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With restaurants closed and all of us spending more time in our kitchens, it was inevitable that lockdown would prove a fertile ground for a crop of new home cooks.
According to an international study led by Queens University Belfast and National University of Ireland Galway, we’re ditching ready meals and takeaways. The research, which was carried out last May, seems to suggest that with a little more time on our hands, many of us are now dining on dishes made from scratch.
From relying on jars of pasta sauce to relying on Mary Berry, Gearóid Óg Ó Greacháin from Co Clare has a newfound appetite for cooking. He says: “Before the pandemic, I would have been able to make pasta and toast and I’d have been proud of myself for pouring a jar of Dolmio Bolognese onto mince! ....

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