How To Cook Well With Rory O'Connell

In the first episode, Rory prepares kale kroth with lemon and parmesan, grilled chicken with marjoram and lemon and roasted almond sauce; and a delicious dessert of yogurt and star anise cream.

This week Rory prepares a soft goats cheese and thyme leaf tart, and black-eye beans with oyster mushrooms and caramelized onions. Rory also makes delicious buttermilk and lemon puddings with caramel and pineapple.

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.

Rory prepares risotto alla parmagiana to start this week's three course meal. Rory follows this with a warm salad of quail with grapes, honey and bacon. and pudding is a refreshing dish of candied citrus zests.

Rory's starter this week is potato soup with black pudding and parsley pesto. His main course is roast fillet of beef with roast peanuts, Asian dressing, mint and coriander, followed by compote of rhubarb with clementine juice.

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.

Rory's starter this week is red onion, roast pepper, rosemary and anchovy pissaladiere. Grilled hake with roast cumin and tomato and coriander is his choice for a main course, followed by praline ice cream.

In this final episode Rory prepares carrot, coconut and lemon grass soup followed by slow roast shoulder of lamb with aioli and salsa verde and rhubarb and strawberry trifle with almonds and pistachios to finish.