Donal Skehan
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  • 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
  • This little girl is eating sticky rice cooked in a bamboo shoot! The rice is stuffed into the hollow shoot and sealed with a banana leaf, then boiled until tender... Then the whole rice filled bamboo shoot is grilled over an open fire- it results in a chewy sweet rice cylinder with the most incredible texture! Really special! #DonalVietnam
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Strawberries With Homemade Granola, Honey and Yoghurt

One of my favourite ways to serve homemade granola is with some fresh strawberries,  some natural yoghurt and a nice drizzle of honey. Add whatever nuts,  seeds, or dried fruit you like…

Makes enough for 6-8 servings
250g/9oz jumbo oats
100g/4oz of pumpkin seeds
125g/41⁄2oz raisins
3 tablespoons of maple syrup
1 teaspoon of cinnamon powder
1⁄4 teaspoon of salt

Combine all the dry ingredients apart from the raisins in a large mixing bowl, drizzle over the maple syrup and mix through. Empty the contents onto a large baking tray and spread out evenly.

Toast in the oven for approximately 20 minutes at 180°C/350°/Gas Mark 4, but keep an eye on it as ovens vary – you are looking for the oats to just turn a light golden brown. Give them a mix halfway through the cooking time and add in the raisins. Allow to cool before you transfer to an airtight container. The granola should last up to two weeks, if you don’t eat it all before then!

Serve with some organic yoghurt, strawberries and a drizzle of honey.

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Caramel Apple Granola Pots

I admit that this is quite a sweet breakfast but it is quite filling with the addition of granola. You can buy premade granola or else toast some rolled oats with some honey, cinnamon, and raisins in the oven until golden. It will store quite nicely in an airtight jar for use throughout the week so I often make a double batch.

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