This was a pinch-me moment. If you have any interest in the food writing world, you KNOW who Donna Hay is. She has inspired a generation of food creatives and is an ICON.

This incredible night took place in the breathtaking surroundings of Howth Castle, where I got to sit down with one of Australia’s most beloved and influential food creatives for a rare and intimate conversation. Donna, bestselling cookbook author, food stylist, and the woman behind the iconic Donna Hay magazine, opened up about her new cookbook, creative process, what continues to inspire her, and the quiet moments that have shaped her remarkable career. It’s a stunning watch, and exclusive to you, my lovely Substack subscriber!

Thank you to Erica, Ryan, Sarah Hughes, Daniel Eglington-Carey, and all the staff at the Howth Cookery School for providing the canapés for the night, and to everyone involved for making the night so successful! Enjoy the video below!

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From here on out I’m going to be posting exclusive recipes that appear on this substack before they land anywhere else. A first look for subscribers and this one is worth saving!

You know the feeling of taking something you’ve eaten a hundred times and finding out it can be better? That was me when I moved to LA (my friends always slag me, “oh, did you live in Los Angeles?!”). I was used to the thick Irish style burgers I grew up with and so I went over excited to eat my way through things I’d never get at home, and these burgers were a perfect example. A proper LA staple while we lived there in 2015–20- In-N-Out for the classic, but it was the new-ish smash spots that had us hooked: Goldburger, and Burgers Never Say Die in Silver Lake, where you’d queue around the block for a patty pressed so thin the edges came out like lace. I’ve made them the same way ever since.

It lives and dies on technique. Bar a little salt, it’s all about the meat quality and good fat content: smash the patties hard into the pan once super super thin, then leave them alone. You want deep flavour.

This homemade version is an homage to the technique to get great results in your kitchen. In addition to the burgers there’s a really stellar recipe for a chilli jam I’ve been making since I was in my teens- a recipe from my aunt Ann. This is your secret weapon. It cuts through the richness and turns the whole thing into something I haven’t had anywhere else.

Oh, and I’ve made it a triple decker- sure what else would you need mid week! Three patties, cheese, bacon. Indulgence between two buns.

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Greetings from a lush Howth Hill. After a couple of weeks that have seen me working non-stop from Italy series prep, Ideal Home Show, Bloom, filming kitchen recipes on set in Ballyboughal, I found myself enjoying a rare day off!

After the shunting and shuffling and the clatter of the boys down the stairs, bags were filled with some picnic bits and we moved slowly out to the fields and hills outside the house. Max, our 15 year old collie/jack russell, who has been missing me and our daily walks was thrilled with his adventure posse. Low-lying nettles sting my bare legs, and I notice the tall ferns which have shot up in my absence.

On a deliberate mission to slow down, I stop to photograph the climbing vetch and elderflower just coming into bloom- camera in hand, carried to quiet my mind and notice the beauty that late May and early June bring. We settle into a hidden patch on the hillside, ringed by gorse, listening to birdsong and breathed in the calm. Putting pen to paper again feels meditative, a very noticeable bookend to the hurricane of busyness this past month has been.

Just the breeze in the long grass, and room to catch my breath.

Lots of goodies in this weeks newsletter, have a great week ahead and happy cooking!

Donal x

Cook This Month

Two showstoppers worthy of your kitchen through June.

Strawberries & Elderflower Cream Pavlova

The dessert I’d make for almost any weekend in June that feels special. Stick this on your to-do list. Crisp meringue with a marshmallowy middle, elderflower-spiked whipped cream, and the first proper Irish strawberries macerated with a little lemon and cordial. Showstopper every time!

The meringue can be made ahead of time, assemble before guests arrive. The longer the strawberries macerate, the better.

Get the recipe here

Strawberry & Elderflower Cake

Walk through any hedgerow right now, and you’ll find it. Pick the heads on a dry morning before noon. Steep with sugar, lemon, and a little citric acid overnight; strain into bottles. Pour over ice with sparkling water, over those strawberries, or into a glass of dry vermouth on a Friday evening. Or of course buy a bottle and have it pantry ready for whenever the mood strikes you or you feel like whipping up this cake- a celebration of the season.

Get the recipe for Strawberry and Elderflower Cake!

Currently into…

Four things I love!

Reading:

Wes Anderson - The Archives

I’m in London next month for Saturday Kitchen, and top of my list is the Wes Anderson exhibition at the Design Museum. The first proper retrospective of his work, curated with la Cinémathèque française.

In the meantime I’m reading the book that accompanies it, Wes Anderson: The Archives, a celebration of thirty-odd years in cinema, drawn from the notebooks, drawings, polaroids, props, and puppets he’s kept since the start, with reflections from collaborators and a long interview with the man himself.

Listening to:

Jeff Goldblum- Night Blooms

I always regretted not going to see Jeff Goldblum play jazz when we lived in Eagle Rock, he had a regular gig at a club fifteen minutes from our house, and somehow I never made it. So when he came to Dublin, I finally got to see him in action. I was wrecked that day and honestly considered staying in, but I’m so glad we went—the night was electric. His new album, Night Blooms, has been on repeat in our house ever since.

For Summer Days:

STABLE Swim Linen Towel

Sofie got me one of these for my 40th, and it’s a welcome addition to summer sea swims and picnics. A favourite Irish brand- The STABLE Swim Linen Towel is woven from a heavyweight Irish linen developed with Emblem Weavers- 100% Irish linen, woven and made in Ireland.

Cooking with:

Sambonet 1965 Vintage

Charlotte & Susan who help me create our videos and photographs bought two saucepans and a stockpot on our recent trip to Italy. They carried these beautiful stainless steel pans with brass handles so we could use them on the new series- I have a feeling we’re going to get a lot of queries about them so parking this here- I’m in love!

Elsewhere this week

For Dunnes Stores:

Sabayon Berry Pudding

AD Sabayon is the kind of dessert that feels like instant summer. Egg yolks and sugar whisked with a splash of wine until it turns into something light & frothy. Spoon it over a handful of ripe berries with some whipped cream and you’ve got the most simple, most luxurious end to a long evening meal.

Recipe Here

In My Irish Independent Column:

Thai Summer Salads

Moo Nam Tok is probably one of the most underrated Thai dishes. Smoky pork, loads of herbs, sharp dressing and an unexpected toasted rice powder giving everything this nutty crunch. The toasted rice is worth the tiny bit of effort - it’s what gives the salad that unmistakable texture. Also, don’t overcook the pork. You want char on the outside but still juicy in the middle. Thinly sliced after resting and you’ve got the makings of a stellar supper. This recipe plus 2 more of my favourite Thai inspired ones in the Irish Independent print and online this weekend.

Recipes Here

Free This Summer

donalskitchen.com

The meal-planning side of the operation. No paywall, no sign- up, just dinner sorted for the week. Pick recipes, get a shopping list, and cook through it.

Plan Your Week

What does June look like where you are?

Reply to this Letter. I read all of them, even the ones I don’t get to answer.

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For now: get the strawberries. Pick the elderflower. Open the windows and cook something delicious!

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Oh hello there!

I’m officially exhausted- We filmed a Christmas episode on the hottest day of the year so far this week, in an Irish kitchen, dressed to look like it could have been lifted out of the Tuscan hills. Terracotta tiles, copper pans, the works. Plating a duck under TV lights while the sun beat the stones outside and all the windows and doors were shut, was not for the faint hearted. The whole shoot wrapped on Wednesday and then I’ve been straight into Ireland’s biggest food and gardening festivals, Bloom this weekend, then a quiet stretch I've been counting down to since February.

Through all the 30 recipe we cooked over the last 3 weeks, I made a simple amatriciana, done right, guanciale, pecorino, splash of white wine and it was truly spectacular. As a TV cook you often have to sell the dish but this one was genuinely, hand on heart, the best meal I'd cooked in a month.

I don't mean that as a slight on the rest of the recipes but there's a particular kind of magic in a recipe so simple. Just pasta, fat, salt, and time. A good reminder of how good a recipe like that can be.

I know you will relate. You come out the back end of a stretch of intense work, the kind where you don't quite know what day it is and then it’s the most small useful things that feel like a kind of medicine. A proper walk in nature that you’d been putting off. A really good home cooked dinner with nobody stopping you. Weirdly enough after all the cooking I am excited to get cooking again but for my family. After a month of cooking for cameras, the simple Italian recipes are what I’m coming back to. The Roman pasta classics are built on four ingredients, give or take. Pasta. Pecorino. Guanciale. Pepper. The thing is that this type of cooking only works if your pantry is right. A great amatriciana from sad ingredients is impossible. So before we get to the recipes, here's what's actually on the shelf.

STOCK THE CUPBOARD

The Italian pantry

Seven things that do the work for you, if you let them.

Italian cooking is the most generous tradition in the world for a beginner, because most of it is built on a small group of ingredients that you can keep in a cupboard. All of them are worth buying the better version of. Most of what passes for "elevating a dish" in restaurant kitchens is actually just respecting the basics.

1. Olive oil

TWO BOTTLES, NO EXCEPTIONS

A cheap one for the pan that you won't been ruined when it hits high heat. A green-gold extra virgin for the plate. For finishing soups or dressing tomatoes. Sicilian, Tuscan, Pugliese, whatever you've found. The bottle that's been open in your cupboard for eight months has more than likely lost its magic. Buy something fresh and vibrant.

2. Tinned Tomatoes

SAN MARZANO IF YOU CAN

San Marzano DOP grow in volcanic soil south of Naples and are sweeter, less acidic, and most definitely worth the extra euro. Mutti, Cirio, or Solania, any of them will do you. Whole peeled plum, sitting in their own juice, not the pre-chopped ones.

3. Dried Pasta

BRONZE CUT, FROM THE SOUTH

Rummo, De Cecco, Garofalo. Slow-dried at low temperature with a rough, chalky surface which will help the sauce cling to it. This simple switch to bronze cut is one of the cheapest, most undersung upgrades you'll ever make. Keep five shapes on the pantry shelf- spaghetti, bucatini, rigatoni, penne, orecchiette and you can take on almost any sauce.

