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Donal Skehan

Hi there!

Welcome to my website.

Feel free to browse the recipes and videos and maybe find something to make for dinner tonight.

Whether you’re a seasoned pro or a beginner cook, my recipes are doable and full of flavour!

Between the cookbooks, videos and online database, I hope you find something tasty to make for dinner tonight. And make sure to check out my newly launch online store Wind Shore Goods.

Happy Cooking!

Donal

Latest

Recipes

Strawberries & Elderflower Cream Pavlova | DonalSkehan.com
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Strawberries & Elderflower Cream Pavlova

June 13

This Strawberries & Elderflower Cream Pavlova is a celebration of spring in dessert form—light, floral, and full of vibrant colour. The crisp yet marshmallow meringue pairs beautifully with softly whipped elderflower cream and juicy macerated strawberries. It’s a showstopper that’s surprisingly simple to make—just be sure to let the meringue cool fully in the oven for that perfect texture. Ideal for garden parties or special occasions.
No-Knead Red Onion Focaccia | DonalSkehan.com
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No-Knead Red Onion Focaccia

June 13

This no-knead red onion focaccia is all about maximum flavour with minimal effort. The overnight rise deepens the dough’s character, while the generous olive oil and simple topping of garlic, rosemary, and sweet red onions give it a rustic charm. Don’t rush the rises—time is your best ingredient here. Serve warm or at room temperature, torn into pieces at the table for a truly satisfying bake.
BBQ Crispy Lemon & Thyme Chicken | DonalSkehan.com
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BBQ Crispy Lemon & Thyme Chicken

June 09

This dish brings together the vibrant, sun-soaked flavours of the Mediterranean. The marinated chicken thighs are infused with citrus, garlic, and herbs, creating a beautifully aromatic and juicy result. Paired with a crisp, refreshing salad of fennel, orange, and herbs, it’s a perfect balance of richness and brightness. Ideal for a relaxed dinner with friends or a light weekend meal, this recipe celebrates simple ingredients prepared with care.
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@donalskehan
Spinning plates, making delicious dinners and projects for @windshoregoods, Dunnes Stores, @weareappetite & @arthuranddonal!
AD Plum & Almond Cake Served with Vanilla Whipped MascarponeThis cake pairs the warmth of cardamom and cinnamon with the sweetness of roasted plums and a creamy vanilla mascarpone. It’s simple and perfect for sharing. Swap in any stone fruit you like! Made with the best of ingredients from your local dunnesstores! Serves: 8 Time: 60 minutes For the cake: 110g butter plus extra for greasing 150g soft light brown sugar 2 large Free range eggs 210g plain flour, sifted 1 tsp of baking powder pinch of salt 1 tsp ground cinnamon 2 tsp ground cardamom 6 plums, sliced in half 50g flaked almonds Honey to drizzle For the vanilla mascarpone: 250g of mascarpone 2 tbsp of icing sugar, sifted 1 tsp vanilla bean paste Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 20cm cake tin with a removable base with parchment paper. While the oven is preheating, slice the plums in half and remove the stone. Place in a baking tray and sprinkle with some caster sugar and a couple of tablespoons of water. Roast in the oven for 30-35 minutes. Cover with tinfoil halfway through cooking. Beat the butter and sugar in a large bowl until pale. Add the eggs, one at a time, mixing until they are incorporated. Fold through the flour, baking powder, salt, cardamom and cinnamon until you have a thick cake batter. Once the fruit is roasted, remove from the oven and roughly chop half of the plums to mix through the cake batter. Set the other half aside to press into the batter when it is in the tin Stir through the chopped plums and pour the batter into the cake tin. The batter is thick so use a spatula to spread across the base of the tin. Gently press the plum halves into the batter and sprinkle with the almonds. Bake in the oven for 40-45 minutes. Cover with tin foil if you find the almonds brown too much. Remove from the oven and leave to cool and generously sprinkle with icing sugar For the vanilla mascarpone, mix together the mascarpone, icing sugar and vanilla bean paste. Serve generous slices of the cake with a dollop of the vanilla mascarpone.
AD BBQ Grill SaucesThis BBQ is designed for flavour-packed cooking with minimal fuss. With Dunnes Stores’ delicious range of pre-marinated meats—like piri piri chicken, tandoori-style drumsticks, and Irish pork belly sizzlers—you’re ready to grill straight from the pack. To elevate your spread, I’ve included three simple but bold sauces and seasonings: a punchy salsa verde, sweet-spicy romesco and smoky cumin salt. Each one brings a different dimension to your BBQ table—fresh, zesty, spicy, and savoury. As always made with the best of ingredients from your local dunnesstores! Serves: 4 Time: 30 minutes For the Romesco Sauce: 50g skinless hazelnuts, toasted 6 garlic cloves, peeled and roughly chopped 6 tbsp extra virgin olive oil 2 tbsp red wine vinegar 1 tsp smoked paprika 1 slice of stale white bread, torn up (crusts are perfect) ½ red onion, peeled and roughly chopped 1 large tomato, peeled, deseeded and chopped 90g roasted red peppers from a jar Good handful of flat-leaf parsley, finely chopped Prepare the romesco sauce by placing all the ingredients in a food processor and blitzing until they are combined but still have texture. Season with sea salt and ground black pepper. For the cumin salt: 1 tbsp cumin seeds 2 tsp sea salt For the cumin salt, toast the cumin seeds in a dry frying pan over a high heat until fragrant. Tip into a pestle and mortar and crush roughly - leaving a little texture. Mix with the salt and set aside. For the salsa verde: 1 clove garlic 2 handfuls of fresh flat-leaf parsley 1 handful of fresh basil 1 handful of fresh mint 4 anchovy fillets 1 tbsp Dijon mustard 3 tbsp red wine vinegar 8 tbsp really good extra virgin olive oil To make the salsa verde, peel the garlic and pick the herb leaves, then place into a pestle and mortar and crush until you form a paste. Add the anchovies and crush again. Add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency. Alternatively you can chop all the ingredients, except the oil together on a board. Add to a bowl and drizzle in the oil to finish.

