This recipe is a staple and one that you will often see on the menu in cafes and restaurants. From the nourishing traditions mentality, I now see soups as a vehicle for goodness so it can make the most of what you have, you can hide lots of “extras” in it for fussy kids, the possibilities are endless! Leeks are in season in March – a winter hardy veg they are underrated for their immune-supportive properties. They withstand tough weather conditions so their robustness is a clue to how important they can be in our diet. We do of course recommend organic where you can! There are many versions of this recipe. Of course, you can substitute ingredients as you wish. This is how I make it…
 

• 3-4 leeks: washed and chopped
• 2-3 potatoes, peeled and chopped into even pieces
• 1 onion – peeled and diced
• 1-2 garlic cloves peeled and chopped finely
• A large knob of butter
• Chicken stock (turkey stock works really well!)
• Fresh cream from raw milk
• Sea salt and cracked black pepper

 
Saute the veg in the butter for a few minutes in the saucepan over medium heat. Stir to prevent leek burning which it can easily. Add the stock and bring up the heat. When it comes to the boil reduce the heat to a simmer and cook for about 15 – 20 mins. Blend until smooth and add cream salt and pepper to taste. Sourdough croutons, bacon bits, peanut rayu, and chopped herbs can add different dimensions of deliciousness to this staple…! Enjoy!
 
Anne Maher

It’s that time of life when I am finally interested in genealogy.  Looking through my family trees to trace back in time and elicit the stories of interest. Farmers feature a lot. Generation after generation. Irish history is echoed through the generations and it is quite surreal to recognise that my great-grandparents lived through the famine and beyond. How did they fare through it? Tenant farmers where the land must have provided vital nourishment and income in the midlands. My grandparents bought farming land through the land commission at the beginning of the last century. To be owners of land and not tenants must have been a proud time then after the long fight to gain independence and autonomy. How did it feel to plough that land with a growing sense of security? Wars and world events may have been secondary to the toil needed to sow and harvest raising a typical Irish family held tightly by religious traditions. The oldest son of a large family later, my father, reluctantly continued the farming tradition in the place he was born. He could not leave due to his place in the sibling hierarchy. An age-old tradition to ensure succession to protect that land. Siblings scattered to their destinies of emigration, religion, civil service, a step away from the land but they too kept a regular connection with the ground that nourished them. Cousins were regular visitors and memories were made. We heard stories as children of good old days of gatherings there on the farm, of music and dancing in the barns, of bicycle trips to Dublin after haymaking. The sun shining on the freshly made reeks. The corncrakes in the meadows and horses stopped work as the church bell rang out. The land did continue to yield forth a life and a living for us all with a wisdom gleaned from before but I know it was a challenge for my father to accept the modern techniques that were becoming popular in agriculture. He resisted silage for many years arguing he would wait until they fed this to horses. Meanwhile, I as one of nine children were mesmerized and seduced by the device called a Television. Learning about shiny new things that were far away from the land….yearning to leave and shake the dust off our feet. Three generations before me. All returned to the land where they rest now. No matter how far away from the land we do go there is no escaping the fact we will one day return. 

Anne Maher

Grow Cook Eat by GIY

Grow Cook Eat is not a new book but we have ordered it again for its handy reference for all of us novices dipping our toes into the spring fest of gardening. We like it for many reasons and apart from the obvious social enterprise connection with GIY,  the book highlights the plants of the month. It is important to remind ourselves what plants grow at different times of the year to maximise the benefit of nutrition. For many consumers, we have lost the link with when food is ripe! Gardening helps us to reconnect with the soil. The knowledge is never wasted!

Anne Maher

Earlier this month, I suffered from terrible sinus symptoms, including red eyes, extreme blockage, and loss of smell. I was given this Clearbalm to help. Having never tried it before I was extremely sceptical. I applied it to my temples and under my nose.

It had a miraculous and quick effect! My eyes opened fully, the redness went away, and I could smell. I'll most certainly have a pot of this at home.Review by Stewart

Let us know which of our products are your favourites and why
Email Geraldine [email protected]

It is increasingly recognised that social enterprises contribute a significant role to the welfare of the country. Addressing problems that are ground up there are unique characteristics that set social enterprises in a league of their own. Last year a baseline data survey in Ireland gave a glimpse into this impact. 800 SEs responded. 2.5BN generated for the economy. Large numbers employed etc.. This data only scratches the surface of the impact. But it’s a start! I was interested to note the contribution of philanthropy in this sphere based on this data (3%). In the world of social enterprise, non-profits and charity there is generally a haphazard distribution of philanthropic funds and a challenge to source and match philanthropists with aligned enterprises. There is enormous potential to harness the power of contribution where everyone benefits. Not all philanthropy though is altruistic and quite frankly the law of unintended consequences always applies…
 
What about the new word Philanthropath?
 
“A wealthy person who supposedly makes a philanthropic donation, but does so knowing full well they are actually making an investment into yet another agenda of theirs.” Philanthropy can be a greenwashing exercise.  I admit to being skeptical especially when powerful people exercise their wealth to nefarious ends enabled by those seduced by the trappings associated.
 
Concentrating power in the hands of a few does not sit well with us co-op minded folk. We ask is there a better way? What if we had a concept of “philanthropy of the crowds”? Giving is good for you so the evidence says. What if more people can benefit on both sides of the system? Many small pooled contributions can make a large impact… it is through this thinking that we strive to move forward with The Urban Co-operative. We all have the power to make changes happen. This is not the benevolence mindset, it is mutually beneficial, it is co-operating. On equal terms. How good would this be for our health & wellbeing!

