Gráinne O’Keefe: Gone are the asparagus, peas and vibrant greens, slowly replaced by root vegetables, all things orange, and dark leafy greens
The end of summer is bittersweet – well at least it is when the weather has been co-operating. It is goodbye to long summer evenings, and the cover of the barbecue is brought out, along with the anti-rust spray. This summer, however, was filled with intermittent heavy rain and very little sun, which has me looking forward to autumn and all of the beautiful produce that it brings.
Frittata is one of those meals that you can make when you don’t have many ingredients in the fridge but want something filling and quick. The smoked Gubbeen cheese adds a beautiful depth and the peppers add a satisfying crunch. The pickled courgettes are very simple and bring sweetness, with the salsa verde giving a tangy twist to this simple recipe.
My parfait recipe is a bit of a cheat, being more of a frozen yoghurt than a parfait, but it is so simple to make Iberico pork is one of my favourite meats. It’s incredibly flavoursome and tender. This acorn-fed Spanish pork is renowned for its succulence. I prefer to eat it cooked just a little under medium , although if you aren’t comfortable eating pork pink it will still be just as tasty if cooked for longer. This recipe will work for any skewers, be they meat, fish or veggies, with the key being to marinate them as long as possible before grilling.
My parfait recipe is a bit of a cheat, being more of a frozen yoghurt than a parfait, but it is so simple to make, lower in fat and sugar, and perfect for kids and adults. The key is to get the freshest raspberries possible and contrast the sweetness of the parfait with the tart, fresh raspberries. This can also be eaten chilled rather than frozen, and works great for picnics.
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