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What to eat

What we're cooking this week

Springtime is the perfect opportunity to try out new recipes.


Our picks may or may not have been inspired by the sunshine...

There's a lot to be joyful about this week. For starters, the kids have gone back to school so you can once again put your 'múinteoir' days behind you; the sun is shining and is here to say with temperatures even rising to double digits and it's the first week of a new month. 

While February is traditionally the beginning of Spring, March is when it actually starts to feel like Spring. The days are getting longer, the sun doesn't set 'til at least 6 pm and it's even warm to go outside without a well-insulated jacket. What's more, you can really spot the first signs of Spring in produce. Gone are the days of hearty root vegetables and instead it's time for lighter, crisper ingredients. Think asparagus and peas, radishes, artichokes and rhubarb. 

Your weeknight dinner rotation will benefit from the flurry of new in-season ingredients - not to mention how your WFH lunches will significantly improve thanks to the likes of a squash, lentil & pistachio salad with yoghurt labneh (see below). This week, we're feeling very much inspired by the new month, the bright, warming sunshine and the new seasonal ingredients on offer. Keep scrolling for what's on the FOOD&WINE menu this week. 

And be sure to save this post to your browser because there's going to come a night this week where you're wondering what to cook – and we've got the answers.

Squash, lentil & pistachio salad with yoghurt labneh

Salads can combine a lot more ingredients that just lettuce and greens. This is a great option for working from home lunch breaks as it comes together in less than 30 minutes, is packed full of brain-boosting ingredients and offers a nice change to all those cheese and ham toasties you've been having. It can also be served as a great side dish to chicken for dinnertime. Get the recipe, here. 

Greek spatchcock chicken

Once you learn the simple technique of spatchcocking a chicken, you will make it this way all the time. Removing the backbone flattens the chicken and helps it roast faster - the result is a juicy chicken with crispy skin. This recipe is loaded with Greek flavours like lemon and oregano and is simply delicious. Get the recipe, here. 

Lemongrass sticky chicken thighs with pink radish, mint and rice noodles

When tasked with cooking every meal at home for the best part of year, it's inevitable to fall into a recipe rut. At this stage, you're on autopilot and making the same boring dishes day in a day out and it's time to give your tastebuds a refreshing wakeup call. This lemongrass sticky chicken thighs dish comes from the clever heads at Howth Castle Cookery school and makes for a perfect midweek meal. One bite and you'll be inspired to cook something other than pasta for dinner...trust us. Get the recipe, here. 

Rhubarb éclairs

Rhubarb is having a major moment right now. Perhaps it's down to the surge in home baking that's happened in the last year but Instagram is full of spectacular rhubarb-related concoctions from beautiful latticed tarts to classic crumbles. If you're tempted to get into the kitchen and start baking with this classic ingredient, these rhubarb éclairs are filled with crème pâtissière and poached rhubarb and topped with a rhubarb glaze. They taste as good as they look. Get the recipe, here. 

Fish tacos

People can be intimidated by cooking fish for tacos, but don't be! After marinating, the fish just needs to cook in a glug of olive oil for a few minutes in a skillet pan. Let the fish rest a few minutes before using a fork to flake it into pieces and voila! It could not be easier. But the real gem of this recipe is the cabbage slaw—don't skip it. It takes just a few minutes to toss together and it's brightness is the perfect condiment to the spiced fish. Get the recipe, here. 

Asparagus risotto

When it comes to making risotto, many people stick to one recipe: mushroom. But risotto is an extremely versatile dish and can be made with just about any vegetable your heart desires. With asparagus in season, there's really no better excuse to change things to up this week with this flavourful asparagus risotto. You'll wonder why you hadn't thought of it sooner... Get the recipe, here. 

Mojito cake

What is it about good weather that has you instantly craving cocktails? While it's tempting to shake together a refreshing cocktail on your lunch hour, it's not encouraged. Instead, why not indulge in a slice cake? This mojito cake has all the same refreshing qualities as the cocktail only in delicious sponged form. Because who said mojitos have to be served in a cocktail glass! Get the recipe, here. 

READ MORE: What to cook when you're bored of cooking, according to two professional chefs