Reuse Recycle Month Demonstration Notes

Pic Darragh Kane

In October I was delighted to part in Cork County Council Reuse Month. As part of this I hosted a kitchen workshop in County Hall. There were hand outs on the night but in the spirit of the event there were not too many printed out. So I have the notes below for you to download and share with anyone you know that would love to have a more sustainable kitchen.

In the photo above I am most likely describing the size of an organic chicken and why you should make stock from it! There were loads of fantastic exhibitors on the day from Twig Refill to the brilliant Stop Food Waste.

The notes include how I make my own sauerkraut, kimchi, and stock aswell as vinegars from apple scraps.

Please download the recipe notes from the link below:

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Pumpkin Tabbouleh Salad with Knorr

This is my second pumpkin based creation that I’ve devised with Knorr to combat food waste.
I love a warm winter salad and this recipe is a really modern way to enjoy roast pumpkin. Use any small pumpkin or squash. You can dust the pumpkin with smoked paprika or spices before roasting if you want. The Middle Eastern seven spices mix, baharat, is perfect for this. I use bulgar wheat but you could use couscous or quinoa too. The chicken stock pot from Knorr adds loads of flavour and makes this the perfect salad to serve with leftover roast chicken. It’s a great meal prep salad for making on a sunday for the week ahead and travels well in a lunchbox. Crumble over some feta for extra protein.
I use pomegranate seeds here, we only need seeds from half the pumpkin but they freeze really well so pop the seeds from the other half into a resealable container in the freezer. Dried cranberries are delcious on this salad too and give that fruity piquant flavour.
Loads of mint really brings this to life, I sometimes add coriander or parsley too, the more the merrier and it’ll be so full of flavour and taste great. #ad

Pumpkin Tabbouleh Salad

Serves 4-6

1 small pumpkin

2 red onions

2 tbsp. olive oil

1 Knorr Chicken stock pot

80g bulgar wheat

80ml boiling water

25g mint, parsley or coriander

½ pomegranate, arils removed 

½ lemon

2 tbsp. Pistachio nuts, finely chopped 

Preheat the oven to 200C. Cut the pumpkin in half. Scoop out the seeds. Cut each half into wedges. Drizzle a tray with olive oil and add the pumpkin and onion wedges. Place the onion in the middle of the tray so it doesn’t burn. Roast for 25 minutes till done. Set aside. 

Place 1 Knorr Chicken Stock pot into a bowl. Add 80ml boiling water. Whisk till combined. Add the bulgur wheat. Stir with a fork then cover with a plate or cling film. Set aside for the grains to soak up the flavourful stock. 

Meanwhile finely chop the mint. Add the mint leaves to the bulgur along with a squeeze of lemon juice and the seeds (arils) from half a pomegranate. Stir well to combine. 

Divide the tabbouleh among 4 plates, top with the pumpkin and onion wedges and scatter with the chopped pistachio nuts.

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Cheddar Apple Tart

When I was about 8 years old, my three older siblings would go to music lessons on a Thursday night and my three younger siblings would go to bed. It was the perfect opportunity for myself and my mother to spend quality time together in what was a very busy house. She would make a big pot of tea and bring it down to the living room with toast, apple slices and cheese. I remember sitting on the couch looking at the flames of the fire and the sparks as it collapsed upon itself listening to her boiling the kettle and making the toast. We would chat away eating our tea and assembling our cheese and apple sandwiches. I just loved these nights together. A cheese and apple sandwich is now my go to quick fix supper.

