Grilled scallions with mushroom, anchovy and a poached or hard-boiled egg; poached monkfish or mackerel with green hollandaise sauce; peas and new potatoes; apricot tart with almond praline cream.

Salad of figs, goat cheese and mint; grilled squid with cherry tomatoes and marjoram; spaghetti with herbs; coconut and lime cake.

Pumpkin soup with toasted pumpkin seed oil; spiced and braised lamb; saffron potatoes; lime orios with yogurt, banana and lime ice.

Roast cauliflower with red onions, cumin seed and muhammara; grilled chicken paillard with roast grapes, almonds and rosemary; chocolate and caramel whip langues de chat.

A salad of Coolea cheese with apple syrup and roast hazelnuts; braised beef with oysters and oyster mushrooms; mashed potatoes and a green vegetable; champagne rhubarb and blood orange tart.

The co-founder of the famous Ballymaloe Cookery School in Cork prepares a delicious omelette.

Rory cooks fresh chilled cucumber and grape soup with elderflower, pomegranate and mint.

Rory prepares Tuna Sashimi with crisped radishes and spring onion.

Roasted almond hummus with roasted carrots, beetroot, hazelnuts and pumpkin seeds; ham hocks with mustard and chive cream; celery with tomatoes, fennel and raisins; vanilla mousse with espresso jelly.

Rory prepares a smoked mackerel tonnato with heritage tomatoes, basil and a hen's egg.

Rory's starter is a salad of beets, and he prepares roast wild salmon with lettuce and pea tendrils.