Roast Fillet of Beef with White Bean Mash and Savoy Cabbage

From: Neven Maguire: Home Chef

This white bean purée is a great alternative to creamy mashed potatoes and every bit as moreish. I have served it here with some rare fillet of beef, making it an excellent dinner party dish. Savoy cabbage provides some excellent colour and texture to the dish, but you could always use another variety, such as York or January King, depending on what's available.

Arun's Simple Madras

From: Today

Serve with mounds of Green Saffron's Indian Basmati rice and spiced banana riata.

Chocolate Fondant

From: Today

Serve with ice cream or crème fraîche.

Chocolate Truffles

From: Today

Keep in the freezer in an airtight container until ready to enjoy.


From: Today

This is all the more delicious with the introduction of feta cheese, which is undoubtedly one of the most famous Greek cheeses. The salty, tangy flavour of feta pairs beautifully with the rich lamb sauce and is crumbled over the béchamel sauce. This dish is best prepared and cooked the day before; allow the flavours to infuse and then reheat the next day.

Pork Pibil with Red Onion Pickle

From: Today

I always try and make Pork Pibil a day or two in advance as the longer the meat rests in the juices the tastier it gets. It is perfect for freezing and it tastes much better after a few days. It is tradition to serve it on warm corn tortillas with a topping of red onion pickled. If you do not have a pressure cooker, place all ingredients in an ovenproof casserole with a lid. Cook it covered in the oven at 160 degrees for 2.5 to 3 hours or until the meat falls apart.

Sweet Potato and Coconut Soup with Ham

From: Neven Maguire: Home Chef

I like to use leftover ham hock in this soup, but you could use shop-bought or even bacon would work well. This soup keeps well for 2-3 days in the fridge. It can also be frozen for up to 1 month, but it may need to be blitzed with a hand blender when reheating, as it may split.

Beef Stroganoff with Fluffy Rice and Dill Pickle Shavings

From: Neven Maguire: Home Chef

Traditionally this was served with buttered noodles, not unlike tagliatelle, but it is so much nicer with fluffy rice. The soured cream is not strictly necessary, and regular cream will work just as well.

Blackberry and French Cream Tart

From: Today

Serve with whipped cream and a little brown sugar!


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