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.

Rory starts with Pumpkin Broth followed by Boiled Oyster of Bacon with Mustard and Scallion Champ and Green Cabbage Puree and Yoghurt and Star Anise Cream with Compote of Plums.

Scrambled Eggs starter with Smoked Salmon and Wild Mushrooms, main course of Lamb Koftas and for desert Chocolate and Caramel Mouse.

Pan-fried Hake with Herb Relish, Casserole of Roast Chicken with Indian Spices and Kiwi Fruit Granita with Passion Fruit and Orange Sauce.