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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.  

merquez sausage salad

Is there a better comfort than a sizzling sausage for supper? This week, I’m offering a Mediterranean take on our sausage and carbs with my Merquez sausage and butter bean salad. Merquez sausages are usually made from lamb or beef, spiced with paprika and garlic. I buy mine at the butcher counter of Fallon & Byrne in Dublin. I’ve also gone for a classic sausage and mash recipe this week, with my quick caramelized red onion recipe to top it all off. If meat isn’t your thing, your favourite vegetarian or vegan sausage substitute will sit quite happily within these recipes.

Merquez Sausage with Butter Beans


Serves 2

Prep Time: 5 minutes

Cooking Time: 10 minutes


2 to 4 merquez sausages

1 x 400ml tin of butter beans

10 cherry tomatoes

1 preserved lemon

1 tablespoon of olive oil

1 teaspoon of red wine vinegar

1 tablespoon of freshly chopped mint




  1. Heat a little oil in a frying pan and cook the sausages for ten to fifteen minutes, until browned and sizzling.
  1. Drain the butter beans and add them to the pan with the cooked sausage. Halve the cherry tomatoes and add them to the pan. Chop the preserved lemon into chunks and add to the pan. Fry everything for 3 minutes, until the butter beans are warm and the tomatoes and lemon have started to blister.
  1. Remove the sausage and set aside. Transfer everything else to a large serving bowl. Pour in the olive oil, red wine vinegar, freshly chopped mint and a generous pinch of salt and pepper. Mix well.
  1. Slice the sausages in half. Serve the salad with the pieces of sausages and some crusty bread on the side.

These recipes first appeared in The Irish Independent on October 8th

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