Honey and lemon


1 squeeze of lemon

3-5 Juniperberries/blackberries

1 Tsp honey

1 Pinch of grated ginger


Add ingredients to a large mug of boiled water allow sit for 10 minutes covered with a saucer. There are many variations to this recipe. For example; add one clove bud, lemonbalm leaves or a sprinkle of cinnamon. If your feeling hot substitute the ginger for mint/peppermint leaves.

Stew/ Broth base


2 purple onions

2 carrots

3-4 celery stalks

Half cup of chopped thyme

Half cup of chopped parsley

Half cup of chopped oregano

Tbsp chopped sage

2 cloves of crushed chopped garlic

2 Tbsp olive oil

2 squeezes of lemon juice

Pinch of salt

2 Piches of ground black pepper.


Add ingredients to 500mls of water, bring to the boil and simmer for 30 minutes.

The above recipe is vegetarian and vegan however it can be used for many different dishes. For example; chicken bone broth. After the meat has been removed from the roasted chicken the remainder can be put in a pot with the broth base. Bring to the boil and simmer gently on low heat for 1 hour. Strain the bones from the broth with a sieve.

Sauce base


3 egg cups of Olive oil

4 Cloves of garlic (crushed and chopped)

2 Tbsp ground fenugreek

2 Tbsp ground fennel

1 Tbsp turmeric

1 tsp cayenne pepper

Pinch of salt

Pinch of black pepper


Add olive oil to a large frying pan on very low heat. Add the above ingredients and stir for 5-10 minutes. Add 6 chopped tomatoes or 1 tin of chopped tomatoes and allow to simmer gently for 20 minutes.

This sauce base can be used for many different dishes.

For example, add curry powder or garam masala and then add desired meat and vegetables.

Fire Cider

A teaspoon daily or as a salad dressing. Fire cider can also be added to soups, broths, stews and curry. It is also a wonderful recipe to make with children. The recipe below is one I first learned of at a workshop run by the Dublin Herb Bike. It has however many variations. For example Astragalus root, Thyme or Rosemary can be added.


1 head of chopped garlic chopped

1 tsp cayenne pepper

A couple of pinches of black pepper

2 tbsp turmeric powder

I chopped purple onion

Half cup of grated fresh ginger

Quarter cup of grated fresh horseradish

Quarter cup of elderberries

1l Apple cider vinegar



Add the ingredients (honey to be added at the end) to a 2l airtight container.

Pour in the apple cider vinegar, making sure to cover the ingredients fully.

Cover with baking paper and seal airtight with the lid.

Leave to sit for one month, remembering to shake regularly.

Strain/press using sieve or ideally cloth.

Add 30mls of honey to every 250mls of fire cider. Mix well.

Label with date and ingredients.

Lasts for 6 months on a shelf in the press or 1 year in the fridge.

Green spaghetti

There are many variants to the green paste. Add for example, wild garlic leaves, kale, spinach.


Spaghetti (rice or spelt spaghetti is a nice alternative to wheat spaghetti)

Half a bulb of garlic

1 purple onion

2-3 cereal bowls of parsley

2 cereal bowls of chives

2-3 eggcups of olive oil

2 pinches of salt

2 pinches of ground black pepper

1 packet feta cheese

Half a lemon (juice)

150g Roasted pine nuts


Boil spaghetti until aldente.

Roast pine nuts on a frying pan until golden brown.

Green paste:

Put all ingredients (except spaghetti and cheese) into food processor or blender and blend until the ingredients become a paste.

Add the paste and feta cheese to the strained hot spaghetti. Mix well and serve.