×

Sign up for my free weekly newsletter!

For meal plans, cooking tips and new recipes...

New Recipes
→

Winter Warmer Recipes!

Check out my most recent recipes here.

Everyday Cook
→

My new book, Everyday Cook, is out now!

An ultimate collection of 90 simplified & doable classic recipes! Order here.

Winter Warmer Recipes!

Check out my most recent recipes here.

My new book, Everyday Cook, is out now!

An ultimate collection of 90 simplified & doable classic recipes! Order here.

Hey guys!

Happy new year, to your family from ours. As the month kicks off, it’s the perfect time to get back into a regular cooking routine and there’s plenty of new recipes to inspire you right here. Whether you’re on a healthy eating buzz or just want to get back on your dinner game, this is the perfect month to introduce some new cooking habits to your daily routine.

Happy Cooking!

Donal Signature

Latest
Recipes
→

Winter Vegetable & Meatball Stew | DonalSkehan.com

recipes
→

Winter Vegetable & Meatball Stew

January 21

Serve this stew with toasted sourdough slices, rubbed with garlic and generously drizzled with your best extra virgin olive oil for a simple lunch or supper.

Roast Vegetable Fajitas with Homemade Tortillas, Fiery Salsa & Pickled Cabbage | DonalSkehan.com

recipes
→

Roast Vegetable Fajitas with Homemade Tortillas, Fiery Salsa & Pickled Cabbage

January 20

This is an ideal sharing supper for the whole family that’s big on spice and sweetness from caramelised roast vegetables. While the veggies roast in the oven you can easily prepare the other elements of the dish, homemade tortillas, a fresh tomato salsa and quick pickle of winter’s finest cabbage. If you choose to skip the homemade tortillas, at least torch the ones from a plastic pack over a hot flame to make the most of them.

Bangers & Mash Pie | DonalSkehan.com

recipes
→

Bangers & Mash Pie

January 18

You can’t beat bangers & mash around this time of year, but unless you fancy evoking school dinner vibes, I would suggest getting your hands on some good quality butchers sausages. From there it’s about nailing the gravy and the mash and in this twist on the classic, the core ingredients are baked in the oven, pie style to make it even easier to serve straight to the table. Cooking the classic this way also allows you to sneak in some extra vegetables, which is always a win in our house.

Let's get
Social
→

#DONALSKEHAN

New Recipe Alert! ⚠️ Despite the cliches, thes

New Recipe Alert! ⚠️ Despite the cliches, these crisp new year January days are an ideal time to set new habits and shift the focus towards eating, perhaps just a little more consciously!! You don’t need to crack out the juicer, smoothie maker and start boiling pulses, my version of lighter Winter eating certainly does not come from a place of lacking. Instead I want to share recipes that are vegetable heavy, don’t skimp on fiery flavour and instead should be a welcome colourful path forward into a new year of eating. Check out the link in my bio & stories for my full blog post with these new recipes - which one looks like your fave?
🌮Veg Tacos
🥘Meatball Stew
🍛Veg Curry

Cacio E Pepe Gnocchi with Mushrooms | There’s no

Cacio E Pepe Gnocchi with Mushrooms | There’s no shame in short cuts in the kitchen, particularly when it comes to comfort food and that is certainly the case with this cacio e pepe gnocchi. Cacio e pepe, meaning cheese and pepper is just that, a silky sauce that coats pasta beautifully with just the right spice from cracked black peppercorns and the salty creaminess of Parmesan and pecorino cheese. Make it tonight, full recipe below x

Serves: 2
Time: 20 mins

500g mixed mushrooms, best quality you can get
250g good quality gnocchi
1 tbsp or more black peppercorns
75g butter
100g parmesan, finely grated
50g pecorino, finely grated
Sage leaves

1. Place a large saucepan of salted water over a high heat, bring to the boil Add the gnocchi and cook according to packet instructions, drain reserving 200ml of liquid.
2. Toast the peppercorns in a very hot, dry pan until fragrant, then roughly crush in a pestle & mortar, remove half a teaspoon to scatter over at the end.
3. Add the butter to the frying pan and return to the heat. Once the butter is melted add the mushrooms, tossing to coat. Season with salt and pepper and allow to fry on one side for a couple of minutes until they begin to brown. Gently turn them and fry on the other side until you have gnarly brown edges to the mushrooms. Remove from the pan and set aside on a plate.
4. Add a little more butter to the pan and it’s melted add the toasted peppercorns. Stir through the reserved pasta water and simmer for a minute or so until slightly reduced.
5. Add the drained gnocchi to this and toss to coat in the sauce. Simmer for a minute or two until the pasta has absorbed a little of the liquid. Remove from the heat and stir through the mushrooms and most of the cheese, keeping a little back to serve.
6. Serve straight away in wide bowls with the remaining black pepper and cheese sprinkled over the top.

