Second Helpings: Further Irish Adventures with Food - Tapa dura

Chef Paul Flynn shares his kitchen with the reader in this collection of recipes based around seasonal ingredients.

Paul Flynn spent nine years at the famous Chez Nico restaurant in London. In 1993 he became head chef in La Stampa, Dublin, which became Egon Ronay restaurant of the year after two years. In 1997 he opened The Tannery in his hometown of Dungarvan, County Waterford. It has received many accolades including Best Restaurant in Munster by Food and Wine magazine. Paul has appeared on RTE television, the Food Channel and BBC and wrote a widely-read food column for the Irish Times Magazine. His first book An Irish Adventure with Food was published by The Collins Press in 2003.