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WHAT ARE YOU EATING?

What Are You Eating? With Marita Collier of Drummond House Garlic Image Name: What Are You Eating? With Marita Collier of Drummond House Garlic Description: What Are You Eating? With Marita Collier of Drummond House Garlic
What Are You Eating? With farmer Kevin Dudley at Cloughjordan Ecovillage's Community Farm Image Name: What Are You Eating? With farmer Kevin Dudley at Cloughjordan Ecovillage's Community Farm Description: What Are You Eating? With farmer Kevin Dudley at Cloughjordan Ecovillage's Community Farm
What Are You Eating? What's caramel doing in a roast dinner Image Name: What Are You Eating? What's caramel doing in a roast dinner Description: What Are You Eating? What's caramel doing in a roast dinner
What Are You Eating? Wendy Baily explains why she trusts homegrown over convenience Image Name: What Are You Eating? Wendy Baily explains why she trusts homegrown over convenience Description: What Are You Eating? Wendy Baily explains why she trusts homegrown over convenience
What Are You Eating? Smelling Rosemary Extract Image Name: What Are You Eating? Smelling Rosemary Extract Description: What Are You Eating? Smelling Rosemary Extract
What Are You Eating? Pat Malone also farms the community acres at Cloughjordan Ecovillage Image Name: What Are You Eating? Pat Malone also farms the community acres at Cloughjordan Ecovillage Description: What Are You Eating? Pat Malone also farms the community acres at Cloughjordan Ecovillage
What Are You Eating? Darina Allen says we get an idea in our minds that we haven't got the time to cook Image Name: What Are You Eating? Darina Allen says we get an idea in our minds that we haven't got the time to cook Description: What Are You Eating? Darina Allen says we get an idea in our minds that we haven't got the time to cook
What Are You Eating? Cuts like shin beef are just as nutritious and cheaper per kilo Image Name: What Are You Eating? Cuts like shin beef are just as nutritious and cheaper per kilo Description: What Are You Eating? Cuts like shin beef are just as nutritious and cheaper per kilo
What Are You Eating? presenters Philip Boucher-Hayes and chef Hilary O Hagan. Photography by Ruth Medjber Image Name: What Are You Eating? presenters Philip Boucher-Hayes and chef Hilary O Hagan. Photography by Ruth Medjber Description: What Are You Eating? presenters Philip Boucher-Hayes and chef Hilary O Hagan. Photography by Ruth Medjber
What Are You Eating? presenters Philip Boucher-Hayes. Photography by Ruth Medjber Image Name: What Are You Eating? presenters Philip Boucher-Hayes. Photography by Ruth Medjber Description: What Are You Eating? presenters Philip Boucher-Hayes. Photography by Ruth Medjber
What Are You Eating? presenters Philip Boucher-Hayes and chef Hilary O Hagan. Photography by Ruth Medjber Image Name: What Are You Eating? presenters Philip Boucher-Hayes and chef Hilary O Hagan. Photography by Ruth Medjber Description: What Are You Eating? presenters Philip Boucher-Hayes and chef Hilary O Hagan. Photography by Ruth Medjber

What Are You Eating? Episode 5 of 6, RTÉ One, Wednesday, March 29th at 8.30pm

Meat, veg and potatoes were staples of the dinner table for Ireland’s baby boomers. The main meal of the day was nutritious, balanced and low on frills. Dinnertime wasn’t just about food though, it was also about family.

But following 40 years of unprecedented social change, do we even eat together anymore and have we forgotten much of what our parents knew about food?

Clondalkin butcher Michael McLoughlin tells Philip Boucher-Hayes about the cheaper meat cuts that have fallen out of fashion and shows the range of freshly prepared readymeals he now sells.

And with many of us buying readymeals as often as twice a week, chef Hilary O’Hagan-Brennan shows Philip some common ingredients and one process that can make meat go further.

With garlic now a common ingredient in Irish kitchens, Philip meets an Irish grower who says her garlic is much more flavoursome than the Chinese garlic found everywhere on the Irish market and he visits a community that grows all its own vegetables year round.

In the food lab, Philip finds out if online reports about Chinese garlic stand up to scientific testing.

Series Overview

Philip Boucher-Hayes looks at what it takes to achieve a ripped body, getting behind the nutri-babble and bro-science advice as What are You Eating? returns for a brand new series.

In a second season of the popular food series What Are You Eating?, Philip Boucher-Hayes continues his journey of discovery into how and what we eat in 21st century Ireland.

This time, over six episodes, he serves up twenty four hours of Irish mealtimes beginning with the pre-gym snack and finishing with a late night takeaway.

Keeping an eye to current trends, he looks at food fashion and fads, tries a lifestyle change by hitting the gym, and finds out how our increasingly busy lives are shaping every single aspect of what we eat and how we think about food and cooking.

Chef Hilary O’Hagan-Brennan returns to delve into how some of our favourite foods are made whilst at the Food Lab scientist Billy Coleman reveals some surprising results in a series of scientific tests.