I was hopeful this week that we would get our first vegetable beds made, but the soil is saturated, and more rain has arrived and more is forecast, it does not bode well for spring planting, this year crops will be delayed. Field conditions at least in the West of Ireland are poor and the soil is still cold and there is a distinct absence of life, I guess the earthworms and l...

This upside-down tart honours the humble broccoli by transforming it into a

showstopping centrepiece. Using the whole vegetable, leaves included, celebrates its nutty,

caramelised flavour while reducing waste. The topping is a classic Italian-inspired

combination of halved black olives, capers, chilli flakes, pecorino Romano, ricotta a...

We thought we were finally emerging from a relentlessly wet spring. I don’t know why but I am always surprised by rain, you would imagine at this stage after 20 years of farming and living in the West of Ireland it wouldn’t come as such a shock!

This week we had rain that can only be described as monsoon like, giant water droplets that have again saturated the...

I can’t actually believe it. Finally, after what has felt like an eternity of rain we have sunshine, just enough maybe, to dry out the fields, at least I really hope so. It needs to be enough to get the manure out in the fields and for the ploughing to start. So far for the farm there has been no sense that things are starting, but now at last maybe we are ready to go.

This smoky Catalan-style dish is all about the contrast of charred, sweet alliums and nutty, tangy romesco. Traditionally served with calçots, the sauce works beautifully with blackened leeks too – or with almost any grilled vegetable or fish. It’s so moreish you’ll want to spread it on toast.

Tom Hunt is an award-winning chef, food educator, writer, climate change ...