Episode 1: Donncha O Callaghan's Recipes

Try Donncha O Callaghan's recipes for yourself, and let us know how you get on!

Starter: Clonakilty Black Pudding with Fried Egg and Worcestershire Sauce


  1. For the sauce, combine all the ingredients together in a pan. Bring to the boil, then reduce the heat and simmer for 1 hour, stirring occasionally. Blitz with a hand blender and then pass through a fine sieve into a bowl. Season to taste and leave to cool. Cover with clingfilm and set aside until needed.
  2. To serve, heat a large non-stick frying pan and add some oil and fry the pudding on both sides until crisp. Heat a separate frying pan over a medium heat and add a little butter. Once the butter stops sizzling, break in the eggs and season to taste, then fry until cooked to your liking.
  3. Place one slice of Clonakility black pudding on each warmed plate and place a fried egg on top of each one. Add a small spoonful of the brown sauce.


  • 6 large slices Clonakilty black pudding
  • 6 organic eggs
  • butter and vegeable oil, for frying
  • 200g soft tamarind
  • 500g black garlic
  • 100ml sherry vinegar
  • 1 tbsp honey
  • 100ml veal stock
  • 100ml Worcestershire sauce

Main : Lamb shanks with champ


  1. Preheat the oven to 160C. Heat oil in a large casserole with a lid over a high heat. Add the lamb shanks and fry until lightly browned on all sides, turning regularly with a tongs. Transfer to a plate and set aside. Add the carrots,  onion and garlic to the pan and sauté for about 5 minutes until lightly golden. Tip into a bowl and set aside.
  2. Return the lamb shanks to the casserole with the herbs and add in the cans of tomatoes crushing them in with your hands. Pour over the stock and wine to cover. Season to taste and cover tightly with foil and then the lid. Bake for 1 1/2 hours. Remove the casserole from the oven, add the reserved vegetables and pearl onions and cook for another hour until the lamb is very tender and almost falling off the bonestops sizzling, break in the eggs and season to taste, then fry until cooked to your liking.
  3. Meanwhile, make the champ. Bake the potatoes on a bed of rock salt for about 1 ½ hours until tender, then cut the potatoes in half and scoop out the flesh. Mash until smooth. Heat the milk and beat into the mashed potatoes with the scallions until smooth. Season with salt and pepper. Keep warm.
  4. Once the lamb shanks are cooked, strain the cooking liquid into a separate pan and then put the lid back on the casserole to keep the lamb shanks and vegetables warm. Bring the cooking liquid back to a simmer, then cook until reduced to a sauce consistency.  Season to taste and add the Worcestershire sauce and if you think that the sauce is too bitter add the sugar.
  5. To serve, place a quenelle of the champ on to each warmed plates and arrange a lamb shanks alongside. Put a piece of the carrot to the side and drizzle around the reduced sauce.  Garnish with the thyme spirgs.


For the lamb:

  • 1 tbsp sunflower oil
  • 6 lamb shanks, well trimmed and knuckles removed
  • 200g carrots, cut into 2.5 cm pieces
  • 1 onion, roughly chopped
  • 4 garlic cloves, peeled
  • 2 fresh thyme sprigs, extra to garnish
  • 2 fresh rosemary sprigs
  • 2 x 400g tins Italian whole peeled plum tomatoes
  • 1 litre veal stock
  • 600ml red wine
  • 1 tbsp Worcestershire sauce
  • 1 tsp brown sugar (optional)
  • 12 baby pearl onions, peeled
  • 1 heaped tbsp chopped fresh flat-leaf parsley


For the champ:

  • 1kg Rooster potatoes
  • rock salt, for cooking
  • 100ml milk
  • 75g butter, diced
  • 1 bunch scallions, finely chopped


Main: Saffron & pink peppercorn cured halibut with herbs & Caviar dressing


  1. For the halibut, heat the lemon juice slightly and add the saffron to dissolve.
  2. Place into a large bowl and add all other ingredients bar the halibut and mix into a paste.
  3. Spread the paste all over the halibut and cover with clingfilm and place in a fridge for 24 hours or for a tail piece 8 hours will suffice. 
  4. Remove the cured halibut from the fridge after 24 hours and wash off the cure. Trim off the dry outer layers and then slice wafer thin against the grain. 
  5. For the dressing, whisk the vinegar, honey, lemon juice and mustard together then add in the oil in a thin steady stream. Add in the caviar and set aside.
  6. To serve, arrange 3-4 slices of the cured halibut to each plate and drizzle over the dressing. Garnish each one with a few spoonfuls of trout roe caviar and fresh pea shoots.


