Love Your Food Magazine Belfast 2023

Welcome

to the Love Your Food show, Belfast 2023. If you are looking for the best food and drink Northern Ireland has to offer then you’ve come to the right place.

We’re here to celebrate the best Northern Irish cuisine has to offer – delicious drinks, mouth-watering grub and ingredients that bring them all to life. Whether you’re a foodie or just enjoy eating nice food, we’ve every type of gastronomy on show, from traditional fare to fusion, so we hope you’ve come hungry!

At the Street Food Café indulge in the finest Northern Irish street food and experience the true taste of quality local cuisine from an array of independent traders. From authentic pizzas, award-winning burgers, and artisan donuts, to handcrafted barista-style coffee and delectable sourdough grilled cheese sandwiches, our selection is sure to satisfy your cravings.

Meanwhile at the Kitchen Theatre Chef Jack O’Keeffe is cooking up a storm with three daily demonstrations, featuring plenty of audience interaction and excitement. We are also thrilled to welcome Liam McEvoy from Lean Supper Club together with future star chefs Kristen Nugent, Michael Thompson and Mollie Sloan as our guests. And as food miles, plastic pollution and food waste are problems we all contend with, come find out more about what it means to shop local at The Producers’ Table. This designated area within the event puts the spotlight on local produce and producers and encourages us all to reduce our environmental impact, eat healthier foods and support our local economy.

Between 30 and 40 visitors per session are invited to take a seat at The Producers’ Table to enjoy samples on a larger scale and to talk with the producers about the ingredients or processes, how to use the produce, and where to buy it. The area has a designated host throughout the weekend who will keep the interactions between the audience and producers going.

Don’t forget to visit our charity partner the Trussell Trust, which supports 22 food banks across 45 locations. By donating non-perishable food items at the show, you’ll not only help those in need but also stand a chance to win 4 Ultimate Combo Passes for We Are Vertigo. Don’t worry if you have not brought your food donation with you, there are plenty of vendors at the event selling non-perishable goods.

Enjoy the show!

Editor

Astrid Madsen

Astrid Madsen is the editor of SelfBuild & Improve Your Home magazine. She previously held the same role in an Irish trade publication, before that she worked at the National Standards Authority of Ireland. She graduated with a BA in Urban Studies from Columbia University in New York and holds an MBA from the Instituto de Estudios Bursatiles in Madrid. France of origin, she now lives in Portarlington, County Laois, where she’s taken on the task of renovating a listed building!

Email: astrid.madsen@selfbuild.ie

Contributors

Jack O’Keeffe

Former Head Chef of one of Ireland’s top cookery schools and having worked in some of the countries top restaurants has led Jack to the current position of Executive Head Chef at one of Ireland’s leading food and restaurant groups along with being a regular on Ireland AM – Ireland’s longest running morning talk show.

Fiann Ó Nualláin

Heather McGarrigle

Heather McGarrigle is a qualified journalist and marketer with over 17 years’ experience in content and communications. She began her career as a magazine features writer and has worked as a newspaper reporter, freelance journalist, copywriter, book editor, digital marketer and social media manager. She also runs The Patchwork Quill blog, celebrating culture, craft and creativity in Northern Ireland. heather@quillincni.com

Fiann is an award winning garden designer, author and broadcaster with a background in fine art, ethnobotany and complementary medicine. Website: theholisticgardener.com / Social media: @HolisticG Follow

Kitchen Theatre

Join us as Chef Jack O’Keeffe takes the stage and cooks up a storm with three daily demonstrations, featuring plenty of audience interaction and excitement.

We are also thrilled to welcome Liam McEvoy from Lean Supper Club together with future star chefs Kristen Nugent, Michael Thompson and Mollie Sloan as our guests. You won’t want to miss this unforgettable event!

With a true love for health and fitness, Liam found himself making his own meals at home that he couldn’t get anywhere else, nor would he serve in a restaurant. Seeing the gap in the market for a truly flavoursome healthy meal company, Lean Supper Club was born. With an expanding range of flavoursome meals that have disrupted the fast-food market, in shops and forecourts around Ireland, this has seen the Lean Supper Club brand grow from feeding children, athletes, gym enthusiasts, business professionals and everyone else in between. The Lean Supper Club operates a ‘No cheat meal needed’ mentality, why?… because Food First Always!

Cooking: Classic Chicken Curry with a Twist & Thai Chicken Noodle Salad

I’m Kristen Nugent, a 15-year-old studying for my GCSE’s at St. Ciaran’s College, Ballygawley. I live in Killeeshil, Co. Tyrone. During lockdown, my interest in savory food and cooking grew, and I discovered my passion for it. I’ve been fortunate to participate in the Futurechef competition for the past two years. With guidance from chef James Devine, I won the UK Springboard Futurechef National Final in London. My family and a close friend have inspired me, showing that simple ingredients can create incredible dishes. If you’re interested in food and cooking, I highly recommend joining Futurechef as it boosts confidence and introduces new cooking styles. Give it a try if you’re considering a career in the industry.

Cooking: Chocolate Cake, Carmelised Banana, Vanilla Cream and Salted Toffee Sauce

Jack O’Keeffe

Former Head Chef of one of Ireland’s top cookery schools and having worked in some of the countries top restaurants has led Jack to the current position of Executive Head Chef at one of Ireland’s leading food and restaurant groups along with being a regular on Ireland AM – Ireland’s longest running morning talk show. Jack has an impressive collection of foodie accolades, but as he says himself, “I just love food, everything I love revolves around taste”. Jack believes that food is the greatest catalyst in the world for conversation, whether it’s oysters on a rain soaked beach in Connemara to a bowl of baba ghanoush in sun bleached Lebanon.

Michael Thompson is a chef in training. He is at the early stage of eagerly gleaning tips and tricks from established chefs. His passions include outdoor cooking and French and Italian inspired dishes. He has been mentored by Head Chef John Clark and Development Chef Geoff Baird through the Springboard FutureChef programme. Michael will share tips he’s learned from John Christoph Novelli when making this dessert, such as how to avoid burning the sugar, how to cope if the sugar starts to get too brown, the best apples to use for flavour and moisture control and the secret of a crispy pastry top! Also, the art of spinning sugar spirals.

