As seen on the Today Show
In chocolate shops, chocolate truffles come in all sorts of flavours, but the simplest you can make at home have just three ingredients: great quality chocolate, fresh cream and a little bit of cocoa powder for dusting.
There is nothing nicer than collecting crisp, fresh apples to make that delicious light dessert, Apple Compote, which is ideally served with a freshly made Crème Anglaise.
I have two or three sauce recipes I use to take care of any tired or slightly dried out croissants and this is one of my favourites. The sauce is easy, fast and very tasty.
This is surely the most famous and argued-over salad in the world. My idea for deconstructing my Salade Niçoise is to present all the elements separately. The purists say there shouldn't be any vegetables at all, but I am used to having green beans and potatoes in my version. Just tell yourself you are not from Nice, and go wherever your taste takes you.
A really easy way to start off a chic meal with something colourful and full of flavour is to serve a vegetable soup. I serve it with a salsa on top, which gives it a bit more flavour and makes it a bit more interesting.
Moroccan Lamb Tagine is a really tasty and exotic meal and it's a great dish to cook to get the children into the kitchen with you.
Originally from Lyons, onion soup was made popular during the 19th Century by Parisian market workers in Les Halles. Traditionally served after a nuit blanche (sleepless night) because of its supposed ability to quickly dissipate the effects of alcohol, it is an invigorating and revitalising soup.
Cavaillon melons might be hard to find in Ireland, but we do have a good choice of melons these days, and I am using three types.
You can take my word for it: everybody loves this recipe.
If ever you are lucky enough to have an autumn glut of figs and you want them to go that little bit further, then this chutney recipe is the perfect solution.
This is a great dish to serve on its own or as an accompaniment with meat or chicken or fish.
Mackerel's a great fish for a weekday supper when you don't have a lot of time ahead of you and you want something really full of vitamins and nice and fat and juicy and tasty.
Olive oil may not be the first thing you think of when you talk about sweet things and baking a cake, but this a lovely sponge.
Be careful with the flavouring and you're in for a treat.
Recipe SearchAll recipes »
Paul Flynn shares his recipe for lamb gigot chops with basil and rough and ready ratatouille on T...
Operation Transformation shows us how to make tomato, courgette and prawn pasta with a video tuto...