Culinaria: Lamb and seaweedJP McMahon experiments with the flavours of ConnemaraThu Jan 28 2016 - 14:00
Culinaria: Celeriac and bacon soupThis wholesome soup is the perfect meal to have during the chilly monthsThu Jan 14 2016 - 12:00
Culinaria: claims on a half shellThere are good health reasons not to eat shellfish in summerThu Jan 07 2016 - 13:00
Culinaria: JP McMahon’s sprout appealJP McMahon cooks sprouts the proper way, or not at allThu Dec 17 2015 - 13:00
Culinaria: let Christmas dinner cook itself while you relaxPut the turkey in the oven on Christmas eve at a low temperature and then you can chillThu Dec 10 2015 - 14:01
Culinaria: JP McMahon’s hay smoked hamSmoking and baking with hay is beautiful way of injecting the countryside into your kitchenThu Dec 03 2015 - 13:00
Culinaria: JP McMahon gets to the root of thingsRoot vegetables seem to be perpetually in season in Ireland. It’s what we all grew up on.Thu Nov 26 2015 - 11:00
Culinaria: discover the versatile wild yarrowJP McMahon extolls the virtues of this wild herbThu Nov 19 2015 - 12:00
Culinaria: JP McMahon’s ways with rayRay wing cannot be deboned easily, but it is a beautiful fish served on the boneThu Nov 12 2015 - 13:00
Culinaria: The juniper berry is not just for ginThe dark aromatic berry goes well with many autumn ingredientsThu Nov 05 2015 - 13:00
Culinaria: Partridge pieMost older partridge recipes suggest either roasting the bird whole or using it to make a game pieSat Oct 31 2015 - 05:30
Culinaria: JP McMahon on cooking with bloodMost black pudding in Ireland is made with dried blood. Though it is often difficult to find black pudding made with real blood, there are a few Irish butchers producing this productSat Oct 24 2015 - 01:00
Culinaria: JP McMahon cooks wild venisonFor me, venison loin or fillet should always be cooked rare and well rested in a warm placeSat Oct 17 2015 - 07:15
Culinaria: Delicious duck‘You want to make sure to get the fat nice and brown and crispy’Sat Oct 03 2015 - 13:31
Culinaria: the best homemade chipsI am certainly not advocating chips to be eaten daily, but the calorie content of a portion of chips or a baked potato is so negligible that it is not worth thinking about.Sat Sept 19 2015 - 02:00
Culinaria: the extensive onion familyFrom cultivated to wild and pungent to, yes, sweet, Alliums work well in many dishesSat Sept 05 2015 - 03:00
Culinaria: Let’s give ham hock its due respectInexpensive, versatile and delicious, ham hock makes a great stewSat Aug 29 2015 - 01:00
Culinaria: Tasty troutUndercook your trout – believe me, not only does it taste better, it also is extremely safeSat Aug 15 2015 - 01:00
Culinaria: the fascination of mushroomsNot all mushrooms are edible, and not all edible mushrooms are palatable . . .Sat Aug 08 2015 - 03:00
Culinaria: JP McMahon’s best burgersThe hamburger has taken an unjust assault in the past 50 or so years, but it is no more junk than anything else in the culinary worldSat Aug 01 2015 - 03:00
Culinaria: the architecture of dillPotatoes and white fish are perfect matches for this punchy herbSat Jul 11 2015 - 05:00
Culinaria: Is it a stock or is it a soup? Bone broth can be bothBefore the commercial advent of the stock cube in 1908, every chef had to make stock dailySat Jul 04 2015 - 00:00
Culinaria: in love with lovageIn soups and salads, with lamb or with crab – there are many uses for this versatile herbSat Jun 20 2015 - 01:00
JP McMahon: Smoke out those meaty flavoursGrilling, frying or barbecuing gives a delicious smell and taste, but be careful with high temperatures – and don’t forget to let it restSat Jun 13 2015 - 09:20
Culinaria: Oyster mayonnaiseYou can use oysters instead of egg yolks when making mayonnaiseSat May 23 2015 - 05:45
Culinaria: Sweet and spicy ways with kidneys, livers and heartsWhether we like it or not, offal is good for us. It just needs the right accompanimentsSat May 16 2015 - 02:00
Culinaria: JP McMahon cooks romansecoPerhaps the most amazing thing about romanesco (which simply means, ‘of Rome’) is its fractalised shape, with each small floret mirroring the overall shape of the vegetableSat Apr 25 2015 - 05:45
Culinaria: JP McMahon on cooking with rose petalsMake rose vinegar, give couscous a Moorish twang or flavour your lambSat Apr 18 2015 - 01:00
Culinaria: JP McMahon on the importance of saltOne interesting way of using salt in cooking is to bake with it. This involves covering the whole joint (fish, meat or vegetable) in salt.Sat Apr 04 2015 - 08:00
Culinaria: In praise of the humble carrotThe orange carrot we know is said to have emerged in Holland in the 17th century as a tribute to William of OrangeSat Mar 28 2015 - 06:00
Culinaria: breadChef and restaurateur JP McMahon bakes with beer for the perfect rye bread loafFri Mar 20 2015 - 14:59
Culinaria: a brand new food column by JP McMahonIn his first weekly column, chef and restaurateur JP McMahon ponders the Jerusalem artichokeSat Mar 07 2015 - 06:50