Cooking: Caramel Apple Tarte Tatin

2023 Northern Ireland FutureChef Northern 2023 finalist

Mollie is a year 11 student at Methodist College in Belfast. She is currently studying for her GCSE exams, one of which is Food and Nutrition where she enjoys learning about the fundamentals of nutrition and develops her practical cookery skills. Outside school she is heavily involved in local theatre groups and dancing schools. Mollie was mentored by 2Taps head chef, Artur Fron through the Springboard FutureChef programme and was a finalist in the Northern Ireland finals (2023). She hopes to work in the Food/Catering industry in the future after completing her studies.

Cooking: Creamy tagliatelle with chicken / chorizo

Liam McEvoy

Michael Thompson

2022 Northern Ireland Future Chef winner

Kristen Nugent 2023 UK National Future Chef winner

Mollie Sloan

11am - 12pm

All About Pasta with Jack O’Keeffe

Pasta 1: Nduja Pici Carbonara

Pasta 2: Ricotta & Herb Tortellini

Pasta 3: Sausage & Ale Cortecce 12pm - 1pm

Liam from Lean Supper Club

1pm - 2pm

Steak Dinner Party with Jack O’Keeffe

Starter: Beef Tartare, Pea Salsa, Allotment Pickles, Radish, Local Cheddar, and Irish Rapeseed

Main: Cast Iron Seared T-Bone Steak, Cannellini Beans, Cavelnero and Scallions

2.15pm - 3.15pm

Springboard FutureChef

Friday - Kristen Nugent

Saturday - Michael Thompson

Sunday - Mollie Sloan

3.30pm - 4.30pm

Friday Night Pizza with Jack O’Keeffe

Cheesy Grandma Pepperoni Pizza with Homemade Pizza Sauce and Jacks Kinda-Caesar Salad

ALL ABOUT PASTA

Gather round and learn how to make 3 classic pasta dishes using two different types of pasta dough with a little Jack twist.

The Doughs

Traditional Egg Pasta Dough (Pasta All’Uovo)

Ingredients

The Pasta Dough

440g 00 Flour (Pasta/Pizza Flour), Plus Extra For Dusting

Pinch Of Salt

1 Tsp Extra Virgin Olive Oil

4 Whole Eggs

2 Egg Yokes

Method

1. Create a mound of flour on your clean work surface and using a fork make a well in the centre of the flour. Add the salt and olive oil to the mound. Whisk all the eggs together and add 1/3 of egg mix into the well and using a fork begin to incorporate the flour into the egg.

2. Once all that egg has been mixed in add half of the remaining egg mix and mix again. Repeat this step until all the egg is added and a crumble looking egg and flour mix is left on your counter.

3. Now lightly dust your hands and work surface with the extra flour. Start bringing the mix together with your hands while starting to knead the dough. Knead the dough for 5 to the 10 minutes or until a somewhat smooth dough is formed. Wrap the dough in clingfilm and place in the refrigerator for 30 minutes.

Semolina Pasta Dough (Pasta Bianca)

Ingredients

700g Fine Semolina Flour

350ml Warm Water

Method

1. Place the semolina flour into a bowl create a well in the centre. Slowly pour the warm water into the flour and using a fork bring the dough together.

2. Knock the dough out of the bowl onto a lightly floured surface and knead for 5 to 8 minutes until the dough is smooth and firm when touched. If you poke the dough with a finger, it should spring back like memory foam. If the dough is sticky add more flour and if the dough is too firm add more water. Wrap in cling film and allow to rest in the fridge for 30 minutes.

The Dishes

Nduja Pici Carbonara

Pici is a classic handmade version of spaghetti from southern Tuscany. Its so loved in the area that it even has its own festival.

Ingredients

500g Semolina Pasta Dough

80g Of Nduja

4 Cloves Of Garlic, Finally

Diced

8 Egg Yolks, Beaten

10 Tbsp Of Pecorino

Romano Or Parmesan, Finally Grated

1 Tbsp Butter

Salt And Black Pepper

Method

1. Let’s start by making the pici, grab the portion of dough and roll out into 1cm thick sheet. Cut the sheet into ½ cm strips. One at a time grab each strip and using your hands roll the pasta into a thick spaghetti shape. Starting in the centre begin to roll while moving your hands out wide. Move the pici onto a tray dusted with flour and keep going with the rest of the dough.

2. Place a pot of heavily salted water on a high heat, once simmering add the pasta. Cook the pasta for 3 minutes.

3. While the pasta is cooking, add the nduja to a cold frying pan and place on a low heat. Break it up with a wooden spoon while it cooks. After 3 minutes add the garlic and mix in. the nduja will release its own fat however if the pan is dry just add some olive oil. Keep cooking on a low heat until the pasta is ready.

4. In a bowl add the egg yolks and cheese (keep some back for dusting over the plates) mix until it forms into paste. Add a couple spoons of the hot pasta cooking water to the egg mix and mix in, this tempers the eggs and gets them ready

5. When the pasta is ready scoop it into the pan along with a half ladle of cooking water (never throw out the water until you are finished cooking). Toss the pan and simmer until half the water evaporates. Now remove the pan from the heat, grab the egg mix and pour into the pan while vigorously tossing. Add the butter and continue to toss until a smooth custard like sauce forms around the pasta.

6. Pop the pasta into serving plates, top with some cheese and black pepper. Enjoy this with a nice class of vino or some ice cold birra.

Sausage & Ale Cortecce

Cortecce is an elongated, irregularly shaped handmade fresh pasta from Salerno area just South of Amalfi and is a great next step after you have mastered pici.

Ingredients

500g Semolina Pasta Dough

2 Tbsp Extra Virgin Olive Oil

6 To 8 Good Quality Jumbo

Sausages From Your Local Butcher

4 Celery Sticks

1 Yellow Onion

8 Garlic Cloves

1 Carrot

2 Rosemary Sprigs

¼ Tsp Chilli Flakes

¼ Tsp Fennel Seeds

300ml Artisan Ale

150ml Cream

4 Tbsp Vintage Cheddar Or Mature Hard Cheese

Ingredients

500g Traditional Egg Pasta

Dough

300g ricotta

50g Mix of Basil, Rosemary and Oregano

100g parmesan

1 egg 1 pinch of nutmeg

For the sauce

100g butter

100g parmesan

Salt and pepper

Method

1. Let’s start by making the cortecce! So follow the same steps as the pici pasta from above and once you have the pasta rolled into long noodles similar in size to Italian breadsticks cut into 6cm pieces. Using 4 finger tips (not thumb) push down into the centre of the pasta and slide your fingers backwards creating a U shaped pasta. Place on a flour dusted tray while you continue with the rest of the dough.

