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Glanbia, the Kilkenny-based food processor, expects to deliver full-year results in line with market expectations. In a recent statement the company said that the good results will be helped in no small way by a significant rationalisation programme which will cost an estimated €16 million and which is currently progressing quite well.

Chicken liver and tarragon paté

Baked potatoes ‘n’ pork

Shrove Tuesday is just around the corner on February 24, so it’s time to hunt out that pancake pan and check out your stocks of eggs and flour. It’s easily forgotten these days, but that’s what it was all about at one time – using up fresh ingredients which would otherwise be wasted during the Lenten fast. And having a bit of a last fling, of course – literally, in fact, as tossing the pancakes soon became part of the ritual.

Butterfly leg of organic lamb with new potatoes, cherry tomatoes, green beans, and basil

Teriyaki pork with bean sprouts and carrot salad

Colcannon cakes with poached eggs

There is no better way to celebrate Easter than with spring lamb! Bord Bia has come up with some great new recipes which combine both traditional and far away flavours to deliver versatile and mouthwatering dishes.

Slow cooked spiced shoulder of lamb wraps with roasted garlic aioli and tomato salsa

Cheeseboard tips