Rory's Christmas winter coleslaw with pomegranate

Watch How to Cook Well at Christmas with Rory O'Connell Wednesday 21st and Thursday 22nd of December at 6.30pm on RTÉ One.

Rory O'Connell's glazed ham hocks

Watch How to Cook Well at Christmas with Rory O'Connell Wednesday 21st and Thursday 22nd of December at 6.30pm on RTÉ One.

Rory's egg mayonnaise with cucumber pickle: Today

An elegant take on the classic dish, with a focus on good quality ingredients.

Rory's turkey and mushroom pie with herb mash

Rory's frosted berries with white chocolate sauce

This is a blast from the past but so easy and really delicious. The sweet sour combination of white chocolate and tart berries is both refreshing and pretty to look at.

Rory's scrambled eggs with roast mushrooms

This is a delicious combination that can be very convenient due to the fact that the scrambled eggs can be prepared ahead of time.

Rory's roast red onion, potato & thyme frittata

A frittata is an Italian omelette. Unlike its soft and creamy French cousin, a frittata is cooked slowly over a very low heat. It is cooked on both sides and cut into wedges like a piece of cake.

Rory's traditional Irish sherry trifle

As with any dish, the better the ingredients, the more delicious the result. For a good trifle, you need a good home-made sponge cake, lovely raspberry jam, a fresh and rich custard and lots of sweet sherry. Softly whipped cream and candied or crystalised fruit and perhaps some roasted almonds complete the picture. In this recipe, I suggest a whisked up sponge. You will not need all of both sponges for the trifle, but the sponge cake recipe works better producing the two sponges as suggested. You can eat the remaining sponge right away filled with raspberry jam and a …

Rory's potato and leek soup

This is a lovely timeless combination of ingredients and makes a delicious and warming winter soup. The classic version of this soup is known as Potage Bonne Femme. It is sometimes served chilled with the addition of lots of cream and in that case it is called Potage Vichysoisse. The soup will keep in the fridge for a couple of days and also freezes really well.

Rory O'Connell's chocolate orange sticks

This recipe undoubtedly requires commitment but most of the time you will be just keeping an eye on what is going on in the saucepan rather than being directly involved. I serve these after dinner with coffee or frequently give them as gifts to special friends. The finished sticks will keep really well in the fridge in a covered container for up to 1 month.