Paul Flynn

Paul Flynn

Contributor

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford.

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

Honey roast smoked paprika chicken and rice

Golden chicken with crusty tasty rice

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

Winter vegetable salad, chervil and horseradish dressing

Try your local Polish shop for kohlrabi, a wonderful and underused vegetable

Peppered hoisin steak with pak choi, spring onions, chilli and ginger

This steak dish is fresh, vivid and simple to make

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

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

Caramelised onion rice with cinnamon and pinenuts

Cinnamon and rice are magical bedfellows, the caramelised onions give heft and a lovely depth of flavour

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

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

Gnocchi, Vichy celery, black grapes, Crozier Blue and candied walnuts

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

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

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