For the halibut:
Juice of 2 lemons
2g saffron strands
handful of pink peppercorns
juice of 2 limes
50ml pernod
50ml Gin
50ml vodka
handful of fresh dill sprigs
200g granulated sugar
200g rock salt
600g fresh halibut fillet, pin bones removed
For the dressing:
20ml white wine vinegar
2 tbsp honey
juice of 1 lemon
1 tbsp Dijon mustard
4 tbsp sunflower oil
2 tbsp caviar (good quality)

Dessert: Caramel tart with Barry’s Tea Ice cream


  1. First make the ice cream. Place the milk, skimmed milk powder, glucose syrup, tea bags and vanilla pods into a pan. Place over a medium heat until it just comes to the boil. Take it off the heat and leave to cool.
  2. Whisk the caster sugar and egg yolks together in a large bowl until thick and creamy, then whisk in the hot milk until evenly combined.
  3. Pour the milk mixture back into a clean pan. The egg yolk will thicken the mixture but because there is not any cream present there is more of a risk that it might curdle so cook it over a low temperature, stirring constantly until the egg thickens enough to coat the back of a wooden spoon.
  4. Pour the thickened custard into a bowl that is sitting over a bowl of ice. Then once cold, remove the tea bags and vanilla pods
  5. Leave in the fridge for at least four hours and then pour into cryo bowl and add in liquid nitrogen, bit by bit until the ice cream is at the right consistency. Alternatively place in an ice cream maker and mix until you have achieved a smooth creamy texture.
  6. To make the pastry. Put the flour, salt and butter together in a food processor and blitz into breadcrumbs. Be really careful not to over process it otherwise the butter will go really soft. Then tip this mixture into a bowl and make a well in the centre and add the egg yolk with enough of the water so that it mixes together quickly with a knife, making sure that all of the dry bits are in the dough. Then put your hands in and bring it all together. Squeeze it nice and tight together and flatten it a little and wrap it in clingfilm. Pop it in to the fridge for 15 minutes.

  7. Preheat the oven to 180C. Get your pastry out of the fridge and roll it out on a lightly floured surface to a circle at least 26cm in diameter and to the thickness of 1.5mm. Place the rolling pin in centre of the pastry and then fold one half over it. This will make it easier to move around. Then pick up each end of the rolling pin and place it over your tart tin. Allow the pasty to gently fall into the corners of a 20cm loose-bottomed fluted tart tin that is at least 3cm deep and then take a little ball of excess pastry and gently push it in to the corners. You don’t want to stretch the pastry, as this will cause it to shrink in the oven. Once the tart is nicely lined place the tin on a baking sheet. Take a very sharp knife and cut trim off the excess pastry. Be really careful not to pull or stretch the pastry as the pastry will just shrink when it is baking and the tart may look a bit un even (but still taste as good!). Put back into the fridge to rest for 10 minutes.

  8. Take a large sheet of parchment paper and scrunch it up, then unscrunch it and use to line the pastry. Fill it with ceramic baking beans or dried kidney beans, making sure that they come right up the sides. Bake in the oven for 15-20 minutes until the pastry looks set but not coloured. Carefully remove the beans and parchment and then pop the pastry case back in to the oven for another 5-7 minutes or until the base is firm and the pastry feels sandy to the touch. Then take it out of the oven and set it aside. Lower the oven temperature to 150C.

  9. As the pastry cooks make your filling. Put the sugar into a wide bottomed heavy-based pan and place over a medium heat. Allow the sugar to melt, moving the pan around every few seconds, but don’t stir it. This does take some time so just be patient and keep swirling the pan around and then put it back down on the heat. The sugar will turn a dark golden brown but don’t let it go too dark otherwise it will taste too bitter.

  10. Once all of the sugar has dissolved, carefully add the double cream – make sure you stand back as you do as it will spit up somewhat. Using a whisk, keep stirring the mixture. It will go all-hard and look pretty dodgy but keep stirring it. All that has happened is that the cream has cooled down the sugar, which has caused the sugar to harden so just keep heating the mixture through and the sugar will eventually dissolve into the cream. Once all the sugar has dissolved add the sea salt flakes, vanilla and the milk and mix again. Take this off the heat and leave it to cool down a little.

  11. Put the yolks in a bowl, then add about a fifth of cream mixture and mix to combine. Keep adding a fifth of the cream mixture at a time, stirring with a wooden spoon after each addition. Once you have added all of the mixture and it is all evenly combined, put the pastry lined tart tin on a baking sheet making it easier to move it around and then pour the salted caramel custard mixture into the pastry case. Carefully put it in the oven and bake for about 45-50 minutes or until the caramel is just set but still has a slight wobble in the centre. Once cooked, remove from the oven and leave it to cool down completely.

  12. To serve, cut the caramel tart into slices with a very sharp knife and arrange on plates with a scoop of the Barry’s ice cream.


