Seasonal Brunch Recipes
Over the Summer, we launched a very special product, Seasoning: An illustrated journey through the seasons with twelve gorgeous brunch recipes. Inside a beautiful keepsake box, you will find twelve illustrated prints by Sally Caulwell, twelve corresponding brunch recipes by Sally's sister, chef Laura Caulwell, and a handcrafted wooden stand by Coolree Design to prop up your recipe card in the kitchen. The emphasis on these delicious recipes is on seasonal eating and home-grown Irish produce.
To better demonstrate these mouth-watering recipes, we recently organised a photo shoot in a friend's beautiful kitchen, so Laura could cook and serve six of her dishes from the boxset. Over the coming months, we will share images from this shoot including recipe notes to give you a better insight into this gorgeous set.
November: Pumpkin with Dukkah, tahini yoghurt and fried eggs.
Not only do pumpkins make beautiful Halloween decorations, but they're also delicious and versatile. Crown Prince, hokkaido and spaghetti squash are all grown in Ireland. Dukkah is an Egyptian spiced nut mixture, and it is good on everything! Make it in large batches and keep it for emergencies. Pink pickled onions accompany this dish. Really easy to make, these would be delicious with cold meats, in sandwiches and of course with eggs any which way.
You can purchase the full Seasoning boxset here.