But cheese and apple were paired up long before my own childhood. Surprisingly, a wedge of cheese was traditionally served alongside apple tart before the availability of freshly whipped cream. It originated in 17th century England where a wedge of creamy wensleydale would be served with apple tart in Yorkshire. Settlers in the American Midwest and New England chose to use a sharp cheddar instead to balance out the sweetness of their pies and so the tradition took hold.
There is a 19th century saying that states ‘An apple pie without the cheese is like a kiss without the squeeze’ and once you bake this delicious tart you’ll understand.
This is a twist on the classic apple tart. The pastry is made with sharp mature cheddar cheese whilst the filling is the traditional apple with cinnamon, clove and brown sugar. A surprising yet delicious combination.
This recipe has been created in support of #cheesecopenhagen taking place this weekend as part of the European Milk Forum’s 2019 Cheese Culture campaign which is being implemented locally in Ireland by the National Dairy Council to encourage Irish consumers to eat more quality cheese from Europe. #cheeseyourway #ad

Cheddar and Apple Tart
Serves 8

150g cold butter, cubed
240g plain flour
90g mature cheddar cheese, grated
1 egg
1.4kg apples, I used ½ bramley and ½ pink lady
50g soft brown sugar
2 tsp. Cinnamon
½ tsp. Mixed spice
1 pinch ground cloves
2 tbsp. Cornflour
1 egg, beaten

Preheat the oven to 180C.
Place the flour, butter and cheese into the bowl of a food processor and blitz well. Add the egg and blitz till it clumps together to form a dough. Tip onto a floured work surface and pat the dough into a flat disc. Wrap in cling film or paper and place in the fridge to rest.
Meanwhile peel the apples and slice them thinly. Place in a large bowl. Sieve the cornflour and spices over the apple. Add the brown sugar and stir well till the apple slices are coated evenly.
Dust your work surface with flour and roll the pastry out to fit a 12” tart tin. Use ⅔ of the pastry to line the tin. Add the apples and all of the liquid in the bowl. Roll out the remaining pastry to form a lid. Brush the edges of the pastry with egg wash to seal the lid on. Use a sharp knife to cut some slits in the top. Brush with egg wash and scatter with 1 tsp brown sugar.
Bake for 60-65 minutes until golden and the filling is bubbling out.

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Pumpkin Rotolo with Knorr

Knorr want to champion better ways to cook and eat for a more sustainable food future. Recent research commissioned by Knorr has found that three quarters (76%) of Irish people buy Halloween pumpkins, yet almost one third (28%) of these people throw the innards straight in the bin. Knorr want to help people combat this food waste by providing the perfect way to use up pumpkin innards and feed the family. I’m delighted to be cooking with Knorr and have created this delicious Pumpkin recipe using knorr stockpots for a shortcut to great flavour. #ad

This pumpkin rotolo is a classic Italian dish made using fresh lasagna sheets.This version uses roast pumpkin purée, frozen spinach and feta

I’ve made this a bit lighter by using half tomato passata and half stock made using a Knorr stock pot. I used the vegetable one but the chicken one would be perfect too. It gives loads of rich flavour so there’s no need to season the passata 

This is a real twist on the classic lasagna and a great vegetarian feast that really celebrates the pumpkin and shows that it can be more than just a side dish.

Pumpkin Rotolo

Serves 6

1 small pumpkin 

2 tbsp. Olive oil

1 red onion, finely chopped

2 cloves garlic, crushed

300ml tomato passata

300ml boiling water

1 Knorr Vegetable Stock Pot

400g frozen spinach

Sea salt, black pepper

½ tsp. nutmeg

120g feta, crumbled

12 fresh egg lasagna sheets

50g parmesan, grated

Preheat the oven to 220C. 

Cut the pumpkin in half and remove the seeds. Cut into chunks. Drizzle a tray with olive oil and add the pumpkin to the tray. Bake for 20-25 minutes till cooked and a fork goes through the pumpkin easily. Set aside to cool slightly before removing the skin with a spoon. Mash all of the pumpkin flesh well with a fork. Season with salt and pepper. 

Saute the red onion in a wide pan with a little olive oil. After 5 minutes add the crushed garlic. Cook for a further minute before adding the frozen spinach. Cook for 5-8 minutes until the spinach is done. Season with salt, pepper and nutmeg. Set aside.

