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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.  

pea + feta salad

This week’s pea platter makes a great accompaniment to a lamb salad but also holds its own on a lunch table. If you can find fresh peas, even better.

pea + feta salad


100g frozen or fresh peas

100g feta

Large handful fresh mint, finely chopped

For the dressing

3 tablespoons of olive oil

1 tablespoon of runny honey

Juice of half a lemon



  1. Cook the frozen peas in boiling water for 3 minutes. Drain and place the peas in iced water, so that they retain their bright green colour.
  1. Transfer the peas to a platter. Crumble the feta over the peas. Scatter with the freshly chopped mint.
  1. Meanwhile, make the dressing by mixing together the olive oil, honey and lemon juice. Add a pinch of salt and pepper to the dressing before drizzling over the peas. Serve with some crusty bread or as part of a springtime supper.

This recipe was first published in The Irish Independent on April 3rd

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