Donal Skehan
My instagram
  • 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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Sticky Maple, Apple & Ginger Cake

The Method


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Big Ball Of Autumn Fun…

So I admit it, after all my complaining about the summer coming to and end, I have finally embraced the autumn! I’ve been out picking blackberries, baking up a storm with lots of autumnal ingredients and best of all, I’ve been making soup. One of the biggest lessons you learn when you cook a lot is to understand the seasonality of produce. As a home cook, learning to buy fruits and vegetables which are in season is not only ultimately satisfying but you also get the pick of the crop! At the moment there is so much in season to get excited about; wild mushrooms, blackberries, apples, elderberries are just some of the key ingredients you should try to make the best of over the next few weeks.

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Tarte Tatin with Crème Fraîche Ice Cream

 This recipe comes from the fantastic Ms. marmites AKA Kerstin Rogers cookbook “Supperclub”

Serves 4-6
Juice of 2 lemons
1kg (2lb 3oz)/about 8–10 eating apples (such as Cox,Russet or Braeburn)
125–175g (4–6oz) unsalted butter, slightly softened
125–175g (4–6oz) caster sugar
4–6 star anise
200g (7oz) puff pastry, rolled to a disc the same dimensions as your frying pan
Crème fraîche ice cream, to serve

Squeeze both lemons into a large bowl. Peel and core the apples, then halve them and put in the bowl of lemon juice to prevent them going brown

Smear butter generously over the frying pan, up the sides too. Sprinkle sugar over the top in a nice thick layer (this will be the toffee bit, so if you

like lots of toffee, put extra butter and sugar)

Remove your apple halves from the lemon juice and embed them in the butter/sugar mixture, with the holes (where the cores were) facing downwards.

Pack the apples in tightly. Tuck a few star anise between the apples

Preheat the oven to 220ºC (425ºF), Gas Mark 7. If using an Aga, prepare the roasting oven

Put the frying pan over a medium flame on your hob. Keep an eye on it; this will caramelise. You have to be brave here and keep it going for about

15 minutes – you want a deep golden caramel colour and texture to develop

Once this has happened, leave the pan to cool, then plop your pastry disc on the top of the pan, tucking in the edges. Place the pan in the oven and

bake the tart for 15 minutes or until the pastry has risen

Here is the tricky bit: find a plate slightly larger than your frying pan and lay it over the top. Holding the handle firmly and keeping the plate pressed

tightly to the pan, flip them both over.

The plate will now be on the bottomand the frying pan on top. Lift the pan off to reveal a gorgeous, sticky, toffee-apple tart. If some of the apples have become displaced, don’t worry, just take a fork and prod them back into place

Cut into slices while hot and serve with a scoop or quenelle of Crème Fraîche Ice Cream.

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Frozen Fruit Smoothie

This smoothie recipe is the perfect pick-me-up for any sleepy head. It has the ideal combination of sharp and sweet and provides the ice-cold hit that could wake anybody up. Don’t be tempted to add sugar or any extra sweetness, as the banana and apple juice will balance out any sharpness from the berries.

Serves 2
100g frozen berries
1 banana, peeled and broken into chunky pieces
Apple juice, not from concentrate

Allow the berries to thaw slightly before putting them into a high-sided container with the banana.

Fill the container with apple juice up to the level of the banana, then blitz with a hand blender until smooth.

Serve in a glass with some ice.


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Rustic Apple and Blackberry Galettes

These are one of my favorite little autumnal (yes I said autumnal, it rolls off the tongue doesn’t it!) desserts, because they are really easy and make you look like a baking genius, when, realistically all you do is make some pastry and fill it with apples and blackberries. No messing around with blind baking, pie tins, or fancy latticing here, this is a no fuss dessert which you have to serve with cream or, even better, a soft scoop of vanilla ice cream!

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