Perfect for barbequing, served with a pile of warmed pitta breads or flour tortillas.
A tasty and satisfying lunch, with garlic aioli and tomato salsa
Serve with some nice bread.
This is a special occasion or dinner party dish, but it’s easy to make in stages - the key is the glaze. What makes this dish so good is that the glaze also acts as the sauce so get this right and you are well on your way.
Great for a barbecue or just on the grill. Good on the calorie count too!
Bord Bia give their take on the traditional Irish ham with a sweet and sticky glaze
Try this lovely light salad which is packed full of flavour.
For a more fragrant and pungent dish, the lamb can be covered in clingfilm and marinated in the fridge for up to 24 hours to allow the spices to penetrate the meat. The accompanying couscous can be jazzed up with pistachio nuts and dried fruits.
This recipe is perfect to feed a crowd and the shoulder or gigot of pork are the best cuts to use. This is best served warm. If you are nervous about tying up the joint, bring the stuffing down to your butchers and get him to do it for you.
Try this delicious pork dish suggested by Bord Bia