How To Cook Well with Rory O'Connell

Season 5

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 5

8 Episodes

  • Episode 1
    E1
    Episode 1Hot Smoked Salmon with Labneh, Watercress Oil and Coriander Flowers; Grilled Plaice with Roast Chicken Sauce, Grapes, Cucumber and Chervil; Ginger, Turmeric and Lemon Cake.
  • Episode 2
    E2
    Episode 2Ireland's most experienced cookery teacher prepares roast aubergines with sorrel and date dressing, and mackerel cakes with spiced tomato oil. His final dish is ricotta with smashed cherries, olive oil, lemon and mint.
  • Episode 3
    E3
    Episode 3Rory prepares courgette soup, followed by salt hake with roast peppers and basil, and saffron mashed potatoes. A delicious dried date, fig, almond, pistachio and chocolate cake completes his menu.
  • Episode 4
    E4
    Episode 4Rory prepares leek mousse with mussels and chervil, followed by grilled chicken with Malaga sauce. His other dishes are courgette carpaccio with rocket, lemon and marjoram, and a delicious pudding of elderflower and lemon syllabub.
  • Episode 5
    E5
    Episode 5Carrot, halloumi and dill cakes with tahini sauce, mint yogurt and pomegranate; grilled pork chops with roast almond and sage leaf salsa; yellow applesauce; chopped cauliflower salad; elderflower and lemon syllabub.
  • Episode 6
    E6
    Episode 6Rory prepares salmon wrapped in nasturtium leaves, followed by lamb shanks with tomatoes and almonds, served with summer herb and leaf couscous. Preserved raspberry, rose and marshmallow cake is Rory's delicious dessert to finish off.
  • Episode 7
    E7
    Episode 7Chanterelle mushroom custard with tarragon toast is on Rory's menu, followed by tender grilled venison with horseradish and walnut sauce. He also prepares a compote of cherries and nougatine biscuits.
  • Episode 8
    E8
    Episode 8Pickled 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.

 

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