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Videos

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Classic Chicken Caesar Salad

Often the test of a good cook, the humble caesar salad, done well, remains one my favourite things to make in the summer months. If I’m going to put in the effort, the dressing must be the classic and include anchovies for their salty bite, from there it is open to interpretation. Purists may balk at the idea of soft boiled eggs and charred chicken but for me they make it a generous summer meal and are essential.
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Raspberry & White Chocolate Ricotta Pound Cake

A no fuss basic baking recipe to easily master which can be adapted with any fruit you might like to substitute. I particularly like the combination of raspberries and white chocolate here though, a combination I often add to muffins for sweet summery vibes.
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A little about me

Dublin native Donal Skehan has ten years of TV hosting and award- winning food writing under his belt. As a dad of two, he knows a
thing or two about juggling parenthood, work and cooking, and aims to provide his audience with do-able meals that anyone can master.

Donal has released 11 cookbooks, with his most recent Home Kitchen. His YouTube channel has over 45 million views and over 1 million subscribers, and focuses on promoting accessible home cooking to almost a million food fans.

Donal’s television series have aired in over 40 countries, and have been broadcast on BBC, Food Network, RTE, FOX and HBO Max. Donal is a regular feature on Saturday Kitchen on BBC, ITV’s This Morning, NBC’s TODAY, the Rachael Ray Show and Home & Family on the Hallmark Channel in the US.

Latest

Blog Posts

Girl Dinner, but Make It Spring | DonalSkehan.com
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Girl Dinner, but Make It Spring

June 13

  When the “girl dinner” trend started doing the rounds online, I wasn’t entirely sure what I was watching. A few crackers, a pile of olives, maybe a boiled egg, and some people calling it a meal. But then it clicked. It’s less about cooking and more about assembling, and more importantly, it’s about eating exactly what you want in a way that feels low-key and indulgent at the same time. We might more commonly know it as “picky dinners” with lots of picky bits and little fuss.  There’s something deeply satisfying about leaning into the joy of putting together…

Spring & Summer Baking | DonalSkehan.com
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Spring & Summer Baking

June 06

  Spring is in the air here in Ireland and I have a new weekend routine of baking with the kids. Spring baking is less about decadence and more about brightness. The kind of bakes that are happy to be served with a dollop of crème fraîche and a cup of tea in the garden (or at least by a window that opens) and make that a strong coffee. These three recipes are all about that energy. They’re celebratory, but not fussy. The kind of bakes you can pull together without requiring too much expertise, needing seventy-five bowls and a…

Air Fryer Suppers | DonalSkehan.com
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Air Fryer Suppers

June 06

I’ve written before about my sceptical approach to the latest machine which has invaded the kitchens of the world and its mother. Surely air fryers were just for people trying to make “healthy” chips or influencers showing off their latest kitchen gadget. But after finally giving in to the hype, I can confirm they’re actually genius. Less oil, faster cooking times, less energy consumption and—most importantly—less washing up. Treated primarily as a mini oven on your kitchen counter- What’s not to love? Now that we’re properly into spring, I have some air fryer suppers that feel fresh, full of flavour,…

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