Donal Skehan
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  • 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
  • Last lunch in Vietnam- delicious Bun Cha- a feast of chargrilled pork, rice vermicelli noodles, lots off fresh herbs with a sweet and spicy dipping sauce! Will so miss the street food here! #donalvietnam
  • Have met a load of lovely people who have been watching my youtube channel here in Vietnam! So cool! Xin Chao! #DonalVietnam
  • Met some crazy #GrandmasBoy fans today in Hanoi! So excited to hear it's been showing here in Vietnam! #DonalVietnam
  • Very excited to be filming at this brilliant little street food market tomorrow for lunch in Hanoi! #DonalVietnam
  • I have yet to meet a film crew who trust me behind the wheel so here I am with my buddy TT biking around Hanoi! Better him than me the traffic is nuts here! :) #DonalVietnam
  • Was up at 3.30am this morning to catch these Vietnamese ladies harvest young green rice- a delicacy in Hanoi at this time of year! Here they are using a machine to separate the rice from the stems... #DonalVietnam
  • Egg coffee for breakfast in Hanoi! Sounds very strange but a combination of egg yolks, condensed milk, sugar, butter and laughing cow cheese is whisked until fluffy and thick and served with hot coffee! Incredible rich taste- like a liquid tiramisu! #DonalVietnam
  • Filmed at one of Hanoi's oldest and most famous restaurants today, Cha Ca La Vong, where they have been serving the same one dish for over 100 years- turmeric fish which is marinated for 12 hours with galangal and fish sauce then threaded onto bamboo skewers and chargrilled over hot coals- the fish pieces are then fried in shallot oil and served to the table on a hot plate where diners mix in dill and spring onions and serve over rice vermicelli noodles with peanuts, coriander, chilli and shrimp paste. Hugely popular here and I can see why! #DonalVietnam
  • Street food at the bustling market in Sapa- this lady was selling spicy pigs ear salad... #DonalVietnam
  • Morning market shopping in Sapa! On the way to Hanoi... #DonalVietnam
  • BBQ Pork with ginger, turmeric, mint and toasted sesame seeds... #DonalVietnam
  • Just can't get over the stunning scenery here! Not bad for a Tuesday! #DonalVietnam
  • On the streets of Sapa making apple wine with apples grown by the Hmong tribe... #DonalVietnam
  • Sad to say goodbye to our fantastic Red Dao hosts for the past three days... Heading to Hanoi tomorrow to focus on street food! #DonalVietnam
  • The incredible dry store at the top of a Red Dao tribe house- here they store corn, rice and pumpkins through the winter. The kitchen is just underneath so the heat and smoke helps to dry the produce out... #DonalVietnam
  • Brilliant few days filming with the Red Dao tribe just outside Sapa! #DonalVietnam with @jonnyrocksville @lenocks...
  • Best experience of the day- a traditional herbal bath with herbs picked from the mountain and steeped in boiling water! It is used to soak the muscles after a hard day in the rice paddies! Nothing like taking a bath with a big group of strangers watching! :) #DonalVietnam
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My Perfect Scrambled Eggs with Chilli Jam

The perfect scrambled eggs are most definitely down to personal taste, for me they have to be creamy so that they slide smoothly off the back of a wooden spoon. The eggs will continue to cook after you remove them from the heat so I think the key is to err on the side of them being underdone rather than ending up with chunky rubbery scrambled eggs.

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Spanish Fried Eggs with Chorizo and Potato Hash

If you wanted to serve this chorizo and potato hash as a little tapas style dish, simply leave out the egg. This recipe would also make a hearty breakfast!

Serves 4
6 medium sized potatoes
150g of chorizo sausage, cut into bitesize chunks
1 onion, chopped
Juice of 1/2 lemon
Sea salt and ground black pepper
4 eggs

Place the potatoes into a pot of boiling water and simmer for 15 minutes or until tender when pierced with a fork. Drain and place in a bowl of cold water until cool, drain again, slice into chunks and set aside.

Heat a frying pan over a high heat and add in the chorizo, frying until sizzling and bright red. The chorizo should render out a rich red oil which you can fry the potatoes and onions in.

Remove the chorizo from the pan and set aside on a plate.

Fry the onion in the pan in the chorizo oil for 3-4 minutes until soft. Remove from the pan and set aside with the chorizo.

Add in the potatoes and fry for 5-6 minutes or until crisp and golden. You may need to add a drop of oil into the pan if you don’t have enough.

Add the onions and chorizo back into the pan, add a squeeze of lemon juice and season with sea salt and ground black pepper.

Remove the hash from the pan and place in a serving plate.

Add another drop of oil to the pan and fry the eggs until the white has set but the yolk is still soft and runny.

Serve the eggs on top of the hash and dig in!

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Big Brunch Tomato Eggs

Are you ready to meet your new Saturday morning breakfast cure? These eggs are going to change your weekends forever! If you are on the lookout for the perfect little throw together late breakfast this super easy dish hits all the right buttons. If you manage to stumble out of bed, serve these tasty eggs with some toasted crusty bread and you’ll be laughin’! They also work if you are wide awake too!

Serves 2 generous portions
2 tablespoons of olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
400g tin of chopped tomatoes
A good handful of spinach, roughly chopped
A small handful of basil, roughly chopped
4 large free range eggs
A little grated Parmesan cheese to serve
A generous pinch of sea salt and black pepper

In a large frying pan heat the oil and fry the onion and garlic slowly for 7-10 minutes until soft but not coloured.

Add the chopped tomatoes and simmer for 10 minutes or until the sauce thickens.

Stir through the basil and spinach until it has wilted.

With the back of a spoon make four wells in the sauce and then crack the eggs in.

Cook the eggs in the sauce until the white is cooked through and the yolk is still soft.

Season with sea salt and black pepper and a good sprinkle of Parmesan cheese.

Serve the eggs in tomato sauce on top of some crispy crusty bread for a hearty brunch!

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Soft Boiled Egg with Home Fries

Home fries can easily be adapted to whatever you may have in your fridge, add some bacon pieces, some finely chopped red pepper, or even some mushrooms. I generally boil the potatoes ahead of time the night before, as the whole process can seem a little more work for a breakfast meal when done all at once.

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