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Chef Rory O’Connell, co-founder of the Ballymaloe Cookery School in Cork, Ireland, creates recipes directly inspired by Table, visual food essays by Daisy Garnett and Tessa Traeger featured in our print magazine
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Table
Ukrainian tables are being filled with dyed Easter eggs
While decorating an egg might seem like gilding the lily at any other time of the year, at Easter it just feels right. A symbol of Christ’s resurrection, the organic vessel more broadly conveys fertility and renewal at the spring equinox – so why not draw attention to it via dipping, dyeing or painting?
Table
A twist on a classic Christmas cake recipe
Rory O'Connell's take on his mother's classic Christmas cake recipe
Table
Unusual cookbooks to complete your kitchen shelf
Out of the bookshelf and into the frying pan, these 10 cookbooks will be sure to inspire your next culinary ventures
Table
Red Cabbage Salad recipe with Cashel Blue Cheese, Pears and Walnuts
Rory O'Connell transforms the brutish looking cabbage into a fresh and vibrant salad
Table
Jerusalem artichoke, mussel and saffron soup recipe
Rory O'Connell transforms this knobbly vegetable into a silky soup with mussels and saffron
Table
Grilled Radicchio with Crab Mayonnaise
Get to grips with the sour, sharp and surprising bite of this cultivated perennial