2. To make the dish grab a wide based frying pan on a medium to high heat. Using a grater, grate the celery, onion, carrot and garlic. Add a splash of oil followed by the veggies into the pan and sauté for 2 minutes. Open the sausages casing with a knife and squeeze out the sausage meat, add the sausage meat to the pan along with the rosemary, chilli flakes and fennel seeds. Season with salt and pepper while you stir and break up the sausage meat with a wooden spoon. When the mix is nice and browned after 5 to 6 minutes add the ale and simmer until it almost completely evaporates. Add the cream and bring to a simmer. Remove from the heat.

3. To cook the pasta bring a pot of salted water to a boil and cook the cortecce for 3 to 4 minutes. Add the pasta straight into the sauce along with some grated cheesed and toss the pan until a smooth sauce forms. You can use the pasta water to adjust the consistency of the sauce if needed.

4. Add the pasta to serving plates and garnish with extra cheese and enjoy!

Ricotta & Herb Tortellini

Method

1. While the dough is resting, let’s make the filling. Finally chop the herbs and pop them into a bowl along with the ricotta, parmesan, egg, nutmeg, and pepper. Mix and set aside.

2. Remove the dough from the fridge and set aside while you set up your pasta machine. Dust the work surface, a rolling pin, the pasta machine and your hands with the extra flour. Unwrap the dough and divide into 4 even pieces. Using the rolling pin, roll out a dough ball into a rectangular shape roughly the same width as your pasta machine. Open your pasta machine to its widest setting and turn onto a low speed. Pass your pasta through the machine, then fold in half and pass through again. Repeat this step 10 times,

3. Passing and folding the pasta each time until the dough feels smooth and silky – almost like the smoothness of a candle stick. Now, drop the machine down to its next level and pass through again. This time don’t fold the dough which is now becoming a pasta sheet. Pass the pasta sheet through each setting twice making sure not to rush or skip any step. Once the pasta reaches a thickness where you can see your hand under the sheet or even see the grain/design of the worksurface, its ready (this should generally be the second last setting on the machine). Now you are ready to make the tortellini.

Using a 6cm diameter cookie cutter, cut the pasta into round disks. Grab a teaspoon and scoop a tsp size ball of the ricotta mix into the centre of each circle. Brush around with water and fold the circle in half making sure to push out any air pockets. Grab the tips and wrap around and stick together. Set aside on a flour dusted tray while you continue to make the rest of the tortellini.

4. Place a pot of salted water onto a boil. Add the tortellini and cook for 5 minutes. While the pasta is cooking heat a pan on a medium heat with the butter. Add the tortellini followed by the parmesan and keep tossing until a sauce forms and coats the tortellini. Scoop the tortellini onto plates and garnish with some extra parmesan and ricotta.

STEAK DINNER PARTY

Why break bread when you can share a giant steak? Get on the phone and invite your friends over for this epic celebration of Irish beef.

Ingredients

For the beef

320g beef fillet

100ml artisan ale

2 tbsp rapeseed oil

Pinch of flaky sea salt

For the pea salsa

1 cup of frozen peas

defrosted

1 shallot, finally diced

1 lemon, juice and zest

2 tbsp rapeseed oil

1 tsp honey

For the pickles

300ml cider vinegar

150ml brown sugar

100ml water

1 red onion

4 baby carrots

4 baby turnips

4 cauliflower florets

For the rest

4 baby radish

A small wedge of your favourite local mature cheddar

4 tbsp rapeseed oil

Beef Tartare, Pea Salsa, Allotment Pickles, Radish, Local Cheddar, and Irish Rapeseed

Method

1. Let’s kick this off by making the pickles. Grab a saucepan and add the cider vinegar, sugar, and water. Bring to a simmer. While waiting for the pickle liquid to simmer, wash and prep the veggies. Peel and finally slice the onion, peel the baby carrots & turnips, and cut a few cauliflower florets off a head of cauliflower. Pop the veggies into a clean jar and pour in the pickle. Cover with a lid and allow to cool.

2. Next let’s make the pea salsa, add the peas to a bowl along with the diced shallot, lemon zest & juice, a pinch of salt, honey, and the oil. Mix and set aside.

3. Now for the beef, using a sharp knife cut the beef fillet into super thin slices and place on a plate and along with the beer and allow to marinade for 5 minutes. Remove the beef from the beer and cut into small cubes. Place the beef into a bowl along with the rapeseed oil and a pinch of flaky sea salt. Mix with a spoon until all the oil coats the beef.

4. To serve, I like to use a cookie cutter to shape the tartare on the plates by scooping the mix into the cutters and spreading it around. Remove the cookie cutter, top the tartare with a spoon of the pea salsa, a mix of the pickled veggies, some thinly sliced radishes and some thin shavings of cheddar. Finish it off with a drizzle of rapeseed oil and a pinch of flaky sea salt.

Cast Iron Seared T-Bone Steak, Cannellini Beans, Cavelnero and Scallions

Ingredients

For the steak

1kg T-bone steak

4 tbsp rapeseed oil

4 tbsp butter

½ bulb of garlic, roughly broken up

2 sprigs of rosemary

For the beans

4 tbsp extra virgin olive oil

6 cloves of garlic, peeled

2 celery sticks, chopped roughly

1 medium onion, chopped roughly

1 medium carrot, chopped roughly

1 tsp fennel seeds

2 sprigs of rosemary, chopped

2 cans of cannellini beans, strained.

1 big mug of chicken stock (a chicken stock cube dissolved in hot water is perf)

4 tbsp pecorino or parmesan

For the rest

A big bunch of Cavelnero (Black Kale), or curly kale will do.

8 large scallions

Extra cheese

Salt and pepper

Method

1. Let’s kick this epic feast off with the beans. Okay, so you have two options here, you can use a knife and finally chop the carrots, garlic, celery and onion or you can roughly chop the veggies and pop them into a food processer to blitz up in a veggie crumble.

Place a pan onto a medium heat, when hot add the olive oil followed by the chopped-up veggies, rosemary, fennel seeds and a hefty pinch of salt and pepper. Cook this down for 6 minutes before adding the beans. Toss the beans around, get them covered in all that flavour and now add the stock. Bring to a simmer and cook for 10 minutes.

2. Now, for the steak! Let that big beauty sit at room temperature for about 30 minutes before cooking. Place a large cast-iron pan on a very high heat, its hot enough to cook steak in when the pan is smoking! Season the steak generously with salt. Add the oil to the pan followed carefully by the steak. Sear for two minutes on each side including the edges and repeat this step once more for a lovely rare to medium-rare steak. Remove the steak to a chopping board to rest.

