Recipe by Richard Corrigan
From: Corrigan Knows Food
Try this tasty fish dish served with a fresh cucumber sauce and baby potatoes.
An old favourite with a twist.
Richard Corrigan cooked it in the English Market; you can cook it at home.
This creamy light soufflé is best served with a hunk of crusty bread.
Perfect for when you're entertaining.
Make your own - and never look at a tin again.
Succulent grilled meats with a tangy salad.
Another great sauce to learn if you are new to cooking.
The sweetness of the figs bring this dish to life.
For that big sitdown meal.
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