Welcome!

As we begin the countdown to Christmas, we’re all looking forward to the delicious food and drink the festive season brings. It might be a by-the-book traditional turkey and ham with all the trimmings, followed by a Christmas pudding made to a recipe handed down through the family. Or perhaps you love the chance to experiment with unusual new ingredients or even the tastes of the distant past that are making their way back into our meals. Whatever our Christmas taste, all of our menus at this time of the year will be lled with foods Irish farmers and producers have been carefully preparing all year, whether it’s a perfectly sized bird, a side of luxurious smoked salmon, or even wonderfully fresh Brussels sprouts.

The four chefs we feature in this issue of bia show Irish produce at its best. Long-time champion of seasonal Irish food, Darina Allen shows how to stu a duck and also puts a spicy twist on a turkey crown, while her dessert, a Christmas meringue, is our worthy cover star. Neven Maguire is someone who knows the joy of sharing food at Christmas – he shows how to create a perfect baked ham, as well as a new side dish we can’t wait to try. Kevin Dundon cooks clever with those leftover sprouts and creates a more-ish pear and chocolate cake. Our youngest contributors, James and William of Currabinny, have just published their rst cookbook, and we have two recipes from them to bookend your festive feast.

Go raibh an bia blasta!

Recipes from A Simply Delicious Christmas by Darina Allen (Gill Books); Kevin Dundon, chef-proprietor at Dunbrody Country House Hotel and SuperValu ambassador; The Currabinny Cookbook by James Kavanagh & William Murray (Penguin Ireland); and Neven Maguire’s Perfect Irish Christmas (Gill Books).

Cover image: Frosted meringue Christmas pudding with chocolate sauce & toasted hazelnuts, from A Simply Delicious Christmas by Darina Allen (Gill Books).