The trip began with a sublime bang: Paul Flynn’s food-fuelled road trip to New England
We landed in Boston, the gateway to New England and a second home for the Irish
Paul Flynn on Oktoberfest: Go at least once, while you’re young enough, even if you don’t fancy the idea
You might come back a sausage munching, beer swilling, Heidi convert. It’s called living
Whole baked turbot served with broccoli and hollandaise
This recipe is all about the memories I had of a truly wonderful bucolic day that I spent with friends. The fish is sublimely fresh and simply cooked. In my view the very essence of perfection
Keep your baby vegetables and microleaves. Cabbage just makes me happy
Paul Flynn: This is my last week writing for The Irish Times, after three years and 450-plus recipes
Farfalle with Brussels sprouts, smoked salmon and crème fraîche
I’m on a mission for people to embrace sprouts, which go surprisingly well with smoked salmon
Peppered hoisin steak with pak choi, spring onions, chilli and ginger
This steak dish is fresh, vivid and simple to make
Winter vegetable salad, chervil and horseradish dressing
Try your local Polish shop for kohlrabi, a wonderful and underused vegetable
Three fool proof ways to make gently spiced pilaf rice dishes
Paul Flynn: Rice is a blank canvas that graciously absorbs whatever is introduced to it, and that is its beauty
Duck and coconut rice with pineapple and chilli
This duck rice is almost creamy in its texture, and the pineapple and chilli lift it in a deliciously interesting way
Coronation chicken rice with lime and coriander cream
Coronation chicken is full of gentle flavours that will warm up the coldest of nights
Caramelised onion rice with cinnamon and pinenuts
Cinnamon and rice are magical bedfellows, the caramelised onions give heft and a lovely depth of flavour
Paul Flynn: Three delicious dishes that use the best of Irish cheeses
I have used Coolea, Crozier Blue and mature cheddar for the recipes, but you can choose your own favourites
Paul Flynn: Piperade of leeks, mushrooms and Coolea cheese
This is an autumnal riff on the classic Basque piperade: the eggs and cheese meld together like a dream
Mature cheddar pots, malt vinegar raisins and toast
These decadent little pots are simple to make and perfect for a dinner party, just make sure you use a good, crumbly mature cheddar