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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.  

smokey sweet potato fries

These sweet potato fries use a cajun-style combination of seasonings for a deliciously smokey flavour.

Smokey Sweet Potato Fries

Serves 4 (easily doubled)

Prep Time: 10 minutes

Cooking Time: 30 minutes


1 large sweet potato

3 sprigs of fresh thyme

1 teaspoon smoked paprika

A pinch of cayenne pepper

A pinch of salt

A pinch of pepper

2 tablespoons of olive oil


  1. Pre- heat your oven to 200c/180c fan/gas mark 6.
  1. Slice the sweet potato into thin fries, and place them in a roasting tray. Add the paprika, cayenne, thyme, salt, pepper and oil. Mix everything really well so that the spices are evenly distributed.
  1. Roast in the hot oven for 30 minutes or until cooked through. Serve hot with a sprinkling of sea salt on top.

Storecupboard Essential

Kidney Beans: When you use pork shoulder in a chilli as opposed to minced meat, it’s the addition of heat-packed chillis and red kidney beans that distinguish it from a delicious goulash. Biona Organic kidney beans are a brand I often stock up on. Keep a tin or two of in your cupboard in anticipation of your next chilli party.

This recipe first appeared in The Irish Independent on December 17th. 

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