Meg Walker

The Managing Editor of IMAGE Magazine, Meg Walker has been working for IMAGE Publications Ltd for more than 11 years. Having studied journalism in the US, she got her first magazine job 22 years ago and has since worked in both contract and commercial publishing in both Ireland and abroad. While writing various features and food, lifestyle and career stories for IMAGE, Meg also looks after finding and commissioning interesting stories, and oversees the various features and pages that go to press each month. Reading, writing, listening to great music, eating fabulous food, travelling, talking about women’s issues, and spending time with her family and Ragdoll cat are what she’s most passionate about.
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EDITORIAL

What to Cook Tonight: Chicken Rye Schnitzel with Mustard Sauce

Diana Henry's Chicken Rye Schnitzel with Mustard Sauce Ah, one of the best midweek meals (and - hurrah…

By Meg Walker

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EDITORIAL

What To Watch This April & May

What to watch in the cinema and from your own home this month and next month. ALICE THROUGH…

By Meg Walker

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EDITORIAL

What to Cook Tonight: Pearl Barley and Mushroom Risotto

Pearl Barley and Mushroom Risotto Pearl barley has more benefits than milled white rice. It is especially good…

By Meg Walker

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EDITORIAL

What to Cook Tonight: Duck Congee

David Herbert's Duck Congee Creamy, slightly salty, and a little like porridge, congee is a popular Chinese breakfast…

By Meg Walker

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EDITORIAL

What to Cook Tonight: Eggcado with Avocado and Chives

Oliver McCabe's Eggcado with Avocado and Chives This is derived from a recipe my mum made us on…

By Meg Walker

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EDITORIAL

What To Bake: Baked Banana, Date and Pecan Loaf with Spiced Caramel Sauce

Henrietta Inman's Baked Banana, Date and Pecan Loaf with Spiced Caramel Sauce Served at breakfast with yoghurt, with…

By Meg Walker

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EDITORIAL

Three Irish Authors To Add To Your Reading List

Three Irish authors to add to your reading list. SAM BLAKE Little Bones (Twenty7, approx €16), out May…

By Meg Walker

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EDITORIAL

What to Cook Tonight: Butternut Risotto with Toasted Nori

Anne Bunner's Butternut Risotto with Toasted Nori Serves 4 Ingredients 1 vegetable stock cube or 1 tsp powdered…

By Meg Walker

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EDITORIAL

What to Cook Tonight: Kale Tabbouleh

Claire Chapoutot's Kale Tabbouleh Tabbouleh is an all-time classic. There is a difference between French tabbouleh - rich…

By Meg Walker

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EDITORIAL

What to Cook Tonight: Gluten-Free Rhubarb Baked Alaska

Gear?id Lynch's Gluten-Free Rhubarb Baked Alaska This dessert is truly delightful and perfect if you want to impress…

By Meg Walker

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EDITORIAL

What To Cook Tonight: Beetroot Ravioli

Eccie and Gini Newton's Beetroot Ravioli Ingredients 3-4 beetroot 150g soft raw goat's cheese 25g raw almonds, blitzed…

By Meg Walker

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EDITORIAL

Your New Must-See TV: 11.22.63

This weekend sees the long-awaited arrival of Stephen King's 11.22.63 to our TV screens, and we cannot wait.…

By Meg Walker