The Press and Journal (North-East) - - YL Magazine -

decade ago, young Donal Ske­han was ply­ing his trade as a pop star, show­cas­ing his dance moves and – “the most mor­ti­fy­ing as­pect of it” – wear­ing match­ing white train­ing out­fits to the gym with his Streetwize band­mates.

“I can hold a note, but I look at Take That and think, ‘I was prob­a­bly the Howard Don­ald or Ja­son Orange of the band’. I was good to fill num­bers,” says the writer and pre­sen­ter.

His pop ca­reer might have been short­lived, but mu­sic’s loss was the food world’s gain.

He had al­ready started writ­ing a food blog, chron­i­cling the dishes he pre­pared when he first moved out of home, and by the age of 23 had landed a book deal and TV pre­sent­ing gig.

Since then, the Dublin-born foodie’s landed a reg­u­lar guest pre­sent­ing gig on BBC1’s Satur­day Kitchen, taken up host­ing and judg­ing du­ties on Ju­nior MasterChef, pub­lished six cook­books, and seen his cook­ery ca­reer take off in the US.

Now 30, his lat­est cook­book is Eat Live Go. – Fresh Food Fast. Here’s two recipes from the book for YL read­ers to make at home... Cook for eight min­utes and then mix two ta­ble­spoons of the hot liq­uid with the corn­flour in a bowl un­til it is smooth. Pour this back into the pan along with the rice wine vine­gar, honey and soy sauce. 150g cooked quinoa 4 large free-range eggs 50ml milk 150g butter, cubed 1tsp vanilla ex­tract 200g co­conut sugar (avail­able in good su­per­mar­kets) 100g co­coa pow­der 1tsp bak­ing pow­der

bi­car­bon­ate of soda

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