Throughout Food Month we will have a daily “Guilty Pleasure” feature where well-known faces share their secret treats, from the delicious to the daring to the downright strange. You can win a great prize if your share your guilty pleasure with us. See below for details
“My guilty pleasure is cheap pork pies. Not the fancy ones with added pickle or flavourings like rosemary. No, cheap pork pies. The ones with all the gristle and hoofs included.
“I developed this habit as a kid. Our butcher delivered door-to-door and it all started there. It’s developed into a comfort food and as a way of stuffing my face on the go. As hangover foods go, this is a great choice but you need to plan in advance. Buy a four-pack and keep them in the fridge at all times, just in case.
"My most recent pie was consumed after the Dublin marathon, waiting to go through security at the airport, whilst en route to France. It turns out that pork pies are the ideal run recovery food. You have everything you need right there: fat, protein, a few carbs and more fat. Wash it down with a milk shake from Burger King and you're laughing.
“I may make a point of adding some to the Le Galaxie rider. They would make a great after-show snack.As we speak there are currently no pork pie delivery services operating in Dublin. Can you believe that? Someone is missing a trick. Well, in my neighborhood anyway.”
Alistair Higgins is the drummer of electronic party band Le Galaxie. He is also a keen cook, craft beer brewer and marathon runner.
To win an overnight stay for two with breakfast at Kelly's Hotel in Dublin plus dinner for two at L'Gueuleton French bistro, just tell us about your guilty pleasure. Whether it's tasty and tempting or odd and embarrassing, we want to hear about it. Email your entry plus your name and phone number to guilty@irishtimes.com and the winner will be announced at the end of Food Month.
November is Food Month in The Irish Times. You will find food-related content in all of our sections. We will also have reader events, competitions and lots of exclusive content at irishtimes.com/food
