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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.  

broad bean + feta

Let’s hang on to our summer with salads for supper this week. I usually associate broad beans with springtime but it’s becoming more common to find broad beans in the supermarket a little bit later in the year, or even frozen. Like peas, they freeze quite well, so they do actually work quite well out of their season. I’ve paired the broad beans with feta for a lovely light salad this week.

Broad Bean and Feta Salad


Serves 2

Prep Time: 10 minutes


200g podded fresh (or frozen) broad beans

100g feta cheese

2 baby spring onions

2 large handfuls of rocket

1 tablespoon of red wine vinegar

3 tablespoons of olive oil

Half a lemon

1 tablespoon of honey




  1. Use a small knife to remove bean from its outer skin. This is a bit fiddly but it is most certainly worth it to see the colour and taste the texture of the bean.
  1. Place the rocket in a large salad bowl. Crumble the feta cheese on top. Slice the baby spring onions and add to the salad. Finally, add the broad beans to the salad.
  1. Make a dressing by mixing the red wine vinegar, olive oil, the juice of half a lemon and honey together. Add a generous pinch of salt and pepper before drizzling all over the salad. Serve immediately.

This recipe first appeared in The Irish Independent on August 27th


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