Sick day for the boyos! Send chicken soup, flat se

Sick day for the boyos! Send chicken soup, flat seven up, frozen capri suns, tangle twisters and a lucky bag! 🤒

Thank goodness for the sunshine in January! It’s

Thank goodness for the sunshine in January! It’s one of my least favourite months but have been putting good routines and habits into action with plenty of walks, cooking and down time. We were going well there last week till the two boys got sick (again!!!), the joys of back to school ear infections and the rest! Best intentions and all that… Anyway I’m back to short order cooking to getting the kiddos and Sof back to 100%, so it’s minestrone soups, toasted sambos, chicken stews and few treats along the way. Any good new January habits on the go? ☀️

Chicken Katsu Curry | Spicy curry sauce and crispy

Chicken Katsu Curry | Spicy curry sauce and crispy chicken all served with sticky rice. Let’s just say it hits the spot, make it tonight! X

Time: 30 mins
Serve: 4

4 chicken breasts
150ml sunflower oil
1 large free-range egg, beaten
1 tbsp soy sauce
100g Japanese panko breadcrumbs
25g flour, seasoned
300g sticky rice, cooked, to serve
6 spring onions, thinly sliced, to serve
For the curry sauce:
1 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 thumb-sized piece of fresh ginger, very finely chopped
1 tbsp curry powder
1 tsp ground turmeric
1⁄4 tsp chilli powder
1 tbsp tomato purée
500ml chicken stock
2 tsp rice wine vinegar
1 tbsp honey
1 tbsp soy sauce

1. First make the sauce: Heat 1 tbsp of the oil in a pan over a medium heat, add the onion and fry for 6 minutes before stirring in the garlic and ginger; fry for 1–2 minutes. Sprinkle in the curry powder, turmeric, chilli powder and tomato purée and stir to coat the vegetables.
2. Pour in the chicken stock and bring to a steady simmer. Cook for 8 minutes and then add rice wine vinegar, honey and soy sauce. Cook for a further 3 minutes until the sauce has thickened and then blitz until smooth with a hand-held stick blender.
3. Put the chicken breasts on a chopping board, place a piece of parchment paper on top and, using a rolling pin, bash the breasts to thin them to a thickness of about 2–3cm/ 3/4" -1".
4. Heat the remaining oil in a large frying pan over a medium-high heat. Whisk together the egg and soy sauce in a wide bowl and put the breadcrumbs in a separate bowl. Remove the parchment paper and dip each breast in the seasoned flour, then in the egg mixture and finally, the panko breadcrumbs.
5. Fry the crumbed chicken in the oil for 5–6 minutes until golden brown and cooked all the way through. Remove with a slotted spoon and transfer to a plate lined with kitchen paper.
6. Slice the chicken and serve with the cooked sticky rice, spring onions and a generous amount of curry sauce.

Drop Buttermilk Vanilla Donuts with Spiced Caramel

Drop Buttermilk Vanilla Donuts with Spiced Caramel | I made these beauties with Holly & Phil down the line on @thismorning earlier today! A no fuss quick fix donut recipe that can be made in minutes. Skip the homemade caramel with a jar of dulce de leche for even speedier results. Check out the full recipe below! x

Makes: 24 donuts
Cook Time: 15 minutes

For the dipping sauce:
125ml double cream
1 star anise
1 cinnamon stick
200g caster sugar
90g unsalted butter

For the donuts:
2 medium free range eggs
250ml buttermilk
2 tsp vanilla bean paste
30g unsalted butter, melted
Pinch of salt
300g plain flour
½ tsp baking powder
25g caster sugar plus 30g to dust
600ml vegetable oil to fry

Method:
1. Make the sauce first by warming the cream in a pan on a low heat with the spices and set aside to infuse for at least 15 minutes. Put the sugar in a pan and gently melt over a low heat then increase and bubble until you have a deep brown caramel.
2. Add the butter and stir as it splutters, then add the cream and spice mix and stir till you have a smooth rich caramel. Pour into a bowl.
3. For the donuts, mix together the eggs, buttermilk, vanilla and melted butter in a mixing jug. Stir the flour, baking powder and sugar together in a separate bowl then add the wet ingredients and mix till you have a thick paste.
4. Heat the oil in a deep pan until it reaches 180c. With two oiled spoons, shape the mix into round balls (you should make around 24) and drop into the oil, frying in batches for 3-4 minutes until golden and puffed. Drain on kitchen towel and toss in caster sugar whilst still warm. Serve with the spiced caramel to dunk them in.

