Cranberry and Apple Chutney

From: Neven Maguire: Home Chef - Christmas Special

Great with your Christmas dinner – or leftovers!

Beetroot Carpaccio with Creamed Goat's Cheese

From: Neven Maguire: Home Chef - Christmas Special

To make your own balsamic syrup bring the contents of a bottle to the boil and simmer until reduced by half, then leave to cool. We store ours in small squeezy bottles for convenience. I love to use it as it intensifies the flavour of the vinegar, making it thick and syrupy so it looks great when drizzled onto a plate.

Gooseberry Clafoutis

From: Rachel Allen: All Things Sweet

Easier than you might think.

Lavender and Honey Panna Cotta

From: Rachel Allen: All Things Sweet

Serve with fresh raspberries or poached peaches.

Mushroom Wellington

A delicious recipe from the kitchen at Carton House

Little Al's Big Banana Cake

From: Today

Fun for kids to make.

Butterflied Lamb with Yoghurt and Mint

From: Kitchen Hero: Donal's Irish Feast

Serve with charred, honey mustard-glazed potatoes.




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