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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.  

simple arancini

Some people love arancini so much, they make risotto especially for the purposes of treating themselves to these crispy delights. Use our pumpkin risotto recipe and allow to cool before following our steps for arancini below. You’ll get 15 arancini out of our pumpkin risotto recipe.

simple arancini 



Leftover risotto, cold (at least 100g)

100g Flour

2 eggs, beaten

100g Panko breadcrumbs

1 litre of vegetable oil


1. Use your hands to form little balls from the leftover risotto.

2. Arrange the flour, beaten eggs and breadcrumbs into three separate bowls. Roll the risotto balls into the flour, then the egg and then the breadcrumbs. Set aside until you’re ready to fry.

3. Carefully heat the vegetable oil in a deep pan until it is 170c or until a breadcrumb sizzles upon contact.

4. Use a slotted spoon to carefully lower the arancini into the hot oil and cook them in batches until golden brown, leaving to drain on kitchen paper towel.

5. Once cool, serve them with a spicy tomato sauce on the side or simply enjoy them on their own.

This recipe first appeared in Insider Magazine in The Irish Independent on October 30th


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