Steam some potatoes and serve with the chicken and onion stew and a lovely generous spoon of garlic mayonnaise.
You can use 250ml of double cream and 125ml milk. We, however, used 375ml of whole milk from a local farm, so it was deliciously creamy.
When you feel the need to indulge.
When the liver is removed from the pan, add a little dash of water or red wine and make a little reduction to serve with the dish.
Succulent grilled meats with a tangy salad.
Richard Corrigan cooks up a nutritious Asian broth!
Serve with frozen natural yoghurt.
Swiss chard is a vegetable that we don't see very often in shops but grows easily in gardens. Served with Golden Baby Turnip, Pea and Gooseberry.
Richard Corrigan serves up a seafood salad!
Mackerel is a plentiful and low cost fish from Irish seas. It is rich in omega fish oils which play a large part in good health! Tasty and good for you!
If you like stuffing, you'll love this.
We used rump as a more economical and flavoursome alternative to fillet steak.
A general rule of thumb when cooking fish is that for every inch of thickness of the fish it takes 10 minutes of cooking time.
Liven up your salad dish!
Perfect ot keep or give away this Christmas from Richard Corrigan.