How To Cook Well With Rory O'Connell

In the first of his brand new 8 part series, the co-founder of the famous Ballymaloe Cookery School in Cork prepares a delicious mussel and wild garlic omelette starter.

This week Rory's starter is a deliciously fresh chilled cucumber and grape soup with elder flower, pomegranate and mint. Rory follows this with fried spiced chicken with tomato aioli and salsa cruda, and completes his menu with strawberry popsicles and almond tuiles.

Rory prepares tuna sashimi with crisped radishes and spring onion for this week's starter. The popular chef's main course is tart of macroom buffalo ricotta with roasted red onions, mushrooms, thyme leaves and marjoram. Rory completes the meal with a delicious jasmine tea and lemon parfait with tea-soaked prunes and marigold.

In the fourth episode of Rory O'Connell's brand new 8-part series he prepares roasted almond hummus with roasted carrots, beetroot, hazelnuts and pumpkin seeds to start. He follows this with a main of ham hocks with mustard and chive cream; celery with tomatoes, fennel and raisins. Vanilla mousse with espresso jelly completes Rory's delicious menu.

This week Ireland's most experienced cookery teacher Rory O'Connell starts his delicious menu with smoked mackerel tonnato with heritage tomatoes,basil, and a hen's egg. He then puts his own twist on a traditional main of roast leg of spring lamb with mint hollandaise, and a tangle of spring vegetables. To finish, rory prepares roasted hazelnut panna cotta with chocolate and caramel sauce.

This week, Rory's starter is a salad of beets. He makes the most of the humble pea in his main course when he prepares delicious roast wild salmon with lettuce, pea tendrils, leaves and flowers, accompanied by a preserved lemon dressing. Rory completes his menu with medjool date and vanilla tart.

Rory's starter this week is macroom buffalo mozzarella with courgette, candied lemon and marjoram. He follows this with a main course of roast sirloin of beef with creamed corn and pickled red onions, and completes his menu with a deliciously fresh orange and passion fruit granita with mango, banana and lime.

In this final episode of the series, Rory prepares a starter of potato aioli with quail eggs, radishes, cherry tomatoes, spring onions, avocado, coriander and cumin. He follows this with roasted aubergine with ricotta, honey, mint, fennel and chilli. And his chocolate souffle cake with chocolate sauce and raspberries is a chocolate lover's delight!