4. The Two Cheese

PARMIGIANO REGGIANO + PECORINO ROMANO

Buy real Parmigiano Reggiano with the rind on, wrapped in paper or waxed cloth, and kept in the cheese drawer. Pecorino Romano is sharper, saltier, the cheese many of the Roman pasta classics are built on. The rinds go into soups and ragùs for the savoury depth they give off. Never throw them away.

5. Cured Pork

GUANCIALE OR PANCETTA

Wrapped in paper in the fridge, it'll keep a month or so. Cut it by hand and add to a cold into a cold pan and render slowly and the fat that comes out of it is your sauce. Guanciale (cured pork cheek) if you can find it, pancetta (cured belly) if you can't.

6. Anchovies

THE MOST UNDERUSED THING IN MOST KITCHENS

Don’t be afraid. Two anchovy fillets melted into the bottom of any tomato sauce, ragù, or braise adds a savoury depth no one will identify as anchovy. They're not a fishy ingredient unless you tip the whole tin in. Buy them in good olive oil from a glass jar. Once you've cooked with them properly, you'll never go back.

7. Salt, pepper, chilli

WHOLE, NEVER PRE-GROUND

Fine sea salt for the pasta water, it should always be well seasoned. Flaky salt for finishing. Whole black peppercorns ground fresh; the pre-ground stuff is dust, with none of the perfume of the real thing. And a jar of dried chilli flakes for almost everything though never in addition to black pepper. Italian heat is restraint, a gentle hum.

THE THREE THIS WEEK

Three pastas to have in your back pocket

Pasta Amatriciana

20 MINUTES · SERVES 2–3 · ~€15–18

The one that started this. The whole post is built on this dish.

VIEW RECIPE

Four things worth knowing

1. Guanciale over pancetta

Cured pork cheek has more fat and a deeper flavour than belly. Worth seeking out at an Italian deli.

2. Don't drain the fat

Whatever renders out of the guanciale stays in the pan. That's the sauce.

3. Pecorino Romano, not Parmesan

Sharper, saltier, traditional. Parmesan's fine, but it's not the same dish.

4. A splash of pasta water at the end

Not optional. Tip a ladle in before you toss. The starchy water is what binds the sauce to the bucatini.

IF YOU CAN'T FIND IT

Guanciale → smoked pancetta

Pecorino Romano → 50/50 with parmesan, or parmesan at a real pinch

Bucatini → rigatoni, then spaghetti

San Marzano → any good Italian-grown plum tomato (not cherry)

Get the recipe!

2. THE CLASSIC

Cacio e Pepe

15 MINUTES · SERVES 2

Three ingredients. Pasta, pecorino, black pepper. When you can pull a smooth, glossy sauce out of nothing but cheese, pepper and starchy water, you'll understand what the Romans figured out two centuries before us.

Get the RECIPE

3. THE MOST MISTRANSLATED

Spaghetti Carbonara

15 MINUTES · SERVES 2

The Roman pasta is most often mistranslated on its way out of Italy. The version I grew up with committed many crimes- cream, bacon, mushrooms, sorry mum! Real carbonara is eggs, pecorino, guanciale, pasta water, and pepper. Off the heat at the end, so the yolks don't scramble. Once you've made it the right way, you never go back.

Get the RECIPE

AROUND THE KITCHEN

Four More Things, briefly

1. Bloom this weekend. Friday through Sunday at the Phoenix Park, on the Dunnes Quality Kitchen stage- I’m giving demos all weekend. If you're in Dublin, come say hello.

2. Turning 40 next week. Plans: a quiet weekend. Possibly a swim. Possibly that carbonara, the right way.

3. Strawberry season. The first proper Irish ones arrived. Sitting on the kitchen counter, eaten standing up. Worth the wait.

4. On the shelf. Currently reading Shane Smith’s Loaf Tin Bakes- order here.

FROM THE COMMENTS

What you said about Italy

Last week's Letter ("Italy ate me alive") drew the warmest reply thread I've had in a while. Two comments I loved:

Keep them coming. I read every reply.

Leave a comment

Bless me father, it has been far too long since my last substack post. So let me make it up to you properly, Italy stories, a TV shoot kicking off this week, and three of my most-loved recipes to actually cook this week.

Let’s go!

Tuscany nearly broke me

I’ve eaten a lot of food in my life. But my most recent trip to Italy was next level. As part of a new TV show thats coming to Irish screens later this year, we landed in Florence for a food filled week. It was originally supposed to be a reunion with Alessio from Toscana Saporita who made me one to the most memorable pizza’s I’ve ever eaten. It was served at a party I was attending and it was so good, with drink in hand, I wandered back to the kitchen to find out who was making this food of the gods.

But a deadline of a TV show beckoned so not only did we visit Alessio & his mum Sandra at Toscana Saporita but we sandwiched in a trip to Florence. I also ended up in the hills of Montalcino with Arturo and his grandmothers who showed me how to make pici: that thick, hand-rolled pasta that looks deceptively simple until a group of nonnas shows you just how wrong you’ve been doing pasta your whole life. Learning from women who’ve been making it since before I was born- the stuff of Italian food dreams.

Florence was fruitful and food filled too. The best affogato I’ve ever had in my life at Cafe Vivoli and a new to me pasta favourite cacio e burro- I’m cooking it on the new show and discovered the secret ingredient- the sandwiches holy moly- cured meats, cheese, artichokes, and more all sandwiched into schiacciata- a thinner, chewier version of focaccia.

5 things Italy reminded me of

Steal these for your own kitchen this week:

1. Fewer ingredients, better ingredients. Cacio e burro is two ingredients. Stop adding things and start buying better.

2. Pasta water is liquid gold. The nonnas added it to everything by the ladleful. A splash in the sauce at the end fixes nearly any pasta dish.

3. Salt your pasta water heavily. Properly. A big handful. Italian cooks don’t season at the end- they season the water.

4. Hand-roll pasta once in your life. Pici takes flour, water, salt and your hands- eyeballing the ingredients and having confidence. No machine. It changes how you think about every other pasta you cook.

5. Eat the street food. A great sandwich on a street corner beats most sit-down dinners. I also discovered these little wine windows on the streets of Florence- happy to sip in the street.

A full Italy diary with recipes is coming for paid subscribers next week. Stay tuned.

This week: back on camera

The TV shoot starts this week. I can’t say too much yet, but if you’ve followed along for a while, I think you’re going to love what we’ve been building. Behind-the-scenes coming for paid subscribers as we go.

Three recipes to actually cook this week

A thank-you for sticking with me. Three of my most-loved recipes from the archive — all tested to death in my own kitchen, all proper week-night winners.

Martha’s One Pan Pasta- The one that hit 10 million views on YouTube and still gets cooked in kitchens all over the world. Everything goes in one pan, including the dry pasta. Cooked right the starch and tomatoes turn into a silky sauce as it cooks. Under 15 minutes. Genuinely magic. Just don’t mention it to your Italian pals.

Gnocchi al Limone- Fifteen minutes to a creamy, zesty plate of gnocchi that tastes like a restaurant order. Shop-bought gnocchi (use the good stuff), lemon, cream, peas, a mint-basil oil to finish. Tip: zest the lemon BEFORE you juice it. Sounds obvious, but I almost nearly always forget!

One Pan Garlic & Rosemary Summer Chicken- 25-minute Mediterranean supper for two. Crispy gnocchi, blistered cherry tomatoes, garlic-rosemary crust on the chicken. Fresh, hearty, easy.

Heads up — donalskitchen.com is now completely free. Weekly meal plans, shopping lists, step-by-step videos and 200+ recipes, all in one place. Go have a poke around.

One more thing — Incognito

I popped up on Sunday with Miriam on RTÉ Radio 1 last week to chat about something a little different- art. Specifically my involvement with Incognito, the brilliant charity art auction supporting the Jack & Jill Children’s Foundation. Every piece is sold anonymously, so you don’t know who made yours until after you buy.

🎙️ Listen to the Miriam chat 🎨 Browse the collection at incognito.ie

Now — over to you

Two questions and I genuinely want to know:

1. What should I cook for you next? Italian, quick midweek, family-friendly, something else? Reply or leave a comment.

2. Which of the three recipes above are you making this week? Hit comment and tell me- I love seeing what you’re cooking.

Leave a comment

If this landed for you, the single best thing you can do is restack it or forward this email to a pal who’d enjoy it. That’s how this newsletter grows, and every share genuinely matters.

Thanks for sticking with me during the quiet stretch. There’s a lot of good stuff coming!

Oh hello there!

There’s a stretch in the evenings- can you feel it? Despite the non-stop rainy days here in Ireland, I’m conscious of the new season that’s unfolding behind the clouds. With it comes an urge to cook with a fresh lineup of ingredients. Whispers of vibrant pink forced rhubarb for puddings and pavlovas, powerful purple & green heads of endive for salads and I am bowled over by the wonderful array of in season citrus.

I’m also conscious that all the aforementioned ingredients are of course not seasonal or local, but bridge the gap between these fallow months. There’s been quite a lot said online over the past couple of weeks about seasonality of produce in Irish retailers, no doubt led by the shock jock style content about sprawling “hidden” ingredient lists of items. My thoughts are that of course we should be aware of whats in our food but just as much attention should be shone on the producers and ingredients who are doing things right. But perhaps the internet algorithm doesn’t reward that type of content? Either way it’s good for shoppers and cooks to know whats in their food and where their ingredients come from but many nutritionists have also pointed out that an obsession with ingredients in the absence of good healthy home-cooking may not be the right approach either. Your thoughts below please.

