How to Cook Well with Rory O'Connell - Season 3

Rory prepares Lentil and Curly Kale Soup Italian Style, Grilled Duck with Watercress, Radicchio and Orange Salad and Roast Potatoes, and Coconut Rice Pudding with a Compote of Sour Cherries.

Rory's starter is Celeriac Fritters, then Casserole Roast Pheasant with Indian Spices and Jerusalem Artichokes with Yellow Rice and a dessert of Sicilian Casatta with Pistachios, Candied Peel, Roses and Lemon.

Rory prepares a starter of Grilled Scallions with Mushroom, Anchovy and a Hard Boiled Egg. Also Poached Monkfish with Frothy Green Hollandaise Sauce Peas and New Potatoes, followed by Apricot Tart with Almond Praline Cream.

Salad of Figs, Goats Cheese, Mint, Grilled Squid, Cherry Tomatoes, Marjoram and Spaghetti with herbs. Also Coconut and Lime Cake.

Pumpkin Soup with Toasted Pumpkin Seed Oil is Rory's starter and his main course is Spiced and Braised Lamb with Saffron Potatoes. Dessert is Lime Orios with Yoghurt, and Banana and Lime Ice.

Rory prepares Roast Cauliflower with Red Onion, Cumin Seed and Muhammara a hot pepper dip, Grilled Chicken Paillard with Roast Grapes, Almonds and Rosemary and Chocolate and Caramel Whip Langues de Chat for dessert.

Rory prepares a Salad of Coolea Cheese with Apple Syrup and Roast Hazelnuts, also Braised Beef with Oysters and Oyster Mushrooms, followed by Champagne Rhubarb and Blood Orange Tart. Final.