I mentioned to Lynda, including the children with the meal preparation can really encourage them to try new foods. I'm a huge fan of my blender, as once soups or pasta sauces are blended your two year old may be more inclined to try it and also they won't realise that it contains lots of healthy vegetables. Maybe try introducing  new flavours along with what he already enjoys. This pasta sauce would be very tasty served alongside his breaded chicken. Best of luck! 
  • 13:57
    Shellfish Lover: I've noticed that eating scallops makes me particularly, ahem, amorous. Any thoughts on why this might be?
    Clodagh: That would be the iron content
  • 13:58
    Louis: I'm staying with friends for Christmas and want to bring a case of 6 bottles of champagne as there are a few guests staying and I don't want the host to incur all the costs. I don't have a massive budget - can you recommend either a reasonably priced bottle or are any of the shops doing deals on 6 bottles? Thanks
    John: Hi Louis, I think Tesco have 25% off all wine at the moment. Their own label Champagne is pretty good. Otherwise Aldi have two very good Champagnes - Monsigny at €19.99 and Janisson at €26.99. O'Briens have the ever reliable Beaumont des Crayeres, and M&S have the De Saint Gall ~Premier Cru (€43) 2007 - I think you get a discount for 6 bottles, Wines Direct have the excellent Charpentier at €36.90 and will deliver direct which could be handy. For €15.29 M&S also have a great Cava from Spain
  • 13:59
    Niamh Quinn: Could you please tell me how to make a fool-proof gravy for Christmas dinner which is not too complicated? Thank you
    Oliver: I recommend this chicken gravy
    1-2 Carrots Chopped
    6 Chicken Wings
    1 Onion Roughly Chopped
    ½ Bulb of Garlic
    2 Celery Sticks
    2 Shallots
    1 Tbsp  Flour
    100ml White/Red Wine
    1L Chicken Stock
    1 Bay Leaf
    Chop all the veg and wings roughly and place on the bottom of a baking tray. Put your chicken on top of all the veg and roast as normal. When the chicken is cooked remove form the tray and leave to rest to one side. At this stage all the veg. will be roasted & soft and all the chicken juices & fat will be in the base of the tray. Carefully remove the vast majority of the fat. Put the tray over a high heat and stir in the flour. Mash all the veg. with a potato masher and pour in the wine ensuring to scrape all the nice, tasty sediment form the base of the tray. When the alcohol has evaporated pour in the stock and bring to the boil. Reduce the gravy to your desired consistency, season & strain through a fine sieve before serving.
  • 14:00
    Marie Murray: Hi guys. Love the Forum. I live in France and have run out of Ballymaloe country relish, just wondering if anybody has a good recipe for a similar homemade relish that I can make and preserve? Many thanks for your help.
    Clodagh: Hi Marie, Oh that recipe for Ballymaloe relish is a hidden treasure and hard to come near to it. But I have solved your dilemma :) you can order it online! 
  • 14:02
    Barry What's the quickest way to make tamarind extract from a solid block of tamarind?
    Clodagh: Hi Barry, The first thing to do is cut off the portion you need. Then cover the pulp with boiling water. You'll need about a cup of water for every cup of tamarind pulp. Let the tamarind soak for 15 minutes until softened. Use a spoon to mash it a little, and then push a bit at a time through a fine meshed strainer. You're rubbing the fibres against the strainer to separate the pulp from the fibres. The pulp falls through and the fibres stay behind. You should be left with a bowl of tamarind paste in the bowl. Hope that helps! 
  • 14:02
     Amy: How long will dessert wine keep after opening? I bought some for a cake and only used a little. It seems such a waste to throw it out. I've had it for about 3 weeks now -
    John: Hi Amy, I find 1-2 weeks is fine, 3 might be pushing it. It will still be drinkable but may have lost a bit of its fruit. Why not have a glass each night after dinner to finish it off.
  • 14:02
    Bryan: I once had a butternut squash in a restaurant that was served halved and roasted and filled with nice things. When I try to do the same at home, i find it hard to get the squash to cook the same amount the whole way through... the top end is mushy and the bottom end hard.
