Donal Skehan
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  • Recording voiceovers this morning with @lockybutler for @foodnetworkuk! Show starts in April! :) #donalvietnam #FollowDonal
  • Good morning from Max! Who's got that Friday feeling?! 🎉
  • Ridonculously delicious spiraliser salad up on my YouTube channel this evening! Packed with great Thai flavours its guaranteed to make take the kitchen gadget out of its box more then once! :)
  • Just got back to Dublin and @rachelkhooks brand new book is on my desk! Cannot wait to check it out- beautiful styling, photography from @davidloftus and wonderfully delicious and innovative collection of recipes! Check it out- it's in shops now! 👍
  • Fantastic meal at Lilla Ego in Stockholm last night- highlight meal of the year so far! Really cool little restaurant, totally relaxed vibe and the food was incredible- ate: Gruyere (Semla) bun with seasonal mushrooms, pickled green tomatoes and pine, for main: duck breast with roast celaric, orange zest and beetroot! Only regret was I didn't have room for dessert! Tack @lillaegokrog!
  • #stockholm
  • Good Morning! Last day filming in sunny Stockholm! Unfortunately no sun in the warehouse we're shooting in and didn't finish last night till 8, so had to jump out for a quick stroll to soak up some vitamin D! ☀️#stockholm
  • Good morning from sunny Stockholm! More filming for #mittkök today! Think I may be loosing my mind- thought I lost my laptop this morning at breakfast- had the whole place looking for it, it was in my room... #facepalm #needmoresleep
  • Brilliant Fish & kinda chips with minty mushy peas over on my YouTube channel! The kinda chips are crispy hasselback potatoes- love making these and they go great with the crunch of that crispy beer batter! :)
  • Good morning from Stockholm! :)
  • Brown butter cod with crispy potatoes, leek, carrot and lentils for Sunday lunch @gunneboslott! Really simple flavours but so bloody good!
  • Saluhall Briggen- cool covered food market in #göteborg, the building used to be an old fire station...
  • Fish tacos baby! Oh yeah! :) #tacosandtequilagbg
  • Scallop ceviche with poblano chilli, lime, coriander and sweet popcorn at #tacosandtequilagbg in Göteborg... Really great fresh flavours, textures and just the right amount of spice...
  • Bubbling caramelised banana pancakes plus 3 great ways with the mighty crepe! :)
  • Morning! Currently obsessed with these dinner rolls topped with Irish cheese! So easy and love that they are tear and share- have a video recipe for them coming up soon as a collab with the brill @thedomesticgeek1! :) #paddysdaycollab
  • Happy Chinese New Year guys! I've got a delicious leftover egg fried rice recipe video over on my YouTube channel- perfect for all the celebrations but also great cheap student food and a super simple supper! :)
  • Max is off to stay at his granny and grandads! In the excitement he jumped into the front seat and knew he was in trouble! #guilty #maxthedog
  • Just doing a spot of green rice harvesting in Vietnam as you do! #tbt my new series #FollowDonal starts in April on @foodnetworkuk! 🎉
  • Happy Pancake Tuesday! How many pancakes have you eaten today? I've got 3 brilliant ways to top them over on my youtube channel! :)
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Ultimate Healthy Comfort Food Soup…

Squash Coconut Chilli Soup copy

January is finally over but it seems the cold weather is planning to stick around a little longer. When the days are short and the evenings dark, there is nothing I love more than making a big pot of soup. I’m a big fan of classics like vegetable or tomato or even something like my Cauliflower & Blue Cheese Soup but it’s nice to spice things up every once in a while. This delicious roast squash, coconut and chilli soup recipe is the perfect comfort food, so sweet and creamy! It’s an instant hit!


This recipe works just as well with pumpkin when they are in season so go ahead and use instead of the squash if you have them! Make sure to adjust the spice to your own taste, and be careful when adding chilli flakes…  a little goes a long way!

Continue to the recipe for Roast Squash, Coconut & Chilli Soup…

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Rich Tomato Italian Meatballs With Linguine

Bord Bia Spaghetti & Meatballs
If I was to name one recipe that is ideal food therapy, it would be this rich tomato & Italian meatballs pasta. There is something extremely relaxing about rolling the meat into little balls and plopping them into a boiling, rich, tomato sauce. I rely solely on the heat of the sauce to cook and infuse the balls with flavour and I love to serve the dish on a big platter with serving spoons, so that people can dig in at the table.

