Lynda Booth

Founder of Dublin Cookery School, Blackrock

Lynda Booth is founder of the award-winning Dublin Cookery School and the author of the cookery book, From Lynda's Table. Lynda's dedication, drive and enthusiasm for food has seen her travel and work with some of the world's best restaurateurs …

Chocolate Oatmeal Cookies

The pinhead oatmeal in these biscuits gives them their distinctive crunch. Very thin. Very crispy. Very delicious.

Recipes • 19 Nov 15

Caramelised Chicken with Oranges

Lynda says: "This is one of those dinners that requires minimal work and makes for a great family meal. At the end of the cooking, the chicken pieces are golden and caramelised and have absorbed some of the orangey syrup. I generally serve this with rice and some crunchy vegetables on the side such as green beans, asparagus or purple sprouting broccoli, depending on the season. You may prefer to buy chicken legs and thighs instead of a whole chicken as the bones impart so much flavour."

Recipes • 19 Nov 15

Pan-fried Brill with Green Spice Paste and Oven-Ro

Lynda says: "There are two ingredients in the paste that may be unfamiliar. Chaat masala is a combination of eight spices, which can be bought in ground form. This is a very mild spice that has a sweet and sour tang and is traditionally brushed over chicken tandoori or grilled fruit chaat, typical street food. Fenugreek leaves come from the fenugreek plant and are available in dried form. They have a very different flavour to fenugreek seeds, which come from the same plant. The choice of fish will vary according to availability. Other options to the brill listed here are …

Recipes • 19 Nov 15

Braised Duck Legs with Pomme Purée

Lynda says: "Braising is a technique that works particularly well for cuts of meat that would otherwise be tough. Slow-cooking duck legs (or chicken legs) in a broth with vegetables and aromatics makes for a comforting dish that requires nothing other than some mashed potato as an accompaniment. Cabbage is included here, but carrots or baby turnips would also work well. This dish was adapted from a recipe by Alice Waters in her inspiring book Chez Panisse Cooking."

Recipes • 19 Nov 15

Biscotti with Dried Apricots and Cranberries

Lynda says: "Biscotti are not like other biscuits. They are baked twice so that they dry out and are generally dipped into dessert wine, such as the Italian vin santo, or coffee. I love their hard crunch.

Christmas recipe • 13 Dec 17

Upside Down Pear and Ginger Cake

Lynda says: "This pear and ginger dessert is like a tarte tatin, but with a cake base. When the cake comes out of the oven it is flipped upside down, revealing the pears covered by the caramel and ginger syrup."

Recipes • 19 Nov 15

Lynda Booth

Chocolate Oatmeal Cookies

Caramelised Chicken with Oranges

Pan-fried Brill with Green Spice Paste and Oven-Ro

Braised Duck Legs with Pomme Purée

Biscotti with Dried Apricots and Cranberries

Upside Down Pear and Ginger Cake

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