Learn to make Hummus with Rory O'Connell On tonight's programme, Rory prepares Hummus with Roasted Carrots, Beetroot, Hazelnuts and Pumpkin Seeds. Food • 15 May 18
Learn to make Hummus with Rory O'Connell On tonight's programme, Rory prepares Hummus with Roasted Carrots, Beetroot, Hazelnuts and Pumpkin Seeds. Food • 15 May 18
Rory's Vanilla Mousse with Espresso Jelly This is a delicious variation on a classic panna cotta. The combination came about when I collaborated with JR Ryall, the pastry chef at Ballymaloe House, for a dinner that we work on every autumn. Food • 14 May 18
Rory's Vanilla Mousse with Espresso Jelly This is a delicious variation on a classic panna cotta. The combination came about when I collaborated with JR Ryall, the pastry chef at Ballymaloe House, for a dinner that we work on every autumn. Food • 14 May 18
Rory's Ham Hocks with Mustard and Chive Cream I love ham hocks and they are very easy to cook. They are tremendously good value and are delicious served hot, warm or at room temperature. I prefer then unsmoked, but that is a personal choice. Food • 14 May 18
Rory's Ham Hocks with Mustard and Chive Cream I love ham hocks and they are very easy to cook. They are tremendously good value and are delicious served hot, warm or at room temperature. I prefer then unsmoked, but that is a personal choice. Food • 14 May 18
Rory's Almond Hummus with Roasted Carrots I serve this variation of a classic chickpea hummus here with roasted carrots and beetroot, but I make it year round and vary the vegetables according to the season. Food • 14 May 18
Rory's Almond Hummus with Roasted Carrots I serve this variation of a classic chickpea hummus here with roasted carrots and beetroot, but I make it year round and vary the vegetables according to the season. Food • 14 May 18
Rory's Jasmine Tea & Lemon Parfait with Prunes I like the subtle flavour of jasmine in this dish. The tender frozen parfait can be served on its own, but it pairs well with the tea-soaked prunes. Recipes • 08 May 18
Rory's Jasmine Tea & Lemon Parfait with Prunes I like the subtle flavour of jasmine in this dish. The tender frozen parfait can be served on its own, but it pairs well with the tea-soaked prunes. Recipes • 08 May 18
Rory's Tart of Macroom Buffalo Ricotta The tart can be served as a starter or as a main course and I always serve a salad of mixed leaves with a simple olive oil dressing to accompany it. Food • 08 May 18
Rory's Tart of Macroom Buffalo Ricotta The tart can be served as a starter or as a main course and I always serve a salad of mixed leaves with a simple olive oil dressing to accompany it. Food • 08 May 18
Rory's Sashimi of Tuna with Crisped Radishes Occasionally I can get tuna that has been caught in Irish waters, and when I do, this is one of my favourite ways to serve the fish. Food • 08 May 18
Rory's Sashimi of Tuna with Crisped Radishes Occasionally I can get tuna that has been caught in Irish waters, and when I do, this is one of my favourite ways to serve the fish. Food • 08 May 18
Get Rory's recipe for Tuna Sashimi Watch How To Cook Well with Rory O'Connell on Tuesday 8th May, RTÉ One at 7pm. How To Cook Well • 08 May 18
Get Rory's recipe for Tuna Sashimi Watch How To Cook Well with Rory O'Connell on Tuesday 8th May, RTÉ One at 7pm. How To Cook Well • 08 May 18
Rory O'Connell's Fresh Strawberry Popsicles Rory O'Connell's Fresh Strawberry Popsicles Food • 30 Apr 18
Rory O'Connell's Fresh Strawberry Popsicles Rory O'Connell's Fresh Strawberry Popsicles Food • 30 Apr 18
Rory's Fried Spiced Chicken with Aioli & Salsa Fried chicken can be one of the most delicious and satisfying things to eat. I love the little bit of heat in the spiced flour here. The aioli is somewhat rich, but it pairs beautifully with the crisp chicken. Food • 30 Apr 18
Rory's Fried Spiced Chicken with Aioli & Salsa Fried chicken can be one of the most delicious and satisfying things to eat. I love the little bit of heat in the spiced flour here. The aioli is somewhat rich, but it pairs beautifully with the crisp chicken. Food • 30 Apr 18
