Jess Murphy – The chef-owner at Kai cooks an extravagant dinner of mussels, dauphinoise and a rib of beef, extols the virtues of Irish produce and explains her problems with peach skin
Steamed Mussels With Ale & Dillisk – Jess Murphy, chef-owner of Kai, cooked this dish as an appetiser before a long, indulgent dinner at her home in Galway. Serves 4-6 as a starter or light lunch INGREDIENTS
Dauphinoise Potatoes With Dried Mushrooms – “Dauphinoise potatoes and roast beef is basically my dinner party that allows me to cook and drink at the same time. They’re a cinch to make.” – Jess Murphy, chef-owner
Jess Murphy’s Galway Address Book – The chef-owner of Kai recommends a cheesemonger with a wine bar upstairs, a must-visit farmers' market and a bookselling fruit & veg shop
Inside Jess Murphy’s Kitchen – The chef-owner of Kai picks out an award-winning local beer, a pioneering plant-based cookbook and perhaps the most coveted kitchen item in Ireland