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About Forkful
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.  
21 Apr
Lamb Koftas

For those of you who didn't get a taste of lamb over the Easter weekend, you might be interested in...

14 Apr
Lemon Caper Hake

Though many of us have let go of the Catholic tradition of eating fish every Friday, Good Friday remains connected...

09 Apr
Chicken Noodle Salad

  I'm one of these divils who hoards empty jars. When I finish my jam/nut butter/peanut rayu, I clean out the...

30 Mar
Za’atar Beef Skewers

  Whenever I share what could be construed as a BBQ recipe, I always find myself making excuses for the weather....

24 Mar
Roasted Cauliflower Curry

When we were working on the photograph for this recipe, forkful photographer Mark told me he'd had an interesting revelation...

17 Mar
Pale Ale Mussels

“Crying cockles and mussels, alive, alive, oh!” So goes the old tune that made Molly Malone famous. It's a reminder...

03 Mar
rice bowl

Ah, the humble rice bowl. More than once this super speedy supper has come to my rescue on nights where...

24 Feb
salmon + “salad cream”

Salad cream will forever be linked in my mind to my grandmother's table. She ate seasonally and locally, always. In...

17 Feb
steak with crispy spuds

People tend to get a bit worked up around steak, and particularly about how it should be cooked. “What is...