Meanwhile dissolve the Knorr Stock Pot in 300ml boiling water, add the passata and heat till just simmering. 

Lay the lasagna sheets on a chopping board and wet one side with water. Spread each sheet with a tbsp. Of the pumpkin puree, spinach and a little crumbled feta. Roll up firmly and set aside. Repeat with the remaining sheets. 

Pour 3/4 of the passata mix into a large ovenproof dish. Cut each lasagna roll into 3. Stand the rolls snugly into the dish. Pour the remaining passata mix around the rolls. Scatter the top with parmesan and bake @ 180C for 30-35 minutes till crispy on top and soft and bubbling underneath. 

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Rhubarb Bread & Butter Pudding

rhubarb bread

This delicious dish is so many nostalgic treats layered into one amazing dessert. There’s something so comforting about bread and butter pudding, it’s pure nursery food. Serve this with thick vanilla flecked custard or cold whipped cream. The perfect dish to welcome 2019’s rhubarb crop.


Rhubarb Bread and Butter Pudding

Serves 6

  • 4tbsp butter
  • 10 slices stale white bread, crusts removed
  • 300g chopped rhubarb
  • 3tbsp soft brown sugar
  • 150ml cream
  • 350ml milk
  • 3 eggs
  • 70g caster sugar
  • 2tsp vanilla paste or extract
  • 1 tbsp soft brown sugar
  • To serve: Cold softly whipped cream

Butter the sides of a 20cm square or oval baking dish.

Butter each slice of bread and cut into little squares or triangles. Place half of the bread on the base of the dish.

Combine the chopped rhubarb with the brown sugar. Spread the sugared rhubarb in a layer over the bread. Lay the remaining bread neatly over the rhubarb to cover it.

Heat the milk and cream in a saucepan till almost boiling. Remove and set aside. Whisk the caster sugar with the eggs in a large mixing bowl then slowly add the hot milk. Whisking all the time till smooth and combined. Whisk in the vanilla. Pour this custard over the bread pudding, making sure it coats each piece of bread. Leave to rest and soak in all the custard for half an hour. Sprinkle the brown sugar over the top.

Meanwhile, preheat the oven to 180C. Create a bain marie by placing the pudding dish in a large roasting tin and fill half way up the sides with hot water. Do this at the oven to avoid burns.

Bake the pudding for 45 to 50 minutes until the custard is set and the top is crisp and golden.

Serve with the child softly whipped cream.




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#FlexYourMussels with Bord Bia’s Mussel & Bacon Paella

5 finished paella1 mussels

This is my second recipe (#ad) for the Bord Bia #FlexYourMussels campaign and it’s a real favorite of mine. I always order mussels when I’m at a restaurant and am delighted to be rediscovering them over the length of this campaign, reminding me what a quick and easy option they really are. There’s loads of inspiration on the Bord Bia website and check out their handy ‘How to Prepare Mussels’ video too on
Paella is the ultimate one pan dish, everything goes into the pot and an amazing paella is revealed half an hour later. The mussels are added at the last minute and the cooking liquor gives amazing flavor to the dish as well as making it look so beautiful. Years ago we rented out the cottage at Loop Head lighthouse for the weekend and I made this paella. I brought everything we needed and assembled it as soon as we got there. I placed my paella in the oven for half an hour. We explored the cliffs admiring the 300 degree views of the sea down to Kerry Head and Dingle and across to the Cliffs of Moher then came back to the lighthouse to a huge pot of paella. The sea air only added to the dish. It always feels like a special occasion when I make this but it couldn’t be simpler. It’s very well balanced with rice for carbohydrates and mussels for iron and protein. It’s also very economical and a great way to feed a crowd. Make sure you scatter it with freshly chopped parsley and serve with a big wedge of lemon. The lemon juice really brings out the flavors of this gorgeous dish.

