FOOD How to Cook Well with Rory O’Connell

The Irish Times Magazine - - TUESDAY JUNE 12 -

RTÉ One, 7pm For veg­e­tar­ian view­ers, it looks like Rory has saved the best for last as he serves up a feast of roasted aubergine with ri­cotta, honey, mint, fen­nel and chilli, fol­lowed by a tempt­ing choco­late souf­flé.

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