This week:

I have bagels on the brain, an urge to bake bagels, is there a name for that? It has led me down a rabbit hole to baking not bagels, but Turkish Simit- those sesame crusted twisted rings of bread that you can buy from vendors on the streets in Istanbul- I followed this recipe from Ozlem Warren who I note has a new cookbook aptly named Istanbul out this May. It’s a baking project which is particularly poignant as Ramadan began this week and runs until March 19th- perhaps a good snack for iftar for those fasting this month. Have a watch back of a clip from the series we made recently about this key event in the muslim calendar:

I’m continuing a project that was sparked by a workshop I attended with Annie Atkins in January which prompted me to create an online footprint for my late grandparents work at barrenhillgallery.com. This week I visited the NIVAL at NCAD which holds archives of Irish art history in attempt to track down the work of my grandparents and their art gallery which operated in Howth in the 1970’s. I found an absolute gem of an article from the Irish Times which some of our family had no memory of, showcasing a montage of photography of the gallery and on the back of it, recipes of the late great Theodora FitzGibbon who I created and photographed a book of her recipes in 2013- what are the chances! I’ve gone down a rabbit hole as I sift through my own grandmothers handwritten recipe books, hovering over some project I’m not sure of just yet, but there is something quite Indiana Jones about the whole process, unravelling threads and discovering information as it unfolds.

This week online, we started a new series called On The Menu for social media highlighting some of Ireland’s great places to eat. My first stop was Hong Kong Wonton and considering it is the start of Lunar New Year celebrations it felt highly appropriate. Eva Pau, whose parents founded Asia Market on Drury Street, set up the cafe in the last year and it features menu items akin to those found in the cafes of Hong Kong. Wonton noodle soup, hong kong style french toast as well as chicken congee served with Chinese donuts.

A first visit to 147 Deli and Chubby’s in Clontarf which was only this week featured on the McKennas Guide made me quickly understand the hype. I have been passing their bricks and mortar restaurant on every trip to Dublin City and kept meaning to stop by. Reservations are like hens teeth if their online booking system is anything to go by. We got a takeaway lunch- BBQ pork ciabatta, a particularly colourful Turkish style salad and roast cauliflower wrap. Now wouldn’t something just like this be nice in Howth… hmmm!

Cooking was slow in our house this week, a little disjointed but I made a chicken and leek pie, fennel and blood orange salad and sticky toffee pudding for family gathering on Sunday, which we ate our way through the leftovers and fresh batch of chicken congee to keep us going.

This week I have a selection of recipes for you to cook and a recipe feature from Suzie Lee’s new cookbook Simply Speedy Chinese. She’s been doing the publicity rounds in Ireland and the UK and getting great support and her recipe for Mini Steamed Eggs with Spring Onions is on my to-do list below.

Happy cooking,

Donal x

Satay Chicken & Crispy Rice Crush

This dish brings together the best of Southeast Asian comfort food – juicy, golden chicken thighs with a creamy, nutty satay sauce and a vibrant, textural crispy rice salad. The contrast of the warm, spiced chicken with the crunchy rice and cool, tangy cucumber salad makes every bite exciting. Don’t rush the rice step – letting it fry until slightly crisp gives the dish its signature “crush” and adds incredible depth and crunch. Adjust the heat with more or less chili, and serve with extra lime for that perfect zesty finish.

Gochujang Pork Belly Strips with Lettuce Leaves & Cucumber

I apologise to my long time readers but I do love anything eaten in lettuce cups and so while this may look familiar it’s the recipe for Gochujang Pork Belly Strips that are the standout here. You can get pork belly strips quite easily here in Ireland in the butchers and supermarkets. They are quite versatile and a worthwhile addition to your shopping list. Here they rely on Korean gochujang, a fermented chilli paste which is an essential ingredient in Korean cuisine. You can find it in most Asian specialty shops and it keeps well for a couple of months in the fridge. The recipe will work with the more readily available sriracha sauce but it’s worth seeking out gochujang to add to your regular cooking routine.

Sticky Toffee Pudding

A timeless desert island dessert which is perpetually popular. This version is slathered with salted caramel and devoured table side with vanilla ice cream.

Simply Speedy Chinese: Meals in 30 Minutes or Less

Suzie Lee is all about big Chinese flavours without the long wait (or the delivery fee). She grew up at the stoves of her families Chinese restaurant in the north of Ireland. In Simply Speedy Chinese, she’s packed every chapter with clever shortcuts so you can get proper, satisfying meals on the table in 30 minutes or less, from honey chilli beef and quick dumplings to peanut butter noodles and even mochi for something sweet.

It’s made for real life: busy evenings, low energy, hungry kids, tighter budgets and plenty of ways to tweak dishes to suit whoever’s at the table.

Even better, Suzie has shared one of her speedy recipes with us for this week’s newsletter… so you can try it for yourself before the takeaway menu even crosses your mind.

Maybe it’s the house move. Maybe it’s the subtle lift that comes when a space finally feels settled. Or maybe it’s simply that the days are stretching again. Even through the relentless grey drizzle Ireland seems determined to deliver, there’s more light. You feel it in the late afternoon on the drive back home. In the kitchen window at 5pm.

Whatever it is, my cooking mojo is back.

A return to actually feeling compelled to cook in the kitchen and find enjoyment in the process. A lot of life last year was spent rushing and a dough rising slowly in the fridge overnight feels like the antidote.

We’ve got family coming for Sunday Lunch today. There’s a double batch of focaccia proving slowly since yesterday. Standing in the kitchen this morning, pressing dimples into that soft, airy dough, I realised something I’ve learned over twenty years of writing about food:

Time and patience are the ingredients most home cooks forget.

I say that despite spending the last 3 years writing about quick cooking mid-week meals. Yes, when time allows, time & patience are the secret ingredient- Focaccia is the perfect example. Leave it overnight and the flavour deepens, the texture relaxes, the crumb becomes open and tender. Rush it and it’s just bread. Give it time and it becomes something memorable.

Chefs understand this instinctively. They build flavour in advance:
- Stocks simmer for hours.
- Dough ferments slowly.
- Desserts chill, set, soften and deepen.

Some great cooking happens because of what you did the day before or planned in advance.

That thought has stayed with me this week. I’ve included the recipe below for the focaccia below.

Some nice things for the weekend…

• A Quiet Love- Capturing the remarkable love stories of three Deaf couples, this Irish movie is a must watch!

• Good World Dumplings- A staple stop in Dublin for solid dim sum- I dropped by last week for a solo lunch.

• Lunar New Year kicks off next week and I’ve been making this chicken congee for breakfast on repeat. Made in a pressure cooker- it takes minutes to prepare.

• I’ve been dabbling in baking this week and made mini muffin versions of the Orange Polenta Cake posted below- finish it with hot syrup and rose petals- so beautiful.

• Last weekend I cooked an American Italian dinner for pals- Vodka Penne, & Butterscotch Budino on the menu- recipes below.

• Got tickets to Jeff Goldblum and his jazz band The Mildred Snitzer Orchestra when they play Dublin in May.

Vodka Penne Pork Ragu

This is one of my absolute favourite weeknight pasta dishes, its Vodka Penne with a bit of a twist. I’ve added some pork sausage to give the creamy sauce a meaty ragu and it really is the ultimate comfort food.

Thai Style Chicken & Shiitake Jok

Similar to the ever prevalent congee that can be found throughout many different Asian cuisines, the Thai version is similar but often served with an egg. This version adds little minced chicken meatballs. Like many Thai dishes, it’s all about the accompaniments you serve alongside and you will often see this dish served with optional topping like crispy fried garlic, pickles and thinly sliced ginger.

Garlic & Basil No-Knead Focaccia

The more authentic focaccia recipes tend to be a sticky mess that is best left to the professionals but in this no knead method, generous amounts of olive oil and a lack of kneading provide you with surprisingly impressive results Once you have the method down the dough can be transformed with a number of different toppings or even made into a deep-dish style pizza with some good passata and mozzarella.

Butterscotch Pudding

A favourite from LA restaurants Gjelina & Hippo- This recipe is perfect for a dinner party as it can all be made ahead of time and popped in the fridge until you’re ready to serve – my kind of dessert!

Orange Polenta Cake With Honey & Rosewater Syrup

This fragrant and moist cake is not only visually beautiful, it also has the most delicious spiced sweet orange and honey flavour. The cake can be made gluten-free as long as you use a gluten-free baking powder.

A few bits and pieces from the middle of the week- what I’ve been up to, what I’m enjoying, and some nice things to cook.

This week:

• I was recently reminded of the brilliant story Maeve Binchy told RTE Radio about her time editing the Woman’s Pages of The Irish Times. She made a rash decision on a food image accompanying Theodora FitzGibbon’s recipe for veal casserole and all chaos ensued. A listen that will brighten up your day…

• I don’t know about you but the first bank holiday here in Ireland was lovely- a moment to catch your breath after the weeks of rain and back to school/work vibes. We hosted family Sunday lunch and on the menu was my Vietnamese inspired caramel chicken. It’s a good prepare ahead dish for a crowd and because the caramel is injected with chilli, ginger, garlic and lemongrass it becomes so flavourful.

• Also on the menu was panna cotta- an Italian dessert of sweetened cream made jelly like with the addition of gelatin. Typically served out of a mould, but when people are over, I could not think of anything more stressful than having to unmould 12 wibbly wobbly wonders. Blood oranges are smack bang in season right now- Dunnes have a fabulous selection and I used them in place of rhubarb in this recipe and made a syrup of the juice and served it on top of each panna cotta with fresh segments of the fruit.

• There’s whispers of an Italian TV cookery series to film later this year and I’ve already started working on the pinterest moodboard to inform the style. It’s been over 10 years since I last filmed there for Grandma’s Boy and I’ve been going back ever since- Puglia has my heart!

• I’m thrilled to be back with the Great Irish Bake this year to raise vital funds for sick children across Ireland. I was joined at Howth Castle, by the amazing Saoirse McDonnell from Co. Clare who is our star baker this year. You can join in the fun and sign up for a supporter pack and you’ll be sent everything you need to make your bake a mouth-watering success, including stickers, posters, decorations and more. Sign up here.

