Donal Skehan
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  • These brilliant Nonnas were so much fun and taught me to make donzelle, little savoury fried bread on the streets in Montalcino! Delicious with prosciutto and a glass off Brunello! The lovely lady on the right was up late singing Non Ho L'Età at the end of the night! :) #GrandmasBoy
  • Some serious banoffee cake action over on my youtube channel with a special guest appearance from @eric_lanlard! Head over and subscribe- link in my profile! Tag a friend who'd fancy a slice! :)
  • Pesto, green bean and potato lasagne for lunch today! Recipe in this weekends Irish Independent Weekend Mag! :)
  • Finally editing pics from filming in Italy! Bringing back so many memories! Meet Nonna Adolarata who taught me how to make cannelloni from scratch and crappiatta a traditional soup from the town of Matera in the south of Italy! #GrandmasBoy
  • It's porchetta o'clock! :)
  • Porchetta stuffed with garlic, herbs and lemon ready for a date with the oven! Sunday lunch sorted! :)
  • #Recipeoftheday Lamb Sausages with Spiced Lentils, Caramelised Onions & Creme Fraiche! :)
  • Paella on #mittkök this morning on @nyhetsmorgon in Swedish! I'll be in Stockholm next week for a book signing at @leilasgeneralstore in #moodstkhlm! :)
  • I'm heading out on a nationwide LIVE cooking tour to 16 theatre venues across Ireland this November! Details on tickets and venues over on my website! It's a great family show jam packed with great fun, recipes and audience cooking competitions! Hope to see you there! Let's get cooking! :)
  • The new issue of @feastjournal is out- full details on my website! Copies in select Irish food stores, order online or through our free app on iTunes and google play! :)
  • Did you spot those amazing Swedish princess cakes on The Great British Bake Off last night! I make mine with pink marzipan- you can check out the recipe on my website! Tag a friend who might like a slice! :) #gbbo
  • Christmas jumpers and MaxaClaus! It all went down today! #tralalala #poormax
  • Squash, coconut and chilli soup on set today! Lunch is served! Coming to youtube very soon! :)
  • Beauty of a morning out there! Happy Wednesday! #howth #ireland
  • Max is on a roll! #maxthedog
  • SWEDEN! I'm coming to Stockholm next week for a book signing @leilalindholm's @leilasgeneralstore in #MoodSTKHLM on Thursday 18th! Come down and say Hej Hej- I'd love to meet you! :) #mumsfillibaba
  • This evenings walk! #howth #ireland
  • Spent the afternoon eating cupcakes with @marknixon1 @bairbrepower and @joeystreats for a very exciting project! :)
  • Massive congrats to my pals @Bibliocook & @EdibleIreland who launch their first book on Irish Craft Beer & Cider tonight! :)
  • Howth lighthouse... #howth #ireland
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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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