There can be a lot of pressure at this time of year to get healthy or detox, and while there are times that I want to, I am also conscious that it is cold, dark and wet outside! I want comfort and cosiness and this... Read More

As we hurtle towards the end of summer holidays, my mind returns to preparing lunchboxes. These no-bake nut bars taste like... Read More

My fig and ricotta bruschetta is the perfect snack to offer guests when they arrive for dinner. Figs are in season at the moment and their unique flavour and texture reminds me of long sunny evenings spent in the south of Spain. I love the flavour of figs so much that I developed my own special, exclusive fig vinegar. This vinegar is ideal to add depth to a grain or green salad, or use to deglaze a pan to make a sauce for chicken breast. Here I lightly pickle the figs in the vinegar to really bring out the flavour. Read More

Now that we are finally having some nice weather I recommend trying my new refreshing lemonade. Made in small batches in Co. Tipperary using pure lemon juice, it is really tangy and fresh with no additives or preservatives. I like to customise mine by adding fresh mint and my Considered ginger or rose syrup. Read More

This polenta cake is our most popular cake in the café. The moist texture and fragrant scent of the rose syrup make it a delicious treat with a Middle Eastern flavour. We make this fresh every morning in the café and many of you have asked me for the recipe, so here it is - happy baking! Read More

Pickled onions are a great pantry staple. They’re so easy to make and add a savoury note to a long list of dishes. You could scoop these onto a simple cheese sandwich or a burger, add to a wrap or sprinkle into a salad. The colours are so pretty. These ones are pickled in my raspberry vinegar so they’re nice and sweet, while thyme is a delicious addition. Alternatively add your favourite herb - rosemary and bay would work well. Read More

Many years ago I went for breakfast in a café on Houston Street in New York. I ate thick plain yoghurt with granola that was made on site, and for a time I became pretty obsessed with that granola. I never asked them for the recipe and when I returned several months later the restaurant had gone; as is the case in NYC, things turn around fast. Read More

Now that summer is hopefully showing its face, my mind has turned to eating outside and cooking outdoors, which are two of my favourite things. The emergence of fresh, new flavours at this time of year allows produce to shine, and this tart is full of that early summer taste. Read More

Spiralizers are all the rage right now. They’re great and a good way to add interest to your daily intake of veg. Read More

If I had to choose between chocolate and lemon, lemon would win every time. I love a lemon tart and my home is rarely without a lemon loaf cake. After all how could anyone refuse a slice of lemon drizzle cake? With this in mind I have developed a new syrup for the range – lemon! Read More

A berry fool is one of easiest desserts you can make. This classic is usually made with crushed berries but my version is even easier as I use my blackcurrant syrup. All you need is a couple of ingredients. This is a very simple dessert that you can put together at the last minute Read More

Beetroot and goats’ cheese is a wonderful combination. For my version I’ve added an orange for a summery feel and rocket for a peppery kick. This salad is light and healthy, perfect for lunch and easy to throw together and take to work. Top off this tasty salad with a drizzle of my new Acacia honey with lavender. Read More

I bake a lot and I am always testing new recipes and flavours. So, on any given weekend if you pop into my kitchen you could be presented with a variety of baked offerings- half a chocolate cake, muffins that won’t be eaten or shortbread just coming out of the oven. Read More

This is an incredibly tasty spring tart. Beautiful asparagus is the star here so just add creamy Brie or sharp Camembert for a contrasting flavour. I love the undeniable simplicity of this tart, a perfect light lunch with a side salad. Read More

Easter’s all about chocolate, isn’t it? But it’s also about spring. The clocks have gone forward, the daylight is starting to stretch our evenings, and gardens are waking up with daffodils, primroses and pansies. This cake celebrates all of that, combining a delicious chocolate cake with a cocoa buttercream and decorated with fresh and crystallised edible flowers. Read More

My creamy mushroom tagliatelle is an indulgent meal and great as a meatless option for a main course. This dish looks elegant but it’s really easy to throw together. It only has a few ingredients, all simple and full of flavour and texture. What really gives this dish a kick though is the secret ingredient- my wholegrain mustard with horseradish. Read More

My Tribeca chair is available again in stores. This piece is perfect for dining - stunning as a complete set or mixed with other styles of chairs. Read More

Often the simplest things are the most delicious. Here are three very simple salads, each one a stand-alone meal but equally good as an accompaniment to your favourite dish. There’s a humble yet tasty tomato and basil salad, a vitamin packed beet and radish salad and super greens with a sweet honey vinaigrette. Read More

