London influence as Rory cooks well for Christmas

O'Connell visits inspiring chefs at renowned establishments

Rory O'Connell is back on RTÉ One television with another two part Christmas special, and this year his theme is creating edible gifts.

The chef travels to London to visit Fortnum and Mason's famous food halls, and also meets chefs who inspire him to make delicious food gifts to prepare back at home in Cork.

"Nothing tells someone you care for them quite like an edible gift," Rory says. "I love spending Christmas in Ireland, but I also love London which does Christmas so well. Every time I go there I come back inspired by Yotam Ottolenghi, Max Rocha and Beth O’Brien from the Fat Badger. Not to mention the fabulous and over-the-top food halls at Fortnum and Mason, established more than 300 years ago, and celebrating Christmas ever since."

In programme one on Sunday 21st December at 8.30pm, Rory visits Fortnum and Mason which is famous for its chocolates, inspiring Rory to create his own Burnt Caramel and Chocolate Truffles.

He then visits Café Cecilia, Dublin chef Max Rocha's restaurant in East London. Max's much loved Guinness bread and smoked mackerel with cucumber pickle prompt Rory to make a Pickled Cauliflower and Red Onion. Finally, Rory goes shopping in one of his favourite London shops - Sally Clarke's Bakery and Delicatessen in Notting Hill Gate.

Back at home in East Cork, Rory also makes Spiced Apple Chutney and bakes Eccles Cakes.

Programme two on Monday 22nd December at 8.30pm - Yotam Ottolenghi has changed the way that many people eat and Rory visits the renowned chef and author in the original Ottolenghi shop which opened in Notting Hill Gate over 25 years ago.

He then calls into The Fat Badger on Portobello Road, a restaurant which has received rave reviews, and where the Head Chef is Cork woman Beth O'Brien. Finally Rory heads back to Fortnum and Mason and its impressive cheese counter where he gets some more ideas for edible treats.

Inspired by his visits, Rory makes Miniature Meringue Christmas Trees, Cranberry Sauce and Lemon Curd, Pickled Beetroot with Christmas Spices, and Wholemeal Cheese Biscuits and Labneh Cheese.

How to Cook Well at Christmas is produced and directed by David Hare of InProductionTV and sponsored by Flogas