3 ingredients 2 onion and pepper

Mussel & Bacon Paella

Serves 4
Time: 45 minutes

20 mussels, scrubbed and de-bearded
12 uncooked large prawns, shells removed
100g bacon lardons
600ml seafood stock or water
5 saffron strands, soaked in 1 tbsp. boiling water 2-3 tbsp. rapeseed or olive oil
1 large onion, peeled and diced
1 red pepper, diced
2 garlic cloves, peeled and chopped
11⁄2 teasp. paprika
Pinch of cayenne pepper
Salt and freshly ground black pepper
2 large tomatoes, roughly chopped
300g paella rice
1 small handful of freshly chopped parsley Lemon wedges, garnish

Heat 2 tablespoons of oil in a large frying pan over medium-high heat, add the onion, chopped red pepper and garlic. Stir through the paprika and cayenne pepper and season with a little salt and black pepper. Cook for 5-6 minutes until the onions and peppers are softened. Then add another 1⁄2 tablespoon oil, add the bacon and cook until browned. Add the chopped tomato and cook for a couple of minutes. Drizzle in the remaining olive oil and add the rice to the frying pan. Stir to coat the rice in oil and allow to cook for 1-2 minutes.
Pour in the stock and saffron. Bring to the boil. Stir for a few minutes then reduce the heat, cover with a lid or tin foil. Cook for 15-20 minutes, or until rice has absorbed most of the liquid, but the mixture is still soupy and the rice is soft.
Add the mussels and prawns to the frying pan, cover and cook until the mussels have opened and prawns are pink. Discard any mussels that have not opened. Turn the heat off but keep covered for 5 minutes to let it rest.
Scatter with parsley, garnish with lemon wedges and serve.

4 adding saffron

4 raw shellfish6 finished close up

Energy: 498kcal Protein: 18g
Fat: 26g (Saturated Fat: 6.3g)

Iron: 2.7mg

Carbohydrate: 58g

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Spicy Mussels with Tomatoes and Chickpeas, time to #FlexYourMussels with Bord Bia!

Spicy Mussels with chickpeas and tomatoesy

I’m delighted to be working with Bord Bia again this year for their #FlexYourMussels campaign that gets underway today, Monday 4th June! I’ve always been a big fan of mussels, they’re the ultimate nutritious fast food being easy to prepare, high in protein and iron and packed full of flavor. I’m amazed at how cheap they are too. I bought a 1kg net of organic Irish mussels in my local supermarket for less than four euro. It still feels like a treat to cook them at home though, they’re always the first thing I look out for on a menu when I’m in a restaurant. A huge pot of steamed mussels with a glass of chilled rose is my favorite starter, perfect summer food that reminds me of holidays in France. My kids love stacking up all their shells to see who’s eaten the most, seafood like this is always so sociable. Real get your hands in and get cracking food with a pile of napkins nearby.

mussels in colander

I always tip the mussels into a big bowl of water and give them a quick scrub before I cook them. Bord Bia have a ‘How to prepare mussels’ video and plenty of gorgeous recipes on

I usually steam mussels in white wine with a bunch of herbs and garlic but this recipe from Bord Bia is delicious and makes a great change. It’s also really balanced with healthy carbohydrates from the chickpeas.  The tomato sauce is divine mopped up with sourdough bread. I’ll definitely make this again, it was a perfect main course but makes a really quick and easy starter thats bursting with flavour.



Spicy Mussels with Tomatoes and Chickpeas 

Serve: 4 as a starter, 2 as a main course

Time: 15 minutes


1 kg mussels, scrubbed and de-bearded

2 tbsp.tbsp.. olive oil

1 onion, finely chopped

2 cloves garlic, peeled and chopped

1 tbsp.. smoked paprika

1 red chili, finely diced

400g tin chopped tomatoes

400g tin chickpeas, drained and rinsed

125ml water

Salt and freshly ground black pepper

Handful of basil leaves,

To serve: Sourdough toast


Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until soft. Add the smoked paprika and chili and cook for a minute or two.

