Donal Skehan
My instagram
  • Giving a book signing at @leilalindholm's @leilasgeneralstore in Stockholm at 6pm this Thursday evening! Come by and say hej hej! :)
  • Super meal at new Stockholm restaurant NOOK- scallops, ceps and samphire | venison, chanterelles, pickled lingonberries and roast celeriac | cloudberries, pine needles, brown butter ice cream and almonds. @nookrestaurang
  • HEJ HEJ SVERIGE! Just arrived in Stockholm for a couple of days filming! :)
  • Blackberry cupcakes! Recipe makes a really moist and sweet cake- delish- recipe on my blog! :)
  • 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
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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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