For the meatballs
500g sausage meat
100g breadcrumbs
2 garlic cloves, peeled and minced
2 teaspoon Dijon mustard
2 tablespoon tomato ketchup
1 teaspoon dried oregano
300g good-quality linguine
Sea salt and ground black pepper

For the tomato sauce
1 tbsp olive oil
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2 x 400g (14oz) tins of chopped tomatoes
1 tsp Tabasco sauce
1 tsp dried oregano
1⁄2 glass red wine (about 150ml/5fl oz)

Place the sausage meat, breadcrumbs, garlic, mustard, ketchup and oregano in a large bowl with a good pinch of salt and pepper. Thoroughly mix everything together with a fork. Wear plastic gloves or dip your hands in a bowl of cold water, then take about a teaspoonful of the mixture and roll with your hands into a small ball. (It’s better to make the balls smaller as they will cook quicker and are a lot easier to eat.) Work your way through the mixture, setting the balls on a large baking tray. Place in the fridge to firm up.

To make the tomato sauce, heat a large saucepan over a medium–high heat, add the olive oil and fry the onion for 3 minutes, then add the garlic and fry for 1 minute. Add the tinned tomatoes, Tabasco, oregano and red wine and bring to the boil. Reduce the heat and allow to simmer for about 15 minutes or until the sauce has reduced, skimming off any oil as necessary. Season to taste with sea salt and ground black pepper. Add the firmed-up meatballs to the saucepan, making sure they are covered by the sauce – this keeps the meat lovely and tender. Bring the sauce back to the boil and simmer for another 15 minutes. Serve with the linguine, cooked according to the packet instructions, and there’ll be clean plates all around!

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Green Bean, Potato & Pesto Lasagne

Pesto LasagneLasagne is one of those classic Italian dishes which has made a name for itself across the world with a rich meat sauce, layers of creamy white sauce, pasta and cheese, it’s hard to resist. I was excited to come across this lighter version made with green beans, potatoes and flavoured with basil pesto.

Serve 4-6
75g of butter, plus extra for the top
75g of plain flour
750ml of milk
pinch of nutmeg
250g fresh lasagne sheets
150g of fresh pesto
250g of green beans
500g of baby potatoes
75g of Parmesan cheese, finely grated

Boil the potatoes for about 10-12 minutes or until soft when pierced with a fork. Before the end of the cooking time add the green beans and cook for 2-3 minutes.

Place a medium sized saucepan over a medium high heat and add in the butter. When it’s completely melted and foaming add in the flour and whisk until you are left with a roux. Cook for 2 minutes before whisking in the milk. Continue to whisk and cook until the sauce holds a figure of eight when swirled with the whisk. Season with sea salt and ground black pepper and stir in the nutmeg. Remove from the heat and stir through the pesto.

Preheat the oven to 200˚C.
Spread a little of the pesto sauce across the base of medium sized roasting tin. Lay sheets of the pasta across the base top with the sauce, green beans, slices of potatoes and a generous sprinkle of Parmesan. Repeat the process layering up the lasagne with the remaining ingredients until you are left with a final layer of pasta sheets.

Pour over the remaining sauce, sprinkle with Parmesan and dot with a little butter.
Place in the oven to bake for 25 minutes until bubbling and golden.
Serve straight away with a fresh salad.

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Sriracha Baked Chicken Wings

Siracha Baked Chicken Wings

I LOVE Sriracha Sauce and what better way to eat it, then smothered on tasty chicken wings! This glaze is sweet and spicy  in all the right ways and will have your guests licking their fingers and asking for more!

Serves 4
1.5kg chicken wings
Sea salt and ground black pepper
2 tablespoons of sunflower oil
Coriander leaves to garnish
Sesame seeds, toasted, to garnish
Spring onions, finely sliced and curled, to garnish

For the Sriracha Glaze
4 tablespoons of butter
3 garlic cloves, finely grated
1 small thumb sized piece of ginger, finely grated
4 tablespoons of honey
6 tablespoons of sriracha sauce
1 tablespoon of soy sauce
Juice of 1 lime

Preheat the oven to 200˚C.

In a bowl toss the chicken wings with the sunflower oil and season with sea salt and ground black pepper. Spread the chicken wings on two baking trays and place in the oven to cook for 35 minutes or until crispy.

While the chicken cooks, prepare the glaze. In a wok over a medium high heat, add the butter and when it begins to foam add in the garlic and ginger cooking 1-2 minutes. Add in the remaining glaze ingredients and bring to the boil. Cook for 2 minutes and then remove from the heat. Reserve half the glaze in bowl and half in the wok.

When the chicken wings are cooked through, tumble them into the bowl with the glaze and toss to coat. Place back on the baking tray and cook for a further 10 minutes. Remove the chicken wings from the oven and add them to the remaining glaze in the wok.
Serve straight away with spring onion curls, coriander and a sprinkle of toasted sesame seeds.

