How To Cook Well with Rory O'Connell

Season 4

TV-G
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. And in this brand new series, Rory introduces the timeless, classic, and essential techniques, which every cook needs to understand and implement if they want to cook well.

Where to Watch Season 4

8 Episodes

  • Episode 1
    E1
    Episode 1Rory prepares a mussel and wild garlic omelette starter, followed by a main course of chermoula meatballs with roasted red onions, and caramel meringue for dessert.
  • Episode 2
    E2
    Episode 2The chef cooks chilled cucumber and grape soup with elderflower, pomegranate and mint, then fried spiced chicken with tomato aioli and salsa crudam, followed by strawberry popsicles and almond tuiles.
  • Episode 3
    E3
    Episode 3The chef prepares tuna sashimi with crisped radishes and spring onion, followed by tart of macroom buffalo ricotta with roasted red onions, mushrooms, thyme leaves and marjoram.
  • Episode 4
    E4
    Episode 4The chef prepares roasted almond hummus with roasted carrots, beetroot, hazelnuts and pumpkin seeds, followed by a main of ham hocks with mustard and chive cream.
  • Episode 5
    E5
    Episode 5The chef prepares a smoked mackerel tonnato with heritage tomatoes, basil, and a hen's egg, while the main course is roast leg of spring lamb with mint hollandaise.
  • Episode 6
    E6
    Episode 6Featured dishes include a salad of beets, roast wild salmon with lettuce, pea tendrils and flowers accompanied by a preserved lemon dressing.
  • Episode 7
    E7
    Episode 7The chef prepares a starter of Macroom buffalo mozzarella, followed by roast sirloin of beef with creamed corn and pickled red onions, and orange and passion fruit granita.
  • Episode 8
    E8
    Episode 8The chef prepares potato aioli with quail eggs, radishes, avocado, coriander and cumin. Plus, roasted aubergine with ricotta, honey, mint, fennel and chilli.

 

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