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Private Notes
Paul celebrates two of our best ingredients - potatoes and apple and shows how with a little imagination both can be central to a new Irish cuisine.
Paul takes a walk back into this family past and remembers how his late mother embraced convenience food. He re-imagines all the packet food he had as a child and invites his family to come to dinner and judge if his versions of the old convenience food like crispy pancakes, and trifle match up.
Paul delves into his past and investigates the key moments in his own food history which influence his cooking today. He relives a trip with the scouts to France, he cooks for the monks in the Mount Mellary Monastery and Paul feeds the Irish Defence forces army on a budget, reliving his time in the FCA.
Chef Paul Flynn challenges the students of WIT to come up with some dishes using the egg. He demonstrates some Eggcelent dishes from frittata to Ice cream showcasing what he sees as one of the most important and versatile ingredients. The Egg.
Hedgrows offer a bounty for Paul Flynn and he goes Duck shooting to show how duck is a dish for everyone. He also showcases the wonders of Autumnal fruit in a beautiful desert and a store cupboard chutney.
Paul heads to Mount Mellary where the vegetarian monks are left waiting for their roast pig belly lunch, he also tries for his cooking badge with the scouts at the scene of the Jambarora. Paul also makes warm banana gingerbread.
Boys will Be boys Paul tries to settles the Salad V's Steak argument with his pals while in the local pub. They go to the Waterford greyhound track to see how Pauls battered sausage fares with the punter in the take away, and he cooks a Bouillabaisse of hake and mussels.
The final episode of the series finds paul out fishing on the Blackwater and cooking a wonderful trout, his 3 salads for any picnic and Paul prepares for the Dungarvan food festival.