To cook this week:

BBQ Crispy Lemon & Thyme Chicken

This dish brings together the vibrant, sun-soaked flavours of the Mediterranean. The marinated chicken thighs are infused with citrus, garlic, and herbs, creating a beautifully aromatic and juicy result. Paired with a crisp, refreshing salad of fennel, orange, and herbs, it’s a perfect balance of richness and brightness. Ideal for a relaxed dinner with friends or a light weekend meal, this recipe celebrates simple ingredients prepared with care.

Pistachio Cake with Pistachio Cream

This pistachio cake is all about rich, nutty flavour with a light, tender crumb. The yogurt keeps it moist, while the pistachio paste adds depth in both the sponge and the cream cheese icing. Finished with a swirl of pistachio, fresh raspberries, and orange zest — it’s fresh, bold, and made to impress.

Oh hello there!

Ireland is currently experiencing major flooding, it’s the end of January and everything feels a bit grim. However this weekend also marks Imbolc & St Brigid’s Day, or Lá Fhéile Bríde, a reminder that it is “the beginning of the end” of Winter. More on that here.

I’m headed into Dublin city today to bring our two boys to the National Gallery where it’s the last chance to see the current Picasso exhibit. And there’s also been a promise of bubble tea- not exactly the tradional drink of Imbolc but the times are a changin’!

This week:

• My current side project is collating the work of my late grandparents, in their first digital footprint here: barrenhillgallery.com

• So sad to see the passing of Catherine O’Hara- beyond all the major films she starred in my major memory of her is the Summer of 1995 she spent in Howth filming the movie Last Of The High Kings on the road I grew up on.

• recently came to Dublin and gave him a brilliant tour of some of the best places to eat- well worth a watch.

• Photographer Sam Youkilis shot a stunning short film about London’s historic Beigel Bake and a community built on fresh bagels- another must watch.

Plenty of recipes to get you cooking this weekend- see below. No Making a Home update this week as we await drawings and quotes- the waiting game continues.

Happy cooking,

Donal x

Rhubarb & Custard Pavlova

The pavlova is made by baking a fluffy meringue base until it’s crispy on the outside and chewy on the inside, it gets this from a combination of cornflour and white wine vinegar. A refreshing end to your meal and a proper showstopper.

Bursting Blueberry Muffins

Light and fresh with the addition of lemon zest they are wonderfully easy to make. I sometimes add a couple of tablespoons of fine polenta or semolina for texture and colour to the batter in place of a tablespoon or so of plain flour.

Boeuf Bourguignon Rough Puff Cheese Pie

A twist on the French classic Boeuf Bourguignon baked with a rough puff cheddar pastry lid.

Silky Smooth Sweet Potato Soup with Airfryer Kale Chips & Rosemary Croutons

This Silky Smooth Sweet Potato Soup is the perfect balance of warmth and comfort. With the heat of ginger and red chili, paired with creamy sweetness from the potatoes and lentils, it’s a flavor-packed bowl. Topped with crispy Airfryer kale chips, fragrant rosemary croutons, and a swirl of extra virgin olive oil, it’s an elevated twist on a classic. Quick, nutritious, and oh-so-satisfying – ideal for a cozy meal any time!

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Well that was certainly one of the more grey and miserably weeks we’ve had in January so far. This weeks newsletter has a little house progress update, some things I’m loving you might be interested in and most importantly 3 delicious recipes to enjoy!

Happy cooking,

Donal x

Confit Chicken with 20 Garlic Cloves, Rosemary & Thyme

A real winter winner is a rather humble confit chicken dish that is so much more than the sum of its parts. Many food writers have put their stamp on chicken roasted with cloves of garlic, Nigella uses 40, Delia uses 30, but in this confit baked version of the dish I’ve gone a slightly less excessive route and settled on an easy 20. Chicken legs are coddled in a low oven with olive oil infused with aromatics like sage, fennel seeds and lemon zest alongside baby potatoes. It leaves you with fairly irresistible chicken and a stellar oil that is ideal to use on roast potatoes or frying off vegetable fritters in a pan.

Duck Legs with Cherry & Red Wine Glaze and Celeriac Gratin

If you fancy something a bit different, slow-roasted duck legs make a cracking alternative. They roast away until the skin turns crisp and the meat falls from the bone. The cherry and red wine glaze sounds fancy but it’s really just a quick pan sauce, simmer down the wine, thyme and jam until syrupy, then finish with a knob of butter for that glossy sheen.

Cinnamon Swirl Bread

This cinnamon swirl bread is all about balance – soft, tender crumb with just enough spice to keep things interesting. Don’t over-swirl the cinnamon sugar; a few confident passes give you those beautiful pockets of sweetness. Let the loaf cool completely before glazing so the vanilla drizzle sets like a dream. Best enjoyed slightly warm with a strong coffee!

3 Things For The Weekend:

– An acorn sprouter from Superfolk.
A small thing, but it’s become oddly meaningful. I bought it as a marker, something to acknowledge that we’re on the edge of a new chapter, even if it hasn’t visibly begun yet. Watching something take root slowly feels like the right energy for where we are.

– Rewatching Dexter.
It’s my current repeatable series- familiar, dark, oddly comforting. I loved the recent revival on Paramount and was glad to see it’s been given a second series. Dark, deep satisfying winter watching!

– Tickets booked for Ólafur Arnalds at the National Concert Hall in Dublin.
I’ve been listening to Some Kind of Peace on repeat, quiet, patient, layered music that is almost meditative.

The Waiting

This week on Making A Home was quiet. After all the hustle and bustle of packing up our cottage and moving house at the start of the month, things feel a little in limbo. We are waiting for final drawings and numbers.

I think the hardest part for me with this part of the process is I have zero patience.

I love those moments on TV where the doors open and everything is finished in under an hour. The reveal. In real life, this part is the opposite. It’s long, drawn out, and slightly torturous if, like me, you have very little patience.

In most of my work, I can control the pace. If something stalls, I push. If it needs momentum, I often have the opportunity to create it. Right now, we have builders lined up, local guys WCB Construction, we’ve walked through houses they’ve already built, and I can finally see what’s coming.

My dad, meanwhile, is in heaven. He loves this stuff. He’s been tracking a house build near Howth village over the last couple of years. He even rang their Ring doorbell one day, got chatting to the owners while they were on holidays, and somehow came away with their names and who was building it. In true Irish fashion, when we eventually went to visit, they couldn’t have been kinder, proudly showing us around, talking through every decision. Seeing a finished house, with a family living in it, reminded me that this part does end.

We’re in that strange in-between now. Drawings being finished. Numbers being checked. Everything lined up, but nothing happening yet. I’m gagging to get going. Discussions with QS next week and some fairly big decisions to make.

A few bits and pieces from the middle of the week- what I’ve been up to, what I’m enjoying, and one thing to cook.

This week:

• I’m heading into a weekend course with Annie Atkins. I’m a longtime Wes Anderson fan and love her work on The Grand Budapest Hotel & Isle of Dogs. I’ve been circling an idea around recreating my granny’s handwritten recipe books, maybe a kids cookbook, maybe something else. I’m excited to see where the weekend leads.

• We’re properly settling into the new house while we wait to start our build next month. Being close to Howth Summit means I’m back on the cliffs again with Max. He’s 14 now, slowing a little, but still full of character and insisting on the walks.

• Dinner this week was chicken tacos, using our family’s long-held “secret” seasoning: Konriko Creole Seasoning. My Aunt Erica picked it up in Zabar’s in NYC over 30 years ago and we’ve been hauling it home in suitcases ever since. It’s an everything seasoning- chicken wings don’t taste the same without it.

• If you need something light to listen to mid-week, the podcast I do with Arthur Gourounlian is very much that — just two friends hanging out. Arthur’s also a judge on Dancing with the Stars here in Ireland.

• We’re in the middle of moving DonalsKitchen.com from a subscription model to being open to everyone. It’s in beta now if you’d like to try the step-by-step recipes, meal planner and shopping lists.

• I’m setting up my food photography space again at home. I shoot all the food photography for my books and site myself, and I’ve just picked up some brilliant vinyl backdrops from Capture By Lucy- well worth a look if you’re into food photography.

• Soundtrack lately: chaotic jazz. Sofie hates it. Says I’m Carrie from Homeland. She’s not wrong. Heavy Kurt Elling rotation.

To cook this week:

Spicy Air-Fried Chicken Tacos with Quick Slaw…

We’re halfway through January and I just had one of those wonderful life affirming meals in Dublin. Comet has been on my radar since it opened last year and their instagram feed began to fill with wood panelled, warm interiors, soft lighting and considered menu items. The glowing reviews followed, with whispers of Michelin greatness afoot. Hype aside, you step into this little back-alley gem off Dawson Street, away from the noise of boozy, loud watering holes and English-owned chains and into a quietly confident, shining example of a new wave of Irish cooking. The service zips into gear with the house aperitif, aptly named comet, white vermouth over ice with the brine of guindilla green ghillies and a solo chilli to garnish, which our server wisely recommended taking a bite of.

We chose the 4-course carte blanche option (€78pp) and were treated to memorable moments like marinated mackerel tartines, savoy cabbage with pistachio, pork chop with pommes boulangère and turbot with morels. Dessert was as iconic as the revered chocolate nemesis cake which helped make the River Cafe in London famous- Mayan Red Cake with mezcal caramel- rich, complex, basque cheesecake levels of indulgence and perfectly balanced with a spoonful of the caramelised milk ice cream that arrived to the table. Michelin promises aside, this is a restaurant that requires no pomp or ceremony. Joyful, confident cooking. Go and you will leave on a high that such a restaurant exists in Ireland’s foodscape. Congratulations to owners Kevin O’Donnell and Laura Chabal.

Now down to business, plans for our house build continue at pace. This week we have been discussing the main living area which will include our kitchen, living room and dining table.

