Star Ballymaloe chef from Laois set for Christmas specials on RTÉ

Cullohill chef Rory O'Connell is back with another two-part TV Christmas special on RTÉ, and this year his theme is creating edible gifts.

The popular Laois chef travels to London and visits Fortnum and Mason's famous food halls, and the chefs who inspire him
to make delicious gifts to prepare back at his adopted home in Cork.

How to Cook Well at Christmas with Rory O'Connell screens just in time for you to get out and get the ingredients need to make some festive creations.

"Nothing tells someone you care for them quite like an edible gift," says the chef of Ballymaloe fame ahead of the entertaining and popular season specials.

"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," he says.

Programme one screens on RTÉ 1 on Sunday, December 21 at 8.30 pm. In this first episod,e Rory visits Fortnum and Mason which is famous for its chocolates, inspiring Rory to make burnt caramel and chocolate truffles. MORE BELOW PHOTO.

He then visits Café Cecilia, Dublin chef Max Rocha's restaurant in East London. Max's 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. Rory also makes spiced apple chutney and bakes eccles cakes back in east Cork.

Programme two on Monday, December 22 at 8.30pm features a visit to Yotam Ottolenghi, the renowned chef and author, in the original Ottolenghi shop which opened in Notting Hill Gate over 25 years ago. MORE BELOW PHOTO.

Yotam Ottolenghi with Rory in London.

Rory, a brother of Darina Allen, 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.

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Finally, Rory heads back to Fortnum and Mason and its cheese counter, where he gets some more ideas for edible treats.

Inspired by his visits, Rory makes miniature meringue Christmas trees, cranberry sauce and lemon curd, pickled beetroot with Christmas spices, and wholemeal cheese biscuits and labneh cheese.

READ ALSO: Big revamp of Laois pub that inspired world famous Laois chefs 

Rory and Darina trace their love of food and cullinary skills to their mother, Elizabeth O'Connell, who ran a restaurant and pub in Cullohill for many years.

How to Cook Well at Christmas is produced and directed by David Hare of InProductionTV and sponsored by Flogas