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
Smoked Mackerel “Tonnato” With Tomatoes, Basil & Eggs – “The classic tonnato sauce is of course made with tuna but here I have used smoked mackerel and I think it is lovely. The sweet vine ripened summer tomatoes and
Tuscan Apple Cake With Blackberry & Geranium Leaf Compote – “I am never quite sure if I should be calling this a cake or a tart but in any event it is delicious and quite easy to make. The origins
The Gannet Q&A: Darina Allen – The Irish food writer & teacher on an extraordinary restaurant in Mexico, her biggest food extravagance and the worst thing she's ever eaten