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When it comes to food, there's nothing more exciting than harvesting it yourself. And digging your own potatoes before cooking and eating them has to be up there as the most soul-warming, satisfying thing to do.
 
It's not just the process of stepping on the garden fork then lifting it out to reveal the mud-covered golden nuggets, but the flavour of freshly dug potatoes is something that's quite unlike any other. The  almost-sweet nuttiness of a fresh, new potato is really pronounced and the texture is perfectly waxy and floury at  the same time.
 
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Deliciously small and sweet, the blueberry is a lot more powerful than its modest size would lead you to believe. Nowadays hailed as a superfood, the blueberry has been enjoyed for many centuries by the Native Americans, who have long realised its potency in terms of high levels of antioxidants, as well as being hugely beneficial for the nervous system.
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One of my very favourite ingredients has to be the prawn. And that's not just any old frozen, imported prawn I'm talking about; rather, the king of prawns that we have right here all around the Irish coast - the Dublin Bay prawn. Also known as langoustine or the Norway lobster, the prawn is right at home here in the fresh, cold waters of the Atlantic and the Irish Sea. And it's the biting-cold sea that we have to thank for the sweet, delicious flavour that is like no other in the world.
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If I was stranded on a desert island and allowed just one ingredient, apart from chilled white wine that gushed out of a tap, I would definitely opt for an endless supply of lemons. Yes, lemons.
 
Along with the salt I would make by evaporating sea water in the sun, I'd have the magical seasoning duo that would instantly enhance the flavour of any fish, meat or vegetable that I managed to catch or find.
 
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