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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
Golden chicken with crusty tasty rice
Paul Flynn: This is my last week writing for The Irish Times, after three years and 450-plus recipes
This steak dish is fresh, vivid and simple to make
Try your local Polish shop for kohlrabi, a wonderful and underused vegetable
I’m on a mission for people to embrace sprouts, which go surprisingly well with smoked salmon
Paul Flynn: Rice is a blank canvas that graciously absorbs whatever is introduced to it, and that is its beauty
Cinnamon and rice are magical bedfellows, the caramelised onions give heft and a lovely depth of flavour
This duck rice is almost creamy in its texture, and the pineapple and chilli lift it in a deliciously interesting way
Coronation chicken is full of gentle flavours that will warm up the coldest of nights
I have used Coolea, Crozier Blue and mature cheddar for the recipes, but you can choose your own favourites
I know not everyone is a lover of celery, but for those who are, this is a lovely sophisticated dish that makes a star out of the unloved vegetable
These decadent little pots are simple to make and perfect for a dinner party, just make sure you use a good, crumbly mature cheddar
This is an autumnal riff on the classic Basque piperade: the eggs and cheese meld together like a dream
Paul Flynn: Cooking is soothing, eating it comforting and the aftermath is satisfying