    Any good recipes or ideas for this please?
    Clodagh: Hi Bryan, Yes you can definitely recreate this at home! Half your butternut squash and scoop out the seeds and fibre. Then stuff it with whatever you like – sage and pinenuts are great with butternut squash.
  • 14:03
    Catherine: As a recovering alcoholic I don't like using wine in my cooking, even though it is often cooked off. It is used in casseroles or dressings (white/red wine vinegar) and I'm wondering what are the alternatives, if any. I love good food and cooking but this automatically rules out lots of recipes for me. Thanks.
    John: Hi Catherine, you are wise, because a small amount of alcohol can remain in a finished dish. Apparently even a casserole can have a small percentage after a few hours cooking. This is more of a cookery question but you could try adding a little soy sauce, Worcestershire sauce, lemon juice, preserved lemons or pomegranate molasses to add layers complexity to your stews and casseroles.  I think you are safe with vinegars, but here I would normally use lemon or lime juice in my dressings - I find they give a fresher and more subtle result. 
  • 14:04
    Michael Guihan: Does anyone have a good take away curry recipe, preferably made from scratch and not out of a jar or package ?  
    Nessa: One of my favourite curry recipes is Neven Maguire’s Chicken Curry.  It’s so easy to make and in my opinion it tastes even better than a takeaway version. I find that serving some poppadums and naan bread really sells the homemade ‘takeaway curry’ to my children. 
  • 14:04
    Paula: Are there any fishmongers in Dublin that stock king crab, specifically king crab legs?
    Oliver: I tried to get some a year or so ago and had no look.  The only thing I was offered where frozen legs in very large quantities and eye wateringly expensive, sorry.
    Rachel: If any readers know of a place, please let us know in the comments section above. Thanks
  • 14:04
    Gary: I do a lot of Juicing (fruit & vegetables). whereas the juice extracted is obviously very nutritious I think it's a waste to discard the pulp. Does it have any nutritional value and if so can you suggest any recipes.
    Clodagh: Hi Gary, I do alot of juicing too! Yes the pulp is good for you, I usually add it back into the juice or if I am baking a batch of muffins I will stir it into the mix. Hope that helps! 
  • 14:05
    Philip: I’ve tried lots of recipes for chocolate cake but often find the results are either too dry or too rich.  Can you recommend a foolproof cake that will do for a family event. We’re not talking masterchef, just something delicious. 
    Eunice: I am working on a chocolate fudge cake for Christmas - it will be in the Saturday Magazine on the 14th of December, so check the magazine in a couple of weeks 
  • 14:07
    And our final question for today is from Mary:
    If you could make a meal this weekend of the best in-season Irish ingredients I'll be able to get easily, what would it be?
    Clodagh: Great question! For starters it would be a fresh crab salad, with apple and horseradish grated and mixed with creme fraiche and lemon. For mains, slow roasted pork cheeks, with gooseberries, and for dessert it would be figs dipped in honey and chopped hazelnuts and then roasted and served with whipped double cream 
    Oliver: Hi Mary, I would definitely go with game.  Pheasant and venison are available now from all specialist food shops and you can’t beat a nice bit venison with braised red cabbage.  If you don’t have the time you could always come Cleaver East and I’ll cook it for you!
    Eunice: I’d go for wild mushrooms on toast to start with, smoked ham baked with apple juice, roast carrots and beetroot with marmalade glaze, celariac and potato mash. And for dessert, Apple tart tatin.
  • 14:17
    And we’re done.
    Thanks for all your great questions folks – we hope you’ve learned a lot and enjoyed spending your lunchtime with us.
    Thanks again to our own food team and to our guests this week.
    You can see what Clodagh McKenna is up to on her  website  or follow her on Twitter @ClodaghMcKenna
    You can sample Oliver Dunne’s cooking at his restaurants Bon Appetit and Cleaver East  
    And Nessa Robbins blogs about food here  and you can find out more information on her new cookbook, Apron Strings: Recipes from a Family Kitchen
    Have a great weekend and we’ll see you back here next Friday. You can submit questions all week on this form