3. Return the pan to a high heat for the cavelnero and scallions. For this recipe I like a more rustic approach to the veggies, so I’m just going to wash the cavelnero and scallions and leave them whole. When the pan is super-hot pop the scallions and cavelnero into the pan along with a pinch of salt. Sauté until the cavelnero and scallions wilt and are slightly charred. Remove from the heat and set aside.

4. To finish off the dish, place the pan on a medium to high heat and when it’s hot return the steak along with the garlic, rosemary, and butter. Using a spoon, coat the steak in the foaming butter. Remove the steak as the butter turns brown. Place on a chopping board. Fold the pecorino into the beans and spoon onto warm plates. Carve up the steak and pop on top of the beans. Add the veggies and garnish with some extra cheese, sea salt & black pepper.

Serve up and enjoy this feast!

FRIDAY NIGHT PIZZA

It’s officially the weekend! Let’s celebrate by making Jacks favourite type of pizza – a giant crusty Grandma Style Pizza, served with Jacks take on a Caesar Salad

Ingredients

For the dough

5g dry yeast

83g warm water

462g strong flour

9g honey

240g cold water

2 tsp sea salt

2 tsp olive oil

Extra oil for coating the oven tray

For the tomato sauce

1 can of good quality

tomatoes

2 tbsp tomato paste

1 cup of cherry tomatoes

2 garlic cloves

1 tsp dried oregano

1 sprig fresh basil

1 tsp sea salt

For the rest

2 mozzarella balls

Olive oil for garnish

Pecorino for garnish

Dried oregano for garnish

Cheesy Grandma Pepperoni Pizza with Homemade Pizza Sauce

Method

1. To make the pizza dough, place the yeast into a small bowl with the warm water and honey, and whisk together. Into a mixer (or on a work service) add the flour. With the mixer running (dough hook attached) pour in the cold water reserving about 2 tbsp followed by the yeast mix. Use the 2 tbsp pf water to wash out the remaining yeast from the bowl. Continue to mix for one minute. Stop the mixer and scrape down the bowl and hook making sure all the flour is incorporated. Add the salt and oil and mix for 5 minutes on a medium speed. Grab a large baking sheet and coat with oil. Using a dough scraper or spatula, scoop out the dough (it will be too sticky to use your hands) onto the sheet. Using wet hands stretch the dough out into a rectangular sheet. Bring the lefthand side into the centre, bring in the right-hand side to meet the left. Press done the seam to seal. Repeat this step with top and bottom edges. Now bring in all four corners and press to seal. Flip the dough over and repeat the process. Once you tuck the corners flip the dough over and cover the sheet with cling film. Allow to rest for 1 hour. Using a dough scraper pop the dough into an oiled bowl, cover tightly with cling film and place in the fridge for 24 hours.

2. The next day grab a 12inch x 18inch baking sheet which should be around 2 inches thick. Oil the baking tray and pop the dough straight into the sheet. Using wet fingers push the dough out to fill the baking sheet. If the dough is springing back just allow it to rest for 10 minutes and then try again. Now allow the dough to rest uncovered for 1 hour. Preheat your oven to its maximum temp, 230˚c. Now it’s time to organise the toppings.

3. To make the sauce, place all the ingredients in a jug and blend until smooth. Set aside. Slice the mozzarella into thin slices and set aside.

4. To cook the pizza, we first need to prebake it without any toppings. Place in the oven for 7 minutes, rotate 180˚ and then bake for another 7 minutes. Remove from the oven and gather your toppings. First place the mozzarella slices evenly around the pizza, now add the tomato sauce and evenly spread around the pizza. Now add the pizza to the oven for 7 minutes, rotate 180˚ and cook for another 7. Using a metal spatula lift a corner of the pizza and check the colour of the base. If you like it darker return to the oven for 2 to 3 more minutes. Remove from the oven and carefully remove the pizza from the pan and place on a board. Dust with cheese, oregano, and oil. Allow to cool slightly before serving.

Jacks Kinda-Caesar Salad

Ingredients

For the dressing

¼ tsp English mustard

4 anchovy fillets

2 tsp cider vinegar

½ garlic clove, grated

1 egg yolk

1 dash of tabasco

1 tbsp parmesan, finally grated

120ml vegetable oil

Lemon, juice, and zest

Salt and pepper.

For the rest

2 large heads of romaine

lettuce

8 anchovy fillets

4 hard boiled eggs

1 tbsp olive oil

6 tbsp panko

breadcrumbs

1 garlic clove, finally diced

1 shallot, peeled

Salt and pepper

Method

1. In a jug or blender place the mustard, 4 anchovy fillets, cider vinegar, garlic, egg yolk, tabasco, and parmesan. Blend until smooth. While blending slowly pour in the oil in a steady stream until a thick dressing is formed. Add a tiny splash of lemon juice, a sprinkle of zest along with some salt and pepper. If the dressing is too thick add a splash of water and if it’s too thin blend in more oil. Set the dressing aside.

2. Cut the romaine heads into 4 wedges each and spread across a large sharing plate. Season with salt and pepper and drizzle some of the dressing over Using a grater, grate the peeled hardboiled eggs and sprinkle the eggs over the lettuce. Heat a pan on a medium heat, add the oil followed by the garlic and the breadcrumbs, and sauté until the crumbs turn golden brown. Dust the breadcrumbs across the salad, cut the shallot into thin circular disks and pop these disks on top of the lettuces. Chop up the anchovies and scatter across the salad and finish with a generous drizzle of the dressing.

The Producers’

The Producers’ Table is an enticing area that should not be missed by food enthusiasts and those passionate about supporting local produce and producers. This dedicated space offers a unique opportunity to immerse oneself in the world of local ingredients and gain insights directly from the passionate producers themselves. With a capacity of 30 to 40 visitors per session, lucky attendees are treated to an intimate experience where they can savour delectable samples, engage in meaningful conversations about the ingredients and production process, learn how to best utilise the showcased produce, and discover where they can purchase these high-quality products.

The sessions provide a concise yet informative exploration of the local food scene. There are ample opportunities to partake in this enriching experience throughout the weekend. Moreover, the presence of a designated host ensures that the interaction between the audience and producers remains engaging and informative. For a delightful blend of gastronomy, education, and community support, The Producers’ Table is a must-visit destination.

