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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.  

celeriac soup

Celeriac is a lesson in not judging a book by its cover. Arguably one of the ugliest vegetables out there, its rough exterior gives way to a beautifully earthy quality that is hard to beat. We love it as a soup.

celeriac soup



2 tablespoons of sunflower oil

1 celeriac

1 potato

1 carrot

1 onion

2 garlic cloves

1 litre of vegetable stock

1 rosemary sprig

1 rosemary sprig

Olive oil and chopped walnuts, to serve


1. Heat the sunflower oil in a very large pot over a medium to high heat. Peel and roughly chop the celeriac, potato, carrot, onion and garlic cloves. Put all the vegetables in the pot and fry for 10 minutes, until the onions are translucent.

2. Pour in the vegetable stock and the rosemary sprig. Bring to a simmer and cook for 45 minutes to 1 hour, until the celeriac is tender. Use a hand-held blender to blitz the soup until smooth.

3. Run the soup through a sieve before serving hot with a drizzle of olive oil and a sprinkling of chopped walnuts on top.

This recipe first appeared in Insider Magazine in The Irish Independent on November 20th





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