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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.  

When life gives you lemons, make lemonade. You can find lemons pretty much everywhere which means you are never very...

Indulge in these sweet | savoury cupcakes that bring a zesty zing to your cupcake time. lemon + thyme Cupcakes When it...

Cherries are the joy of July. We bought two boxes of plump, bright Spanish cherries from one of the wholesale...

_MG_5040 These recipes first appeared in Insider Magazine in The Irish Independent on July 3rd. We figure everyone should be armed with the blueprint for a great BBQ sauce and a recipe for a good, crunchy coleslaw that they can call upon at times of need. Whether it’s World Cup Fever or a touch of American patriotism that has you cooking for a crowd this weekend, our BBQ chicken drumsticks and apple and fennel coleslaw always go down a treat.
_MG_2996 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.
_MG_1907The 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.
_MG_1411 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.
_MG_1351 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.
_MG_0810 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.
dough for forkful 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.