Donal Skehan
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  • It's the Kerry episode of #DonalsIrishFEAST on RTÉ One tonight at 7pm! Make sure to check it out for this epic mini baked Alaska using @kfionnm's Murphy's Irish Sea Salt Ice Cream...
  • It's been a tough day for #maxthedog- this Christmas ham has been bullying him...
  • Sure would you look who it is in my favourite place in the world- @bebbrell from @sortedfood! Did the cliff walk and went for a little brunch in The House! Say hello Ben! :) #Howth
  • Huge congrats to the winner of #JuniorMasterChef 2014- the brilliant Phoebe! Myself and @johntorodecooks are super proud! Really brilliant series this year- so inspiring to see such enthusiastic young cooks- hope the show inspires lots more young cooks to get cooking! :)
  • Joe Caulfield my next door neighbour is on #DonalsIrishFEAST tonight! He catches some of the best lobster in #Howth! :)
  • It's all about Dublin tonight on #DonalsIrishFEAST! Peter & Vlad from one of Dublin's best little sour dough bakeries, @arunbakery will be on RTÉ One at 7pm! 🍞
  • 'Twas the panto before Christmas 2009! I was Peter Pan, @bprdowling was a very fabulous Captain Hook and @mastylee was Tinker Bell! #tbt
  • Very foggy but sun came out! Really beautiful day! :)
  • Despite the cold Max went for a swim!
  • Beautiful cliff walk in #Howth this morning before heading to Limerick today! #ireland
  • French onion soup kind of day? MAIS OUI! Try the recipe this evening- C'est délicieux! Find it on DonalSkehan.com... #Recipeoftheday
  • A little bit of Max action from earlier today! Hello Max! :)
  • Mini sticky toffee baked Alaska on my youtube channel tonight! Little sneak peek recipe from my brand new series #donalsirishfeast starting this Thursday on Irish screens! :)
  • Junior MasterChef is back today! Hitting CBBC at 4.30pm with myself, @johntorode1 and 4 budding young brilliant cooks! Make sure to tune in and set to record! :) #JuniorMasterChef
  • Potato, cheese and thyme tart in my Irish independent column today- will stick the recipe up on the blog soon! :)
  • Happy Swedish Kladkakka Day! This my triple layer version with a cream cheese frosting- recipe on my blog! :) #kladdkakansdag
  • Having such a brilliant time on the #KitchenHeroLive Tour around Ireland! Cooking up delicious dishes in theatre venues! In Castlebar tonight with a great crowd- yeehaw! :)
  • Just spent the evening with these crazy Swedish mofo's in the #mittkök studio! Filming new recipes for Sweden! :)
  • Pear frangipane tarts in my Irish Independent Weekend Magazine column today- will stick the recipe on my blog next week! :)
  • Happy Halloween!!! What are cooking today? Lots of Halloween recipes up on my blog including these creepy chocolate eyeballs! 🎃👻
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The Hunt For Wild Garlic!

My earliest memories of wild garlic are from school, where it used to grow along the pathway covered by trees. We used to pick the leaves and flowers and bring them into class, only to be told off because of the unbelievably pungent smell. While we never ate it back then, little did I realise that this wonderful free food could be transformed into so many delicious dishes.  Wild garlic has been used in Irish cooking for hundreds of years.

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Veggie Kebabs with Vegan Pesto Sauce

BBQs are an Australian national obsession and most Australians would have a signature BBQ recipe. Veggie Kebabs would have to be my ‘go to’ recipe if I am ever hosting or am invited to BBQ. Traditional Pesto is not technically vegetarian because of the Parmesan cheese so this pesto sauce has all the flavor that you love from pesto but keeps the vegetarians happy.

Veggie Kebabs
Serves 2
large aubergine
large courgette
16 cherry tomatoes
red pepper
yellow pepper
250g packet of halloumi cheese
8 kebab sticks

Vegan Pesto Sauce
1 cups fresh basil leaves
1 cup pine nuts
1/3 cup nutritional yeast
1 clove of garlic
1/3 cup extra virgin olive oil
2/3 cup water
salt and pepper

Veggie Kebabs
If you are using wooden kebab sticks soak them in water for at least an hour. Chop the halloumi cheese into 3cm squares. Slice the vegetables into 1cm slices.

Slide the vegetables and cheese onto the kebab sticks in a regular pattern. Repeat the pattern on each of the kebabs so they appear uniform.

Lay the kebabs on a hot griddle or BBQ. Turn the kebabs to grill each of the sides for a couple of minutes each. The kebabs are cooked when the vegetables are soft.

Vegan Pesto Sauce
Add all the ingredients to a large jug and puree with a hand blender. Drizzle the sauce over the kebabs just before you serve them.

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