When Denis Cotter opened Paradiso in Cork City in 1993, he wanted to create an exciting, modern, vegetable-based cuisine. Thirty years later, Paradiso has become a beloved part of Cork’s food culture.

This collection of recipes will show you how to produce dishes that can be served alone or incorporated into a series of courses. The secret to many of these dishes is the core elements that form the backbone of the restaurant kitchen, the things that deliver concentrated flavours and textures. By incorporating these building blocks into your own repertoire, you can bring a touch of Paradiso to anything you cook.