This cake is full of flavour; the yoghurt cuts through the sweetness and makes the cake really moist. The combination of lime in the cake, with the delicate hint of rose in the buttercream, makes it a very feminine cake, really delicious and unique. Decorate the top with your favourite edible flowers like lavender, rose or pansies and primroses*. It’s the perfect cake to make this Mother’s Day. Read More

A healthy and hearty soup that is perfect to warm you up on a chilly day. My kale and lentil soup is a delicious and spicy blend that is full of flavour and so easy to throw together. Lentils are really tasty but have the added bonus of being high in fiber, protein and iron. Read More

My new spring textiles have arrived! Brighten up any kitchen with my sharp chartreuse and indigo linens. Made with either 100% linen or super absorbent cotton, these are designed to get better with age and they make a classic addition to your textile collection. Read More

If you are pushed for time, my pound cake mix is the solution. All you’ll need is some milk, butter and an egg. Read More

Have you seen my new Nolita rugs which have arrived in store? Handwoven in neutral tones to complement any home, they illustrate the simple beauty of Scandinavian design. Read More

The trick to making a good pancake batter is to make it in advance. This gives the gluten time to relax and makes the batter much easier to work with. Read More

This would work well with plums as well but I love the delicate flavour of apricots. The sweetness is enhanced by roasting and is a great way to bring out the flavour if the fruit is a little under ripe. Read More

Valentine's night should be a night of indulgence. These molten lava chocolate cakes can be made ahead of time and popped in the fridge or freezer ( if you freeze or refrigerate bring to room temperature before baking). The exterior bakes to a crisp sponge while the interior stays liquid and luscious. Read More

I love butternut squash but I hated battling with them raw which, frankly, was like trying to cut through granite, until I learned this top tip. Read More

This is a one bowl chocolate cake that’s really moist and very easy to make. There is no creaming of the butter and sugar so it is simple to put together and throw in the oven and while this cake looks impressive- there is no special tin! Read More

My wooden chopping boards are made here in Ireland from solid beech. Treat them right and they will repay you with years of service. For regular cleaning, wash your board in warm soapy water and dry immediately and thoroughly. Never leave your board to soak as soaking can cause the wood to split. Read More

This is chicken heaven! Sweet and sticky, the flavor combination is divine. It really couldn’t be easier, just chop an onion, throw on some balsamic vinegar, a little Considered apricot and ginger jam and stick in the oven!

My new Bowery oven-to-table range is perfect for meals for one or with the whole family. Made of high-fired stoneware, each piece is extremely durable and versatile yet beautiful. Read More

This salad is completely raw so you’re getting the maximum benefit from all of its nutrient-rich ingredients. Read More

Have you seen my new marble range? Marble is the perfect material for rolling out pastry; it retains its coolness and keeps your pastry nice and cold, resulting in a flakier crust for your pie. Read More

January for a lot of us is about resetting the nutrition button. After that month of excess, also known as Christmas, January is about getting back into a routine, upping your exercise and readdressing your diet. And for me, that starts with what I have for breakfast. Read More

After the excess of Christmas, I find myself craving foods that feel crisp and light and have a little crunch. This winter slaw is a great side dish and goes well with cold meats.Read More

I love parsnips, they are such a deep winter vegetable and remind me of cold clear mornings and frosty afternoons. This is the perfect soup after a long brisk walk. The combination of earthy parsnips and sweet roasted garlic compliment each other beautifully.Read More

Perfect nuts for a party, these herbed salty spiced nuts are a lovely blend of sweet and savoury, but be warned they are highly addictive!Read More

What do you do with all those leftovers? How about the best sandwiches of the year!Read More

Santa will be sure to stop by if you put out these florentines! Read More

These star cookies look impressive but they’re incredibly easy to bake! By trimming the warm cookies with your cutter, you’ll give them a nice professional finish (although strictly this isn’t necessary, especially if you're not concerned with how they look). Read More

Set your table using my new Christmas checked linens. The domed serving dishes are ideal for keeping all those veg warm while you tuck into the main event! A spoonful of my redcurrant and orange jelly is the perfect partner for your turkey and my fig cheese is delicious with your seasonal cheese board or spread on your leftover meats.Read More

I love hanging cookies on my Christmas tree. This Ginger Thins recipe lends itself to a variety of patterns as the dough really holds its shape.Read More

Why not make up your own Considered hamper for the foodie in your life? All of the products here are made in Ireland from the flavoured chocolate from Co. Kerry, the wooden chopping block handcrafted in Co. Westmeath to the candle that is hand poured in Co. Carlow.Read More

