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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.  

blue cheese spaghetti

With our spaghetti recipe this week, we’re giving a nod to the Christmas season that’s coming towards us, without losing the run of ourselves too much. This blue cheese, cranberry and sage gives this speedy supper a distinctly seasonal feel.

Blue cheese spaghetti

Serves 2 (easily doubled)

Prep time: 10 minutes

Cooking Time: 10 minutes


150g spaghetti

1 tablespoon of butter

50g of blue cheese, crumbled

1 tablespoon of dried cranberries

1 tablespoon of finely chopped walnuts

Fresh sage, finely chopped




  1. Cook spaghetti in a saucepan of boiling water according to its packet’s instructions and drain. Return to the saucepan and place over a very low heat.
  1. Crumble in the blue cheese and stir until melted. Remove from the heat.
  1. Add the finely chopped cranberries, walnuts and sage. Add salt and pepper. Stir well.
  1. Serve with more finely chopped cranberries, walnuts and fresh sage on top.

Storecupboard Essential: Dried cranberries

These little rubies are a versatile fruit to have in your pantry, especially at this time of year. Add to your homemade granola, or make white chocolate and cranberry cookies for a Christmassy treat.


These recipes first appeared in The Irish Independent on December 10th

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