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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