Add the tomatoes, chickpeas, 125ml water, salt and pepper, increase the heat to high and bring to the boil.  Add the mussels, cover and cook for 4-5 minutes, shaking the saucepan a few times until the mussels have opened. Discard any that have not opened.

Sprinkle over the basil leaves and serve with sourdough toast.

finished dish with bread

mussels 1 closeup copy


Energy: 474kcal

Protein: 24g

Fat:                    17g             (Saturated Fat: 1.0g)

Iron: 5.9mg

Carbohydrate: 72g

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Recipes from my Agriaware Demo At Coughlan’s Farm in Buttevant

Whipped Pea dip with Quick Dukkah

Whipped Pea dip with Quick Dukkah

Here are my recipes from today’s demo at John and Ann Coughlan’s farm in Buttevant. It was a fantastic day with glorious sunshine and fantastic support from the local community with approx. 1500 people attending. Thanks so much to Agriaware for organizing such a great day and to the Coughlan family for opening the gates to their fantastic farm and welcoming us all!

agriaware demo

Whipped Pea Dip with Quick Dukkah 

Serves 2-6

250g peas, fresh or frozen

10g basil leaves

10g mint leaves

Zest and juice of ½ lemon


For the dukkah:

50g hazelnuts, toasted and skins removed

25g toasted sesame seeds

1 tsp nigella seeds

½ tsp sea salt

½ tsp black pepper

1 tsp ground cumin

½ tsp dried mint

To serve: Chili oil, raw vegetables like carrot, radicchio, peppers, radish etc.

If the peas are frozen then pour boiling water over them and leave to defrost for a minute or two. Drain over the sink. Place the peas, basil, mint, lemon zest and juice into a food processor or high speed blender. I use the nutribullet. Blitz till quite smooth but still retaining some texture. Season to taste.

To make the dukkah simply chop the toasted hazelnuts quite finely and place in a jar. Add the sesame  and nigella seeds, salt, pepper, cumin and mint. Place the lid on and shake well to combine.

Drizzle the hummus with a little chili or olive oil, scatter with the dukkah and serve with fresh raw vegetables and crusty bread.

Beef with Sesame and Oyster Sauce

Beef with Sesame and Oyster Sauce

Beef with sesame and spinach

Serves 4

600g minced beef

200g baby spinach leaves

30g coriander

4tbs oyster sauce

2tbs sesame seed oil

Olive oil



Heat a tablespoon of olive oil in a heavy-based frying pan or wok.

Add the minced beef and cook on a high heat until browned and starting to crisp up on the edges.

Add the oyster sauce and the spinach leaves. Cook for another minute or so until the leaves start to wilt.

Remove from the heat and drizzle with sesame seed oil. Season to taste.

Serve with boiled rice or noodles.

rhubarb rice pudding

Chai Rice Pudding with Roast Rhubarb 

500g rhubarb, chopped into 3” pieces

120g sugar

1 orange, thickly sliced

100g toasted flaked almonds or pistachio nuts

75g pudding rice

375ml milk

2 chai tea bags

2 tbsp sugar

1/2 tsp. orange blossom water

Prehat the oven to 180C. Place the rhubarb into an oven proof dish. Pour over the sugar. Place the orange slices on top. Cover with foil and bake for 25 minutes. Sprinkle with the orange blossom water and leave to cool.

Place the rice, milk, chai tea bags and sugar in a saucepan.

Bring to the boil on the hob. Turn down to simmer slowly for 30 – 40 minutes, only leave the tea bags in the milk for ten minutes before removing.

Stir occasionally to ensure it doesn’t catch on the bottom.

Spoon the rice pudding into bowls, top with some rhubarb and scatter with toasted almonds. Serve right away.

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Mum Talks and Ballymaloe Well Fest

rainbow crudites for the smalliescathal beet 3

Happy New Year! I hope 2018 has kicked off to a great start for you!

