We landed in Boston, the gateway to New England and a second home for the Irish

You might come back a sausage munching, beer swilling, Heidi convert. It’s called living

This recipe is all about the memories I had of a truly wonderful bucolic day that I spent with friends. The fish is sublimely fresh and simply cooked. In my view the very essence of perfection

Golden chicken with crusty tasty rice

Paul Flynn: This is my last week writing for The Irish Times, after three years and 450-plus recipes

Try your local Polish shop for kohlrabi, a wonderful and underused vegetable

I’m on a mission for people to embrace sprouts, which go surprisingly well with smoked salmon

This steak dish is fresh, vivid and simple to make

Paul Flynn: Rice is a blank canvas that graciously absorbs whatever is introduced to it, and that is its beauty

Cinnamon and rice are magical bedfellows, the caramelised onions give heft and a lovely depth of flavour

This duck rice is almost creamy in its texture, and the pineapple and chilli lift it in a deliciously interesting way

Coronation chicken is full of gentle flavours that will warm up the coldest of nights

I have used Coolea, Crozier Blue and mature cheddar for the recipes, but you can choose your own favourites

This is an autumnal riff on the classic Basque piperade: the eggs and cheese meld together like a dream

These decadent little pots are simple to make and perfect for a dinner party, just make sure you use a good, crumbly mature cheddar