Recipes

Chef Paul Flynn butters us up with four recipes from his new book

In his new book, Butter Boy, the head chef of The Tannery in Dungarvan reflects on his decades-long career and shares his huge repertoire of recipes

Chef Paul Flynn’s grilled bacon chop with Parmesan-creamed cannellini beans. Picture: Harry Weir
Paul Flynn, head chef of The Tannery in Dungarvan and author of Butter Boy: Collected Stories and Recipes

Grilled bacon chop with Parmesan-creamed cannellini beans

Ingredients, serves one

2 tbsp sunflower oil

1 x 220g bacon or pork chop on the bone

150ml cream

Half a chicken stock cube

50g Parmesan cheese, grated

1 x 400g tin of cannellini or butter beans

A squeeze of lemon

Kale or other greens

Method

1. Pre-heat the oven ...