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How to Cook Well with Rory O'connell

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Rory O'Connell is probably Ireland's most experienced cookery teacher - he has been teaching people how to cook for more than 30 years, having co-founded the Ballymaloe Cookery School with his sister, Darina Allen. In 2013 his first book, Master It - How to Cook Today won the prestigious Andre Simon Food Book award. In addition to teaching, Rory has worked as a chef in some of the world's top restaurants. He could be described as the chefs' chef, and his style and approach are unique.

Episodes:

• Carrot, Halloumi and Dill Cakes with Tahini Sauce, Mint Yoghurt and Pomegranate; Grilled Pork Chops with Roast Almond and Sage Leaf Salsa; Yellow Apple Sauce; Chopped Cauliflower Salad with Red Onions and Sun-dried Tomatoes; Elderflower and Lemon Syllabub.

  Length:	00:25:06
  Usage rights:	3/29/2021 to 3/27/2024

• Prawns wrapped in Nasturtium Leaves; Lamb Shanks with Tomatoes and Almonds; Summer herb and Leaf Couscous; Preserved Raspberry, Rose and Marshmallow Cake.

  Length:	00:24:49
  Usage rights:	4/5/2021 to 4/3/2024

• Chanterelle Mushroom Custards with Tarragon Toasts; Grilled Venison with Horseradish and Walnut Sauce; Green Vegetable; Compote of Cherries and Nougatine Biscuits.

  Length:	00:24:59
  Usage rights:	4/12/2021 to 4/10/2024

• Pickled Beetroot Tacos with Smoked Eel Butter; Radishes with Smoked Eel Butter; Roast Chicken Salad with French Beans and Tarragon; Mexican Courgette Salad; Blackberry and Geranium Posset.

  Length:	00:24:12
  Usage rights:	4/19/2021 to 4/17/2024

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