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Mini Rustic Steak Sandwiches


These mini steak sandwiches are proper Saturday afternoon sandwiches. The right bread makes all the difference – some chewy, crispy ciabatta is perfect here. If you don’t fancy making your own aoli, you can cheat by smashing a garlic clove with the back of a knife until you have a smooth paste and then mix it with a little store-bought mayonnaise.

Serves 2
2 x 125g striploin or rib eye beef steaks
sea salt and freshly ground black pepper
1 tablespoon sunflower oil
4-4 tablespoons garlic aïoli
2 small ciabattas, cut in half
25g  rocket leaves
1/2 red onion, peeled and finely sliced

Season the steaks generously with freshly ground black pepper. Heat the oil in a large frying pan over a high heat and fry the steaks for 2–3 minutes on each side. Transfer the steaks to a plate, cover with foil and allow them time to rest.

Once rested, slice the steaks thinly, toss in the juices that have run off and season with salt. Assemble the sandwiches by spreading the aïoli on the ciabatta halves, adding a little rocket, red onion, juicy steak slices and topping with the other ciabatta halves. Enjoy!

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Smokey Fish Pie

Pilgrims Choice Fish Pie

The flavours in this pie are really comforting and there is something altogether homely about the dish. I love using smoked fish but if you’re not a big fan just substitute with the regular stuff.

Serves 4-6
900g potatoes, preferably roosters, peeled and diced
a large pinch of salt
25g butter
4 spring onions, roughly chopped
1 tablespoon sunflower oil
2 garlic cloves, peeled and finely chopped
1 large carrot, peeled and finely chopped
3 celery sticks, finely chopped
300g smoked haddock, skinned, boned and cut into chunks
300g cod fillets, skinned, boned and cut into chunks
75g butter
75g plain flour
500ml warm milk
110g cheddar cheese, grated
1 teaspoon dijon mustard
sea salt and freshly ground black pepper

Preheat the oven to 200°C (400°F), Gas mark 6.

Place the potatoes and a large pinch of salt in a large saucepan of cold water and bring to the boil over a high heat. Reduce the heat to a simmer and cook for 12–15 minutes or until tender when pierced with a fork. Drain and return the potatoes to the pan. Mash the potatoes with the butter then stir through the spring onions.

Heat the sunflower oil in a frying pan, add the garlic, carrot and celery and sauté until tender. Remove the vegetables from the pan and place in a large high-sided baking dish with the haddock and cod chunks and set aside. Melt the butter in another saucepan and stir in the flour quickly so you have a smooth paste. Gradually whisk in the warm milk and bring to the boil. Reduce the heat to a steady simmer and simmer for 2 minutes until the sauce becomes thick. Remove the pan from the heat and add in three-quarters of the grated cheese, (keeping the rest for the topping), the Dijon mustard and season with salt and black pepper.

Pour the sauce over the fish and vegetables and mix to combine. Gently spread the mashed potato over the top, season with a little extra salt and black pepper, sprinkle on the reserved grated cheese and bake in the oven for 35–40 minutes until crisp and golden on top.

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Lamb Sausages with Spiced Lentils, Caramalised Onions and Crème fraîche


This lamb sausage and lentil dish is so comforting and will certainly fill you up on a cold evening. If you are a fan of Bangers and Mash, this recipe is probably right up your alley. Spiced lentils and sticky caramelised onions all topped off with amazing lamb sausages and creamy crème fraîche- All good individually but delicious all lovingly placed on one plate!

Serves 8

225g Puy lentils
sea salt and freshly ground black pepper
3 tablespoons rapeseed oil
16 James McGeough lamb sausages
1 leek, finely diced
2 carrots, finely diced
2 celery sticks, finely diced
teaspoon smoked paprika
teaspoon ground cumin
good pinch ground cinnamon
300ml chicken stock
2 tablespoons roughly chopped fresh flat-leaf parsley, extra leaves to garnish
200ml tub crème fraîche

For the Caramelised Onions
knob of butter
2 onions, sliced

Rinse the lentils in a sieve under cold running water, then place in a pan with 600ml of water. Add a pinch of salt, bring to the boil, then reduce the heat and simmer for 15-20 minutes or until ‘al dente’- just tender but still with a little bite. Drain in a sieve and spread out on a tray to dry if not using immediately. To make the caramelised onions, melt the butter in a frying pan and cook them very slowly until golden brown and caramelised. Season to taste.