I’m going to be taking part in two up coming events in February. The first is Mum Talks on February 13th. There’s a brilliant lineup with Sian Horn, founder of Elite Pilates and Gina Cassidy, founder of Purcell and Woodcock. Mum Talks are events for women looking to be inspired, learn something new and make new friends.  I’m delighted to be taking part and sharing my story of what I do and how I do it!  Tickets are available here.

Then on Sunday February 25th Ballymaloe Good Living Day is taking place in Ballymaloe, Co.Cork.  It promises to be another vibrant, fun filled & informative day of engaging and inspiring health and wellness events for the whole family. I’ll be doing a cooking demo all about Kids Lunchbox ideas. I’ll be talking about the way my kids refuse to eat sandwiches so I’ve had to think up countless ways to cram goodness into their school lunchbox! I’ll be sharing loads of tips, tricks and ideas. Tickets are available here.

Hope to see you there!

Lilly x

apple basket copy

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Chocolate Beetroot Cake and other recipes from my demo at FEAST!

beetroot cake 3This weekend I’m doing a cookery demo at Feast, the new Food & Drinks Festival in Midleton, Co.Cork. Midleton is very near where I live and has one of the best Farmer’s Markets in the country. There are so many fantastic producers in the area and we’re very lucky to have access to all of their beautiful produce. I seem to constantly buy beetroot there every Saturday, especially this time of year. There are only so many salads you can eat so I’ve made a chocolate cake with some! This cake is sublime. There’s no other word for it. The earthiness of the beets with the rich cacao and fruity olive oil is all balanced with a honey kissed cream cheese frosting. So beautiful! I hope you try it.

I’ll also be making a Feta Bake with the last of the summer’s tomatoes, the recipe is below, this Chocolate Granola and golden beetroot hummus.

Lilly x

beetroot cake 2beetroot cake 1

Chocolate Beetroot Cake

Makes 1 loaf

160g caster sugar

2 eggs

1 tsp vanilla

200g grated raw beetroot

110g plain flour

35g cocoa powder

1 tsp baking powder

100ml light olive oil

For the frosting:

1 tbsp honey

1/2 tsp vanilla extract

200g cream cheese, cold

Preheat the oven to 170C. Brush a loaf tin with olive oil and dust with cocoa powder. Set aside.

Beat the eggs and sugar together till pale and light. Add the vanilla. Fold in the grated beetroot. Sieve in half the flour, baking powder and cocoa powder. Mix gently till combined. Add the olive oil and the remaining flour. Mix only till there are no lumps.

Spoon the mix into the prepared tin and bake for 50 minutes or until the cake starts to come away form the side of the tin and a toothpick comes out clean. Leave to rest in the tin for five minutes before cooling on a rack.

To make the frosting just combine the cream cheese with the honey and vanilla. Once the cake is cool spread the icing in a thick layer on top. You can drizzle with a little glace icing tinted with beetroot juice and scatter some cacao nibs or berries over the top too.

This cake tastes best when kept in the fridge.

beetroot cake 4

Tomato & Feta Bake

(Serves 6)

  • 1 red onion, halved & thinly sliced
  • 1kg Tomatoes, halved or quartered
  • 8 basil leaves
  • 2 tbsp Marjoram leaves
  • 80 g Kalamata olives, destoned & chopped
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • Chilli flakes
  • Black pepper
  • 500g Feta
  • Crusty bread & a great salad to serve

Preheat the oven to 200C. 

Place the onion, tomatoes, olive oil, half the herbs, chopped olives and garlic in a bowl. Season with black pepper and a pinch of chilli flakes. Be very cautious in seasoning this dish as the feta and olives are already salty Mix gently. Place the feta in the centre of an oven safe serving dish. Arrange the tomato mixture on top and around the feta. Bake in the hot oven for fifteen minutes , scatter the remaining herbs over and serve immediately.


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