RTÉ Food
Chef: Derry Clarke
Spiced Parsnip and Apple Cider Veloute and Seared Scallops
From: The Afternoon Show
Make tasty seared scallops served with a spiced veloute.
Baked Ham with Honey and Mustard Glaze
From: The Afternoon Show
Make the perfect ham this Christmas.
Pears poached in port wine
From: The Afternoon Show
Try something a little different this Christmas.
Crispy Crab Toes with Chili Jam, Wasabi Mayonnaise and Crab Salad
From: The Afternoon Show
How to enjoy every inch of this year's crabs.
Serves: 2
Noodle Salad
From: The Afternoon Show
Derry Clarke shows you how to prepare a noodle salad with a spicy kick as part of 'Eat Smart Week'.
Fillet of Beef with Barley, Horseradish Crème Fraiche and Sauté Wild Mushrooms
From: The Afternoon Show
A culinary Six Nations.
Marinated Rump of Lamb with Red Pepper Chutney and Colcannon
From: The Afternoon Show
Derry Clarke's recipe for marinated rump of lamb.
Cream of Watercress Soup with Poached Egg and Horseradish Cream
From: The Afternoon Show
A creamy soup served with a poached egg.
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