Heat a frying pan over a medium heat. Add one tablespoon of the rapeseed oil to the pan, then add the sausages and sauté over a medium heat for about 10 minutes until cooked through and nicely browned, turning regularly. Meanwhile, heat the remaining oil in a pan and sweat the leek, carrots and celery for about 10 minutes until softened but not coloured. Stir the smoked paprika, cumin and cinnamon and cook for another minute or so. Fold in the cooked lentils and then pour in the chicken stock. Season to taste and simmer for a few minutes until you have a loose sauce and the vegetables are completely tender. Finally stir in the parsley. Spoon the spiced lentil stew onto a large warmed platter and spoon a line of crème fraiche down the centre. Arrange the lamb sausages on top and scatter over the caramelised onions. Garnish with the parsley and a good grinding of black pepper.

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Boeuf Bourguignon

Boeuf Bourginon_4

Thanks to the film Julie & Julia now every time the classic French dish boeuf bourginon is mentioned all I can think of is Julia Child. Although this dish was a regular in mom’s repertoire, I have had to consult Mastering the Art of French Cooking to make sure this comfort food classic would get the approval of Mrs Child. It’s a rich and deeply flavoured dish, which sings comfort and is ideal for cold winter weekends. This recipe is from my cookbook HomeCooked.

Serves 4
900g chuck steak cut into 3cm cubes
2 tbsp olive oil
150g streaky bacon, sliced
1 large carrot, peeled and sliced
1 large onion, peeled and sliced
3 garlic cloves, peeled and finely chopped
2 tbsp plain flour
500ml red wine
300ml beef stock
1 bay leaf
1 tbsp tomato puree
Sea salt and ground black pepper
18 pearl onions or small shallots, peeled
300g button mushrooms, wiped and left whole
Good handful of flat-leaf parsley, roughly chopped, to serve

Preheat the oven to 150˚C (300˚F), Gas Mark 2.  Place the steak pieces on a plate and pat dry with kitchen paper.  Dust each piece in a little flour.

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Beer Batter Fish with Hasselback Potatoes

Beer Batter Fish-3 copy

This is a great take on good old fish and chips. The hasselback potatoes are one of my favourite ways of cooking potatoes, they turn golden brown and beautifully crispy. Don’t be afraid of shallow frying the fish, once you have a nice high-sided pan and a controlled heat, everything will work out nicely, but do be careful when cooking with hot oil.

Serves 4
Crispy Hasselback Potatoes
Approximately 20 baby potatoes
2 tablespoons of melted butter
A generous pinch of sea salt

Beer Batter Fish
4 skinless and boneless fish fillets, cut into goujon sized pieces
125g of plain flour
280ml of cold beer
3-4 tablespoons of plain flour, to coat the fish
Sea salt and ground black pepper
Sunflower or rapeseed oil to fry
A few lemon wedges to serve

Preheat the oven to 200°C/400°F/Gas Mark 6. Place the potatoes on a wooden spoon and slice down, cut slices about 3mm in thickness right across the potato, the dip in the spoon will prevent you from slicing all the way through. When you’re finished, place all the potatoes sliced side up in a roasting tray. Brush each one with melted butter and add a good sprinkling of coarse sea salt. Roast for approximately 45 minutes or until the slices of the potatoes fan out and turn golden brown.

For the beer batter fish, make the batter just before you’re ready to cook. Fill a high-sided frying with about 1-2 inches of oil and place over a high heat. It needs to be very hot when you start to fry. Coat the fish in flour, shake off the excess and set aside. Place the flour in a large mixing bowl, make a well in the middle of it and pour in a little beer and mix through, keep adding the beer and mixing until you have a smooth batter. Season with a little black pepper and then drop a little of the batter into the hot oil, if it floats and puffs up, it’s ready. Working beside the pan, dip the fish goujons in the batter one at a time and then into the hot oil.

Make sure not to overcrowd the pan as this will reduce the heat. Cook for about 4 minutes until golden brown, turning halfway through the cooking time. Remove the goujons from the pan using a slotted spoon and place on a plate lined with some kitchen paper. Season with a generous sprinkle of sea salt, some lemon wedges and a good helping of crispy hasselback potatoes.

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Crisp Gingerbread Biscuits

gingerbread_11This recipe makes perfectly crisp gingerbread biscuits which snap and crumble in the mouth.  The smell of these biscuits baking in the oven will instantly transport you to Christmas heaven!

Makes around 100 biscuits
150ml of golden syrup
250g of sugar
200g of butter
150ml of cream
1 teaspoon of ground ginger
1 teaspoon of cinnamon
1 teaspoon of bicarbonate of soda
700g of plain flour

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Mozzarella, Tomato and Gnocchi Bake

The Method

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