Erica Drum

speaker

379 appearances 3 recordings 1 series first heard Jun 2026 last heard 9 Aug

Erica Drum’s voice in public audio — every appearance, attributed to the second.

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recordings per month · last 12 months

Recordings per month over the last 12 months — 3 in all, peaking in Jun 2026 with 2.

Appearances

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Alive and Kicking with Clare McKenna · Summer Foods in Season · 14 Jun 2026 podcast

But if you don't pick it, it turns into elderberries in like September, October.

And you make it syrup to help you against coughs and flus for the winter.

Like it's all, you know, I don't know, I'm not massively educated at all, but I can see what's happening when we're eating naturally what's in season.

That's the whole point is that we're supposed to be eating what's growing around us.

Well, you do like my shirt, I think, which is strawberries, which I only bring out at this time of year.

Can't be wearing this in the middle of December.

So strawberries are just fab.

raspberries as well we don't have as many but strawberries in Ireland like they are just like irreplaceable this time of year they're juicy they're plump they're flavoursome they're sweet as like even as they go on in the season they're actually nearly better because they're a little bit sweeter than the early ones in the season so I absolutely adore them new potatoes I love those and I love the idea of washing them not peeling them

steaming them giving them a little crush throwing them into the oven or the air fryer with some olive oil and grated parmesan that's my favorite a few cloves of garlic it's so handy isn't it oh that is my absolute favorite love that my mom does those for my nieces they they you know are choosy let's just say and what they eat and they're their favorite things um i

At the moment, like I mentioned, we've got all those gorgeous greens that are growing.

You know, we've got the spinach and the kale and the chard and stuff.

And I love making, you know, maybe a spring green or a summer green risotto where you can put all those through the rice or you can blend some up with peas.

And actually, I did risotto three ways for my cookbook, but it got pulled, not because it was bad.

It was just there wasn't space for it.

So my base will always be the same for risotto.

Fry the rice in some olive oil and butter.

So the rice kind of gets coated with that gorgeous, you know, the lovely fats of whether you're doing olive oil or butter or a bit of both.

And then a bit of seasoning.

And then add stock.

So you add stock slowly and with heat.

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