Potboiler: Chef Paul Flynn on cooking 15th-century food

Irene Feighan

In the era of the great Irish house little went to waste in the kitchen. And so cooks devised recipes that included lamb’s ears, cow’s palettes and pig’s bellies. Ox’s testicles also featured on menus. And it was here that chef Paul Flynn decided to a draw a firm line when cooking for RTÉ’s Lords & Ladles.