Food writer and chef Dominique Woolf goes in search of her heritage and the tamarind sauce that inspired her journey as a cook

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’

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

LEISURE

Winter suppers with family and friends are made even more special with Clodagh McKenna’s delicious, easy and feel-good recipes

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