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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.  
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02 Jun panzanella: toasted bread salad

This week I’ve put together a beautiful panzanella, a Tuscan salad of bread and tomatoes. Get your hands on as many different varieties of tomatoes as you can find. It will make for a tasty and aesthetically pleasing salad.

Panzanella: a toasted bread salad

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Serves 2

Prep time: 15 minutes

Cooking time: 15 minutes

Ingredients

1 garlic clove

A few slices of crusty bread, like ciabatta or sourdough

300g of tomatoes

Half red onion

3 tablespoons of olive oil

1 tablepsoon of red wine vinegar

Squeeze of lemon juice

Salt

Pepper

Fresh basil

Method

  1. Slice the garlic clove in half and rub on the bread slices. Cut the bread slices into chunks and lay on baking tray. Drizzle with olive oil and roast in the oven at 200c / 180c fan / gas mark 6 for 15 minutes until browned. Let cool.
  1. Slice the tomatoes. Peel and finely slice onion. Place both in a large mixing bowl and add the bread chunks. Mix everything well before adding the oil, vinegar, lemon, salt and pepper. Mix well again.
  1. Tear lots of fresh basil and scatter over the salad. Serve.

 

Storecupboard Essential

Red Wine Vinegar: Red wine vinegar adds a sharpness to dressings that can help make a good salad great.

This recipe first appeared in The Irish Independent on May 21st 

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