Mega Chocolate and Pistachio Meringues

From: Kitchen Hero: Great Food for Less

Enjoy with large dollops of freshly whipped cream.

Rustic Steak Sandwiches

From: Kitchen Hero: Great Food for Less

I love steak sandwiches done right. Make sure you get bread which is crusty but with a nice dough interior, which means you can pick it up in your hands to eat - the only way steak sandwiches were ever meant to be eaten!

Simple Pasta Carbonara

From: Kitchen Hero: Great Food for Less

Serve straight away, as the pasta can become a bit stodgy if left in the pan for too long.

Dark Chocolate Hazelnut Mud Pie with Strawberries

From: Kitchen Hero: Donal's Irish Feast

A deep dark chocolate cake is the perfect dessert to finish any special dinner with. This one is unique in that it doesn't require flour to bind it and instead relies on ground almonds, which makes it gluten free but also results in a rich and moist finish. With a glossy chocolate glaze and a topping of toasted hazelnuts this cake will be a true showstopper no matter what the occasion!

Lemon Meringue Pie

From: Kitchen Hero: HomeCooked

Lemon meringue pie is just one of those classic show-stopping desserts that is almost always guaranteed to be met with a chorus of 'oooohs' and 'aaaaahs'.

Asian Pork Lettuce Cups

From: Kitchen Hero: Great Food for Less

My ultimate little Asian starter has to be these Pork Lettuce Cups, which are full of fantastic aromatic flavours.

Chilli and Lemongrass Chicken

From: Kitchen Hero: HomeCooked

This is a wonderfully fragrant dish that is very easy to prepare. I use chicken thighs here as they have more flavour, but you can easily use chicken breasts instead. The paste made for the sauce can also be used with beef or pork.

Red Cabbage and Carrot Coleslaw

From: Kitchen Hero: Great Food for Less

The coleslaw should last 2-3 days if kept in the fridge.

Mini Rhubarb Crumble Tarts

From: Four Live

There are hundreds of great recipes to enjoy the first rhubarb of the season, but this is really one of my favourites. Cooking the rhubarb until it is tender with great flavours like vanilla, lemon and ginger really make a great base for these little crumble tarts.




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