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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.  

sausage + mash

I’ve 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.

Sausage + Mash


Serves 2

Prep Time: 15 minutes

Cooking Time: 40 minutes


1 celeriac

3 red onions

1 tablespoon muscovado sugar

1 tablespoon balsamic vinegar

4 thick sausages

1 tablespoon of butter



1 sprig of fresh thyme


  1. Peel the celeriac and chop into chunks. Place in a saucepan and fill with water. Bring to the boil and bubble for about 20 minutes, or until the celeriac pieces are soft.
  1. Meanwhile, peel and finely slice the red onions. Heat a little olive oil in a frying pan over a medium to low heat. Add the red onions and fry for 3 minutes. Now add the balsamic vinegar and sugar. Gently fry on a low heat for another 15 minutes, or until the onions are caramelized.
  1. Cook your sausages, either in a frying pan or under the grill.
  1. Drain and mash the celeriac with the butter, along with a generous pinch of salt and pepper. Serve the mash with the cooked sausages, caramelized onions and a few leaves of fresh thyme.

Storecupboard Essential: Muscovado Sugar

This molasses heavy unrefined sugar lends a complex caramel taste to savoury dishes. I prefer the flavour it brings to tomato sauces or caramelized onions over that of a simpler white sugar. It’s great for carrot and coffee cakes too and it’s always a good idea to have a bag or two of it in your pantry.

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

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