How To Cook Well With Rory O'Connell

SN 4 | EP 8 | Episode 8

In this final episode of the series, Rory prepares a starter of potato aioli with quail eggs, radishes, cherry tomatoes, spring onions, avocado, coriander and cumin. He follows this with roasted aubergine with ricotta, honey, mint, fennel and chilli. And his chocolate souffle cake with chocolate sauce and raspberries is a chocolate lover's delight!

Available: Amazon Prime

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How To Cook Well  With Rory O'Connell
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