Rory's Omelette Arnold Bennett

Omelette Arnold Bennett was created in the 1920s by the chefs at the Savoy Hotel to commemorate author and playwright Bennett writing his novel, Imperial Palace, whilst staying at the Savoy.

Rory O'Connell's brown bread ice cream

I think this is a brilliant recipe as it is really simple and tastes great. I use it year round.

Rory's celeriac remoulade with radishes and capers

Celeriac remoulade is a classic French dish.

Rory's mushrooms a la greque

Rory's compote of rhubarb with clementine juice

This may seem like an unusual combination, but believe me it works really well.

Rory's sausage rolls with apple sauce

Watch How to Cook Well with Rory O'Connell Mondays at 7.30pm on RTÉ One.

Rory O'Connell's piquante beetroot

This is a lovely recipe for serving beetroot as an accompanying vegetable. It is excellent with white fish such as hake, cod, ling, pollock and haddock and oily fish such as Mackerel and salmon.

Rory's salade tiede of lamb kidneys

Lamb's kidneys from Spring lamb are best, mild and tender. They are also inexpensive and cook in a few minutes, they will keep better if you buy them in the jackets of white fat.

Rory O'Connell's crêpes with orange butter

If you get yourself organized ahead of time by preparing the crepes and the orange butter then the final assembly of these utterly delicious crepes is quite straightforward.

Rory's gratin of fish with cheddar cheese

This a really simple recipe which yields a delicious result. I serve this dish with simple boiled potatoes or a dish of piquant beetroot.