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How to Cook Well with Rory O'connell

How to Cook Well with Rory O'connell

Rory O'Connell is probably Ireland's most experienced cookery teacher - he has been teaching people how to cook for more than 30 years, having co-founded the Ballymaloe Cookery School with his sister, Darina Allen. In 2013 his first book, Master It - How to Cook Today won the prestigious Andre Simon Food Book award. In addition to teaching, Rory has worked as a chef in some of the world's top restaurants. He could be described as the chefs' chef, and his style and approach are unique.

Latest Episodes

A Salad of Hard Boiled Eggs with Mayonnaise, Harissa and Chorizo; Grilled Pork Chops and Pork Burgers with Fennel and Pistachio; Plum and Apple Sauce; Swede Turnip Puree with Parmesan and Olive Oil; Raspberry Fool and Vanilla Biscuits.

Beetroot Salad with St. Tola Goats' Cheese, Honey and Pomegranate; Grilled T-Bone Steak with Horseradish Cream and Salsa Verde; Oven Roasted Chips; Salad of Organic Greens; Almond and Cinnamon Thins with Pears.

Green Vegetable Soup; Roast Leg of Lamb and Mint Relish; Chickpea and Coriander Puree; Carrots with Lemon; A 'Plain Cake' served with Strawberries, Creme Anglaise and Cream.

Pumpkin Broth with Parsley Pesto; Boiled Oyster of Bacon, Roast Tomato Oil; Parsley, Mustard and Cheddar Cheese Sauce; Mustard and Scallion Champ; Green Cabbage Puree; Yoghurt and Star Anise Cream with Compote of Plums with Red Wine and Star Anise.

Scrambled Eggs with Smoked Salmon or Wild Mushrooms on Grilled Sourdough Bread; Lamb Koftas and Rocket Salad with Buttermilk Dressing, Roast Hazelnuts and Cumin & Chilli Oil; Chocolate and Caramel Mouse with Caramel Sauce and Raspberries.

Pan-fried Hake with Herb Relish; Casserole of Roast Chicken with Indian Spices; Pilaff Rice with Parsley; Curly Kale; Kiwi Fruit Granita with Passion Fruit and Orange Sauce; Lacy Nut Biscuits.

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