Rory O'Connell's picnic chest of sandwiches

Rory O'Connell's bastible bread

A bastible is an iron pot, usually with three little legs underneath and a slightly domed lid, that was used as a pot oven to cook over an open fire. Everything from breads and tarts to stews and even a goose was cooked in a bastible. Bread and tarts that were cooked in a bastible always had more tender crusts because the steam was trapped inside the pot, softening the crust. You can recreate a similar tender crust effect by cooking the soda bread in a covered casserole in the oven.

Rory's winter salad of organic greens

Rory's American popovers with jam and cream

This is little gem of a recipe is an excellent standby, it can be made in seconds, the ingredients are inexpensive and used for breakfast or as a pudding or just to go with a cup of tea. Sweet or savoury fillings work.

Rory's winter salad of organic greens

Rory's spelt, pearl barley, lentil & veg broth

Rory's grilled T-bone steak with salsa verde

Rory's Béarnaise Sauce

Rory's arborio rice and coconut pudding

Rory O'Connell's chocolate sauce