Food Photography
From Ireland.

By Orla Mc Nelis
  • Pumpkin, Chickpea and Chorizo Soup

    Autumn is here! This is the ultimate hearty soup, a little bit spicy but super filling and delicious. 


    1 small pumpkin or medium butternut squash 

    1 carrot

    2 sticks celery

    1 large onion

    4 cloves garlic

    1 red or green chilli

    150g chorizo 

    1 tin of chickpeas

    1 tsp cumin

    1 tsp coriander

    1 tsp paprika

    1 tsp cayenne 

    1/2 tsp cinnamon 

    500ml vegetable stock

    500ml chicken stock

    Fresh coriander for serving


    1. Chop the chorizo into pieces and add to a large pot. Fry until crispy, then remove and place on a plate.

    2. Meanwhile roughly chop the onion, carrot and celery. Add to the pot and gently sweat in the fat from the chorizo. 

    3. Chop the pumpkin into rough pieces and add to the other veg, allow to gently sweat for a few minutes 

    4. Finely chop the garlic and chilli, then add to the veg along with the spices and chickpeas. Cook for 5 minutes, then add the stock and 2/3 of the cooked chorizo (keep the rest for serving)

    5. Allow the soup to simmer for 20-30 minutes until the pumpkin is softened. 

    6. Remove from the heat and blend with a hand blender until it starts to become silky. Serve with chopped coriander and the rest of the chorizo. 


  • Valencian Saturday: Chicken and Chorizo Paella 

  • Bacon Pancakes

    Saturdays, oh-yes

  • Warm Beetroot Salad

  • Asian Inspired Salmon

    I’m of the belief that even if you have no idea how to cook, it’s very hard to fuck up salmon. 

    Asian Salmon with a Sesame, Chilli, Garlic and Ginger Dressing


    Boneless salmon fillets with the skin on (seriously, use the skin)

    2 cloves garlic

    1 thumb-sized piece of ginger

    1 green chilli

    Juice and rind of 1 lime

    1 tbsp sesame seeds

    1 tbsp olive oil

    1/2 tbsp soy sauce

    1/2 tbsp worcestershire sauce

    Drizzle honey


    1. Finely chop the garlic, chilli, and ginger. Mix with the olive oil, soy sauce, worcestershire sauce, honey, lime and sesame seeds to create a marinade

    2. Coat the salmon with the marinade and leave in the fridge for an hour.

    3. Place the salmon in an oven preheated to 180c for 20 minutes until the skin is crispy. 

  • Gluten Free Tuscan Bread Salad

    Made with Bfree's Brown Rolls, they are absolutely perfect for this recipe, but you can use any soft bread

  • Asian Greens with Garlic, Chilli and Lime Marinade

  • Saturday Feast and Sunday Leftovers 

  • Tomato and Basil and Rosemary and Olive Focaccia 

    The bread recipe is from the lovely Jamie Oliver, using all strong flour:

  • The Blog Awards Ireland


    blog awards ireland

    Walter has been short listed for best photography blog in the Blog Awards Ireland!

    My other photography blog Walter has been short listed! Yaaay

  • Vegetarian Burritos 

    Mexican Mondays! Made with Bfree gluten free wraps

  • Patatas Bravas

    Spanish Sunday!

  • Garlic and Lemon Roasted Chicken With Olives and Baby Potatoes

  • Le Weekend! 

    Mozzarella and Tomato on Spelt and Honey Bread

    Thai Red Fish Curry

    Eton Mess 

  • Rainbow Summer Salad

    With feta, marinated olives and moroccan spiced chickpeas