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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.  

bbq chicken + slaw


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.


BBQ Sauce

Making your own BBQ sauce is ridiculously easy. We like ours with a bit of kick and think a spoldge of Sriracha brings that extra something-something to the table. We’re cooking our chicken in the oven for this recipe but they would be even yummier cooked over hot coals on a barbecue.


8 tablespoons of your favourite ketchup

2 tablespoons of brown sugar

2 tablespoons of Worcestershire sauce

1 tablespoon white wine vinegar

1 tablespoon of Sriracha or other yummy hot sauce

1 tablespoon of American mustard

1 tablespoon of salt

1 tablespoon of pepper

8 chicken drumsticks


Pre-heat your oven to 180C/160C/Gas Mark 4.

Mix together the ketchup, brown sugar, Worcestershire sauce, white wine vinegar, hot sauce, mustard, salt and pepper until you have a well-blended BBQ sauce.

Place the chicken drumsticks in a roasting tray and cover with the BBQ sauce. Use a spoon to mix everything well before popping into the oven or 45 minutes, giving the tray a shake every 15 minutes and basting the chicken with the bubbling hot sauce.

These are good straight away but can be enjoyed cold, too. We love them as part of a celebratory spread with coleslaw on the side.


Fennel and Apple Coleslaw

It wouldn’t be right to have drumsticks without coleslaw. We make ours with yogurt because we find mayo a little heavy. We almost always use Glenisk’s organic natural yogurt ( for its light texture and tangy flavour.


1 head of fennel

2 carrots (or one really big one)

2 eating apples

4 tablespoons of yogurt

1 teaspoon of Dijon mustard

1 lime




Roughly grate the fennel and carrot into a mixing bowl.

Roughly grate the apples (skins and flesh but not the core) into the same mixing bowl.

In a smaller bowl, mix together the yogurt, mustard, lime and a good pinch of salt and pepper.

Now mix the yogurt dressing into the grated fennel, carrot and apple, mixing really well. Serve with a few freshly chopped pieces of apple and some of the lovely fennel leaves if you have them.








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