Anne Maher

Don't let a dollop of jam go to waste! Transform your leftover jam into a zero-waste wonder, embracing sustainability in the kitchen. Let's explore creative ways to make the most of every jar and indulge in eco-friendly delights.

• Salad Dressing Brilliance: Blend jam with vinegar and olive oil,for a quick and flavourful salad dressing. 
• Glazed Delights: Turn that last bit of jam into a glaze for roasted vegetables or grilled meats. Brush it over during the last minutes of cooking for a glossy finish and a burst of fruity goodness. 
• Overnight Oats Sweetness: Infuse your overnight oats with a spoonful of leftover jam. The natural sweetness adds a fruity twist to your morning routine while ensuring every bit of jam is savoured. 
• DIY Pop Tarts: Transform stale bread into delightful pop tarts by spreading jam between two slices, sealing the edges, and toasting them. A zero-waste treat that revives both bread and jam remnants. 
• DIY Fruit Infusions: Mix a spoonful of leftover jam with hot water to create a delightful fruit-infused beverage. 
• Jam-Swirled Desserts: Elevate your desserts by swirling leftover jam into yoghurt or ice cream.

 
Embrace the zero-waste magic in your kitchen by reimagining leftover jam. With a dash of creativity, each jar holds the potential for new culinary adventures, proving that sustainability can be both delicious and inventive.
 
Geraldine Fitzpatrick

This is such a comfort food and a favourite in our house.  You can serve it with potatoes or rice, whatever takes your fancy. I often omit the cream, cornflour and pastry, and use less stock. Sometimes I will put in mushrooms!
 
Serves 4. Oven 200◦C / 400◦F / Fan Oven 190◦C / Gas 6
 
Ingredients

• 4 chicken breasts
• 225g leeks
• 1 tbsp butter, ghee or oil
• 375ml chicken stock
• Small handful of fresh thyme
• 1 bay leaf
• Salt & ground black pepper
• 1 ½ level teaspoons cornflour
• 125ml single cream
• 225g ready-made puff pastry

 
Method

1. Cut the chicken into bite-sized pieces. Wash leeks and cut into 1cm slices.
2. Heat butter, ghee or oil. Brown the chicken, add the leeks and continue cooking, stirring occasionally, for 5 minutes
3. Add 250ml of the stock, the thyme, bay leaf and some salt and pepper. Cover and simmer for 30 minutes until the chicken and the leeks are tender.
4. Using a slotted spoon transfer the chicken and leeks to a baking dish, discarding the thyme stalks and bay left.
5. Return the open pan, with the cooking liquid, to the heat, adding the remaining stock and the cornflower blended with the cream. Cook, stirring continuously, until the sauce is bubbling and thickened. Taste and adjust the seasoning. Pour the sauce over the chicken then leave to cool before adding the pastry.
6. Roll out the pastry so it is slightly larger than the top of your dish. Using water dampen the top area of the dish just above the filling and the top edge. Lay the pastry over the filling and press it lightly against the sides and the top of the edge of the dish, trimming away any excess. Make a small steam hole at the centre.
7. Brush the top of the pie with a little milk
8. Bake in the centre of the oven for 20 – 25 minutes until the pastry is deep golden brown.

Geraldine Fitzpatrick
​

This recipe is not my own. It came to me via my niece, another crazy vegan food lover. She sent me an Instagram reel by Sam of @nomeatdisco. I then passed it on to my daughter, who knew exactly what to do. By the time I got home, she already had two trays of aubergine slices nicely weeping.
 
In no time they were being charred in the pan.
 
I quickly made the Harissa and maple syrup dressing and the Tahini sauce.
 
This is now the fourth time in a couple of weeks that I have made this recipe. I must say, I LOVE AUBERGINE, and this recipe is soooo good. The sweetened harissa spice and the tahini are just 100% North African, and just so easy! The recipe will, sorry, have, become part of our standard family’s fare… thanks Sam!
 
Make Enough for 4 to 6
 
INGREDIENTS

• 2 large Aubergine – cut into 10mm round discs.
• 4 tsp harissa paste
• 2 tbsp of olive oil
• 2 tbsp of maple syrup
• 6 tbsp of tahini
• 1 clove of garlic - optional
• Juice of one lemon
• 200 ml of water
• Pine nuts and chives as toppings
• Salt and pepper

 
INSTRUCTIONS

1. Salt the aubergine slices for 20 minutes or so then pat dry.
2. Fry them to lightly brown each side.
3. Make your harissa dressing – Harissa paste, maple syrup, olive oil and a pinch of salt and black pepper
4. Brush both sides of the aubergine slices with the dressing.
5. Place into a hot oven at 180C for 5 minutes, brush a little more harissa turn and return to the oven for another 5 minutes.
6. While slices are in the oven make the tahini sauce – tahini, lemon juice, water and if you like minced garlic. This can be done by mixing it all in a bowl or if you have a blend, it makes it super quick and smooth.
7. Serve the slices on a bed of tahini sauce with a scattering of pine nuts and chives.

 
Perfect as a small dish on its own or along with a nice chickpea couscous.
 
Jacques Brennan
The Hungry Soul