We eat around 2pm, starting with foie gras and sweet Monbazillac wine – a throwback to when we lived in Paris. Then, we move to the Sri Lankan part: biryani, chocolate biscuit pudding, before Sri Lank

To truly understand Irish food you need to cook with what’s around you in the hedgerows, gardens, fields and ocean. Irish cooking is rooted in simplicity, shaped by the land and sea, and passed down t

Ease into the New Year with slow mornings and restful days, preparing these deliciously nostalgic Irish dishes that are the epitome of comfort eatin

You can’t hurry these flavour-packed soups and stews for a hearty winter supper. This is calm cooking for a restorative start to the new year

Ingredients (Serves 8) 65 g ready-to-eat dried apricots, chopped 65 g ready-to-eat dried figs, chopped 75 g ready-to-eat dried prunes, chopped 65 g Maraschino or glacé cherries, halved Half an orange,

SERVES 8-10 PREP 10 mins plus cooling and setting COOK 2 hrs 45 mins EASY V 1kg mixed dried fruit 1 lemon, zested and juiced 150ml sherry, plus 3 tbsp 250g butter 200g light muscovado sugar 150g plain