Donal Skehan
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  • Kom och träffa mig i Stockholm! I'm doing a book signing in Leila's General Store in MOOD Gallerian at 6pm tonight! There will be kanelbulle! :)
  • So excited to tell you I am the guest editor of this week's Irish Independent Weekend Magazine's special food issue! Out Saturday filled with my favourite London food spots, recipes from my Italian adventures, meet some of Ireland's finest food producers, my little black book, plus lots of in season produce inspiration! Also there is this cover! 😃
  • 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
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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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