Exhibitors

Causeway Cookie Co M13

Fruitonic Juice Bar

Bakehouse NI N9

Ballylisk of Armagh

L4

Barry Johns Sausages L6

Basalt Distillery N22

Betty’s Ice Cream N27

BiaSol M12

Blackfire Foods L7

Burren Balsamics K2

B C

Carlow Farmhouse Cheese P28

Carolyn Stewart’s Totally Hot N8

Causeway Coffee M20

CMDesigns L14

Cookie Dó L12

Corndale Farm L2

Crawford’s Rock Ltd M16

Crepes 2 Go L26

Cubo Mini Donuts

Cafe Dolce Sofia Dolci M24

Dundarave Estate N14

G

Q29 Gold & Browne’s M18

Grá Chocolates L23

Granny Shaws Fudge Factory M10

Guiseppe’s Box Cafe Hotties Chocolate P11

Erin Grove Preserves M15

D E F

FLAVOUR SAFARI N23

Irish Black Butter

L5

H I K

Ke Nako Biltong M8

Kitchen Academics Q12

Knotts Bakery P12

Lean Supper Club M2

Lecale Harvest L10

Lough Neagh’s Stories N9 Mallow Mia N18

Marshall Beekeeping M14

Rubys Fine Foods

L9 Shorthorn Kitchen K7

Thistlewaite House and Home

Old Irish Creamery Cheese M21

Oui Poutine N30

Papa’s Mineral Company M22

Peppup P10

L M O P R

Retros Grilled Cheese Cafe

Rhiannon’s Cakes and Bakes L21

Simply Scampi N10

Spice Fine Foods Ltd M5

S T

Symphonia Spirits N11 Tara Hill Honey M7

Taste of Philly M4

The Brownie Barn L18

The Cool Food School P8

The Fancy Fox Cafe

The Fluffy Meringue K3

The Hatch Cafe

The Little Ice Cream Shop Q2

The Trussell Trust P23

Q18 & Q21 Tom & Ollie N28

U W

Uber Eats UK Limited

L27 Waimai Ltd P26

Our vision is for a future without the need for food banks

Here are a few ways you can help your local food bank:

• Volunteering – could you spare some time to support people in your local community? Find out more at trusselltrust.org/volunteer

• Donate food – find your closest food bank below and a shopping list opposite for the top items needed.

The Trussell Trust supports a nationwide network of food bank centres, and together we provide emergency food and support to people unable to afford the essentials.

But hunger isn’t about food. It’s about a lack of income, so we also campaign for longterm change.

Reaching our goal of a future without the need for food banks means we all have to work together.

• Give your support – whether you want to raise funds, organise a collection at your school or church or want to make a financial donation, your support is crucial.

• Follow your local food bank on social media

There are 22 food banks in the Trussell Trust network in Northern Ireland, providing emergency food for local people in crisis

• Antrim

• Armagh

• Ballycastle

• Ballymena

• Ballymoney

• Bangor

• Carrickfergus

• Causeway (Coleraine)

• Craigavon Area

• Dundonald

• Dungannon

• Enniskillen

• Foyle

• Larne

• Lisburn

• Magherafelt

• Newtownabbey

• Newtownards

• North Belfast

• South Belfast

• South-West Belfast

• Strabane

HELP GUARANTEE OUR ESSENTIALS

In the last financial year, food banks in the Trussell Trust network in Northern Ireland have seen the highest ever level of need, distributing over 81,000 emergency food parcels – including over 36,000 to children.

Our social security system should support anyone in need of help, but right now it’s not providing enough income to cover the cost of life’s essentials, with most people at food banks in receipt of Universal Credit.

We’re calling on the UK government for an ‘Essentials Guarantee’ to make sure that the basic rate of Universal Credit is at least enough to afford the essentials we all need, such as food, household bills and travel costs.

Find out more at trusselltrust.org/essentials

PLEASE VISIT US

AT STAND P23

Our volunteers, who work in food banks across Northern Ireland, would love to chat with you. You’ll have an opportunity to give a food donation, enter the Love Your Food raffle to win We Are Vertigo passes and get involved in the Guarantee our Essentials campaign.

If you’d like to give a financial donation to support Trussell Trust’s work in Northern Ireland, please use this QR code

Shopping list

Tinned meat

Tinned fish

Tinned veg

Tinned fruit

Cooking sauces

Coffee

Milk (UHT or powdered)

Cereals

Fruit juice (long life)

Tinned pudding

Jam

Instant mashed potato

Indulge in Northern

Ireland’s Culinary Wonders: Unlocking the Benefits of Following Food Accounts on Instagram

Northern Ireland is brimming with culinary delights, where a rich blend of traditional recipes and innovative flavours come together to create a vibrant food scene. In this digital age, one of the best ways to stay connected with the latest trends, mouth-watering recipes, and hidden gems is by following food influencer accounts. These social media experts are passionate about sharing their gastronomic adventures, offering a window into Northern Ireland’s thriving food culture. In this article, we’ll delve into the numerous benefits of following food influencer accounts in Northern Ireland, as they unravel the culinary treasures of the region.

1. Discover New Eateries and Hidden Gems:

Food influencers are constantly on the hunt for the next culinary sensation. By following their accounts, you gain access to their treasure trove of knowledge about Northern Ireland’s best-kept secrets. From cozy cafes and gourmet restaurants to street food markets and local producers, these influencers are your culinary guides. They uncover off-the-beaten-path eateries and share honest reviews, allowing you to explore new flavors and experiences that might otherwise have remained undiscovered.

2. Stay Updated on Food Trends:

Food trends come and go, and staying ahead of the curve can be a challenge. Food influencers in Northern Ireland are trendsetters who bring the latest gastronomic fads to your fingertips. Whether it’s the newest fusion cuisine, vegan-friendly alternatives, or artisanal food products, following their accounts ensures you’re always in the know. From viral food challenges to innovative recipe ideas, these influencers are your gateway to the ever-evolving world of food trends.

3. Inspire Your Culinary Adventures:

If you’re looking to experiment in the kitchen, following food influencers in Northern Ireland is a fantastic source of inspiration. These creative individuals whip up tantalising recipes, showcasing their culinary prowess. From traditional Irish dishes with a modern twist to international flavours infused with local ingredients, their recipes are a melting pot of tastes and techniques. They provide step-by-step instructions, handy tips, and visually stunning presentations, encouraging you to embark on your own gastronomic adventures.

4. Support Local Businesses:

Food influencers play a pivotal role in promoting and supporting local businesses in Northern Ireland. By following their accounts, you become part of a community that champions the culinary artisans, chefs, and producers who make Northern Ireland’s food scene thrive. These influencers highlight farmers’ markets, independent food producers, and small-scale restaurants, fostering a sense of appreciation for the region’s culinary heritage. By supporting the establishments they showcase, you contribute to the sustainability and growth of Northern Ireland’s food industry.

