The founder of Good Food Ireland is not just a visionary person. Margaret Jeffares is also a damn good hand in the kitchen when she puts her mind to it! We have been the grateful recipients of her quick after work suppers. This one is no exception. It utilises the best Irish produce to make a supper to be proud of, in just ten minutes – after a busy busy day at the office. A pot of pasta is put on to boil – penne is brilliant for this, the sauce runs into the holes beautifully! While the pasta is cooking, heat a jar of good quality tomato passata in a pan gently on the Aga or over low heat on a conventional cooker. Add strips of Burren Smokehouse Cold Organic Smoked salmon, just to heat through. When the pasta is ready, drain well and pour over the sauce. Toss then season with a little nip of the delicious OHCo Atlantic Seaweed salt, some freshly ground black pepper and a few dried chilli flakes if you wish. Pour into warmed bowls and serve immediately. A delicious dinner in the time it takes to pour a glass of wine and chill out after your daily toil! We’re very impressed with the culinary skills of the woman in charge!