Flapjacks Cost: €1.25. Makes 24 pieces You’ll need a shallow Swiss-roll baking tin measuring about 40x30cm. 350g porridge oats 200g demerara sugar 250g butter Method Preheat the oven to 180’C. Place the oats and demerara sugar in a bowl. Melt the butter over low heat in a saucepan or in the microwave then mix thoroughly with the oat mixture. Now tip everything into the well-greased tin, pressing the mixture out evenly all-over

Omelette with courgettes, feta and basil Cost per portion: 96 cents. Serves four as part of a picnic 2 tbsp olive oil 2-3 smallish courgettes, thinly sliced 1 small onion, thinly sliced 6 eggs salt and pepper 125g feta cheese, cubed Method Heat half the olive oil in a non-stick frying pan and gently fry the courgettes and the onion for about 10 minutes or until slightly coloured. Remove from the pan and leave

Simply boil baby potatoes and dress them when still hot with a mustard-flavoured vinaigrette. For the vinaigrette, shake in a jam jar: 1 tsp Colmans Strong English mustard 2 tbsp wine vinegar 6 tbsp olive oil pinch of salt and a pinch of sugar

We took a look at some picnic basics earlier, and here's the first of our inspiring - and budget-friendly - treats for perfect al fresco dining. Peperonata Cost per portion: 71 cents. Serves four as part of a picnic Serve hot or cold with plenty of crusty bread. 1 large onion, thinly sliced 1 large red pepper, thinly sliced 1 large yellow pepper, thinly sliced 2 tbsp olive oil 1/2 tin of

One of the most immediate and simple pleasures of summer must be the picnic. Eating outdoors, away from the familiarity of home (and its daily chores) is a fabulous and relaxed way to spend precious time-off. You may think that with the unpredictability of our Irish weather this is wishful thinking. But all it takes is to be prepared so that when the sun does

last week we tipped you off about a Taste of Italy at Brooklodge, and this week, watch out for the ‘Eat Parade’ of some of the best food Ireland has to offer prepared by executive chef Jonathan MacIver and matched with wines by Roberto Bava from the Piemonte (Piedmont) region of northern Italy. The event will take place on Tuesday, July 13th at the Ritz Carlton

This week we look at a wine and food event featuring authentic Italian flavours matched with good quality Irish food, and we'll have another for you next week too. Starting at 12 noon on Sunday, July 4th in Macreddin Village, Co Wicklow, the Brooklodge Hotel plays host to the Mayor of Armento in southern Italy and some of the artisan food producers and winemakers from Agricoltori

I was in Westport on Friday for work and there certainly seems to be an air of optimism in this busy west of Ireland town which has always been a hit with tourists. It was a glorious day and we took out time strolling around. I met a lovely woman called Corry O’Reilly running O’Reilly Turpin gift shop on Bridge St. The shop has been in

Last Wednesday night I met a good friend out in Monkstown who’s been telling me for ages about this lovely local wine shop, Eno Wines (www.enowine.ie) which has a café at the back. Once a month the chef, Lesley Keogh from Waterford, organises a special evening and ties it in with a visit by a winemaker and a gourmet tasting menu specially selected to complement

Cost per portion: €1.38. Serves four You may use freshly cooked tuna for this or use tinned. You can also use salmon, either fresh or tinned. INGREDIENTS 300g penne or other pasta Salt 300g broccoli, cut into florets 1 onion, sliced Handful of cherry tomatoes, halved 2 x 185g tin of tuna chunks in brine 2 tbsp olive oil 2 tbsp flour 450ml milk Salt and pepper 50g mature cheddar cheese, grated METHOD Bring a large pan of salted