Donal Skehan
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  • Sriracha baked chicken wings for all the Super Bowl fans out there! :)
  • Ultimate healthy comfort food soup! Roast squash, coconut and chilli soup- watch the full video on my channel- link in profile! Guaranteed to get you warmed up today! :)
  • Beautiful day out there! Just back from doing the full cliff walk in #Howth with Max! Proper dose of vitamin D! :) #ireland
  • My 3 favourite smoothies up on youtube this week! Have you checked them out? Here's a little taster video- watch the full one on my channel, link in profile! Hope you're having a brill weekend! :)
  • So officially I'm officially a spiralizer fan! Totally aware it's a complete gadget but look how cool this crunchy Thai cucumber carrot and mint salad turned out! So tasty! :)
  • Super green broccoli soup for lunch today! :)
  • Apple, cinnamon, honey and toasted pecan porridge with a little almond milk moat for breakfast this morn! Possibly my favourite way of eating oats! :)
  • Ultimate leftover fried rice for lunch today! Coming up on the youtube channel in a few weeks! :)
  • So apparently today is #ChocolateCakeDay- would be rude not to sure this amazeballs Millionaire Chocolate Gold-dust Cake! Who wants a slice? :)
  • Max is on youtube! To watch the full video check out my channel- link in profile! RUFF! 🐶
  • So Max has been keeping the bed warm! 🐶
  • Griddled baby gem, with roast cauliflower and brussels sprouts, red pesto and halloumi chips for lunch! Basically another fridge clear out- but bloomin' delish! :)
  • Healthy Chocolate Fudge with @susanjanekitchen on my youtube channel! Can't remember what was so funny but needless to say we had a good time! :)
  • Sunday swim time for #maxthedog! On the hunt for his ball! :)
  • Introducing guilt free Raw Chocolate Fudge and the incredibly inspiring @susanjanekitchen over on my youtube channel this morning! Link in profile! :)
  • It's the weekend! Which means it's #maxthedog time- have a great weekend folks! It's getting brighter everyday! :)
  • Bloomin' beautiful kale chips up on my youtube channel! Give them a go this weekend- highly addictive! :) (link in profile- subscribe!)
  • #tbt to cooking on NBC's The Today Show in NYC for St. Paddy's Day! :)
  • How to make spicy kale chips on my youtube channel today- check them out link in profile! :)
  • It's breakfast time baby! Check out myself and @thehappypearfood lads cooking up some epic buckwheat pancakes on my youtube channel! Link in profile- have a great Tuesday! :)
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Cheats’ Picnic Pork Pies!

These pies can be served with salad or coleslaw and a pint of cider, for a hearty lunch. These pies will keep for several days in the fridge, so make a larger batch and stock up.


Makes 12 individual pies
100g of pancetta or streaky bacon
1 onion, finely chopped
1 clove of garlic, finely chopped
A small handful of parsley, finely chopped
6 sage leaves, finely chopped
450g of sausage meat
A generous pinch of sea salt and ground black pepper
2 sheets of ready to roll shortcrust pastry
1 egg, beaten to glaze

Preheat the oven to 200oC/gas mark 6.

In a large frying pan, over a high heat dry fry the pancetta until it is crisp and golden.

Remove and pop in a bowl, leaving the oil from the pancetta in the frying pan.

Add in the onion and garlic and fry until soft and golden. Add to the bowl along with the herbs and sausage meat.

Season with salt and pepper.

Cut out 12 circular discs, from the pastry, to fit in a cup cake tray and then 12 smaller discs for the lid.

Press the larger pastry circles into the greased and floured tray and fill each pie with the pork mixture.

Top with the small discs and press them together with a fork.

Brush the tops with beaten egg and place in the oven, cooking for 15-20 minutes until golden brown.

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Pea, Mint and Pancetta Soup

A true classic, but it never fails to get me excited. The combination of mint and peas is unique and it’s a really fresh flavour for a soup in the summer. You can, of course, make this with frozen peas, and unless you can pick some from your own garden, the frozen pea route is actually the better option. I add pancetta to my soup for a salty kick.

Serves 4
1 tablespoon of olive oil
200g of pancetta pieces
1 onion, roughly chopped
1 clove of garlic
2 medium potatoes, peeled and cubed
1 litre of vegetable stock
500g of frozen or fresh peas
1 small bunch of mint, about a handful
sea salt and ground black pepper to season
Crème fraîche to serve

Place a medium-sized pot over a high heat and fry the pancetta in a drop of olive oil for about 4 minutes until crispy. Remove from the pot with a slotted spoon and place on a plate lined with kitchen paper.

You should be left with enough oil and pancetta fat in the pan, if not, add a little more olive oil and fry the onion and garlic for 2-3 minutes. Then, add in the potato and vegetable stock. Bring to a steady simmer and cook until the potato is tender when pierced with a fork. It should take about 10 minutes.

Add the peas and mint and simmer for a further 3-4 minutes. Then, blitz with a hand blender until smooth.

Taste and season with sea salt and ground black pepper as required. Serve with a dollop of crème fraîche and crispy pancetta pieces.

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Pumpkin and Crispy Pancetta Risotto

I absolutely love this recipe, it is a real cosy dish, which leaves you full, satisfied and warm. Risotto may seem a little tricky, but it’s just a case of giving it your full attention and slowly incorporating the liquid, so give it a go! If you can’t get your hands on pancetta slices, use smoked streaky bacon.

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