Thank you for the lovely response to this new series- read back here about our home build project. I’ve spent years cooking in other people’s kitchens. Rented kitchens. Borrowed kitchens. Kitchens for studios we’ve designed to look great in photographs and on TV, but which in reality had a hidden gas bottle under the counter beside a basin of water where an unfitted sink drained into- nothing like forgetting about it until it starts to overflow. Without really meaning to, I’ve been making fairly strong design decisions about what my dream kitchen might look like if I ever got the chance to build it. The pinch points like extractor fans which are too low or sinks in islands (don’t get me started!), the cool little features like hidden chopping boards, boiling water taps, fridge drawers under the counter top. What interrupts the flow. What makes cooking feel calm rather than stressful.

A couple of years ago, while filming a segment for This Morning, we stayed in an extraordinary house, Trewarren on the west coast of Wales, an award-winning retreat overlooking the water designed by John Pardey Architects. The kitchen was made of bespoke wood, clearly designed for the house, and clearly thought through in terms of how people actually move, cook and live.

Yes, there were elements I wouldn’t choose, like the subway tiles and open shelving, but the overall layout stayed with me. A U-shaped kitchen, generous enough to have two people working in it but not oversized, with a direct view out across the water. You could cook and still feel connected to what was happening outside- a sense of place.

That idea has stayed with me. We don’t want a kitchen that could belong anywhere. We want one that only really makes sense within the flow of daily life. We’re drawn to open-plan living, but we’re also very conscious of its downsides. Acoustics, in particular, were an issue in one of our previous rentals- the moment you had more than 6 people at the dinner table, the din was almost intolerable. Large open rooms can become noisy very quickly, kids, friends, music, cooking, everything happening at once. I think like many parents I’m constantly advertised loop earplugs to reduce stimulation! If we’re going to open things up, we need to soften the sound through materials, finishes and subtle separation, so the space still feels calm even when it’s full. This was one of the things we loved about our little cottage when we first moved in- it was cosy and quiet.

This week I finally sat down and sketched out the space which has been allocated to our kitchen. It’s not dissimilar to the kitchen I loved in Wales. A generous counter top- U-shaped with a deep counter. I’ve chosen to put the hob looking towards the window and the sink at the back leaving a large open uninterrupted work surface. The idea is that you work from right to left- moving from food prep to hob to washup.

Then there’s the reality of mess. With an open kitchen, I’m adamant that there has to be somewhere for it to go. A breakout space. A pantry or utility room where dirty dishes can disappear when people are over, where the everyday chaos doesn’t need to be on display. I’ve learned the hard way that open kitchens only really work if there’s somewhere nearby to absorb the clutter. More on that to come.

How I use a kitchen now has been fine-tuned over years of cooking in all sorts of layouts. I often think about that scene in The Founder, where Michael Keaton’s character tapes out the perfect kitchen flow on the floor. It sounds obsessive, but the idea has always stuck with me, and while I’m not trying to setup my home kitchen as a fast food joint, flow is important. Obvious things like the dishwasher close to where plates, cups, glasses and cutlery live. Bins underneath a clear prep space. Movement that feels logical and calms the mind.

As mentioned, I have a particular bugbear about sinks in islands. For me, that central surface should be clear, somewhere to work, to gather, to put things down. Once you introduce a sink, you introduce washing-up paraphernalia, and the calm disappears. I’d much rather keep the mess to the edges and let the centre of the room breathe.

Material-wise, this kitchen needs to feel layered rather than uniform. Not one finish everywhere. I’m drawn to a mix of stainless steel, timber, polished concrete, softness from fabrics and materials and considered lighting. Something robust enough for daily use, but warm enough to live with. After years of carting too much stuff from house to house, we’re craving clean lines and fewer, better-chosen pieces.

I want objects chosen for the kitchen to be something I genuinely love. A couple of years ago, we asked Steve & Alexis at Fermoyle to make us a dinner set, and it’s taken pride of place ever since. Every meal feels slightly more considered because of it. That’s the feeling I want threaded throughout this space, small, meaningful touchpoints.

More than anything, this kitchen needs to feel like home straight away. Stylish, but softened. Particularly as this is a modern build, we are conscious of finding ways to soften the spaces. If I’m being honest, I finished the sketch above and immediately wanted to start over again. But in terms of materials and placement this week the direction feels clear now.

More next week, and please do share below the things that you love about your kitchen and what might be an essential part of your own designs.

All text, images and video stills shared here are original and published exclusively on this Substack. They may not be reproduced, republished, extracted or reused — in full or in part — by press, media outlets or third parties.

Hello 2026- here we are now! This week, a slight break from the usual recipes to start the year, to fill you in on a little life update. Writing Notes From A Home Kitchen feels slightly disingenuous at the moment when said “home kitchen” is currently a moveable feast.

We’ve spent the past three years working on plans for a home.

Over three years ago we bought a small cottage by the sea. It was tiny, but it had massive potential, and while we always knew it could become our dream home, we never expected it to take so long to get started to bring that idea to life.

After years of back and forth with planners, ecologists and consultants and going through the full planning process, we finally got permission just before Christmas. A massive relief and letting go of a weight we’ve been carrying for the past few years. The plans require us to move out while the work is being done, so dun dun dun, we’ve just moved house again! It’s our fifth move in five years, but of all of them, this one has felt the most purposeful. There’s a clear end goal in sight now.

Buying the cottage was a real gamble. We didn’t know what kind of build would be allowed, and if I’m being honest, living in that uncertainty for three years really tested us. It forced us to hold fast to the belief that it would get where it needed to be in the end, even when there were long stretches without answers. Starting the new year with planning permission in place feels like the reset we have been so desperately seeking and the start of a new chapter.

The house we’ve moved into belongs to a local couple who are heading to Connecticut for two years. The connection came about in a very roundabout way- the owner had asked Sofie how we’d managed moving our dog back and forth to Los Angeles when we lived there. One conversation led to another, the timing clicked, and when we asked about renting the house while they were away it worked out perfectly. Moving out of the cottage while being able to stay close to oversee the build feels important.

It hasn’t been a straight road, but over the past couple of weeks things have started to shift. Months of waiting for decisions have quickly turned into actually having to make them.

We first engaged with our architect Nicola Ryan at Studio Red, when we were close to buying a 1930s red brick house near the village in Howth, my home town. We admired the conservation work they’d done and initially thought we were heading towards a refurbishment. When the cottage entered the picture, everything changed. The project moved from adapting an existing house to planning a full new build.

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Living in so many different homes over the past few years, from LA back to Dublin, has quietly helped us figure out what we actually want for our home.

In Los Angeles, we lived in an old Craftsman house in Eagle Rock, between Pasadena and Glendale. It had lemon and avocado trees in the back garden, a big fig tree out front, and a converted garage that became my office and food photography studio. It was an ideal base for work, but it was very much someone else’s style, black wooden floors, glass tables, white and steel.

At the start of the pandemic, with a two-year-old and a newborn, we made a snap decision to move home to Ireland. We arrived to a house we hadn’t even viewed- an old Victorian with three floors, rickety floorboards, cold tiles and an Aga in the kitchen. It reminded me of the house I grew up in, and I was well used to the quirks. Open fireplaces, long gardens, constant maintenance. It didn’t last long. Six months later we were unceremoniously asked to leave by the owners, which was unsettling for a young family, especially so soon after a transatlantic move.

Our next house was up the hill in Howth, right on the edge of the cliffs overlooking the Baily Lighthouse. In the middle of lockdowns, it was a sanctuary. A dreamy garden with long grasses, silence, space. While I was back in Los Angeles filming Baketopia for HBO Max, Sofie moved house without me, with help from my parents, her mum and friends. The house itself was a slightly ramshackle mid-century place that had been stripped back and lined entirely in white timber, like a budget version of the expansive open plan houses we’d spent time in around Palm Springs, California. But it was the views across Dublin Bay, the quiet and the sense of freedom that made it special. Summer mornings paddle-boarding with the boys, the occasional curious seal, swims off the cliffs, it felt pretty magical.

Like the others, it didn’t last long, that house was sold, and we moved again, this time to a new build home near Howth Summit, owned by a couple living in the US. This was easily our best renting experience in Ireland. Direct contact with the owners, no friction or uncertainty, and a home that really showed the benefits of a well-designed modern build. It hosted birthday parties, TV filming and visits from friends and family from LA and beyond. It was the perfect base while we worked towards buying our own place.

Moving back to Ireland after five years abroad also meant starting again from a mortgage perspective. We worked closely with a brilliant local broker to get mortgage-ready, and in the process we looked at everything. A Victorian house with permission for a modern build in the garden. Lot’s of fixer uppers. Endless scenarios. What became clear through all the hunting was that wherever we ended up, modern construction would need to be part of it.

The red brick house came next, offered off-market, and it was around this project that we brought Studio Red in properly. But while that deal was still coming together, the cottage appeared of Daft one weekend. It was an open viewing, completely packed. A unique location and a surprisingly low price meant everyone was there. I fell in love instantly and despite quite a few complications I could see exactly what could be done. Sofie soon got on board, and we entered a painfully drawn-out bidding process. A personal letter ended up making the difference, we’d heard another bidder tried to go higher than we could.

When I told my dad we were changing course and taking on a much bigger gamble, we had an argument. He felt the other house was safer. It wasn’t until I brought him to see the cottage that he was convinced. One look and he got it.

The house had once belonged to one of my art teachers which only added to its charm. I later heard stories of her husband sitting on the wall playing the cello to the sea while she washed batik fabrics and dried them in the salt air in the garden. It felt like a place that had already lived a good life.

We moved in in spring 2023 and quickly made it home. We leaned into its scale, cosy reading spots, hammocks, raised vegetable beds, an ill-fated attempt at chickens that roamed the garden leaving a trail of poop in their wake but to be fair to them they laid the best eggs I’ve ever eaten. Two feral cats moved into the shed and dealt with the delightful local rodent family with impressive efficiency. The kitchen was reworked carefully to suit the narrow galley layout, photos and paintings went up, and the boys’ tiny room got a custom bunk bed that gave them space to play and read.

It was perfect for that stage of life, two small boys, long summers where the house spilled out onto the dunes and beach, barbecues, and my ongoing battle with mare’s tail, a weed that defeated my ambitions to create a gravel garden in the style of Derek Jarman and Beth Chatto.

