Recipe by Richard Corrigan
From: Corrigan Knows Food
A hearty and satisfying dish with plenty of 'oomph' but also some subtle tastes and flavours.
Make your own - and never look at a tin again.
Richard Corrigan cooked it in the English Market; you can cook it at home.
This roast goose, basted in marmalade, is a perfect Christmas feast!
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This flavoursome chutney brings dishes to life!
Make the recipe Richard Corrigan cooked for Mary Black.
A slow cooking casserole dish with a beautiful sauce and spring vegetable accompaniment.
An unusual taste you'll return to.
A fantastic way to jazz up brussel sprouts!
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