TV: Cork chef Rory seeks inspiration in London for Christmas cooking

For many of us, the highlight of the feast of Christmas is... well, the feasting.

So fans of food will be delighted that Cork chef Rory O’Connell is back with his annual TV specials to help us gear up for the festive season. And this year the Ballymaloe foodie’s theme is creating edible gifts.

The chef presents two episodes of How To Cook Well At Christmas With Rory O’Connell on RTÉ1 tomorrow and Monday at 8.30pm.

In the series, he travels to London and visits Fortnum and Mason’s famous food halls, and also chefs who inspire him to make delicious gifts to prepare back at home in Cork.

Rory says: ”Nothing tells someone you care for them quite like an edible gift.

“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, and who wouldn’t be inspired by Yotam Ottolenghi, Max Rocha and Beth O’Brien from the Fat Badger?

“Not to mention of course the fabulous and over-the-top food halls at Fortnum and Mason, established more than 300 years ago, and celebrating Christmas ever since.”

In the first episode tomorrow at 8.30pm, Rory is inspired by Fortnum and Mason 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.

British chef Yotam Ottolenghi has changed the way many folk eat and Rory visits the renowned chef and author in the original Ottolenghi shop which opened in Notting Hill Gate over 25 years ago, in the second episode of his series on Monday at 6.30pm.

Rory 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 more ideas for edible treats.

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