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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

brussels sprout hash

One of the best things about a traditional Christmas dinner is how long it actually lasts. You can be eating leftovers into the New Year. Try our brussels sprout hash on Boxing Day.

Brussels Sprout Hash (serves 2-3)


Sprouts really get a hard time. They hate water but we boil them to oblivion and wonder why people won’t eat them! Try roasting or frying your sprouts instead. We love frying our leftover steamed or parboiled sprouts in a breakfast hash.


2 small sweet potatoes

1 tablespoon of olive oil

1 small onion

2 cloves of garlic

50g of chorizo

8 to 10 leftover Brussels sprouts, sliced in half

3 eggs



Fresh parsley


1. Peel and parboil the sweet potatoes for 5 minutes. Drain and set aside.

2. Heat a drizzle of olive oil in a frying pan over a medium to high heat. Finely slice the onion, garlic and chorizo. Fry for 3 minutes before adding the sweet potatoes and the halved brussels sprouts. Fry for 5 minutes, without stirring or shaking, until the potatoes and sprouts are starting to crisp.

3. Flip the sprouts and potatoes over in the pan and fry for a further 5 minutes without stirring. Season generously with salt and pepper.

4. Meanwhile, fry or poach 3 eggs. When the hash is suitably crispy, serve the hash with the eggs on top and freshly chopped parsley.

This recipe first appeared in The Irish Independent’s INSIDER magazine on December 18th.


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