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Winter Warmers at Meadows and Byrne

The seasons have officially turned we are now in winter mode, it is time to think about changing what we are serving for dinner. This time of year is all about winter warmers. Think full-bodied stews, casseroles and soups that are full of seasonal veg. Most of these types of dishes are even better the second day and leftovers are the perfect lunch. Saving you both money and time and impressing everyone with your delicious flavours, what’s not to love! Kitchen & Dining Buyer and self-confessed food-addict Julie is going to give you some ideas here on how you can make the most of your cookware and ingredients this season…...

Simple Sauteed Cabbage

Cabbage is a very traditional Irish vegetable that gets a very bad rep! Soggy, boiled to within an inch of it’s life and served in a pool of salty water… hardly something to shout home about. However, it doesn’t have to be like this, cabbage is a wonderful vegetable that can be exciting again if we give it some love. I have taken to sauteing it in the manner below and served alongside a rich stew or on the side of a slow cooked beef brisket it really is almost joyful! It is ready in less than 20 minutes and I’m confident it will make up for years of over...

Julie’s Winter Vegetable Curry

If you are searching for a curry that is easy to make, cheap to whip up and a surefire crowd-pleaser then look no further. This Winter Vegetable Curry makes the best use of seasonal vegetable and store cupboard ingredients to create a tasty all in one meal. Simply serve with some rice and you have a great vegan alternative to the traditional curry. All of the vegetables are seasonal, ensuring a lower carbon footprint if you go for local produce. They can be sourced plastic free if you are trying to avoid some of the packagings too, so this is a good one to include in your menu once in...

Chicken with Caramelized Apples

Looking for a chicken dinner with a difference? Well, look no further… This unusual casserole is a one pot dinner, ready for the oven in 15 minutes. All you have to do then is let the oven do the work. With gorgeous caramelized apples and warming hints of cinnamon and ginger, this is a perfect Autumn dinner. Use chicken thighs for flavour and I recommend using a cast iron casserole to allow you to do all the cooking in one pot. Save on that washing up! INGREDIENTS 3 Braeburn apples, peeled, cored and thickly sliced 2 teaspoons Honey 30g Butter 1 small Cinnamon stick 1/4 teaspoon Nutmeg 1 tablespoon olive...

Julie’s Chocolate Fudge – 3 Ways

Are you stuck for ideas on how to use up those leftover Easter Eggs that might be tempting you? Well, look no further, we here at Meadows and Byrne have the answer! Our Kitchen and Dining Buyer, Julie, has come up with an easy recipe that will impress your guests and delight the family. Everybody loves a little chocolate hit and the beauty of this recipe is that you can switch it up to suit your taste. With minimal fuss yet maximum flavour this Chocolate Fudge will surely prove to be a favourite! Over to you Julie! I’m using my Le Creuset Cast iron here today, because I just love...

How to Use: Pestle and Mortar

Pestle & Mortars are useful tools if you need to grind herbs and spices into a paste or powder, they can be used for crushing berries, nuts, hard sweets and sea salt. Our selection of Pestle and Mortars are solid, robust and designed to last; a great addition to any kitchen. Follow our simple step by step guide for using your Pestle and Mortar to perfection. Granite Mortar and Pestle A lifetime investment, this beautiful Granite Mortar and Pestle is made from solid polished granite with a non-scratch base. It is ideal for crushing a variety of herbs and spices to infuse food with flavour. It comes in a sophisticated and...