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  • My ice bucket challenge! Check out the full video on youtube! :) DONATE by texting MND to 50300 x
  • What a morning out there! Nearly the WEEKEND! Woohoo- have a great day everyone! :) #ireland #howth
  • Horrible day out there but guess doesn't care! WALK! :) #maxthedog
  • Have seriously missed hanging out with this little fella! So good to be back home! :) #maxthedog
  • My favourite recipe from filming today: these tasty Thai Fishcakes- incredibly easy to make and bloomin delish to boot! :) #thailand #streetfood #love
  • Beer batter fish and crispy hasselback potatoes on set today! Coming to my youtube channel soon- hands up who wants some! :)
  • Gone fishing... #howth #ireland
  • Properly epic morning out there! Happy weekend folks! :) #ireland #howth
  • Tandoori chicken using bloody brilliant spices from @greensaffron served with aged basmati rice! Loving being back in my kitchen! :)
  • Oh boy! It is good to be home! #ireland #howth #love
  • Beer and candied bacon cookies! Sounds a bit mad but so delicious! :) #bacon #cookies
  • Spent the afternoon cooking in @jamieoliver's kitchen with Jonny from the Craft @beerchannel! Don't worry Jamie we didn't make too much mess! :)
  • I am in cheesecake heaven! Check out @eric_lanlard's epic red velvet cheesecake! :) #love
  • Beautiful banoffee cake made under the watchful eye of @eric_lanlard this morn! Tough life for the crew @mrtomreader @toraldavda @ryburnham @beccabroadhurst who are tucking in! :)
  • End of filming present from the crew! Basically because I have been late every day and also because I love penguins! :)
  • Massive massive thank you to all the brilliant crew I've been working with for the past month in London (and of course the legend that is @johntorode1!). Have had such a ball! So sad to finish up but what a great time! :)
  • Filming with the lovely Romina from @thechiappas! So full from our Nutella recipe cook off! Nutella cheesecake bars and mini Nutella nut loaves coming to our youtube channels soon! :)
  • Filming some very tasty ginger beer above @jamieoliver's Fifteen restaurant for @drinkstube! :)
  • Max's last summer swim in Sweden! All back to Ireland next week! CANNOT WAIT TO SEE HIM!!!
  • Attack of the midnight salt beef bagel complete with mustard and gherkin at Beigel Bake on Brick Lane! #london #shoreditch
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Maple Glazed Spiced Pumpkin Muffins

This muffin recipe is incredibly easy to make. You basically combine wet and dry ingredients, spoon the batter into muffin cases and bake! You can make this same recipe without pumpkin puree and instead use milk. The tinned pumpkin purée is made by Libby’s and comes in 822g tins. Many good speciality food shops carry them at this time of year and they are perfect for seasonal baking. If you want to add more texture to the muffins add some of the nuts throughout the batter.

Makes 12
240g of plain flour
2 teaspoons of baking powder
1 teaspoons of bicarbonate of soda
200g of caster sugar
1 teaspoon of cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of ground cloves
1/2 teaspoon of all spice
80ml of sunflower oil
400g of pumpkin purée
2 large free range eggs

For the glaze:
90g of icing sugar
2 1/2 tablespoons of maple syrup
40g of walnuts, roughly chopped

Preheat the oven to 180˚C.  Line a muffin tray with paper cases.

Place the dry ingredients into bowl and make a well using the back of a wooden spoon.

Add in the wet ingredients and mix until you have a smooth batter. Don’t over mix.

Divide the mixture amongst the 12 paper cases and place the whole tray into the oven to bake for 20 minutes.

While the muffins are baking, prepare the glaze by whisking the maple syrup and icing sugar together until you have a stiff yet runny mix.

When the muffins have cooled completely on a wire wrack, drizzle with the maple syrup glaze and scatter over the nuts.

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Back Of The Pack Retro Recipes and Pumpkin Pie

It’s another pumpkin recipe this week, but while last week’s was a savoury offering, this week’s is all about sweetness and the kitsch factor! I love collecting old recipes and one of my absolute favourite cookbooks is one I robbed from my aunt, a compilation of recipes from the backs of American packets and tins. Half the book is made up of recipes that would make the Masterchef inside you cry a little, but hidden amongst them are true gems which are not to be sniffed at.

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Ginger and Cinnamon Spiced Pumkin Pie

The original recipe uses 1/2 the can of both the pumpkin pure and condensed milk, so I’ve doubled it here to make two pies. After all two pies are always better than one! I’ve also added grated fresh ginger for an extra zing, but you could add ground ginger, mixed spice and ground black pepper.

Makes 2 x 9inch pies
Each pie serves 6
For the filling:
110g of sugar
1 teaspoon of sea salt
1 tablespoon of cinnamon
1 large thumb sized piece of ginger, finely grated
1 x 822g tin of Libby’s Pumpkin Puree
1 x 397g tin of condensed milk
4 large free range eggs

For the pie bases:
2 sheets of ready to roll shortcrust pastry
A little butter to grease
Tin foil
Ceramic baking beans or dried pulses

Preheat the oven to 220˚C and grease two 9 inch pie tins with a little butter.

Roll out the sheets of short crust pastry and press them into the two pie tins. Prick the bases with a fork and tidy up the edges by crimping them with your fingers, this doesn’t have to look perfect.

Place one sheet of tin foil or grease proof paper in the base of each pastry lined pie tin and tumble in some ceramic baking beans or any dried pulse will do.

Place the pie tins in the oven to cook for 10 minutes. Remove the tin foil and baking beans and place back in the oven for a further 3-5 minutes. Set aside to cool slightly.

While the pastry is cooking, mix together all the ingredients for the filling in a large bowl.

Divide the pumpkin mix between the two tins, reduce the oven temperature to 180˚C and place back in the oven to bake for 45 minutes or until a skewer inserted in the centre of the pies come out clean.

Allow to cool before serving.


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Roast Pumpkin, Coconut and Chilli Soup

The Method


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October Update!

Hi Folks!

Pumpkin carving, monkey nuts, lots of comfort cooking and Autumn baking are all ahead of us in October.  This month on the blog, I have lots of new recipes, competitions, and tips to make the best of all October has to offer.

After a very busy September which had me traveling up and down the country giving cookery demonstrations, I’m looking forward to settling down to start work on my third book which will be released next year.

October brings with it lots of seasonal produce to get excited about and in this month’s update, I’m focusing in on pumpkins, wild mushrooms and an Irish favourite, kale.  Of course there is much more to get excited about, so head out and scour farmers markets, butchers, fishmongers, and local shops for lot’s of seasonal inspiration.

There are two episodes left of the new season of Kitchen Hero on Monday nights on RTÉ One at 8.30pm, you can find all the details and recipes from each episode by following the episode guide.  Make sure to tune in and spread the word!

Pick up the Irish Independent the week before Halloween for some of my favourite spooky recipes and also the November issue of Food & Wine out this month for lots of delicious winter warming soup recipes.

Enjoy October!

Donal x

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Chocolate, pumpkin and pecan brownies

These pumpkin brownies are so delicious, you just have to try them. I didn’t manage to get my hands on pumpkin puree so I made my own. I slowly roasted the pumpkin until it was soft, scraped out the flesh, then I puréed the mixture and passed it through a sieve.

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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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