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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.  

butter bean + chorizo salad

I’ve been making this butter bean and chorizo salad for years. Whenever I need a quick pick me up, I raid the storecupboard for beans and pair them with spicy chorizo.

Butter Bean and Chorizo Salad


Serves 2

Prep Time: 10 minutes

Cooking Time: 5 minutes 


100g chorizo

1 x 400g tin of butter beans

1 red chilli, deseeded and sliced

Handful of fresh basil leaves

2 tablespoons of olive oil

1 teaspoon of red wine vinegar

1 tablespoon of lemon juice




  1. Heat a small frying pan over a medium heat. Slice the chorizo into rounds and fry (without using any cooking oil) for 5 minutes, until the chorizo oils have released into the pan and the chorizo is cooked through.
  1. Drain the butter beans and rinse under cold water. Transfer to a salad bowl and pour in the chorizo slices and its oil.
  1. Add the red chilli and tear the basil leaves into the salad bowl.
  1. Make a dressing by mixing together the olive oil, red wine vinegar, lemon juice and a pinch of salt and pepper. Add to the salad bowl and mix well. Serve immediately.

Storecupboard Essential: Butter Beans

These bad boys sit in your cupboard for ages, waiting until the moment you need them for supper. They’re great in a salad but also make a lovely dip when whizzed up with cumin, garlic, lemon juice and oil.

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

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