For the ice cream:

  • 500ml milk
  • 25g skimmed milk powder
  • 50g glucose syrup
  • 4 Barry’s tea bags
  • 4 vanilla pods
  • 100g caster sugar
  • 4 egg yolks

For the pastry:

  • 90g plain flour, plus extra for dusting
  • small pinch of salt
  • 55g butter, cold and cut into cubes
  • 1/2 medium egg yolk
  • 2-3 tsp cold water

For the filling:

  • 190g granulated sugar
  • 210ml double cream
  • ¼ tsp sea salt flakes (I normally use Maldon)
  • seeds of 1/4 vanilla pod or 1/2 tsp vanilla extract
  • 110ml milk
  • 4 medium egg yolks

Dessert: 'Frozen' inspired snowman


  1. To make the yuzu curd, put the yuzu juice, lemon and orange rind, sugar and butter into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn't touch the water. Stir with a whisk from time to time until the butter has melted.
  2. Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
  3. Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean jars and seal. It will keep for a couple of weeks in the refrigerator.
  4. To make the yuzu parfait, semi whip the cream, then fold in the yuzu curd. 
  5. Finely chop the yuzu candied peel and mix in the yuzu powder. Then fold into the mixture. Fill medium sized sphere moulds. Then place in the freezer for 8 hours. 
  6. To make the red velvet cake, preheat the oven to 170C. In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa powder and food colouring. Add this paste to the egg mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into a parchment lined 23cm x 33cm baking tin. Bake for 15-20 minutes or until an inserted cake tester comes out clean. Turn out on to a wire rack and peel off the parment then leave to cool completely. Cut out 16 x 4cm rounds with a circle cutter, pieces of red velvet sponge.
  7. To make the vanilla mousse, whisk the egg yolks and sugar together in a stand alone mixer fitted with a whisk attachment for 5 minutes until it is white in colour and very thick. Soak the gelatine in cold water for 5 minutes. Then squeeze out the excess water and put into a small bowl. Melt for 20-30 seconds in the microwave. Pour into the egg mixture. 
  8. Cut the vanilla pods in half and scrape out the seeds, add to the egg mixture with the mascarpone cheese. Mix on medium speed until the mixture is smooth. In a separate bowl, semi-whip the cream and fold into the mascarpone mixture. 
  9. Fill a white chocolate dome mould half way with the mascarpone mixture, then place a piece of red velvet cake in the middle. Brush with raspberry puree. Then place a few raspberries around it. Finish with more mascarpone mousse. Brush a second piece of sponge with raspberry puree. Leave to set for 4 hours in the fridge. 
  10. To make the vanilla marshmallows, place the sugar, glucose and water in a heavy-based pan. Bring to the boil and continue cooking over a high heat until it reaches 127C on a sugar thermometer - take care as the mixture is very hot
  11. Meanwhile, beat the egg whites with an electric whisk until stiff peaks form when the whisk is removed.
  12. When the syrup is up to temperature, remove from the heat and carefully slide in the softened gelatine sheets and their soaking water. The syrup will bubble up so take care not to burn yourself. Pour the syrup into a metal jug
  13. Continue to beat the egg whites while slowly pouring in the hot syrup from the jug. The mixture will become shiny and start to thicken. Add the vanilla seeds and continue whisking for 5-10 minutes, until the mixture is stiff and thick enough to hold its shape on the whisk.
  14. Lightly oil small sphere moulds that are roughly 6cm in diameter and dust with sieved icing sugar and cornflour and then fill a piping bag fitted with a plain nozzle with the marshmallow mixture. Pipe into the moulds, then dust with more sieved icing sugar and cornflour. Leave for a few hours to set.
  15. To make the white chocolate spray, melt both ingredients together in the microwave until smooth, giving the mixture a little stir halfway though to ensure it melts evenly. Preheat a spray gun to 45C and pour the mixture through a sieve into the spray gun container. 
  16. To create the snowman unmould the yuzu parfait once frozen and place on top of the red velvet and mascarpone mousse cake. Then place the marshmallow on top of the marshmallow. Put in the freezer for 3 minutes and then spray each the entire showman with the white chocolate spray in a thin even layer. Decorate each one with a small piece of the yuzu peel as a nose. Leave to set in the fridge for 5 minutes before arranging on plates. Decorate each plate with crushed meringue to give a snowy effect to serve.


For the yuzu curd:
  • 200g yuzu juice 
  • finely grated rind of 1 orange 
  • finely grated rind of 1 lemon
  • 200g caster sugar
  • 100g butter, cut into cubes
  • 3 eggs plus 1 egg yolk
For the yuzu parfait:
  • 500ml whipping or double cream
  • 8 heaped tbsp yuzu curd (see recipe above or use shop-bought lemon curd)
  • 100g candied yuzu peel, extra to decorate
  • 25g yuzu powder
For the red velvet cake: 
  • 250g stork with butter
  • 2 eggs
  • 1 1/2 cups sugar
  • 1 tsp cocoa powder (good quality)
  • 50g red food coloring
  • 600g plain flour
  • 1 tsp salt
  • 235ml buttermilk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp white wine vinegar
For the vanilla mascarpone mousse:
  • 80g pasteurised egg yolks
  • 100g caster sugar
  • 2 gelatine leaves
  • 3 vanilla pods
  • 250g mascarpone cheese
  • 250ml double cream
For the vanilla marshmallows:
  • 455g granulated sugar
  • 1 tbsp liquid glucose 
  • 200ml cold water
  • 2 large free-range egg whites
  • 9 gelatine leaves (soaked in 140ml of cold water)
  • 1 vanilla pod, halved and seeds scraped out
For the white chocolate spray:
  • 300g white chocolate, chopped
  • 200g cocoa butter

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