Enter our US/UK giveaway to win one of two copies of Butter Boy: Collected Stories and Recipes by Paul Flynn.

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, County Waterford. Paul has been a regular on Irish and international television with numerous successful shows, including Lords and Ladles and Paul Flynn’s Food Truck Favourites.

His latest book Butter Boy is the complete collection of all 152 articles and over 450 recipes from November 2019 to October 2022 at The Irish Times. Paul's columns also chronicled what turned out to be the three most unusual and challenging years of our lives, when cooking and mealtimes took on new meaning - the pandemic.

Having a cookery school has taught Paul that most people want tasty food that doesn't take hours to make, so that's exactly what these recipes are, using simple techniques that even the most novice cook can master. As Paul says, 'The most important thing is not to be afraid. Turn down the heat and keep calm.'

Paul's food is simple, seasonal and family-oriented. It's designed to give comfort at any time of year because after a hard day, cooking dinner can be soothing and eating it can be comforting. Afterwards the world feels just that little bit better.

Recipes here include Croissants with hot apples, pears, brown sugar and cream; Chicken with bacon, mushrooms and sour cream; and Curried sweetcorn and coconut soup. Articles such as "I could never be a hipster"; "My secret for perfect roast turkey"; and "Keep calm and cook".

These are recipes that I need in my rotation, especially now, while cooking elaborate recipes are difficult for me due to mobility and pain issues. I want recipes that are quick but delicious and present like I slaved over them. But that will be our secret just like the vintage Rice Krispies commercials where the mom sprinkled herself with flour before bringing in the pan of treats.

The publisher is sharing one recipe with our Members today:

Baked eggs with chorizo, cream and Parmesan
Serves 4

  • melted butter, for greasing
  • 8 medium eggs
  • 12 thin slices from a small chorizo
  • 8 tbsp cream
  • a little grated Parmesan cheese

Preheat the oven to 180°C. Brush four decent-sized ramekins with melted butter.

Crack one egg into each ramekin, drop in three slices of chorizo, then crack another egg on top. Season with salt and pepper, then spoon 2 tablespoons of cream on top and sprinkle over a little grated Parmesan. These can be done ahead of time and refrigerated.

Bake in the oven for 12 minutes, until there is just a little jiggle in the middle.

Serve with a grilled wedge of buttered country bread or even better, sourdough.

Credit: Butter Boy: Collected Stories and Recipes by Paul Flynn is published by Nine Bean Rows.

Special thanks to the publisher for providing two copies of this title in our promotion. Entry options include answering the following question in the comments section of this blog post.

Leave a comment with the name of a food newspaper column you enjoy reading.

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on April 12th, 2024.

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