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 Image Interiors & Living Magazine May/ June 2018

‘Divine Dollop, Lizzie Gore-Grimes

For centauries, the clarified butter known as ghee has been the cornerstone of Indian cooking. Now Sophie van Dijk is making her own in Co. Louth, using Irish butter. Like coconut oil, ghee had a higher smoke point than regular cooking fats, making it brilliant for stir-fries and roasties. It also has a gorgeous, nutty flavour. Try a simple rice bowl with tenderstem broccoli, smoked salmon and a teaspoon of this golden nectar mixed through- and top with a ghee-fried egg. Heaven. €6, see www.dollop.ie for stockists’

Midlands 103FM Interview

 

 

The Irish Times 10-03-18:

 The Irish Independent 10-03-18:

 Health Bloggers Community Magazine (March 2018):

The Irish Times 14-02-18: