How To Cook Well, with Rory O'Connell

Co-founder of Ballymaloe Cookery School with sister Darina Allen, Rory O'Connell's first dishes are Grilled Pork Chops and Pork Burgers with Fennel and Pistachio, Plum and Apple Sauce and Swede Turnip Puree with Parmesan and Olive Oil followed by Raspberry Fool and Vanilla Biscuits.

Rory's starter this week is a Beetroot Salad with St Tola Goats' Cheese, Honey and Pomegranate. He follows this with Grilled T-Bone Steak with Horseradish Cream and Salsa Verde, with Oven Roasted Chips and a Salad of Organic Greens. Almond and Cinnamon Thins with Pears complete this week's menu.

For Easter Rory cooks Roast Leg of Lamb and a Plain Cake with Strawberries, Creme Anglaise and Cream.