Cookery Class & Olive Oil Tasting in Dublin with Lorraine Fitzmaurice of Blazing Salads

This Saturday I'm joining forces with food educator and cookbook author Lorraine Fitzmaurice of Blazing Salads for another cookery class and olive oil tasting at Glasnevin Food Market in Dublin. If you're based in Dublin, I'd highly recommend coming along. We're going to be cooking, tasting some fabulous olive oils and having light lunch afterwards.

Eat Your Greens — Cookery Class & Olive Oil Tasting

When: Saturday 14 November 2026, 1–2.30pm
Where: Glasnevin Food Market, 38a Barrow Road, Dublin 11
Tickets: €20, including the cookery class, olive oil tasting, recipes and lunch

CLICK HERE TO EMAIL ME TO BOOK YOUR PLACE

How Eat Your Greens Started

Lorraine and I first got chatting at the market about why on earth every child in Ireland isn't taught how to feed themselves. It's an essential life skill, isn't it?? And yet so many people leave school without knowing how to put a decent meal together.

We've often talked about hosting a class that would give people a handful of simple recipes they could use as building blocks for lunches, snacks and dinners throughout the week. Nothing complicated, just really good food and useful techniques that you can take home and use again and again.

That's how Eat Your Greens came about.

We held our first class in September when Lola Sagra from Nobleza del Sur was visiting Ireland. Some of the people who came along were young and had very little cooking experience, but most were actually pretty competent home cooks. We all found something useful to take away - a new recipe, a different way of preparing a familiar ingredient or just a bit of inspiration for the week ahead.

After so many years of running Blazing Salads and writing cook books  Lorraine is an absolute font of information, tips and tricks. 

So we're doing it again, and we're including lunch!

Lorraine at the dinner we hosted for Lola Sagra at the McNally Family Farm in September 

This Time We're Cooking with Carrots

Carrots are one of those vegetables that we all have knocking around the kitchen but perhaps don't give enough thought to. They're cheap, available pretty much all year round and incredibly versatile.

Lorraine will be making a roasted carrot dish with tahini that's substantial enough to serve as a main course on a chilly winter evening, as well as a carrot hummus.

I'll be sharing my very simple go-to carrot salad, which I make for pretty much every mezze-style meal. It's one of those recipes that's very little effort but always goes down well. 

The idea is that you'll leave with three recipes you can make individually or put together as part of a bigger meal, along with plenty of ideas for adapting them to whatever you happen to have in the fridge.

And where does olive oil come in you might wonder. 

I've always thought that the real superpower of a great extra virgin olive oil is its ability to make simple, often quite humble ingredients taste incredible.

You don't need to be making anything particularly elaborate. A bowl of soup, some roasted vegetables or a simple salad can be completely transformed by the right olive oil.

And of course not all extra virgin olive oils taste the same. Some are delicate and buttery, others are intensely green, bitter and peppery. Part of this project is to show people how to get the most from the oils they have. 

We'll start the class with a tasting of three very different extra virgin olive oils, hopefully including one from the brand-new 2026 harvest in Spain.

I'll explain a little about the different varieties, what to look for when tasting and why one oil might work better with a particular dish than another.

You'll then see Lorraine use the oils in her cooking, which is really the best way to understand what a difference they can make.

If you're interested in learning a little more about what makes an olive oil extra virgin, I've written a Definitive Guide to Extra Virgin Olive Oil which covers everything from how it's made to how to taste it.

And if you're looking for ideas for using good olive oil with simple winter food, have a read of Why Early-Harvest Olive Oil Is the Ultimate Soup Upgrade.

Come and Join Us

Saturday 14 November 2026, 1–2.30pm

Glasnevin Food Market
38a Barrow Road, Glasnevin, Dublin 11

Tickets: €20 per person

Your ticket includes the cookery class with Lorraine, an olive oil tasting with me, all the recipes and a light lunch.

Whether you're a complete beginner or someone who cooks every day but could do with a few new ideas, we'd love to see you there.

BOOK YOUR PLACE – €20

All the best,

Sarah x