pasta canned fish peanut butter rice jarred beans Dried pasta is a stalwart of the storecupboard, and at this time of year, you’re likely to have some cabbage and sausages in the fridge as well. Here’

LEISURE

Wendy Graham explains sustainable ways to keep food fresh. FREEZER bags are undeniably useful at reducing the food that we waste, but the mountains of plastic they create are far less convenient for t

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

For a while we collectively shunned carbs, then we rediscovered them via sourdough topped with smashed avocado. We’ve been on journeys through low-fat, keto and fasting over the years, immersed in a c

SERVES 4 | PREP 10 MINS | COOK 25 MINS | EASY 2 tbsp olive oil225g halloumi, coarsely grated150g brussels sprouts, thinly sliced1 tsp ras el hanout100g swiss chard, stems roughly chopped, leaves shred