As things settled, our attention returned to the long-term plan. Pre-planning meetings made it clear that keeping much of the existing cottage wouldn’t suit what we wanted to build. Nicola started again with a fresh vision. Months and years of reports, delays, plans and waiting followed, until finally we got the green light.

Now we’re here.

It begins! This week has been spent talking through windows, floor finishes, roof options, bathrooms, layouts and decking. The first stage of the build should begin next month, with the site being cleared and prepared. I’ve spent the past three years building endless Pinterest boards for every room, and suddenly they’re all coming into play. We’re moving into a negotiated tender with our builder, and we’ve brought in Claire Irwin as quantity surveyor, who has already been invaluable.

Things are finally moving.

A new year, a fresh start and this weekend I’ve been buried in designing my dream kitchen. I’ll be keeping a regular log of the process here as we go in a series I’m calling: Making A Home.

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This year I’m trying to be a little more mindful of the season rather than rushing through it and falling into a heap at the end. A recent health scare means I’m trying to slow down a little and focus on more mindful activities so this year I’m all about the edible gifts. Well in theory I tell myself it’s all for “gifting”, and mostly it is, but the reality is, at least half of it won’t make it past the front door. Gifts like this are both incredibly thoughtful and completely self-serving: you get to potter about the kitchen during cosy season and then eat your way through the leftovers. Everyone’s a winner babe!

Donal’s Chilli Jam

The chilli jam here is the one I make every single year. There’s always a bit of chaos in December, but this recipe is grounding- you blitz, simmer, stir, and it’s not overly tricky. The real trick here is patience: simmer it low and steady until the mixture has reduced by half- just keep stirring. It should be glossy, thick, and just sticky enough to cling to the back of a spoon. A small tip that makes a big difference: sterilise your jars properly (a 10-minute bake in a 160°C oven does it), and don’t overfill- leave a centimetre at the top so it seals well. It’s the best thing you’ll put on a ham sandwich all winter.

Ferrero Rocher Truffles

It must have been all the 90’s indoctrination of TV ads but I love a Ferrero Rocher. And if you fancy making some homemade chocolates- truffles are my secret weapon when I need a “wow” gift but don’t have the headspace for tempering chocolate. The key is to use decent chocolate- something you’d happily eat as is. A ganache base keeps them rich and smooth, while the crushed cones add crunch and texture. I like to roll them in a mix of chopped hazelnuts and wafer bits before dipping, and you can go the extra mile by dusting them with some edible gold. Keep a stash for when guests drop by and you want to look effortlessly prepared.

Chocolate Dipped Candied Oranges with Sea Salt

Lastly candied orange slices- these are the slow project of the trio, the kind of thing you can leave bubbling away while you wrap presents or wrangle small people off the kitchen counter. The trick is slicing the oranges evenly and letting them turn translucent in the syrup, that’s when you know they’re done. A sprinkle of sea salt on the dark chocolate at the end makes them feel grown-up and perfectly balanced.

If your December feels busy (and who doesn’t?), these are the bakes that make it all a bit slower and sweeter. Christmas FM on the radio and a little weekend project- sounds good right?

Photography Credit: Donal Skehan

Food Styling Credit: Charlotte O’Connell

In my attempt to slow things down since my recent hospital visit, the past few weeks I have been attending classes at Form & Fable, the wonderful artist led pop-up in Dublin’s Wilton Park. Glaze techniques with Fermoyle Pottery and fabric printing with Superfolk and there’s still some more to go. You should absolutely check it out if you find yourself in Dublin.

This weekend I also did a wreath-making class with The Garden at Howth Castle Cookery School. Mark Grehan guided us around the grounds, armed with secateurs and a bag for wild cuttings, and it was one of those quietly joyful afternoons that makes you feel a little more rooted in the season.

I hope you are soaking up the season. Enjoy the recipes below and have a lovely week ahead!

Donal x

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I’ll be honest, I haven’t cooked a decent Sunday lunch in a while- it’s been a busy Autumn but with Winter closing in, I’m ready for some slow cooking. The trick to pulling off a decent Sunday lunch for a gang without losing your mind is to build big flavour early and let the oven do the rest. This week’s recipes are for the lazy cook who still wants something special to look forward to when Sunday rolls around. Proper, hearty dishes that almost cook themselves.

Beer Braised Shoulder of Lamb with Butter Bean Mash

Start with the beer-braised shoulder of lamb, a perfect hands-off roast. The shoulder is far more forgiving than leg, and when cooked low and slow with dark beer and stock, it transforms into something soft, rich and deeply savoury. Brown the meat properly first– that caramelisation gives you the depth of flavour you want in the sauce. Once it’s in the oven, there’s nothing more to do but let time do the work. Serve it with a lemon and garlic butter bean mash, which takes minutes to pull together and feels lighter than potatoes. Warm the oil gently with rosemary before adding the beans, it infuses everything with flavour. It’s a simple swap that brings something fresh, inexpensive and unexpected to the plate.

Duck Legs with Cherry & Red Wine Glaze and Celeriac Gratin

If you fancy something a bit different, slow-roasted duck legs make a cracking alternative. They roast away until the skin turns crisp and the meat falls from the bone. The cherry and red wine glaze sounds fancy but it’s really just a quick pan sauce, simmer down the wine, thyme and jam until syrupy, then finish with a knob of butter for that glossy sheen. Serve the duck with a creamy celeriac and potato gratin. Slice everything thinly, pour over warm milk and cream, and let the oven do its thing. When you peel back the foil and see the golden bubbling edges, you’ll know you’ve nailed it.

Spiced waffles with caramelised apples and cream

And for dessert, crack out the waffle maker for spiced waffles with caramelised apples. Guaranteed to impress. The batter comes together in minutes, and the apples cook down in butter and sugar until sticky and golden. Serve warm with a splash of cream and you’ve got the perfect sweet note to finish.

Photography Credit: Donal Skehan & Tara Fisher

Food Styling Credit: Charlotte O’Connell

Hi folks,

Hope you’re keeping well in the run-up to the festive season. I’ve had a bit of a rocky start myself- I ended up having my appendix removed and am now dealing with the slow, slightly humbling recovery that comes with it. It’s forced me to stop and clear the schedule, which is highly unusual for this time of year.

They say if you don’t listen to your body when it whispers, you’ll be forced to hear it when it screams. Was it the week-long trip to Malta, eating and drinking my way around the island? The non-stop pace of the book tour? Or that last bite of Sticky Toffee Pudding for Sunday dinner- Maybe. But either way, it’s slowed everything right down and, strangely enough, I’ve been gifted a pocket of time to come up for air.

And the funny thing is, once you stop- a proper stop, you suddenly notice the pace you’ve been keeping. There’s a peculiar clarity that arrives when your body takes you out of the game: you can see what’s been draining you, what’s been exciting you, and what you’ve been saying yes to out of pure habit.

In the quiet moments, I’ve found myself taking stock. What’s actually important? What’s actually worth the time and energy? And what have I been carrying simply because I always have? Maybe it’s the painkillers talking, maybe it’s the slowed-down days, but there’s something about being stopped in your tracks that makes you rethink everything with a bit more honesty.

I’m realising I want to head into the new year with less… clutter. Less frantic energy, more intention. Definitely, more joy. And so, since I’ve literally been benched by my own body, I’m treating this as an early reset. A moment to recalibrate. A chance to check in with myself before the whole world revs up into Christmas mania.

If you can take a deep breath and park a little bit of time aside for a slow Saturday or Sunday to make some of the recipes from this weeks newsletter!

Happy Cooking!

Donal x

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Some Comfort Baking Recipes For The Season

Can you feel the ol’ nip in the air? The light is getting softer and all of a sudden a weekend bake feels more like a plan than a project on the list. This week’s recipes are most definitely not about precision piping or sourdough starter guilt. These are solid, satisfying home cooking baking recipes that will make your kitchen smell amazing and leave with a sweet treat.

One Pot Crusty White Loaf

One Pot Crusty White Loaf is your gateway to bakery-style bread. You mix it in one bowl, leave it to rise, and bake it in a searing hot casserole pot for a golden crust. It’s forgiving and endlessly useful: good for toast, great for soup, and excellent when eaten warm with tooth thick butter. Tip: don’t skip preheating the pot- that’s where the crust magic happens.

Blackberry Swirl Buns

Blackberry Swirl Buns walk the line between impressive and achievable. The dough’s soft and straightforward, the filling is sharp-sweet, and the final result is just messy enough to still feel homemade. They’re not overly precious, your best attempt at a rough knot is all you need. Give the dough time to rise properly (it’s where the texture comes from), and don’t hold back on the glaze. They’re best warm, when the berries are still juicy and the white chocolate has just melted.

Barmbrack Scones with Whiskey-Soaked Raisins & Sticky Orange Glaze

Barmbrack Scones with Whiskey-Soaked Raisins & Sticky Orange Glaze take a familiar favourite and twist it into something new. You get all the fruit and spice of a classic barmbrack, but in scone form. The orange glaze and whipped butter sound like a bonus, but they bring brightness and balance, so don’t skip them. If you’re nervous at all about making scones, here’s what to remember: mix gently, don’t overhandle, and bake in a hot oven.

If you haven’t touched your mixing bowl since spring, this is your cue, it’s baking season!

Photography Credit: Donal Skehan & Tara Fisher

Food Styling Credit: Charlotte O’Connell, Sarah Kim Watchorn

Irish Farmhouse Vegetable Soup with Rosemary Croutons

Irish Farmhouse Vegetable Soup with Rosemary Croutons is comfort food that still feels nourishing. It’s a classic carrot, leek, onion, parsnip, potato, nothing fancy, just a proper fridge-clear-out soup that always reminds me of what my mum used to feed us with after school on wet autumn days. The trick here is to blitz most of it, but save some of the veg whole, that gives you both the creaminess and bite. Finish with a swirl of cream if you’re feeling generous. But the real magic is the rosemary croutons. Frying them in oil and butter with whole sprigs of rosemary brings lovely aromatics to the whole pan and you’ll wish you’d made double.