5. Connect with a Vibrant Food Community:

Food brings people together, and following food influencer accounts in Northern Ireland allows you to connect with a likeminded community of foodies. By engaging with their content, you can join discussions, share your own experiences, and seek recommendations from fellow enthusiasts. The interactions fostered through these accounts create a supportive and passionate community that celebrates the joy of good food and culinary exploration.

Following food influencer accounts in Northern Ireland opens up a world of culinary possibilities. These accounts serve as windows into the region’s diverse and vibrant food culture, offering insights into hidden gems, the latest trends, and mouth-watering recipes. By joining their virtual community, you not only expand your culinary horizons but also support local businesses and connect with fellow food enthusiasts. So, embark on this delectable journey and let the food influencers of Northern Ireland lead you to the exciting flavours that await!

TOP 4 TO FOLLOW Keeva Quinn AKA KeevaEats | @keevaeats

Keeva took the opportunity during lockdown to focus on her food and lifestyle blog and has grown a loyal following that now totals over 10,000 social media fans.

Why do you love your food?

I was the fussiest child with food - nobody would have thought that I would be a food blogger! My friends and partner brought me here; a whole other world opened up in my adult life. I ate chicken and chips as a child, but after uni when I had a bit more money, I went out to eat more, tried new things and cooked and baked with my partner.

Favourite dishes to cook?

During the week, we have pretty ‘set and repeat’ recipes; at the weekends we try to mix it up and rarely repeat a recipe. A lot of comfort food; I love a slow Sunday cooking a curry and a big bowl of pasta can’t be beaten. Lots of brunchy stuff - anything with eggs on it!

Memorable foodie experiences?

New York last year; we were meant to go for Andrew’s 30th in 2020 and we went mad, ate and drank all round us! We’d tried and failed to get a reservation at an Italian restaurant called Don Angies. We chanced our arm and they asked us to come back in an hour and there would be a table! We had the best meal of our lives, at covered outdoor seating in our own little bubble.

Food trends on social right now?

Sustainability, reducing food waste and carbon footprints, and people not being able to get hold of ingredients. Thinking about cooking more seasonally, and about eating more plant based.

Love Your Food highlights?

Loads of local vendors to see, which is amazing. The kitchen theatre sounds amazing with tips from pros, and the producers table sounds really good. At markets, you don’t always get the chance to talk to the producers - it will be good to hear from them and how they recommend using their products.

Marty O’Neill AKA Dish You Were Here | @dishyouwerehere

Marty started sharing his love of food online shortly after winning Come Dine With Me in 2016. Over 40,000 log on for his home cooked food plus content on travel and dining out.

Why do you love your food?

I love everything to do with food - shopping, prepping, entertaining, cooking… My mum and Granny were great cooks and bakers and when I grew up and got my own house, I just loved to entertain and cook big bowls of chilli for everyone.

Favourite dishes to cook?

I make everything fresh, from curry paste to egg pasta. Once you get to know herbs and spices, you start to understand flavours and how things go together. I’ve educated myself through trial and error, for example, if you start to make a sauce and it doesn’t work, turn it into a soup!

Memorable foodie experiences?

Come Dine With Me of course - an unbelievably boozy experience! I also had a five-year-old fermented duck egg in Thailand which was delicious.

Food trends on social right now?

Sustainability, including more veg and going meat-free. Things are going more seasonal; we see that more on local menus and what’s on our doorsteps - that farm to fork idea.

Love Your Food highlights?

There’s nothing nicer than seeing producers together. I love shouting out local producers and local food so I’m really looking forward to enjoying the buzz of everyone together in one place.

Brian Haslett and Mark Irvine AKA

The Gourmet Boys | @thegourmetboys

Friends encouraged Brian to start blogging when his personal foodie posts began filling their social feeds! Their content took off during lockdown with cook-at-home kit reviews and today nearly 20,000 follow the duo’s foodie adventures on social.

Why do you love your food?

We like food, talking to people, and supporting local. For Mark, it goes back to ‘frugal Ulster cookery’ in childhood. Now he’s trying and experimenting with all the things he didn’t get at home. Love of food came almost from that rebellion!

Favourite dishes to cook?

We were sent a ‘make your own sushi’ kit by Ginza Kitchen. We’re good cooks but not particularly skilful; however, the instructions were foolproof and we created a whole platter of delicious sushi.

Memorable foodie experiences?

Chatting to the inimitable Grace Dent at a food conference. We were also proud to help bring together Moon Gelato and Gold & Browne’s for a food collab at Hill Street Hatch.

Food trends on social right now?

On Tiktok, there’s a younger, more visual demographic, with lots of verbal commentary - more of a street food element. People want good info on healthy food, quickly. Cost of living means food needs to be as cheap as possible. Social media is more acceptable as a marketing channel by food businesses, and is more targeted.

Love Your Food highlights?

It’s a great chance for local chefs to use local produce, from artisan food producers. You get a chance to go to a ‘one stop shop’ that you might not see in other places. We’re looking forward to seeing Symphonia Spirits, whose owner went from a background in chemistry into distillation!

Deirdre Killen AKA Deelight Food | @deelightfood

Deirdre’s weight loss journey sparked her journey into content creation, as people began asking for her recipes and reviews. She has an audience of over 14,000 and shares all things family food, eating out, as well as home cooking and healthy eating.

Why do you love your food?

I remember from a young age watching Jenny Bristow with my mum; I loved cooking and cooking programmes. Most kids came home from the library with novels and I came home with cooking books! I tortured my mum with baking and cooking - I always wanted to be involved.

Favourite dishes to cook?

I mix it up a bit but I have fussy kids, which is frustrating when you want to make something fancy. My girls and I both love creamy chicken curry - made low cal with Philadelphia, but tastes decadent! Tasty Foods curry paste is our go to. I advocate you don’t have to cook from scratchpeople with busy (normal!) lives just don’t have time.

Memorable foodie experiences?

Devon Maguire’s MacNean House. You have to stay when you eat there; they serve drinks before dinner, canapes, then there’s a six-course tasting menu. Even the breakfast was a sixcourse menu, I will never forget it. The most amazing lemon and sultana scones - he later put the recipe up online and I made them.

Food trends on social right now?

