Main courses

Cauliflower and Chickpea Korma

Break the cauliflower into small florets and boil in salted water unt...

Serves 6
Main courses

WARM FLATBREAD WITH BACON AND CABBAGE

Simmer the ham hocks for 2.5 to 3 hours until falling off the bone....

Serves 6
Main courses

PORK BELLY BLAA, ASIAN SLAW, HOI SIN MAYO

Set the oven to 160C. Put the pork on a roasting tray then sc...

Serves 10
Main courses

THE ULTIMATE SEAFOOD ROLL

Bring a medium pot of water to a simmer, add salt and drop the salmon...

Serves 8
Main courses

MONKFISH AND CHORIZO BROCHETTES

Remove the skin from the chorizo as best you can and cut into half cm...

Serves 4
Main courses

ROAST CHICKEN ARANCINI

Melt the butter and add the onion and thyme. Cover and coo...

Serves 25 Arancini
Main courses

BUTTER CHICKEN CURRY

Heat the butter and add the whole spices.  Cook for one minute then...

Serves 4
Main courses

BEEF EMPANADAS

Put the olive oil in a pan with the onions and garlic. Coo...

Serves 8
Main courses

SHORT RIB ROLLS

Set the oven to 160C. Put the beef in a small, deep roasting...

Serves 10
Main courses

PAUL FLYNN’S LAMB TORTILLA

Set the oven to 160C. Put the sunflower oil in a pan and add...

Serves 8
Main courses

PAUL FLYNN’S MOROCCAN PULLED LAMB,ALMOND AND APRICOT COUS COUS

Preheat the oven to 160C Fan. Mix the butter, lemon , garlic...

Serves 8
Main courses

Tomato Risotto

Bring the vegetable stock to a simmer in a saucepan. In a...

Serves 2
Main courses

Chicken & Ham pie

Preheat the oven to 200C Fan.  In a heavy bottomed frying pa...

Serves 6-8
Main courses

Spaghetti with Kale Pesto

Bring two saucepans of water up to a boil with a pinch of sea salt....

Serves 4
Main courses

ROAST CHICKEN WITH ROAST GARLIC, LEMON ZEST AND HERB BUTTER

Preheat the oven to 180°C fan. Cut the top off the garlic...

Main courses

Lemon Butter Pasta

Bring the pasta water to a boil. In th...

Main courses

GRILLED RIBEYE STEAK WITH PISTACHIO BUTTER AND ASPARAGUS

Heat a griddle pan to piping hot....

Main courses

Rory O’Connell’s Roast Rack of Lamb crusted with Grain Mustard, Chilli and Thyme Leaves

Preheat the oven to 220c. Carefully remove excess fat and...

Main courses

Rory O’Connell’s French Onion Soup with Thyme Leaves and Gruyère Toasts

Begin by peeling the onions and slicing them thinly. Melt...

Main courses

Rory O’Connell’s Salade Tiede of Lamb Kidneys, Glazed Shallots and Straw Potatoes

Begin by preparing the shallots. Place the shallots, butte...