Paul Flynn

Paul Flynn: Three fishy dishes let the seafood shine — meaning quality of raw ingredients is paramount

Pappa al pomodoro is a thick Tuscan bread soup. The (optional) oil is a bit cheffy but it edges the dish up a notch

This dish is about assembling the very best ingredients

This Spanish dish is delicate: anything shouty with lobster can overwhelm the flavour

Make sure the most important food groups – pizza, fried chicken, Chinese, Italian, pancakes, waffles and doughnuts – are covered

In the 25 years of The Tannery, availability of ingredients from faraway places has enriched our menu

I had a Nicoise salad recently and it reminded me why it’s a classic. I’ve condensed it down into a nifty potato dish

This is deep and flavourful, the brioche adding crunch and luxury — perfect to accompany a barbecue

I’m using gurnard to promote that fantastically under-rated fish. You could use seabass or any white fish

This has deep flavours and silky, porky strips of mortadella — one of my favourite things in the world

These three pasta dishes are perfect for summer

Taking inspiration from tabouleh, this is laden with parsley and bursting with flavour. It is better hand-chopped, but you can use a food processor

Made with a raw tomato sauce and bursting with crisp vegetables, this is perfect for a gang

Paul Flynn recipe

I was steeped in luck to be at lunch in the Pink House in Shanagarry, Co Cork