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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.  

26 Dec ham, brie + honey sambo

Posted at 19:42h in lunch, recipes, supper by

Use your leftover Christmas ham to create these perfect post-Christmas sambos.

Ham, Brie And Honey Sambo (serves 1)

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One of the highlights of the culinary season, sneak your seventh ham sandwich of Stephen’s Day and stuff it full of brie, honey and thyme.

Ingredients

2 slices of your favourite crusty bread

2 thick slices of leftover ham

2 slices of brie

Runny honey

1 sprig of fresh thyme

Method

1. Toast the bread.

2. Add the ham.

3. Layer with the slices of brie (add more if you like – heck, it’s Christmas!)

4. Drizzle with honey.

5. Pick the leaves from the thyme sprigs and add to the sandwich.

6. Slice and serve.

This recipe first appeared in The Irish Independent’s INSIDER magazine on December 18th.

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