Stewed spiced lamb neck with persimmon and feta salsa, roast pears and parsnips topped with a lemony watercress sauce, and a palate-cleansing orange posset with a hibiscus-scented granita Don’t tell ...
Sure, you can mash up a bunch of guacamole in some bland, ignominious bowl. Or you can embrace the Aztec heritage of the dish by making and serving your guac in a molcajete, a Mexican-style stone ...
Tonight on RTÉ One, Jack Kirwan, the owner of the Sprout chain of restaurants in Dublin, takes over the Grow Cook Eat café this week and prepares a Garden Tomato Salsa and Tomato Pesto. Chop up the ...
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