Indigenius

A salad of hard boiled eggs with mayonnaise, harissa and chorizo. Grilled pork chops and pork burgers with fennel and pistachio. plum and apple sauce. Swede turnip puree withparmesan and olive oil. Raspberry fool and vanilla biscuits.

episode 1

Beetroot salad with St. Tola hoats' cheese, honey and pomegranate. Grilled t-bone steak with horseradish cream and salsa verde. Oven roasted chips. Salad of organic greens. Almond and cinnamon thins with pears.

episode 2

Green vegetable soup. Roast leg of lamb and mint relish. Chickpea and coriander puree. Carrots with lemon. A 'plain cake' served with strawberries, crème anglaise and cream.

episode 3

Pumpkin broth with parsley pesto. Boiled oyster of bacon, roast tomato oil. Parsley, mustard and cheddar cheese sauce. Mustard and scallion champ. Green cabbage puree. Yogurt and star anise cream with compote of plums with red wine and star anise.

episode 4

Scrambled eggs with smoked salmon or wild mushrooms on grilled sourdough bread. Lamb koftas and rocket salad with buttermilk dressing, roast hazelnuts and cumin and chilli oil. Chocolate and caramel mouse with caramel sauce and raspberries.

episode 5

Pan-fried hake with herb relish. Casserole of roast chicken with Indian spices. Pilaff rice with parsley. Curly kale. Kiwi fruit granita with passion fruit and orange sauce. Lacy nut biscuits.

episode 6

Baked dover sole on the bone with bretonne sauce. Roast sirloin of beef with red wine, tomato and gherkin. Orange and mint jelly.

episode 7

Moroccan harrira soup. Roast haddock with roast pepper, olive and basil salsa. Mashed potatoes with courgette, olive oil and marjoram. Romanesco. Chocolate, prune and armagnac puddings with chocolate sauce.

episode 8

In the first episode, Rory prepares kale kroth with lemon and parmesan, grilled chicken with marjoram and lemon and roasted almond sauce; and a delicious dessert of yogurt and star anise cream.

This week Rory prepares a soft goats cheese and thyme leaf tart, and black-eye beans with oyster mushrooms and caramelized onions. Rory also makes delicious buttermilk and lemon puddings with caramel and pineapple.

A delicious mimosa salad is rory's starter this week. He then prepares a very tasty roast loin of pork with fennel seeds, chilli and garlic, followed by oeufs a la neige with crème anglaise.

Rory prepares risotto alla parmagiana to start this week's three course meal. Rory follows this with a warm salad of quail with grapes, honey and bacon. and pudding is a refreshing dish of candied citrus zests.

Rory's starter this week is potato soup with black pudding and parsley pesto. His main course is roast fillet of beef with roast peanuts, Asian dressing, mint and coriander, followed by compote of rhubarb with clementine juice.

Macroom mozzarella salad; roast chicken with bread and thyme leaf sauce, and redcurrant sauce; roast hazelnut and chocolate cake.

Rory's starter this week is red onion, roast pepper, rosemary and anchovy pissaladiere. Grilled hake with roast cumin and tomato and coriander is his choice for a main course, followed by praline ice cream.

In this final episode Rory prepares carrot, coconut and lemon grass soup followed by slow roast shoulder of lamb with aioli and salsa verde and rhubarb and strawberry trifle with almonds and pistachios to finish.

Beetroot and raspberry salad with labnah. Grilled lightly spiced quail with pomegranate and walnut salad. Saute potatoes with rosemary and garlic. Tuscan apple cake.

Celeriac fritters. Casserole roast pheasant with Indian spices and Jerusalem artichokes. Yellow rice. Sicilian casatta with pistachios, candied peel, roses and lemon.

Lentil and curly kale soup in the Italian style. Grilled duck with watercress, radicchio and orange salad. Rustic roast potatoes with balsamic butter. Coconut rice pudding with a compote of sour cherries.

Grilled scallions with mushroom, anchovy and a poached or hard boiled egg. Poached monkfish or mackerel with frothy green hollandaise sauce. Peas and new potatoes. Apricot tart with almond praline cream.

Salad of figs, goats cheese and mint. Grilled squid with cherry tomatoes and marjoram. Spaghetti with herbs. Coconut and lime cake.

Pumpkin soup with toasted pumpkin seed oil. Spiced and braised lamb. Saffron potatoes. Lime orios with yoghurt, banana and lime ice.

Roast cauliflower with red onions and cumin seed and muhammara. Grilled chicken paillard with roast grapes, almonds and rosemary. Chocolate and caramel whip langues de chat.

Salad of coolea cheese with apple syrup and roast hazelnuts. Braised beef with oysters and oyster mushrooms. Mashed potatoes and a green vegetable. Champagne rhubarb and blood orange tart.

In the first of his brand new 8 part series, the co-founder of the famous Ballymaloe Cookery School in Cork prepares a delicious mussel and wild garlic omelette starter.

Chilled cucumber and grape soup with elderflower, pomegranate and mint; fried spiced chicken with tomato aioli and salsa cruda; strawberry popsicles and almond tuiles.

Tuna sashimi with crisped radishes and spring onion; Macroom buffalo ricotta tart with roasted red onions, mushrooms, thyme leaves and marjoram; jasmine tea and lemon parfait with tea-soaked prunes and marigold.

Roasted almond hummus with roasted carrots, beetroot, hazelnuts and pumpkin seeds; ham hocks with mustard and chive cream; celery with tomatoes, fennel and raisins; vanilla mousse with espresso jelly.

Smoked mackerel tonnato with heritage tomatoes, basil and a hen's egg; roast leg of spring lamb with mint hollandaise and a tangle of spring vegetables; roasted hazelnut panna cotta with chocolate and caramel sauce.

Episode 5

A salad of beets; roast wild salmon with lettuce, pea tendrils and lemon dressing; medjool date and vanilla tart.

Macroom buffalo mozzarella served with courgette, candied lemon and marjoram; roast sirloin of beef with creamed corn and pickled red onions; orange and passion fruit granita with mango, banana and lime.

Potato aioli with quail eggs, radishes, cherry tomatoes, spring onions, avocado, coriander and cumin; roasted aubergine with ricotta, honey, mint, fennel and chili; chocolate souffle cake with chocolate sauce and raspberries.

How To Cook Well With Rory O'Connell

About