‘Head chef at the vegetarian restaurant Tony Keogh turned vegan several years ago, and is co-author of the new Cornucopia: The Green Cookbook, a fully vegan collection of recipes’ . See full article here. Serves 8 Ingredients • 400g firm tofu • 3tsp agar powder (or...
Gastrogays’ Chorizo Potato Croquettes Makes about 8-12 croquettes To celebrate #nationalpotatoday on 6th October, gastrogays.com brings you these delicious Chorizo & Potato Croquettes using our Newgrange Gold Smokey Rapeseed Oil. For the Croquettes 2 baking...
Newgrange Gold Chilli & Garlic Rapeseed Oil is yummy on pizza and as a dip. We used creamy Irish goats cheese, spicy Irish Chorizo and a spicy tomato sauce on bought pizza...
