Donal Skehan
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  • Sure would you look who it is in my favourite place in the world- @bebbrell from @sortedfood! Did the cliff walk and went for a little brunch in The House! Say hello Ben! :) #Howth
  • Huge congrats to the winner of #JuniorMasterChef 2014- the brilliant Phoebe! Myself and @johntorodecooks are super proud! Really brilliant series this year- so inspiring to see such enthusiastic young cooks- hope the show inspires lots more young cooks to get cooking! :)
  • Joe Caulfield my next door neighbour is on #DonalsIrishFEAST tonight! He catches some of the best lobster in #Howth! :)
  • It's all about Dublin tonight on #DonalsIrishFEAST! Peter & Vlad from one of Dublin's best little sour dough bakeries, @arunbakery will be on RTÉ One at 7pm! 🍞
  • 'Twas the panto before Christmas 2009! I was Peter Pan, @bprdowling was a very fabulous Captain Hook and @mastylee was Tinker Bell! #tbt
  • Very foggy but sun came out! Really beautiful day! :)
  • Despite the cold Max went for a swim!
  • Beautiful cliff walk in #Howth this morning before heading to Limerick today! #ireland
  • French onion soup kind of day? MAIS OUI! Try the recipe this evening- C'est délicieux! Find it on DonalSkehan.com... #Recipeoftheday
  • A little bit of Max action from earlier today! Hello Max! :)
  • Mini sticky toffee baked Alaska on my youtube channel tonight! Little sneak peek recipe from my brand new series #donalsirishfeast starting this Thursday on Irish screens! :)
  • Junior MasterChef is back today! Hitting CBBC at 4.30pm with myself, @johntorode1 and 4 budding young brilliant cooks! Make sure to tune in and set to record! :) #JuniorMasterChef
  • Potato, cheese and thyme tart in my Irish independent column today- will stick the recipe up on the blog soon! :)
  • Happy Swedish Kladkakka Day! This my triple layer version with a cream cheese frosting- recipe on my blog! :) #kladdkakansdag
  • Having such a brilliant time on the #KitchenHeroLive Tour around Ireland! Cooking up delicious dishes in theatre venues! In Castlebar tonight with a great crowd- yeehaw! :)
  • Just spent the evening with these crazy Swedish mofo's in the #mittkök studio! Filming new recipes for Sweden! :)
  • Pear frangipane tarts in my Irish Independent Weekend Magazine column today- will stick the recipe on my blog next week! :)
  • Happy Halloween!!! What are cooking today? Lots of Halloween recipes up on my blog including these creepy chocolate eyeballs! 🎃👻
  • Myself and @JohnTorode1 are back with a brand new series of #JuniorMasterChef kicking off on the 10th of November on CBBC! Lots of a brilliant young cooks showcasing their cooking skills! :)
  • Sweet and savoury sticky rice dumplings: sweet green bean paste coated in sesame seeds and aromatic pork mince- deep fried until crisp and bloomin delish! #donalvietnam
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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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