Donal Skehan
My instagram
  • Off to learn about Sika Deer at @baronscourt1 with gamekeeper Sammy for #DonalsIrishFEAST!
  • Recording voiceovers this morning with @lockybutler for @foodnetworkuk! Show starts in April! :) #donalvietnam #FollowDonal
  • Good morning from Max! Who's got that Friday feeling?! 🎉
  • Ridonculously delicious spiraliser salad up on my YouTube channel this evening! Packed with great Thai flavours its guaranteed to make take the kitchen gadget out of its box more then once! :)
  • Just got back to Dublin and @rachelkhooks brand new book is on my desk! Cannot wait to check it out- beautiful styling, photography from @davidloftus and wonderfully delicious and innovative collection of recipes! Check it out- it's in shops now! 👍
  • Fantastic meal at Lilla Ego in Stockholm last night- highlight meal of the year so far! Really cool little restaurant, totally relaxed vibe and the food was incredible- ate: Gruyere (Semla) bun with seasonal mushrooms, pickled green tomatoes and pine, for main: duck breast with roast celaric, orange zest and beetroot! Only regret was I didn't have room for dessert! Tack @lillaegokrog!
  • #stockholm
  • Good Morning! Last day filming in sunny Stockholm! Unfortunately no sun in the warehouse we're shooting in and didn't finish last night till 8, so had to jump out for a quick stroll to soak up some vitamin D! ☀️#stockholm
  • Good morning from sunny Stockholm! More filming for #mittkök today! Think I may be loosing my mind- thought I lost my laptop this morning at breakfast- had the whole place looking for it, it was in my room... #facepalm #needmoresleep
  • Brilliant Fish & kinda chips with minty mushy peas over on my YouTube channel! The kinda chips are crispy hasselback potatoes- love making these and they go great with the crunch of that crispy beer batter! :)
  • Good morning from Stockholm! :)
  • Brown butter cod with crispy potatoes, leek, carrot and lentils for Sunday lunch @gunneboslott! Really simple flavours but so bloody good!
  • Saluhall Briggen- cool covered food market in #göteborg, the building used to be an old fire station...
  • Fish tacos baby! Oh yeah! :) #tacosandtequilagbg
  • Scallop ceviche with poblano chilli, lime, coriander and sweet popcorn at #tacosandtequilagbg in Göteborg... Really great fresh flavours, textures and just the right amount of spice...
  • Bubbling caramelised banana pancakes plus 3 great ways with the mighty crepe! :)
  • Morning! Currently obsessed with these dinner rolls topped with Irish cheese! So easy and love that they are tear and share- have a video recipe for them coming up soon as a collab with the brill @thedomesticgeek1! :) #paddysdaycollab
  • Happy Chinese New Year guys! I've got a delicious leftover egg fried rice recipe video over on my YouTube channel- perfect for all the celebrations but also great cheap student food and a super simple supper! :)
  • Max is off to stay at his granny and grandads! In the excitement he jumped into the front seat and knew he was in trouble! #guilty #maxthedog
  • Just doing a spot of green rice harvesting in Vietnam as you do! #tbt my new series #FollowDonal starts in April on @foodnetworkuk! 🎉
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Tasty Chicken Hotpot

This is the dish you can make when you invite the parents around to show them you really can make it on your own, and that you don’t need your mother to wash your socks anymore! Chicken thighs are a good, cost-effective cut of meat and will hold really well in the freezer, so pick up a few packs.

Serves 4
1 tablespoon olive oil
8 chicken thighs
2 red onions, sliced into thick slices
5 carrots, cut into rough chunks
3 celery sticks, cut into rough slices
400g tin chopped tomatoes
600ml chicken stock
2 teaspoons English mustard
1 teaspoons dried oregano
Sea salt and ground black pepper

Heat the oil in a large, high-sided pot until it’s really hot. Add the chicken and brown on both sides. Remove from the pan and set aside on a plate. There should be enough oil and fat left in the pan, but if not just add another little drop.

Add the red onions and fry until soft. Add the carrots and celery and cook for three to four minutes, stirring every now and then.

Pour in the chopped tomatoes and chicken stock and stir though with the mustard and oregano. Add in the browned chicken and season with sea salt and ground black pepper. Bring to the boil, then reduce the heat and place the lid on and simmer gently for 45-55 minutes, stirring occasionally.

Serve in deep bowls with some thick, crusty bread to soak up the juices.

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Duck Confit and A Tasty Bean Stew

I absolutely love duck confit and this little dish is a perfect compliment. If you don’t order online you should be able to pick up some in most gourmet food stores, but beware they can be pricey so do shop around.

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