Lou Robbie, who grew up near a farm in Galway, had her passion for food ignited by the rich variety of local and seasonal produce readily available. This youthful love affair with food set Robbie on the path to train as a professional chef. Her culinary expertise developed in professional kitchens, but her zeal for cooking truly flourished after she became a parent.
Robbie’s enjoyment in creating wholesome, imaginative meals for children was evident, and she identified a similar desire in others through social media platforms. This inspired her to establish her Instagram page named Little Lou Cooks. There, she shares mouth-watering yet straightforward recipes both adults and kids can enjoy. Her channel has gained significant popularity with over 600,000 followers, evidence that her tried and trusted recipes are well-loved.
In 2024, Robbie teamed up with Bord Bia for the Best in Season campaign, advocating for people to consume locally sourced, seasonal fruits and vegetables through the summer. She provided her favourite tips for creating nourishing, balance meals with in-season local produce.
Lou Robbie’s top tips
– Experiment with different cooking methods: Many people are hesitant about incorporating vegetables into their daily meals due to the belief that they can only be boiled. However, other cooking methods provide flavourful preparations. Robbie swears by roasting, and also credits the air fryer for its quick, easy use.
– Embrace root vegetables: People are often uncertain about cooking root vegetables, but Robbie assures they are quite versatile. At home, she recommends adding swede and turnip to mashed potatoes – for colour, flavour, and additional nutrients. This enriched mashed potato variant can be served as a side or used to top a cottage pie or a summer bake.
– Safety first: A keen method I employ to encourage my children to appreciate various vegetables is to guarantee the presence of dependable food items they have a fondness for. Introducing new tastes and tactile experiences by incorporating different foods into their time-honoured favourites can greatly reduce the anxiety related to novel food items. There are endless creative techniques you can apply to recipes that are not only child-friendly but also loaded with nutritional value. Reliable crowd-pleasers like parsnip fritters or cauliflower bites are wonderful additions and I’ll share recipes for these on my YouTube channel within the next few weeks, in association with the Best in Season campaign.
– Meals for the whole family: My son can be somewhat finicky, in contrast to my daughter who is a fantastic eater. We have discovered that assembling meals intended for communal enjoyment significantly aids in introducing new food items and fostering a comfortable environment to grow an affinity for unfamiliar foods. In the warmer months, we are fond of preparing large salad bowls brimming with cucumber, lettuce, tomatoes, and ribbons of carrot, along with other early harvested salad vegetables. We populate our plates together at the table, this allows them the opportunity to choose what they want, sans the associated pressure. We accompany these salads with homemade dressings like Greek yoghurt mixed with grated cucumber, or carrot hummus prepared from scratch.
– The relevance of colour: The presentation of food matters substantially when preparing meals for my kids. The phrase ‘We eat with our eyes’ rings true here, as serving up visually appealing plates can inspire them to taste new items and ensures they consume a meal rich in nutrients.
– Seasonality and change: It’s significantly more straightforward than you may perceive to source in-season and local produce. I compose my grocery list with the season’s vegetables in mind, given that numerous local farmers are supplying an array of high-grade fruit and vegetables. The Bord Bia Best in Season calendar on their webpage is a resource I urge everyone to use for their seasonal shopping; it details when each produce item is at its prime. Consuming food based on the season can be an exciting way for young children to peruse through and understand various textures and flavours they might enjoy.
Currently thriving in Ireland’s season are fruits and vegetables including: New Season Queen potatoes, cabbage, broccoli, carrots, cauliflower, swedes, parsnip, kale, tomatoes, cucumbers, lettuce, and strawberries.
Acknowledging established skills is indeed favourable for companies. A crucial part of maintaining competitiveness and enhancing corporate value comes from the renewal of their financial departments. Bord Bia continues its annual drive, Best in Season, aimed at promoting awareness about seasonal food items and the immense benefits they offer. This not only fortifies local farmers and communities but also ensures you get the freshest, most flavourful and nutrient-dense ingredients. Customers are urged to pay close attention to packaging details and marks such as the Bord Bia Quality Stamp to ascertain local produce.
To endorse the value of consuming fresh local produce in its season, Bord Bia has taken the initiative to create an engaging Best in Season calendar. This calendar features a plethora of enticing recipes emphasising the versatility and taste of fresh seasonal fruits and vegetables.
To discover the currently available seasonal items, along with some creative recipe recommendations, a visit to their website is highly recommended.