Rory's onion sauce (sauce soubise)

Served with roast lamb or pan-grilled lamb chops, onion sauce is a sort of 'forgotten flavour' which makes a delicious change from the more usual mint jelly. If 'onion sauce' sounds a bit dull, use its French name, sauce soubise. I urge you not to gloss over this sauce, it really is worth making.

Rory O'Connell's hot buttered oysters on toast

How to Cook Well with Rory O'Connell airs on Wednesdays on RTÉ One at 8:00pm.

Rory O'Connell's Italian beef stew

A good gutsy stew which can be made in large quantities – it reheats and freezes brilliantly.

Rory O'Connell's scallion champ

Rory O'Connell's chocolate mousse with macaroons

Rory's mother & son salad with potato crisp cake

Warm salad of Gubbeen cheese and bacon - "Mother and Son Salad" – with spiced cranberries.

Rory O'Connell's leek vinaigrette mimosa

How to Cook Well with Rory O'Connell airs on Wednesdays on RTÉ One at 8:00pm.

Rory's chicken breasts with gruyére & thyme leaves

How to Cook Well with Rory O'Connell airs on Wednesdays on RTÉ One at 8:00pm.

Rory's carrageen moss pudding

How to Cook Well with Rory O'Connell airs on Wednesdays on RTÉ One at 8:00pm.

Rory O'Connell's glazed carrots

How to Cook Well with Rory O'Connell airs on Wednesdays on RTÉ One at 8:00pm.