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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 Sep
kale + hazelnut salad

Did you know that kale has its own PR machine? British born but New York based Oberon Sinclair runs the...

21 Sep
pears on toast

Pears start looking their best as the weather makes that gloriously subtle shift from late summer to early autumn. When...

12 Sep
sweet baked pears

This is a beautifully simple and quick way to get dessert on the table. sweet baked pears (for four) Ingredients 4 pears 1 tablespoon...

30 Aug
beetroot brownies

Beetroot brownies sound crazy but they are awesome. Trust me. beetroot brownies Ingredients 3 raw beetroots 100g unsalted butter 100g plain chocolate 1 teaspoon of vanilla...

29 Aug
courgette + lemon cake

Vegetables in cake? You must be having a laugh! We are laughing, but only because courgette cake is utterly delicious. You'll...

25 Aug
devilled eggs + fish finger sambos
_MG_6247-2 These recipes first appeared in Insider Magazine in The Irish Independent on August 21st If we’re struggling for inspiration in the kitchen, we find looking back at the kitsch foods of the past can get us thinking. Prawn cocktail, profiteroles, toad in the hole, upside-down-pineapple cake; we wonder how much nostalgia plays a part in making these dishes so delicious? In keeping with our retro issue this week, we’re serving some amazing devilled eggs and homemade fish fingers stuffed in a roll.
16 Aug
tomato bruschetta + peas on toast
_MG_6055 These recipes first appeared in Insider Magazine in The Irish Independent on August 14th Sometimes there is just nothing better than a crispy slice of toast slathered in something lovely. We almost forgot how easy it was to whip of a batch of tomato bruschetta, and how colourful a pile of pea purée is on a slice of sourdough. Piling something delicious high onto a slice of toast is one of the simplest pleasures out there, whatever the weather.
16 Aug
shakshuka + za’atar
_MG_0581 These recipes first appeared in Insider Magazine in The Irish Independent on August 7th  Israeli chef Yotam Ottolenghi and his Palestinian business partner and co-chef Sami Tamimi have introduced a love of sumac, shakshuka and za’atar to Western Europe in recent years. Through their London cafés and cookbooks as the ecovatively delicious as Jerusalem, they’ve brought the flavours of their shared homeland to a wider and very appreciative audience. We’re taking inspiration from them this week by making some braised eggs and fragrantly spiced flatbread.