How To Cook Well with Rory O’Connell

Time Schedule

Not currently on Air


Rory O’Connell is probably Ireland’s most experienced cookery teacher – he has been teaching people how to cook for more than 30 years, having co-founded the Ballymaloe Cookery School with his sister, Darina Allen.

And in this brand new series, Rory introduces the timeless, classic, and essential techniques, which every cook needs to understand and implement if they want to cook well.

Episode 8

In this final episode Rory prepares Carrot, Coconut and Lemon grass Soup followed by Slow Roast Shoulder of Lamb with Aoili and Salsa Verde and Rhubarb and Strawberry Trifle with Almonds and Pistachios to finish.

Episode 7

Rory’s starter this week is Red Onion, Roast Pepper, Rosemary and Anchovy Pissaladiere:
“Pissaladiere is a flat provencale onion tart with a distinctive lattice of anchovy on top” he explains.
“Here it is given a little twist with the addition of roast pepper and rosemary. The tart is best served while still warm and with a salad or organic leaves”.

Grilled Hake with Roast Cumin and Tomato and Coriander is his choice for a main course, followed by Praline Ice cream.

Episode 6

Rory’s starter this week is a lovely Macroom Mozarella Salad which he follows with Roast Chicken with Bread and Thyme Leaf Sauce, and Redcurrant Sauce.

Chocolate lovers will be thrilled with Rory’s choice of pudding which is a delicious Roast Hazelnut and Chocolate Cake which he describes as perfect for a part

Episode 5

Rory’s starter this week is Potato Soup with Black Pudding and Parsley Pesto.

“ A single slice of black pudding, sizzling from the pan is great in each bowl of this comforting and nourishing soup”, he says. “The parsley pesto, a great and versatile sauce, combines brilliantly with the potato and the pudding.”

His main course is Roast Fillet of Beef with Roast Peanuts, Asian Dressing, Mint and Coriander; followed by Compote of Rhubarb with Clementine Juice .

Episode 4

Rory prepares Risotto Alla Parmagiana to start this week’s three course meal. “This is the master technique for making risotto,” he says. “Once you are happy you can manage this, then you can start to experiment with the endless list of possible additions to risotto.” Rory follows this with a Warm Salad of Quail with Grapes, Honey and Bacon. And pudding is a refreshing dish of Candied Citrus Zests.

Episode 3

A delicious Mimosa salad is Rory’s starter this week. He then prepares a very tasty Roast Loin of Pork with Fennel Seeds, Chilli and Garlic, followed by Oeufs a la Neige with Crème Anglaise.


Episode 2

This week Rory prepares a Soft Goats Cheese and Thyme Leaf Tart, and Black-eye Beans with Oyster Mushrooms and Caramelised Onions. Rory also makes delicious Buttermilk and Lemon Puddings with Caramel and Pineapple.


Episode 1

In the first episode, Rory prepares Kale Broth with Lemon and Parmesan, Grilled Chicken with Marjoram and Lemon and Roasted Almond Sauce; and a delicious dessert of Yogurt and Star Anise Cream.