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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.  

parsnip soup

As winter draws nearer, we’ll be getting ready for comforting suppers like slow-cooked stews and flaky pastry topped pies. We’ll also be dipping into our soup recipe collection to keep warm.


parsnip soup

Serves 4

Prep Time: 10 minutes

Cooking Time: 30 minutes


1 tablespoon of olive oil

1 tablespoon of butter

1 small white onion

2 cloves of garlic

700g of parsnips

1.2l vegetable stock

1 tablespoon of honey

2 tablespoons of cream

Fresh chives



  1. Heat the olive oil and butter in a large, heavy-based saucepan over a medium to high heat heat.
  1. Peel and roughly chop the onion, garlic and parsnips.
  1. Add the vegetables to the butter and fry over a medium heat for 10 minutes, or until the onion starts to soften.
  1. Add the vegetable stock and bring to the boil. Simmer for 25 minutes, or until the parsnips are softened and cooked through.
  1. Remove from the heat and use a hand-held blender to blitz the soup until smooth. Allow to cool and mix in the honey and cream. Serve with finely chopped chives and walnuts.


This recipe first appeared in The Irish Independent on November 5th

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