Donal Skehan
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  • Myself and @JohnTorode1 are back with a brand new series of #JuniorMasterChef kicking off on the 10th of November on CBBC! Lots of a brilliant young cooks showcasing their cooking skills! :)
  • Sweet and savoury sticky rice dumplings: sweet green bean paste coated in sesame seeds and aromatic pork mince- deep fried until crisp and bloomin delish! #donalvietnam
  • Last lunch in Vietnam- delicious Bun Cha- a feast of chargrilled pork, rice vermicelli noodles, lots off fresh herbs with a sweet and spicy dipping sauce! Will so miss the street food here! #donalvietnam
  • Have met a load of lovely people who have been watching my youtube channel here in Vietnam! So cool! Xin Chao! #DonalVietnam
  • Met some crazy #GrandmasBoy fans today in Hanoi! So excited to hear it's been showing here in Vietnam! #DonalVietnam
  • Very excited to be filming at this brilliant little street food market tomorrow for lunch in Hanoi! #DonalVietnam
  • I have yet to meet a film crew who trust me behind the wheel so here I am with my buddy TT biking around Hanoi! Better him than me the traffic is nuts here! :) #DonalVietnam
  • Was up at 3.30am this morning to catch these Vietnamese ladies harvest young green rice- a delicacy in Hanoi at this time of year! Here they are using a machine to separate the rice from the stems... #DonalVietnam
  • Egg coffee for breakfast in Hanoi! Sounds very strange but a combination of egg yolks, condensed milk, sugar, butter and laughing cow cheese is whisked until fluffy and thick and served with hot coffee! Incredible rich taste- like a liquid tiramisu! #DonalVietnam
  • Filmed at one of Hanoi's oldest and most famous restaurants today, Cha Ca La Vong, where they have been serving the same one dish for over 100 years- turmeric fish which is marinated for 12 hours with galangal and fish sauce then threaded onto bamboo skewers and chargrilled over hot coals- the fish pieces are then fried in shallot oil and served to the table on a hot plate where diners mix in dill and spring onions and serve over rice vermicelli noodles with peanuts, coriander, chilli and shrimp paste. Hugely popular here and I can see why! #DonalVietnam
  • Street food at the bustling market in Sapa- this lady was selling spicy pigs ear salad... #DonalVietnam
  • Morning market shopping in Sapa! On the way to Hanoi... #DonalVietnam
  • BBQ Pork with ginger, turmeric, mint and toasted sesame seeds... #DonalVietnam
  • Just can't get over the stunning scenery here! Not bad for a Tuesday! #DonalVietnam
  • On the streets of Sapa making apple wine with apples grown by the Hmong tribe... #DonalVietnam
  • Sad to say goodbye to our fantastic Red Dao hosts for the past three days... Heading to Hanoi tomorrow to focus on street food! #DonalVietnam
  • The incredible dry store at the top of a Red Dao tribe house- here they store corn, rice and pumpkins through the winter. The kitchen is just underneath so the heat and smoke helps to dry the produce out... #DonalVietnam
  • Brilliant few days filming with the Red Dao tribe just outside Sapa! #DonalVietnam with @jonnyrocksville @lenocks...
  • Best experience of the day- a traditional herbal bath with herbs picked from the mountain and steeped in boiling water! It is used to soak the muscles after a hard day in the rice paddies! Nothing like taking a bath with a big group of strangers watching! :) #DonalVietnam
  • This little girl is eating sticky rice cooked in a bamboo shoot! The rice is stuffed into the hollow shoot and sealed with a banana leaf, then boiled until tender... Then the whole rice filled bamboo shoot is grilled over an open fire- it results in a chewy sweet rice cylinder with the most incredible texture! Really special! #DonalVietnam
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Beef and Guinness Pie

The Method


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Roast Chicken with Lemon and Oregano and Ready for Spring!

January really is one of those months that my appetite doesn’t know what it wants.  One half of me wants something warm and comforting to hold off the the cold weather and the other half has had it up to here with rich stodgy winter food.  So trying to find the balance between the two is often difficult.  My solution has been to stick with the winter foods for now, but generally teaming them up with a light side salad, bulghur wheat packed with fresh flavours and spiky lemon dressings, which is so far working pretty well as a compromise.  This is all fine for now but I am so ready for some new foodie inspiration and thankfully spring is just around the corner, so things are most definitely looking up!  In fact we are busy getting the garden ready to plant some vegetables for year 3 of my kitchen garden project.  This year will by my year- I’m telling ya!  No spinach going to seed, no dead as a dodo carrots, no this year it’s going to be all change… I hope!

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