Sticky Pomegranate Chicken with Red Onion & Corian

Sticky Pomegranate Chicken with Red Onion & Coriander | An easy dinner to replicate for a mid week meal and served up with red onion, coriander and ruby jewels of pomegranate, you will be left with a dish sure to brighten up even the darkest January day. Recipe below x

Serves: 4
Time: 40 mins

2 tbsp vegetable or groundnut oil
8 bone in, skin on chicken thighs
6 spring onions, finely sliced
2 cloves garlic, finely sliced
3cm fresh ginger, finely shredded
2tsp ras el hanout
3tbsp pomegranate molasses
200ml chicken stock
3tbsp soft light brown sugar
2 red onions, finely sliced
Juice of a lemon
1 tbsp sesame oil
1 pomegranate, seeds removed
Cooked bulgur wheat to serve
Large handful coriander

Heat the oil in a large frying pan over a medium high heat. Season the chicken and brown all over till the skin is golden. Remove and set aside.

Add the spring onions, garlic, ginger and ras el hanout to the pan and fry for a couple of minutes then add the pomegranate molasses, stock and sugar. Once bubbling, return the chicken to the pan and bubble and cook over a medium heat for 15 minutes.

Meanwhile, put the red onion in a bowl and squeeze over the lime juice and season well. Add the sesame oil and pomegranate seeds and leave to macerate.

Once the chicken is cooked, serve with bulgur wheat and the onion and pomegranate. Scatter with coriander and serve.

God jul & happy Christmas from Sweden from the Ske

God jul & happy Christmas from Sweden from the Skehans! Icey and cold out today so we’ve been out slipping and sliding across a frozen lake! Hope you had a lovely Christmas! Dx

🇸🇪 Can you tell @sofieskehan is happy to be

🇸🇪 Can you tell @sofieskehan is happy to be home in Sweden for Christmas?! It’s been a long time since we’ve had one and our first Swedish Christmas with two little ones traveling and we made it just about in one piece! Hope you’re getting all the last minute prep for the big feast done- in Sweden they celebrate on the 24th in the afternoon so our prep begins tonight! Julskinka (Christmas ham), meatballs, prinskorv, ris alla Malta, janssons fretelse all to be eaten after watching the Christmas cartoons and a visit from bleedin Santa hope the boys are ready! Just have to warm up after our walk in the woods! GOD JUL! 🇸🇪

#DonalsFamilyKitchen Christmas special is here!🎄🎉 | The FINAL episode of the show is out tonight at the later time of 8pm on @rteone - in this ep I share some of my tips & tricks for making your Christmas cooking go as smoothly as possible and some epic recipes that will leave everyone at the table satisfied!
I’ve got:
🦃 Christmas Turkey with all the Trimmings
🍨 Chocolate Tiramisu Trifle
🍳 Christmas Breakfast Blaa
@weareappetite @spar_ireland

Throwback to Christmas last year! Will be doing ve

Throwback to Christmas last year! Will be doing very well to get them to wear a Christmas outfit again this year- ready for the wriggly wrestling match! 🎅🏼 What are your Christmas Eve traditions?!

Sticky Figgy Pudding | While everyone might not be

Sticky Figgy Pudding | While everyone might not be fan of traditional Christmas pudding, they are bound to enjoy this twist on a figgy pudding! Recipe below x

For the pudding:
160g butter + extra for greasing
175g dried figs, chopped
190g soft light brown sugar
2 large eggs
1 tsp bicarb of soda
200g self-raising flour
1 tsp vanilla extract
6 fresh figs to serve
For the caramel sauce:
100g butter
150g soft dark brown sugar
3 tbsp golden syrup
150ml double cream
1 tsp vanilla extract

