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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.  

cavolo nero stew

As the colder weather creeps in, we welcome it with hearty soups and comforting broths. This week’s cavalo nero broth is a kind of winter minestrone. It uses the dark greens of cavalo nero, which grows quite happily in Ireland at this time of year, and pairs it with chorizo and cannellini beans.

Cavalo Nero and Chorizo Stew 


Serves 2

Prep Time: 5 minutes

Cooking Time: 25 minutes


1 small onion

2 cloves of garlic

1 large potato

1 carrot

50g of cooking chorizo sausage

500ml of chicken stock

1 x 400ml tin of cannellini beans

1 x 400ml tin of chopped tomatoes

200g pieces of cavalo nero




  1. Peel and finely slice the onion. Peel and roughly chop the garlic, potato and carrot. Slice the chorizo into rounds
  1. Heat a drizzle of olive oil in a large heavy based saucepan over a medium to high heat. Fry the onion and chorizo for 3 minutes. Then add the garlic, potato and carrot. Fry for another 5 minutes.
  1. Pour in the chicken stock and boil for 15 minutes.
  1. Add the chopped tomatoes and the beans. Bring to the boil.
  1. Finely chop the cavalo nero and add to the soup for 3 minutes before serving with crusty bread.

Storecupboard Essential: Couscous

Having a box of these durum wheat granules in your press can make a meal out of a few spare vegetables. It’s a staple food throughout North Africa and has been happily adopted as a spud substitute here at home.

This recipe first appeared in The Irish Independent on October 15th  

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