For me, the festive season begins with mince pies. There are so many good mince pies out there as well as great jars of mincemeat but nothing beats making your own! Read More

Why not give the chocolate lover in your life the gift of Considered? From my rich chocolate brownie mix which is full of chocolate chips to my new chocolate truffles, all of my chocolate and chocolate products are made in Ireland.Read More

These cookies are based on a traditional Greek Christmas shortbread. Light and crumbly, they are scented with rose and full of toasted almonds- the flavour and texture are quite irresistible. Read More

Quince is a small hard fruit similar to a pear but with a very strong perfume. There was a time in Ireland when every grand house had a couple of quince trees on its grounds. Since then, the fruit has dropped in popularity but it was once the height of sophistication and fashion. Read More

Poached pears are a great dessert for this time of year. Firstly they shout winter, especially in this recipe, which adds mandarin and cardamom. Secondly they are in abundance in the shops at the moment and thirdly because you can make them in advance. Read More

I have just launched my mixes in store. If you want to build your confidence in the kitchen or you are pushed for time, these are the perfect solution. Read More

The toffee butter sauce is one of my favourite products in the range. It should be a store cupboard staple. There are so many ways to use it, not least just to eat it straight out of the jar with a spoon!Read More

Copper is one of the best conductors of heat. This means that when you cook with a copper pot it heats up really fast and cools down quickly when you take it off the heat. This is great news as it gives you better control over your cooking.Read More

I don’t know about you but I always seem to have an abundance of bananas that are past their best. Luckily I love banana cake. Did you know that bananas freeze really well, so next time you have an overripe banana, peel it, slice it and pop in it a bag in the freezer ready to pull out when you want to make this cake. I have added some spices to this cake to give it extra depth of flavour.Read More

If you are starting out as a baker there are a few items that when added to your kitchen cupboard will make baking a lot easier and add to your success. Here are some of my favourite kitchen items.Read More

I have been adding lavender to my food for many years. Think of this unique flavour as another herb in your kitchen.Read More

I love stationery and I truly believe in this age of technology there is nothing nicer than a handwritten thank you note. Next time you stay with a friend or go for dinner, drop the text and pop a card in the post!Read More

You may think of this jam as something to put on your favourite scone and indeed it is delicious, but here is another way to use it: add a teaspoon to vinegar and some olive oil for a sweet vinaigrette. Read More

I lived in New York for 12 years and it was during my time there that I was introduced to the convenience of measuring cups.Read More

Who isn’t obsessed with chocolate chip cookies? I have, over the years tested many recipes but this is my ultimate!Read More

A traditional way to keep bread. This linen bread bag will keep your crusty loaf of bread fresher for longer. I keep mine hanging on a hook in the kitchen. I Also use it to serve bread at the table and keep rolls or baguettes warm. Made from 100% linen which will get softer with each wash, and with proper care should be holding your bread for years to come.Read More

Are you scared of yeast? I ask you this because for years I was, I was a dab hand at a meringue and my shortbread had people ring ahead before they visited to see if a batch was in the oven, but bread, yeasted bread, baffled me.Read More

Hi my name is Helen James, welcome to dunnesstores.com/helenjames. Considered is a new brand of homewares and 100% Irish artisan food that I have created in collaboration with retailer Dunnes Stores. Read More

It has been such a wonderful season for Pears! I have two pear trees and have never had so much fruit. In fact sadly one tree bore so many pears that the trunk has snapped! It was a lesson in planting a tree in the correct position and in this case I did not and planted it too close to a shaded wall so all the fruit was on one side of the tree and with this year's abundant crop the trunk could not take the weight.Read More

These bite-size cookies are a twist on a lemon cream. The addition of cardamom in the cookie dough gives them an earthy depth of flavour that makes them a more grown-up version of a family favourite. The mascarpone and lemon curd filing is like eating lemon clouds (it would also make a sublime cake filling).Read More

Linen is a durable fabric made from the fibre of the flax plant and one of my favourite fabrics. Unlike a lot of things, linen just gets better with age. Taking care of your linen is simple and it will grow softer and more absorbent the more you wash it. I recommend you hand wash or wash on a gentle cycle in your machine. You can tumble dry it but take it out while it's still slightly damp and leave to air dry. Read More

This three-tier cake is somewhat decadent; the perfect showstopper for any occasion. The buttermilk makes this cake very light and moist and the rich chocolate and toffee butter filling make it luscious and a real treat.Read More

The idea behind creating this range was all about cooking and eating at home Everything in the range had to be beautiful but also had to earn its keep by having a pupose as well. Read More