Borlotti Bean Stew – This delicious stew was made for us by Niamh Fox and Sam Gleeson at their home in Co Clare, as part of a lunch that also included pork chops, roast
How To Make: Pollock En Papillote – The owners of Dublin's Fish Shop prepare a delicious (and inadvertently patriotic) fish dish in the back garden of their Dublin restaurant
Takashi Miyazaki – The chef-owner of Miyazaki in Cork makes a succession of extraordinary dishes for lunch, recalls his days as a teppanyaki chef to the stars, and explains why Japanese food is like a treasure box
Kombu-Cured Monkfish, Chorizo Crisp & Seaweed Dressing – “Normally people cure meat or fish using salt and lots of sugar. I don’t use either in this recipe as kombu’s quite unique – it has its own saltiness and
Takashi Miyazaki’s Cork & Galway Address Book – The chef-owner of Miyazaki in Cork recommends a restaurant for special occasions, an otherworldly mushroom farm and a world-class food market
Inside Takashi Miyazaki’s Kitchen – The chef-owner of Miyazaki in Cork picks out a clay barbecue, a surrealist cookbook and the craziest mushroom we've ever seen
Touring: Cork City’s Watering Holes with Caroline Hennessy – A leading authority on Irish brewing takes us on a boozy tour of Ireland's culinary capital
Gwen McGrath & Ken Doherty – In the calm before a hurricane, the owners of Assassination Custard invite us over for lunch and talk about their travels, the joys of tripe, and why the best food is always the simplest
Gwen McGrath & Ken Doherty’s Dublin Address Book – The owners of Assassination Custard recommend an unorthodox pizza restaurant, the place to go in Dublin for prawn toast and late-night cocktails, and two of their favourite Irish farms
Inside Gwen McGrath & Ken Doherty’s Kitchen – The couple behind Assassination Custard pick out veal bacon, a selection of their favourite vermouths, and eight indispensable cookbooks
Flower Sprouts With Black Garlic Vinaigrette & Ricotta Salata – “This is a dish we serve at the restaurant. Flower sprouts are a hybrid of Brussels sprouts and kale, and they’re lovely. An alternative could be Brussels sprouts (halved and
Rory O’Connell – The co-founder of Ballymaloe Cookery School whips up an effortless three-course lunch, defends the use of recipes, and recalls how his mother made the best plum pudding bar none
Rory O’Connell’s Cork Address Book – The Ballymaloe chef on a pioneering vegetarian restaurant, his local pub and the farmers' market that's "probably the best in the country"
Inside Rory O’Connell’s Kitchen – The Ballymaloe cookery teacher on his favourite olive oil, the best way to grate Parmesan and a "really important" cookbook
Chanterelle Custards With Tarragon Toasts – This dish was cooked for us by Rory O’Connell at his house in Ballycotton, Co Cork, for lunch in September 2017. Serves 8 INGREDIENTS 10g (½ oz/1/8 stick) butter 1