Artisan bakeries are coming back; there are so many nice bakeries across Belfast with small batch breads and pastries. Things like croissants and sourdough, bodega bagels from places like Bread and Banjo and Kin and Folk. Trends I don’t like include fad diets, after damaging my own food ethos, and anything that claims to be cleansing and detoxing.

Love Your Food highlights?

I’m hoping to see some cocktail demos from the brewers and distillers! I love cocktails and bought a cocktail maker in lockdown. I saw Shortcross recently at a food fair and they even had a poteen cocktail so it will be good to see what they are offering.

Street Food Cafe

The Love Your Food Café where street food delights await.

The Hatch’s ever-changing menu offers smoked meats on burgers and loaded fries sourced from local, sustainable butchers. Giuseppe’s Box brings you authentic Italian pizzas made with the finest ingredients from Italy and local producers. At RetRo’s indulge in sourdough grilled cheese sandwiches featuring top-notch local ingredients. Kelugo’s offers mini donuts, waffles, and refreshing drinks. The Fancy Fox serves handcrafted coffee, specialty teas, and homemade treats. Join us for a flavorful experience, where quality and taste come together.

The Fancy Fox

The Fancy fox Coffee truck, serves handcrafted Barista style coffee, locally roasted, along with specialty teas, hot chocolate and homemade cakes and bakes, catering for all dietary requirements.

facebook.com/thefancyfoxni

Kelugos Mini Donuts

Kelugo’s mini donuts offers the ultimate indulgent treat such as mini donuts / waffles topped with your favourite sauce, fruit or topping . As well as boba drinks, milkshakes and fresh lemonades.

facebook.com/kelugos.minidonuts

The Hatch

We at Hatch are well known for our wide selection of ever changing street food, burgers and loaded fries topped with smoked meats, which we smoke ourselves in house, using only our local butchers who provide grass fed sustainable beef, local to the Mournes

www.thehatch2016.com

Giuseppe’s Box

We are Giuseppe’s Box! One of the oldest Italian pizzeria’s pizza in Northern Ireland! We take great pride in only using the best products and ingredients in the market! As an authentic Italian pizzeria we source the highest quality products from Italy, as well as supporting local producers. We just love pizzas!

www.giuseppesbox.co.uk

Retro’s Grilled Cheese

Authentic sourdough grilled cheese sandwiches using the finest local ingredients suppliers including Ballylisk, French Village, Arcadia, Kennedy bacon and Tacacucina.

instagram.com/retrosgrilledcheese

Grow Your Own Herbal Tea

The original tea plant is Camellia sinensis and even though it’s a cousin of garden camellias, it is not as easy to maintain. Thankfully the majority of herbal tea plants are a cinch to grow. Here’s how.

Words: Fiann Ó Nualláin

The term ‘herbal tea’ applies to more than herbaceous parts (foliage), it can apply to seeds, roots and flowering parts too. Maybe you are new to gardening or to the idea of a productive garden – one that is not just pretty but packed with edible and medicinal bounty. I will list the most popular teas here but you can expand to meet your own specific needs.

Whatever the tea you favour, and be it a flavour to drink or apply to the skin, your tea garden doesn’t have to be all dedicated raised beds, it can be a range of attractive containers and even a mixed floral border.

Floral teas have a long history and to name but a few; chamomile, chrysanthemum, orange flowers, hibiscus and jasmine are both herbal teas in their own right and flavour enhancers to many tea blends. Fresh or dried, the flower buds, full blooms or picked petals

may make up the infusion or enhancement.

The seeds of many plants contain a microburst of nutrients, phytochemicals and a flavourful punch too, such as anise or fennel.

Anise tea

Pimpinella anisum is an annual herb with a long tradition improving digestion and preventing bloating/flatulence. It is sometimes used for its estrogenic action; the seeds in particular contain transanethole, a plant hormone very similar to human estrogen traditionally used to help with delayed or irregular menstruation and as a support to lactation in nursing mothers. How to grow. Anise is a member of the carrot family but grown for its foliage and seed rather than roots. It favours full sun in a light and well-drained soil. It may need staking or other support in

less sheltered locations. Anise it best treated as a half hardy annual. Easy enough from seed, germination takes approximately 10 to 12 days in a propagator at 20degC, but a little longer on the windowsill. As the tap root does not like disturbance, if sowing indoors I would advise to individually sow into root trainers or loo rolls to plant directly into the ground.

You can sow direct from April to June, into the container or part of garden that you want them to grow. The rule is generally to sow 10-12mm deep, 30cm spacing between each, in rows 40-45cm apart. The aromatic foliage can be harvested as you go. The seeds ripen from late August through September.

Basil tea

Ocimum basilicum also known as sweet basil is an annual plant from the mint family with a long history as a culinary

herb. The genus name Ocimum derives from the Greek word ozo meaning ‘to smell’ and certainly basil emits a pleasant aroma. There are several cultivars of basil including a lemon variety and a cinnamonscented variety; foliage shape variations include Italian/curly basil and lettuce-leaf basil.

How to grow. Basil favours a well-drained sandy soil. It is

essential to have a high light level or sunny position to really bring out its aromatic qualities. It can be grown indoors as a window sill plant or houseplant or as a seasonal summer container plant.

It is also often grown as a companion to tomatoes in polytunnels and in shelter outside allotment beds, where it can boost the flavour of that fruit. It can be tricky when sown direct, so most commonly started indoors – in any month of the year and acclimatised to plant outside later – when frosts are not a factor.

Propagator in the range of 15 to 25degC. Its germination can take anything from 14 to 21 days, if just on a windowsill the success is at lottery win odds. Wherever you choose to grow it, do pinch out the tops of plants to encourage a more bushy growth and more tea leaves. Spacing will depend on variety.

Chamomile tea

There are several species of chamomile but the two most common in ancient and modern herbalism are Roman Chamomile (Anthemis nobilis) and German Chamomile (Matricaria recutita). They both contain, to varying degrees, a similar phytochemistry and mineral profile including calcium, magnesium, potassium and folate among many others –and so are used interchangeably. Some tea blends even combine both herbs.

How to grow. The Anthemis variety does best in full sun, in light, well-drained soil. It can be direct sown in situ at this time of year but germination can be erratic so it is good to start

indoors and transplant into place later. It requires a germination temp of 15degC and usually takes seven to 14 days to show.

Best to surface sow and let it catch maximum light. Plug plants can be spaced at 30cm and will soon knit together to form a good clump. The Matricaria variety likes similar growing conditions. It can germinate at 8degC and so is often the chamomile direct sown in spring.

