Rory O'Connell's pistachio cake

I love this combination of flavours and this moist little cake has the added advantage of keeping beautifully for several days.

Rory O'Connell's chicken with red lentils

Serve with boiled basmati rice and a green vegetable such as peas, beans, spinach or sprouting broccoli.

Rory O'Connell's poppadoms

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

Rory O'Connell's mini gratin of goat's cheese

These gratins can be assembled hours ahead of time, stored in the fridge and heated at the last moment.

Rory O'Connell's sauté of spring lamb liver: Today

Rory O'Connell's sauté of spring lamb liver with Irish whiskey and tarragon.

Rory's potted turkey with hazelnuts & cranberries

This is a simple way of making excellent use of left over roasted turkey legs.

Rory's pickled red cabbage

This is a vibrant and crunchy dish that is perfect served as a salad or as an accompaniment to meat or fish pates.

Rory's pea and mint fritters & hot smoked salmon

These little fritters are suitable as serving as a starter or as a little bite to accompany drinks. The uncooked mixture will keep in the fridge overnight and the cooked cakes which are best served warm can be stored for an hour or so in a warm oven.

Rory's mussels with Indian spiced mayonnaise

I generally serve these mussels with drinks to be eaten straight from the shell, though they will also make a lovely first course to be eaten at the table.

Rory's hedgehog roast garlic potatoes