Spiced Red Lentil & Coconut Soup

Next a proper bowl of goodness- Spiced Red Lentil & Coconut Soup is fast, fridge-clearing and endlessly riffable. Red lentils cook in 20 minutes to a smooth creamy finish. The base starts like a curry- onion, cumin, coriander, chilli and the coconut milk adds richness without heaviness. You could throw in spinach, leftover roast veg or any greens lurking in the crisper drawer. The soup’s a blank canvas, but flavour-wise it’s anything but.

Italian Sausage & Lentil Stew with Kale & Chilli Oil

Italian Sausage & Lentil Stew with Kale & Chilli Oil is the one you make on Sunday and eat all week. Yes, it’s technically a stew, but it eats like a soup brothy, rich and full of texture. Browning the sausages properly matters here. Don’t be shy. That colour equals flavour. And the Calabrian chilli paste is your shortcut to deep slow-cooked flavour. A spoonful of chilli oil on top right before serving adds the heat and makes it feel complete.

None of these take much effort, they reheat like a dream, freeze beautifully, and taste even better the next day. Soup season starts now, and these are the recipes to get you there!

Photography Credit: Donal Skehan & Tara Fisher

Food Styling Credit: Charlotte O’Connell

Oh well hello there!

Today’s is the day, my 13th cookbook Real Time Recipes is out today. (holy mary how is it 13!). I’ve been doing interviews all this week so I have the elevator pitch on repeat in my head and the question I keep getting asked is why this book and why now? The answer is easy, we are in one the busiest seasons of life, two young kids, 4 hungry mouths at 5pm. The pace of life has fine tuned my cooking to become speed savvy and is why many of my recipes nowadays are geared towards doable, reliable mid-week meals.

The challenge in this book was to streamline the recipes and use only what you have on the kitchen counter top to get results in 30 minutes or less. Having spent many hours filming recipes I know the pinch points that hold up busy home cooks. If you are looking for dinner to the table in less than 30, there is no time for marinading in the fridge, waiting to preheat an oven for a slow roast, or long braising in a casserole. All the recipes in the book keep you moving, so while the pasta cooks you’re making a sauce, or while the chicken cooks in the air-fryer you’re using that time to cook through some quick fried greens. Straight through- counter top cooking!

I had the pleasure of photographing every recipe in the book alongside my brill Kitchen Crew Charlotte & Susan so I can’t wait to see you put it into action! If you’d like a copy it’s out today and you can order here. I’ll also be signing books this weekend in Dubray on Grafton St. come along and get a signed copy!

Plenty of recipes to keep you going below!

Happy cooking!

D x

This week it’s all about low-effort, high-comfort recipes for the nights when cooking feels impossible. We’ve all been there, the kitchen is in bits, it’s been a long week and there are days when even the idea of chopping an onion feels like too much. This is food for those nights- recipes that ask very little of you but deliver on flavour, comfort and a bit of relief along the way. Three back pocket recipes worth saving for when you need them most.

One Pan Tomato Pasta Soup is our family go to- soup meets pasta meets pantry magic. It's built from staples you likely already have: tinned tomatoes, chickpeas, pasta, and a few grabs from the spice drawer. The parmesan rind is optional but transformative if you happen to have one knocking around- I pop mine in freezer bags for instant flavour- they add that deep, savoury note that makes the whole thing taste like it’s been simmering for hours. Toss the orecchiette straight in the pot, stir through spinach at the end, and finish with your very best extra virgin olive oil and plenty of pepper or red chilli flakes. No extra washing up, and it reheats beautifully.

Chorizo & Sun Blushed Tomato Bolognese is your classic comfort food which breaks all the rules but just that bit more interesting. The chorizo does a lot of heavy lifting here, giving the sauce smoky depth without needing much else- don’t tell the Italians. Sun blushed tomatoes give you sweet-tart intensity without the faff of roasting anything. You could make a batch and freeze it, or just let it bubble away while you boil pappardelle and get the plates ready.

Lastly some vegetable forward comfort- Sweet Potato Wedges with Yoghurt, Dukkah & Hot Sauce is the kind of side that can carry a meal or become one if you bulk it up. The wedges roast hands-off in the oven, and while they do, you blitz up a toasted nut and seed mix for dukkah for crunch and spice. Spread yoghurt on a plate, pile up the hot wedges, add hot sauce and dukkah, and finish with herbs. Minimal effort, maximum satisfaction, plus done right it looks quite fancy!

One Pan Tomato Pasta Soup

Time: 25 minutes

Serves: 4

1 tbsp olive oil

1 onion finely chopped

3 cloves of garlic, finely chopped

1 carrot, finely chopped

2 celery stalks, finely chopped

1 tsp chilli flakes

2 x 400g tins san marzano tomatoes, crushed by hand

Leftover parmesan rinds

1 litre organic beef stock

250g orecchiette

400g tin chickpeas, drained and rinsed

100g baby spinach leaves

Sea salt and ground black pepper

To serve:

Extra virgin olive oil

Parmesan cheese, shavings

Parsley, roughly chopped

1. Heat a medium sized casserole over a medium high heat and add oil. Fry onions, garlic, carrots and celery until tender for 6-8 minutes. Season with salt and pepper.

2. Add chilli flakes and fry for a further minute before adding the crushed tomatoes and stirring through along with the parmesan rinds.

3. Pour in the beef stock and bring to a steady boil before adding the orecchiette and cooking for 10 minutes or so until the pasta is al dente.

4. Stir through the spinach and chickpeas and cook until the spinach is wilted. Season to taste and serve hot garnished with freshly chopped parsley, a generous grating of parmesan and a drizzle of your best extra virgin olive oil.

Chorizo & Sun Blushed Tomato Bolognese

Time: 1 hour

Serves: 4

For the bolognese:

2 tbsp. olive oil

500g beef mince

1 onion, finely diced

1 large carrot, finely diced

2 sticks celery, finely diced

4 cloves garlic, finely chopped

2 stems rosemary, leaves picked and finely chopped

150g chorizo, finely chopped

220ml red wine

3 tbsp tomato purée

100g sun blushed cherry tomatoes

700ml beef stock

Pinch of brown sugar

To serve:

400g pappardelle

Parmesan cheese

Small handful basil leaves

Freshly grated parmesan

1. Heat the oil in a heavy bottomed pan over a medium high heat. Add the mince and fry for 5-6 minutes over a high heat, try to brown the mince, remove from the pan and set to one side, add the onions, carrot, celery, garlic, rosemary and chorizo and cook for 6-7 minutes before returning the mince into the pan. Pour in the red wine and reduce by half.

2. Add the purée, sun blushed tomatoes and stock then stir to combine. Bring up to a simmer then cover and cook over a low heat for 1 hour, season with salt, pepper and sugar to taste. If you like a thicker sauce, remove the lid and cook over a medium heat for 5 minutes.

3. Bring a large saucepan of water to the boil, salt generously then add the pappardelle and cook according to packet instructions. Return to the saucepan.

4. Stir through the warm bolognese and serve, with sun blushed tomatoes, torn basil and freshly grated Parmesan.

Sweet Potato Wedges with Yogurt, Dukkah & Hot Sauce

Time: 1 hour

Serves: 4, as a side

4 sweet potatoes

3 tbsp olive oil

½ tsp smoked paprika

½ tsp garlic powder

½ tsp ground cumin

1 tsp cornflour

200g Greek yoghurt

A few tbsp of your favourite hot sauce - Mexican cholula works well here, or opt for a harissa for a middle easter kick

Handful of coriander, roughly chopped

Sea salt & freshly ground black pepper

For the dukkah:

50g blanched hazelnuts

1 tbsp cumin seeds

1 tbsp fennel seeds

1 tbsp coriander seeds

2 tbsp sesame seeds

1. Heat oven to 180°C/160°C fan/350°F/Gas Mark 4. Combine all the ingredients for the dukkah in a bowl, then spread the mixture evenly over a baking tray.

2. Bake for 8–10 minutes, or until the dukkah is lightly toasted and fragrant then remove from the oven, transfer to a food processor, and pulse a few times to roughly chop the nuts. Be careful not to blend it into a paste; the texture should remain coarse. Set the dukkah aside until needed.

3. Now, turn the oven up to 210°C/190°C fan/410°F/Gas Mark 7

4. In a large bowl, combine the olive oil, paprika, garlic powder, cumin, cornflour and some salt and pepper. Toss the sweet potato wedges into the bowl and toss to coat in the mixture.

5. Spread the wedges out in a single layer over a large baking tray - you may need to use two trays. Try not to overcrowd them or they’ll steam instead of crisp.

6. Cook for 30 - 35 minutes until the wedges are golden and tender.

7. Whilst the wedges cook, season the Greek yoghurt with a little salt and smear onto the base of a large serving platter.

8. When the wedges are cooked, arrange over the top of the yoghurt then drizzle over the hot sauce and sprinkle over a few tablespoons of the dukkah. Finish by tearing over a good handful of coriander leaves and serve to the table straight away.

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Photography Credit: Donal Skehan & Tara Fisher

Food Styling Credit: Charlotte O’Connell

Oh hello there!

We are 13 days away from the release of my new cookbook Real Time Recipes and it very much feels like life is speeding up. Ahead of a busy time I’m trying my best to be mindful to keep a little balance in amongst the schedule and I’m leaning into flow state activities like pottery, drawing & needlework- pahaha I just wrote that and laughed at how I have somehow become a granny in training! Gotta keep the mind on track!

Yesterday we picked the last offerings from the vegetable garden- a few remaining courgettes, some plump finally red tomatoes, and a handful of green beans that have bravely held on through the Irish rain. There’s something very grounding about gathering those final bits, a little reminder of the slower seasons ahead before everything ramps up. It feels like a good metaphor too: using up what’s left, savouring it, and then making space for new things to grow.

Lots for you in this weeks newsletter- happy cooking!

