Donal Skehan
My instagram
  • I know what I'll be baking with this Christmas! Very cool! Thanks @NielsenMasseyUK! :)
  • Not a fan of Xmas cake? Try my Sticky Toffee Figgy Pudding as a great festive alternative! #Recipeoftheday
  • Hurtling down Sweden's west coast by train on the way to Copenhagen and then home to Dublin for Christmas this evening! Hej då Sverige! Vi ses snart x
  • Love love loving this brilliant new book from @linda_lomelino! One of the most beautiful cookbooks this year with wonderful advice for food photography...
  • Coffee and a cardamom bun in Göteborg this morning! #sweden #göteborg
  • Artilleriet- the coolest interiors shop in #Gothenburg... #sweden
  • Had a brilliant lunch at Lagerhuset in Gothenburg today- simple Swedish food - meat and fish, great greens, and simple salads served up in cool retro TV dinner lunch trays! #sweden
  • Aussie presents from the brill @mycupcakeaddiction! Elise has given specific instructions on how to loose my Tim Tam virginity and sent on a copy of the cookbook that I chose every birthday cake I had growing up from! So cool! Thanks Elise! :)
  • Christmas shopping in Gothenburg! #sweden
  • #winterwalks #sweden #tjolöholm
  • Big hello from not so snowy Sweden! Went to the beautiful Tjolöholm Castle for a windy Winter walk today- now back home making a saffron fish soup for 18 Swedes- let's hope they like it! :)
  • Christmas rocky road recipe video up on my youtube channel today! Make sure you head over and check it out! Link in my profile! :) ⛄️
  • Happy Friday! It's Gingerbread Muffin time! :)
  • My essential guide to Christmas dinner is on the blog including this bloomin' delish Xmas pud! :)
  • Just got this very cool silver youtube button to mark my channel hitting 100,000 subscribers! Thanks a million to everyone for watching and subscribing and to @youtube @jamiesfoodtube @nomosdigital @m_dillon99 @leohynes20! Whoot! :)
  • My Chocolate & Caramel Tiramisu is a brilliant alternative to traditional Christmas desserts! Who wants a scoop? Recipe on DonalSkehan.com...
  • Howdy London! 🇬🇧
  • Cranberry, white chocolate and oat cookies on my youtube channel today- check it out- link in profile! :)
  • You know, around this time of year I think it's important to be subtle with how you celebrate the festive season...
  • Pretty excited about our dessert this evening- chocolate brownie cherry trifle! If you can't find me I'll be in the corner licking the bowl clean... #DonalsChristmasFEAST
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GIY Sow & Grow Launch

This morning I headed out to Rathfarnham on the south side of Dublin to visit a school where Innocent smoothies and GIY Ireland were launching a brand new campaign to get school kids growing their own veggies, Sow & Grow.  After a few years growing my own veggies, I’m a complete convert and a big believer that anyone can give it a go.  It’s one of those incredibly rewarding activities and if you are a food lover it’s the obvious hobby to add to your to do list.  After a few mishaps, my theory is always to grow things you want to eat and things which grow quickly.  Peas, salad leaves, potatoes, cabbages, and strawberries are fail safe in my books and now is definitely the time to get sowing.

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Checking In!

Call off the search! I’m still here and still kicking! I know it’s been a while but hey as any blogger will know there is always at least some point where you would much rather scratch your eyes out than write a blog post.  More importantly though I’m back and I have found my food blogging mojo again.  I suppose I should let you know what’s been going on behind the scenes since my last post nearly 2 months ago!  The major project which has taken up so much of my time has been the new book which I’ve been working on full time since mid October.  It was one the tighter deadlines I’ve had for a book to date, but in some ways the pressure was a good thing, it meant far less faffing about and creating up imaginary tasks which were of course far more important than finishing the book.  Between October and the end of November I was chained to a desk writing the 100 recipes that make up my third book, which was nicely broken up with some intensive recipe testing in the middle.  I have to admit that although cooking that sort of volume of varied food in quick succession can turn the whole process into a bit of a blur, I did manage to structure the days so they had a nice pace of writing half the day and then pottering around the kitchen tinkering with recipe measurements before dinner.

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