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A comforting and nourishing potato soup.

Potato Soup, Pesto, Black Pudding: Rory O'Connell

Now here's a soup with a difference from How to Cook Well with Rory O'Connell on RTÉ One.

A delicious pesto to accompany your dish

Parsley Pesto: Rory O'Connell

This is brilliant stuff. Given that fresh basil is only available for a couple of months during the summer, parsley is an obvious year round and delicious substitute.

Rory O'Connell • 17 Jan 17

Rory shares his technique for making the perfect risotto

Risotto alla Parmigiana: Rory O'Connell

This is the master technique for making risotto. Once you are happy that you can manage this, then you can start to experiment with the endless list of possible additions to risotto.

Recipes • 21 Jun 16

Grilled Chicken with Almond Sauce: Rory O'Connell

Try and find an organic, or at least a free-range chicken for this recipe. If you buy the whole chicken, you will have the carcass for making a stock or broth and you can reserve the wings for another recipe. Chicken breasts alone can be used here, but I like to grill the legs and thighs also as I prefer their flavour.

Recipes • 21 Jun 16

Rhubarb Trifle with Almonds: Rory O'Connell

This trifle is based on the classic preparation with fruit, sponge, liquer, custard and a final topping of whipped cream. Rory says in How to Cook Well with Rory O'Connell on RTÉ One, that he uses the recipe as a trifle master plan throughout the year!

Recipes • 21 Jun 16

Creme anglaise, meringues and caramel. Yummy!

Oeufs a la Neige: Rory O'Connell

"Oeufs a la Neige, Snow eggs, Floating Islands, Ile Flottante, whatever you choose to call them, they are one of my favourite sweets", from RTÉ One's How to Cook Well with Rory O'Connell.

Recipes • 21 Jun 16

Nice healthy alternative for your coffee break

Candied Citrus Fruit, Batons and Julienne Strips

"In an ideal world, I would always have these chunky batons or finer julienne strips of candied citrus to hand for sprinkling over ice creams and sorbets, fresh fruit or compotes, cakes and various puddings" says Rory.

Recipes • 21 Jun 16

Chicken Stock: Rory O'Connell

Chicken stock is one of the cornerstones of my cooking. The object of the exercise is a clear liquid filled with flavour and goodness. It is a vital ingredient in soups, broths and sauces.

Recipes • 21 Jun 16

A healthy and delicious kale broth - perfect Monday get-back-on-track food

Kale Broth, Lemon & Parmesan: Rory O'Connell

Kale, the mention of the name is enough to wrinkle many a face in disgust. What a shame, because kale is fantastic! Rory has a recipe to bring kale to life - outside of a juicer.

Recipes • 21 Jun 16

Gratin of Swede Turnips, Potatoes, Bacon and Parmesan.

Gratin of Swede Turnips, Potatoes, Bacon, Parmesan

"This is a robust warming gratin made with one of my favourite winter vegetables, the cheap and cheerful swede turnip" says Rory O'Connell.

Food • 11 Oct 17

Here's an idea for lunch or a light dinner

Spring Mimosa Salad: Rory O'Connell

"I make this salad all year round, varying the salad content according to the seasons and availability but I like it best of all in spring" says Rory.

Recipes • 21 Jun 16

This delicious apple sauce will accompany any of your meal.

Bramley Apple Sauce

Rory O'Connell shares with us his recipes for a Bramley Apple Sauce and a Bramley Apple and Plum Sauce.

Recipes • 21 Jun 16

A delicious roast loin of pork with fennel seeds, chilli and garlic

Roast Loin of Pork, Fennel, Garlic: Rory O'Connell

Rory loves this dish: "A loin or belly of pork, roast on the bone with the rind transformed to a crispy burnished golden cracking is a lovely sight and makes a delicious meal".

Recipes • 21 Jun 16

Enjoy a delicious and healthy goat's cheese and thyme tart with tomato oil

Goats Cheese Tart & Tomato Oil: Rory O'Connell

The goats cheese is simply pushed into the tart base, sprinkled with thyme leaves and then the savoury batter is poured over. The tomatoes are used in a little salsa-like oil that accompanies it.

Food • 11 Oct 17

You can make a very tasty vegetarian meal with these beans

Bye bye Black Eyed Peas. O'Connell spills d'Beans

Rory O'Connell shares his recipe for Black Eyed Beans with Oyster Mushrooms from his RTÉ One How to Cook Well...programme and he says: "These beans are perhaps the easiest pulse of all to identify with their cartoon like black eyes."

Recipes • 21 Jun 16

A delicious buttermilk and lemon pudding.

Buttermilk and Lemon Puddings: Rory O'Connell

These comforting upside down buttermilk and lemon puddings with caramel and pineapple are best eaten warm, though they are still delicious at room temperature...at any time of year.

Buttermilk • 21 Jun 16

Lamb Koftas: Rory O'Connell

Rory Says: "I like to roll these into little balls the size of a large grape. They can, of course, be made bigger into burger or sausage shapes. Serve these strewn over a salad of purslane leaves with a yogurt dressing."

