JP McMahon

Roast Whole Chicken with Sherry, Honey and Dried Fruit Couscous

Roast Whole Chicken with Sherry, Honey and Dried Fruit Couscous

This whole chicken recipe has Moroccan origins. It is a great way of keeping the chicken moist throughout the cooking. You can omit the couscous if you like and start from paragraph 5 in the method. Stuff the chicken with a lemon, a head of garlic, and some rosemary. If you want to use olive oil instead of butter, you can! Furthermore, white wine or cider will also do the job. The best way to cook a whole chicken is to cook it slowly at low temperature for longer and then turn up the oven at the end to achieve the Maillard reaction. You can brine you chicken (8% brine solution) overnight for a more complex flavour, as the brine will help keep the chicken juicy and moist. Brine breaks down the protein and makes for softer meat.

OMG - Chocolate Mousse with Candied Hazelnuts and Chocolate Soil

Chocolate Mousse: Valentine's Day Treat

Whatever your plans are for Valentine's Day, whether you're treating yourself or someone else, JP McMahon's Chocolate Mousse with Candied Hazelnuts and Chocolate Soil is the perfect indulgent nicety. #TurnAwayIfYou'reLenting

Richy Virahsawmy served up this salmon dish on the Today show - watch back on the RTÉ Player

Sesame Crusted Salmon, Green Bean Salsa: Today

Today show chef Richy Virahsawmy serves up this mouth-wateringly tasty and yet still healthy salmon dish - the description alone sounds amazing...Sesame Crusted Salmon, Red Pepper and Green Bean Salsa. Mmmm...

JP in Today show studios in Cork

Beef skewer, purple potatoes, mustard sauce: Today

Galway based chef JP McMahon serves up this perfect weekend family meal that works for a casual dinner or for a special occasion. Here's the recipe and watch him in action on the Today show on RTÉ One.