pickled radish + shredded beef

These recipes first appeared in The Irish Independent's Insider Magazine on Thursday 26th June.  We’ve been following the progress of Katie Sanderson’s Dillisk food project, a pop-up restaurant on the edge of Connemara that while be serving all things local, foraged and pickled. It’s their opening night tonight and we believe pickled radishes will be on the menu. So we were inspired to create our own until we get a chance to visit Dillisk. They’re great in a sandwich or a salad but our favourite way to eat them is on top of shredded beef tacos.

roast tomatoes + tomato ketchup

The tomatoes that grew in Irish allotments last year will no doubt become the stuff of legend. They were enormous, flavoursome beasts (nostalgia may be encouraging slight exaggeration here) thanks to our prolonged spell of bursting sunshine. This year may not produce such a bounty but we're still looking forward to Irish tomato season which should reach its peak in the middle of the summer and stay with us until early autumn. We love growers like The McNally Family Farm whose stall in Dublin's Temple Bar Food Market on a Saturday is a treasure trove of Irish and organic ingredients, especially during the summer months. Keep an eye on their facebook page to find out when their tomatoes have landed.

strawberry toasts + strawberry meringues

These recipes first appeared in The Irish Independent’s Insider magazine on Thursday 12th June. There are few things sweeter in life than a mouthful of beautifully ripe Irish strawberries. Now is the time to get your hands on a punnet or two with strawberry season in full swing from now straight through til September. Throughout the summer months, you’ll often find a box of Keelings' strawberries in the forkful fridge as we really like the fruit they produce on their family farms in Co Dublin and Co Louth. It’s easy to find Irish strawberries in the shops so make sure you make the best of the season.

rhubarb cordial + rhubarb on toast

These recipes first appeared in The Irish Independent’s Insider magazine on Thursday 5th June. We’re making the most of the last of the rhubarb season in the forkful kitchen this week. There are two types of this tart vegetable; forced rhubarb grown in pots and maincrop rhubarb grown outdoors. Both love living in Irish soil, which means we can enjoy forced Irish rhubarb in our late winter crumbles or maincrop Irish rhubarb in our spring and summer spreads right through to the end of June.

beetroot tzatziki + pulled pork

These recipes first appeared in The Irish Independent’s Insider magazine on Thursday 29th May. This week’s forkful recipes are our usual simple fare. Though neither require hard graft, both require a bit of cooking time. Spend some time on Saturday morning preparing our complimentary beetroot tzatziki and pulled pork recipes to serve up for lunch with friends or family without even breaking a sweat.

flatbreads + koftas

These recipes first appeared in The Irish Independent’s Insider magazine on Thursday 22nd May. We’re all about BBQs at forkful but if the weather doesn’t permit we like to bring the flavours of grilled food indoors by dusting off our trusty griddle pan. We’ve put together a summer platter for you that works equally well when cooked on a BBQ or a stove, a griddle or a frying pan.