Donal x

Some things I’m loving this week:

• Lusting after this gorgeous little homeware shop Margot.

• I recently met Jack & Will from Fallow on Saturday Kitchen who have a phenomenally successful youtube channel- well worth a watch to see a dynamic look at behind the scenes and the skills at a top London restaurant.

• I’m obsessed with having Monocle Radio in the background while I work.

• Currently reading the reassuring The Path Forward by Yung Pueblo.

Recipes this week: In Between Season Cooking

There’s a moment in early September when the light changes- softer, lower, and the food you want starts to shift too. I’m definitely not quite ready for stews or roasts, but I think I’ve had my summer fill of tomatoes and mozzarella. This week's recipes are built for that in-between mode, warm, structured, satisfying without rushing into autumn fare. Each one delivers something every weekday cook needs right now: comfort, flexibility, and a plan.

Potato, Cheese & Onion Tart is a good one to master- it’s essentially a quiche-meets-gratin that relies on a few pantry staples and smart layering. The trick is using waxy potatoes so they hold their shape and don’t turn to mush and sautéing the onion properly- slow and sweet is what you are looking for. A bit of thyme adds depth, but the key is the egg and cream custard: whisked until smooth, seasoned with a little nutmeg, and poured over while the veg is still warm. Let the cooked tart cool before slicing so you get clean wedges and serve with a bitter leaf salad to cut the richness.

Pan-Fried Hasselback Pork Chops with Apple Slaw & Mustard Pan Juices looks like a weekend project but is secretly weeknight material. Hasselbacking the fat cap means it crisps evenly in the pan without curling up worth the extra 30 seconds- but make sure to use a sharp knife. Cook the chops bone-in for better flavour, and don’t skimp on the basting butter, the thyme and garlic infuse into the fat as it foams. While they rest, you’ll have a flavour-packed pan for the sauce: a mix of cider, wholegrain and Dijon mustards, and a splash of cream to bring it all together. The apple slaw on the side is fresh, crunchy, and cuts through the richness exactly when you need it to.

For something sweet, Blueberry & Peach Pound Cake is late summer in cake form - sweet, jammy peaches, tart blueberries, and a rich batter held together with yoghurt for extra moisture. You want ripe but not mushy fruit here- underripe peaches will stay firm; overripe will sink. Dusting the tin with flour helps prevent sticking, and folding some of the fruit through the batter (while saving a bit for the top) gives you that perfect distribution. This cake keeps well for days and travels even better, ideal for lunchboxes, desk snacks, or the 4 p.m. slump.

These are recipes for when you want real food, not just something to “get dinner on the table.” They’re practical, but a little thoughtful too. The kind of meals that make you glad to be back in the kitchen.

Pan-Fried Hasselback Pork Chops with Apple Slaw & Mustard Pan Juices

Time: 30 minutes

Serves: 4

4 thick-cut pork chops, on the bone

Olive oil

50g butter

2 garlic cloves, left whole, bashed with the back of a knife

A few sprigs of thyme

1 tbsp wholegrain mustard

1 tsp Dijon mustard

150ml dry cider

150ml double cream

For the slaw:

Juice of 1 lemon

2 green apples, julienned

½ head sweetheart cabbage, hard stalks removed, finely shredded

2 tbsp extra virgin olive oil

2 tsp honey

Sea salt & freshly ground black pepper

1. Hasselback the fat on the pork chops by slicing through it at thin intervals until you reach the meat - this will help the chops not to curl up when frying and will help the fat to crisp up as it cooks.

2. Place a large, heavy bottomed frying pan over a medium heat and add a drizzle of olive oil. Once hot add the pork chops and cook for about 3 - 4 minutes on each side until golden. When the chops are nearly done, add in the butter, bashed garlic cloves and thyme and begin to baste the chops in the melting butter for a further few minutes until cooked through - the pork should read 63°C.

3. Remove the pork from the pan and allow it to rest whilst you prepare the rest.

4. For the slaw, place the julienned apples into a bowl and squeeze over the juice of half a lemon to prevent them from browning. Add the sliced cabbage, and toss everything together to combine. In a small bowl add the remaining juice of half a lemon, the olive oil and honey and season well with salt and pepper then stir everything together to combine. Pour the dressing over the apples and cabbage, mix in to coat. Set aside.

5. Turn the heat back on underneath the pan you cooked the pork in and bring back to temperature. Once hot add the whole grain and Dijon mustards along with a good pinch of freshly ground black pepper and stir through the pan juices. Pour in the cider and bubble for a few minutes until slightly reduced then stir in the double cream and bubble until thickened. Remove the garlic cloves and thyme before serving,

6. To serve, place the pork chops and divide the slaw between each plate. Drizzle over the pan sauce and serve with a big dollop of extra mustard for a real kick!

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Potato, Cheese & Onion Tart

Time: 45 minutes

Serves: 4

For the pie filling:

1 tbsp rapeseed oil

350g waxy potatoes, peeled and thinly sliced

1 large onion, thinly sliced

150g mature cheddar cheese, grated

1⁄2 tsp chopped fresh thyme

200ml cream

3 large free-range eggs

Pinch of freshly grated nutmeg

For the shortcrust pastry :

200g plain flour, plus extra for dusting

100g butter, very cold and cut into cubes, plus extra for greasing

2 tbsp ice-cold water

Sea salt and ground black pepper

Lightly dressed bitter leaf salad, to serve

1. For the pastry, put the flour and butter into a mixing bowl and, using your fingertips, lightly rub them together until the mixture looks like breadcrumbs. Stir in the cold water a little at a time and incorporate with a spoon. When the dough comes together, turn out onto a clean work surface and knead lightly just until it forms a ball. Press into a flat circle, wrap in cling film and allow to rest in the fridge for 30 minutes.

2. Grease a 23cm pie dish, 4cm in depth (capacity 1.2 litres), and dust with flour. Roll out the dough into a circle on a clean, floured work surface, to about 5mm thick. Transfer the rolled-out pastry to the tin and gently press it into all the sides. Roughly trim off most of the excess but leave some all round the edge of the tin to allow for shrinking. Don’t panic if the pastry breaks at all, just press it together with your fingers and repair any cracks with a little of the trimmed pastry. Chill in the fridge for 10–15 minutes.

3. Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4. Prick the pastry base with a fork, line with some scrunched-up greaseproof paper and pour in baking beans or dried pulses. Place in the oven for fifteen minutes, then remove the greaseproof paper and beans and cook for a further five minutes until lightly golden. Remove from the oven, trim off the remaining excess pastry and set aside on a wire cooling rack.

4. Meanwhile, place a large frying pan over a high heat, add the oil and fry the potatoes and onion for 20–25 minutes until tender, stirring regularly to ensure they don’t stick. Mix through the cheese and thyme and arrange on the base of the pastry case. Whisk together the cream and eggs, season with nutmeg, sea salt and ground black pepper.

5. Pour this over the potatoes, making sure it gets into all the nooks and crannies. Place the tart in the oven to cook for about twenty minutes, until golden on top and set. Leave to cool at room temperature for fifteen minutes, then cut into slices and arrange on plates with the bitter leaf salad to serve.

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Blueberry & Peach Pound Cake

Time: 45 minutes

Serves: 8

255g butter, softened, plus extra for greasing

340g caster sugar

2 large eggs

200ml milk

150ml full fat Greek yoghurt

370g plain flour, plus extra for dusting

1 tsp baking powder

1 tsp vanilla extract

3 ripe peaches, de-stoned and sliced in 1/8s

200g blueberries

1. Preheat the oven to 180°C/160°C Fan/350F/Gas Mark 4. Grease a 20cm springform baking tin and dust it lightly with flour.

2. Beat together the butter, sugar and vanilla in a large bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition until they are all combined.

3. Sift in the flour and baking powder and fold through until you have a smooth cake batter.

4. Mix the milk and yoghurt together and then fold this through the batter alongside half the peaches and blueberries. Pour the mixture into the prepared tin and decorate with peaches and blueberries across the top.

5. Place in the oven to bake for about 55 minutes until a skewer inserted into the cake comes out clean- cover with tin foil if the top begins to brown too much.

6. Transfer to a wire rack to cool slightly before removing the cake from the tin.

7. Allow it to cool completely before dusting with icing sugar.

Photography Credit: Donal Skehan & Tara Fisher

Food Styling Credit: Charlotte O’Connell

One-Tray Sunday Roast Chicken Dinner

The One-Tray Sunday Roast Chicken Dinner is exactly what you want in your back pocket this time of year. Roast chicken without the ceremony, but all the satisfaction. The chicken thighs stay juicy while baby potatoes soak up all the good stuff- white wine, lemon zest, garlic and your choice of greens to keep things bright. You’ll only need one tray, but it delivers everything you want from a “proper” dinner. Great for Sundays, even better on a Monday with leftovers to keep you going.

One-Pan Cheat’s Mushroom Lasagne

The One-Pan Cheat’s Mushroom Lasagne does away with layering and leaning over the oven, but keeps all the payoff. It’s rich and creamy, with a double hit of cheese and a herby béchamel that comes together quickly. The trick here is using fresh lasagne sheets that cook straight in the sauce. It’s comfort food without the usual 90-minute commitment. Add a sharply dressed salad and a glass of red, and that’s dinner done.

Irish Sausage & White Bean Cassoulet with Herby Garlic Crumb

Lastly an Irish Sausage & White Bean Cassoulet with Herby Garlic Crumb that feels fancy but is the recipe you make when you want a meal that feels slow-cooked without actually being slow-cooked. Browning the sausages gives you flavour from the start, and the base is a familiar mirepoix with just enough Dijon and wine to lift it. Tinned beans and cabbage go straight in, and the real genius is in those crisp rosemary breadcrumbs scattered on top- the kind of finishing touch that turns it into something you’d happily serve to friends.

These are dinners that understand the brief: comforting, reliable and smart enough to bring you back around the table even when everything else around you gets busier.

Photography Credit: Donal Skehan & Tara Fisher

Food Styling Credit: Charlotte O’Connell