1. Preheat the oven to 180°C/350°F/Gas mark 4. Grease and line a baking tin 20cm x 30cm or 12 inch x 8 inch. Put the dried figs, whole figs and 300ml water in a saucepan and place over a medium–high heat. Bring the mixture to the boil and then simmer for approximately 20 minutes or until the liquid has reduced by half and the figs have just softened. Remove the whole figs as soon as they are tender when pierced with a knife.
2. Cream the butter and sugar in a large bowl with an electric hand mixer until light and pale. Add one egg at a time, mixing after each addition, until they are incorporated. (If you add the eggs all at once, the mixture can split.)
3. Blitz the figs with a hand blender while still hot, until smooth, then stir through the bicarbonate of soda. Fold the fig mixture, flour and vanilla extract into the pudding mixture until you have a smooth batter. Pour the mixture into the lined baking tin and bake in the oven for 20–25 minutes.
4. Meanwhile, make the caramel sauce. Place the butter, sugar and golden syrup in a saucepan and bring to a gentle boil until the sugar is dissolved. Add the cream and vanilla extract and whisk together. Bring to a steady simmer for 3 minutes until the sauce is sticky and thick.
5. Insert a metal skewer into the centre of one of the pudding; if it comes out clean, it’s ready. Remove from the oven and allow to cool slightly before slicing into generous portions, then onto serving plates.
6. Serve each one with a fig half and smother in the hot caramel sauce.

Follow on Instagram

Latest
Videos
→

Latest
→

Austrian Smashed Pancake RECIPE with Winter Berry Compote!

A classic Austrian dessert, Kaiserschmarrn is a broken pancake - consider it sweet fluffy comfort food! Sweetness comes in the form of sugar and vanilla served alongside a rich berry compote.

Latest
→

EASY Spicy Pantry Chicken!

Recipes that rely on ingredients that can easily be found in your cupboards are always winners in my book; this quick pan-fried chicken recipe is made all the more delicious by using staples like mustard, honey and capers for a punchy sauce. Serve with rice, couscous or just lightly dressed salad leaves.

Latest
Blog Posts
→

Vegetable Forward Comfort | DonalSkehan.com, It is somewhat inevitable that our eating habits change into the new year, I mean I personally couldn’t possibly keep up with the amount of cheese, booze, finger food and roast meats the festive season demands. Despite the cliches, these crisp new year January days are an ideal time to set new habits and shift the focus towards eating, perhaps just a little more consciously.

blog
→

Vegetable Forward Comfort

January 21

It is somewhat inevitable that our eating habits change into the new year, I mean I personally couldn’t possibly keep up with the amount of cheese, booze, finger food and roast meats the festive season demands. Despite the cliches, these crisp new year January days are an ideal time to set new habits and shift the focus towards eating, perhaps just a little more consciously.

Winter Warmers | DonalSkehan.com, This is always a time of year I require distraction in the kitchen, the fun and festivities of Christmas are well behind us and the real Irish winter begins. Perhaps it’s why we all turn to fad diets and air fryers right around now, it’s necessary to keep our minds occupied as we bare down the barrel of a cold couple of months.

blog
→

Winter Warmers

January 20

This is always a time of year I require distraction in the kitchen, the fun and festivities of Christmas are well behind us and the real Irish winter begins. Perhaps it’s why we all turn to fad diets and air fryers right around now, it’s necessary to keep our minds occupied as we bare down the barrel of a cold couple of months.

Fire & Smoke Recipes! | DonalSkehan.com, Growing up in Ireland cooking on the BBQ was relegated to the odd summer evening when the weather was decent and we managed to cobble together a feast of some burnt sausages and burgers. These days I find there’s more of a shift to incorporating the grill as an extension of the home kitchen. Heck, in the depths of the February lockdown I cooked on the barbeque outside with an umbrella as a means of distracting myself from losing my mind and the monotony of cooking at home. Perhaps fire & smoke has been the missing ingredient in Ireland’s traditional cooking, particularly as we have access to some of the world’s finest meat, fish and produce on our doorstep. This week I’m sharing some of my favourite simple al fresco recipes that make the most of food cooked over hot coals.<br />

blog
→

Fire & Smoke Recipes!

July 03

Growing up in Ireland cooking on the BBQ was relegated to the odd summer evening when the weather was decent and we managed to cobble together a feast of some burnt sausages and burgers. These days I find there’s more of a shift to incorporating the grill as an extension of the home kitchen. Heck, in the depths of the February lockdown I cooked on the barbeque outside with an umbrella as a means of distracting myself from losing my mind and the monotony of cooking at home. Perhaps fire & smoke has been the missing ingredient in Ireland’s traditional cooking, particularly as we have access to some of the world’s finest meat, fish and produce on our doorstep. This week I’m sharing some of my favourite simple al fresco recipes that make the most of food cooked over hot coals.