Reference Number: FL6802 – 115141319Continue reading “The Social and Cultural History of Blood as Food in Ireland and its Role in the Formation of Identity for Clonakilty Blackpudding.”
I’m appearing on the airways a little more these days, so I thought it a good idea to collate them all here in this evergreen category for The Flavour Files!Continue reading “Podcast & Radio”
Earlier this year, I was interviewed by Anna Healy, business coach, for her podcast series on West Cork Women in Business. I love this interview – it really makes me realise how far I’ve come since starting Flavour.ie – both personally and professionally too!
Pop the kettle on and access the Podcast here:
A couple of weeks’ ago, I had the pleasure of interviewing Caitlin Ruth, head chef of Deasy’s Harbour Bar and Restaurant for our local radio station, Clonline Radio (listen to the interview here). This was the second time I had the chance to interview Caitlin, and as before it was a lot of fun – more like having a chat, only that the wine was missing!
During our interview, Caitlin mentioned a recipe she made for a vegetarian friend who came for Christmas Dinner one year. A whole baked squashed, stuffed with loads of yummy things, served up whole and sliced at the table. I immediately fell in love with the notion of the humble squash being given as glorious a treatment at the turkey itself.
When I asked for the recipe, I didn’t think Caitlin would actually say yes, but she did. True to her word, a few days later arrived pictures and the full recipe of how to make her Baked Squash. I’m sharing this recipe with you as I feel now is about the time that there are people out there starting to have a melt down about what to make their vegetarian dinner guest on Christmas Day that isn’t a totally predictable nut roast. Well, thanks to Caitlin you no longer have to worry – we’ve got you covered!