Rory O'Connell • 18 Jul 18

Blood Orange Jelly with Mint: Rory O'Connell

Rory O'Connell says "I love when the blood oranges arrive. In this part of the world it is generally late January, just the time when we need a little cheering up. They have a wonderful flavour and the beautiful ruby coloured flesh and juice is just a joy. I use them in sweet and savoury situations and will be seen in this coldest of months trying to find a few brave shoots of watercress to pair them in what is one of my favourite savoury salads of the year. In this jelly I pair them with our regular oranges, also …

Rory O'Connell • 18 Jul 18

Moroccan Harira Soup: Rory O'Connell

Rory says, "Moroccan food is one of the great cuisines of the world and in the hands of the skilled and knowledgeable cook strikes a beautiful balance of sweetness, saltiness, sourness and heady aromatic flavours. In Morocco this soup is traditionally served to break the fast during the holy month of Ramadan. There are thousands of different recipes for the soup, with each household adding their own twist. I prefer to use lamb rather than beef and find a more balanced flavour is achieved. This is a purely personal preference - and I don't think there is a right or …

Rory O'Connell • 18 Jul 18

Kiwi Fruit Granita with Passion Fruit

This is a really simple and lovely ice to make with our furry friends. The sauce is delicious and makes the whole combination into a thoroughly refreshing dessert. I serve this with Sugar Biscuits.

Fruit • 24 Jan 17

Grilled Fish with Herb Relish: Rory O'Connell

This way of cooking fish is perceived as being rather old fashioned, but if you have a really fresh fish, it can be fabulous and quite contemporary in its simplicity. Hake, cod, ling and mackerel are all delicious cooked in this way. The relish served here is classic, and when properly prepared, it will remind you why herbs, butter and lemon will always have a place at the table when fresh fish is being served.

Rory O'Connell • 24 Jan 17

Year-Round Green Vegetable Soup: Rory O'Connell

In this master recipe we are aiming to achieve a smooth and silky soup, packed full of flavour and nourishment and bright green in colour. By varying the green ingredient, you need never tire of this recipe. The choice of green vegetables that can be used here are many, but we have to choose one to get us going, so my choice is spinach. Choose strong, handsome and really fresh looking leaves and the results will be dazzlingly green.

Rory O'Connell • 08 Jun 18

Sponge Cake with Crème Anglaise: Rory O'Connell

This is a terrific cake and in its simplest form as listed here, it is perfect with a cup of tea. I don't see any reason, though, why you couldn't serve it as a dessert cake, still very slightly warm from the oven, with a bowl of sweet strawberries and softly whipped cream or Crème Anglaise. The cake is best on the day it is made, ideally before it gets completely cold, which is possible with this cake, as it is neither iced nor filled, just sliced and eaten. It is still excellent the next day and will happily keep …

Rory O'Connell • 18 Jul 18

Golden Beetroot Salad with Goat's Cheese

Rory says, "Many people believe that preparing and cooking beetroot is a long and wearisome process. Not the case here, where the beets are simply peeled in their raw state, grated and dressed and then ready to eat. I use an Irish goat's cheese such as St Tola or Ardsallagh in this salad. A few rocket leaves and/or mint leaves could also be added to this salad for a fresh green twist and a great vegetarian dish."

Food • 25 Jun 18

Grilled Pork Burger with Fennel and Pistachios

These burgers are sweet and delicious. Belly or shoulder of pork is best here as you are generally guaranteed a decent amount of fat from those two cuts, and fat is essential for a good burger. If the meat you are using is too lean the burgers will be dry, hard and lacking in flavour. The other crucial point to remember for any kind of minced meat dish is that the mince needs to be really fresh, so minced on the same day you are going to cook and eat them. Minced meat deteriorates faster than any other prepared meat, …

Burger • 18 Jul 18

Rory OConnell

Potato Soup, Pesto, Black Pudding: Rory O'Connell

Parsley Pesto: Rory O'Connell

Risotto alla Parmigiana: Rory O'Connell

Grilled Chicken with Almond Sauce: Rory O'Connell

Rhubarb Trifle with Almonds: Rory O'Connell

Oeufs a la Neige: Rory O'Connell

Candied Citrus Fruit, Batons and Julienne Strips

Chicken Stock: Rory O'Connell

Kale Broth, Lemon & Parmesan: Rory O'Connell

Gratin of Swede Turnips, Potatoes, Bacon, Parmesan

Spring Mimosa Salad: Rory O'Connell

Bramley Apple Sauce

Roast Loin of Pork, Fennel, Garlic: Rory O'Connell

Goats Cheese Tart & Tomato Oil: Rory O'Connell

Bye bye Black Eyed Peas. O'Connell spills d'Beans

Buttermilk and Lemon Puddings: Rory O'Connell

Lamb Koftas: Rory O'Connell

Blood Orange Jelly with Mint: Rory O'Connell

Moroccan Harira Soup: Rory O'Connell

Kiwi Fruit Granita with Passion Fruit

Grilled Fish with Herb Relish: Rory O'Connell

Year-Round Green Vegetable Soup: Rory O'Connell

Sponge Cake with Crème Anglaise: Rory O'Connell

Golden Beetroot Salad with Goat's Cheese

Grilled Pork Burger with Fennel and Pistachios