Do not dust over as it needs light exposure to germinate. Both varieties are suitable for chamomile lawn type plantings as green lawn, on green roofs and also in containers.

Fennel tea

Foeniculum vulgare is a popular diuretic; to address fluid retention in the body and also to help eliminate toxins. Used for detox and in the alleviation of arthritis and gout via the expulsion of excess uric acid. Because fennel also exhibits antiseptic properties it is also used against urinary tract infections and is beneficial to treat cystitis.

Cooled fennel tea can also be used as eyewash for conjunctivitis and as a soothing rinse for sore eyes.

How to grow. Fennel can be started indoors but as its roots don’t like being transplanted, it is best practice to sow direct into

ornamental pots or the ground where you would have it grow. It will germinate from spring and over summer, so you have plenty of scope.

It will germinate more readily at temperatures of 15 to 18degC and will usually take 10 to 14 days. The rule is to sow individually 10mm deep at 30cm spacing and if in rows then leave approximate distances of 60 to 70cm apart as it is a spreading plant.

It will possibly self-seed and may spontaneously crop up in a different location next year but to start your first plant off right, place it in its preference of a welldrained site.

It is somewhat drought tolerant

but that said it does not like to be left unwatered too long as its aromatics tend to dry up in prolonged drought. It is pretty much frost hardy but will require full sun to fully perform. Seeds will ripen from August through September.

Jasmine tea

The botanical Jasminum spp. and common names derive from a French corruption of the Persian name of the perfumed plant yasmin. There are more than 200 flowering vines in the genus but the most popular are Jasminum grandiflorum which is mostly used in herbal remedies, and J. officinale which is often the preference for aromatherapy but they are interchangeable.

How to grow. Jasmine is a perennial climber. It requires room to spread. The two types of jasmine species that are popular in tea are frost hardy, some other varieties are not.

Jasmine is not one I would be starting from seed as it takes so long to mature into a crop. I would be thinking of a pot plant to start with. You can get mature specimens that will surround an arbour or pergola instantly. I grow mine against a wall and tie it into a trellis structure, it shelters part of my garden and I can harvest it regularly.

It is also suitable in the short term for a large pot or container. Jasmine does best in full sun and well-drained soil. It prefers a south or southwest facing aspect.

THE TERM ‘HERBAL TEA’ APPLIES TO MORE THAN HERBACEOUS PARTS (FOLIAGE), IT CAN APPLY TO SEEDS, ROOTS AND FLOWERING PARTS TOO.

Peppermint tea

Mentha x piperita is actually a hybrid of spearmint (M. spicata) and water mint (M. aquatica) –naturally occurring in the wild and also cultivated as a medicinal herb, food flavouring and for purposes of essential oil and menthol extraction.

There are many variations but the two most recognised and used are black peppermint (Mentha x piperita vulgari) with darker stems and a reddish flush and the paler and milder white peppermint (Mentha x piperita officinalis).

How to grow. Peppermint is quite invasive and is best grown in containers so as to restrict its root run from taking over your whole garden. It is not too fussy about soil type and while it does best in sun it will take to shade too.

It is one of those plants that benefits from division every three to four years to rejuvenate it. And over the course of its time it also benefits from regular picking or clipping to maintain a bushy habit of favourable foliage.

A hardy perennial that dies back in winter; you can extend its season by bringing it inside. A temperature of 18 to 20degC and exposure to light is essential to germination, which can be erratic at the best of times. But all you’ll need is one seed to come out to have plants for life.

Sage tea

In medicinal terms, the clue is often in the name. In this case Salvia Officinalis; the Latin salvere means to save denoting its manifold medicinal applications and Officinalis further reminding us of its official curative status. Sage is one of the oldest medicinal plants.

Used in fumigation and smudging rituals from the earliest of times, on several continents, sage is probably best known for alleviating menstruation and menopausal complaints. Its anti-inflammatory and antispasmodic constituents such as rosmarinic acid help relieve stomach cramp and mild back pain.

How to grow. Sage needs free-draining soil in full sun to fully develop its chemistry and to best survive without pest and diseases. It is a slow starter from seed and can take its time too as a cutting but once up and established it will do well.

Easily maintained if placed right from the start; it prefers slightly alkaline soil. Does best in a sunny location with light, free-draining or grit amended soil – the trick is to mimic the Mediterranean where it originates

from.

Best to sow seeds in situ 1cm deep, about 30cm apart. A cloche will be invaluable to achieve germination. Alternately, with a propagator, those seeds will germinate in the range of 15 to 20degC, in around 21 days. Pinch out tops or clip to prevent plant from going leggy or woody too soon.

Fancy a cuppa tea?

Find out how to grow your own herbs to make the perfect brew with @HolisticG “A Quick Cuppa Herbal” published by @mercierpress

Yarrow tea

Achillea millefolium is most often used to stimulate more efficient digestion but with its carminative, anti-inflammatory and antispasmodic effects it makes it suitable for the gamut of stomach upsets. There is also a tradition of using it to ease menstrual cramps and attenuate symptoms of PMS and menopause.

The apigenin found in yarrow possesses potent antiinflammatory and antispasmodic actions but is also believed to have mild antidepressant and anti-stress properties. How to grow. Yarrow can be cultivated as a herb or an ornamental plant.

It favours dry sites and malnourished soils. It often features in wildflower mixes for meadows and rooftop gardens. I grow traditional white flowering yarrow and some of its colourful cousins in a mixed herbaceous border and they all thrive when given a wide pocket of grit amended soil to establish in.

Yarrow has a specific germination criteria; it likes its seeds to break their dormancy in full light. So that’s a surface sowing on top of moist compost or a sowing direct onto a fine tilth-raked soil where you want them to grow. They require a germination temperature of 18 to 25degC and generally take a little over a week to sprout. It can spread, but not to invasive standards.

It may self-seed into a nearby lawn or gravel path but are easily prised up. Until next time, good gardening and good health.

In this concise guide, medical botanist and wellness guru Fiann Ó Nualláin offers expert advice on crafting the perfect Herbal Tea tailored to your specific ailment. With the increasing popularity of herbal teas and their touted health benefits, Fiann aims to address the questions of what benefits these teas provide and how to brew the ideal cup. As the author of the renowned Holistic Gardener series, Fiann brings his extensive knowledge of herbalism, human health, and nutritional science to provide practical insights and accessible information. Whether you’re seeking relief from a health condition or simply looking for a rejuvenating boost, A Quick Cuppa Herbal serves as a convenient reference to help you select the right herbal tea for your needs.

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