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6 days ago | 
irishnews.com | Niall McKenna
WITH the lighter weather, it’s the perfect time to shift toward fresher, more vibrant meals. When it’s hot and sunny outside, few of us crave heavy, carb-laden dishes. That’s why this week I’m sharing two light, nutritious, and meat-free recipes: Pistou Soup and Panzanella Salad. Both are simple to prepare, budget-friendly, and endlessly adaptable to your tastes - ideal for easy summer eating.
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1 week ago | 
irishnews.com | Niall McKenna
It’s been a glorious week filled with sunshine, with everyone making a beeline for the beach or basking in their back gardens to soak up the last golden rays after work. And with the dry spell coinciding with the first May bank holiday weekend, it’s the perfect time to roll out the barbecue and dust off the grill that’s been hibernating in the back of your garage.
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2 weeks ago | 
irishnews.com | Niall McKenna
It is always a good idea to perfect a dish that you will never tire of. For me, this is bread - it never fails to disappoint. In the restaurants, bread is one of the first jobs we give our apprentices because the sense of accomplishment from making your first bread is brilliant. The joy of presenting freshly baked bread to your loved ones which you have put your love, time and care into is hard to beat. Plus, who doesn’t love bread?
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3 weeks ago | 
irishnews.com | Niall McKenna
You’ve finally made it to the well-deserved long Easter weekend break, so now it’s time to relax on the sofa with the family and eat your body weight in chocolate... But don’t forget, chocolate doesn’t solely have to come in the form of an egg this weekend, and that’s why this week’s recipes are Vegan Chocolate Brownies and Chocolate Chip Cookies – just in case you need a momentary break from eating all those eggs.
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1 month ago | 
irishnews.com | Niall McKenna
With a week to go until the Easter weekend, it’s time to start thinking about how to approach the highly anticipated Sunday roast. This Easter, I have decided to steer away from the classic lamb and mint sauce, and opted instead for succulent pork shoulder with a lemon and garlic marinade. Plus, you won’t have to battle through the herds flocking to the lamb aisle at the shops.
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1 month ago | 
irishnews.com | Niall McKenna
At my restaurants, seasonality is one of the core principles when it comes to designing our menus. It’s important to both my team and I, as it allows us to support our local producers. By sourcing what’s in season, we can be more inventive with the dishes we create, especially when there’s a surplus of produce available. One of our standout local suppliers is Conway Farm, a grower of premium asparagus. This product is 100% seasonal, traditionally available from May.
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1 month ago | 
irishnews.com | Niall McKenna
Baking banana bread and fruit scones with your mum this Mother’s Day is a lovely way to spend time together while making some delicious treats. The banana bread is super easy to make and fills the kitchen with a warm, sweet aroma. It’s a great option for breakfast or an afternoon delight. The fruit scones are just as simple and can be packed with juicy raisins or tangy cranberries for extra flavour. They’re perfect with clotted cream and jam.
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1 month ago | 
msn.com | Niall McKenna
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1 month ago | 
irishnews.com | Niall McKenna
Cooking with shellfish may not be for everyone, but it’s always a crowd-pleaser at the restaurant. Whenever we feature it on the menu, it practically flies out the door. For a relaxed weekend meal, crab fried rice is a fantastic option - it’s simple, flavourful and makes for a great alternative to a pasta. Fried rice, in general, is a wonderfully easy dish that comes together quickly, making it perfect for laid-back evenings when you want something satisfying without too much effort.
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2 months ago | 
irishnews.com | Niall McKenna
If you are lucky enough to have St Patrick’s Day this Monday off work, why not take the opportunity to create a memorable meal to share with your nearest and dearest, celebrating some of the finest local Northern Irish ingredients. When I entertain at home, I often skip the starters and focus on serving a substantial main course with all the trimmings, followed by a delightful dessert and a selection of cheeses.
