RTÉ Food
Chef: Donal Skehan
Serves: 6
Sofie's rhubarb panna cotta
From: Kitchen Hero: Great Food for Less
When my girlfriend Sofie was growing up, her grandparents had one of the most amazing vegetable gardens in Sweden, with wild strawberries, and big, bushy apple trees. Huge rhubarb bushes still spring up every year and the last time we visited I made this creamy panna cotta, which is a wonderful way to enjoy some of the summer’s finest rhubarb.
Serves: 4
Hummus and Crispy Pitta Bread
From: Kitchen Hero: Great Food for Less
Serve the dip with an extra drizzle of olive oil and sprinkle of coriander on top and the crispy baked pittas on the side.
Serves: 6
Ribollita
From: Kitchen Hero: Great Food for Less
Ribollita is an Italian soup that was traditionally seen as peasant food. The great thing about this soup is that it makes an ideal base for any additional ingredients that you might want to add. Think of it as an opportunity to give a last moment of glory to any miserable veggies left at the bottom of your fridge! I keep leftover Parmesan rinds in my freezer, which I add to sauces and soups like this to give a unique rich flavour. Add a couple while the soup is simmering and simply fish them out before serving.
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!
Serves: 8
Serves: 4
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.
Serves: 4
Dad’s Braised Oxtail
From: Kevin Dundon's Christmas Made Easy
Any time you ask my dad about food he always brings up oxtail. I’m fairly sure it would be his dessert island dish. When he tried out this recipe, he told me it was "bloody great!" so I think it got his seal of approval! If you haven’t cooked oxtail before the aim is to cook them until the meat just falls off the bone. I serve mine sitting proudly on top of some creamy colcannon mash.
Spinach and Potato Frittata
From: Four Live
A simple classic which can be dressed up in a million ways
Roast Garlic Bangers and Mash
From: Kitchen Hero: Great Food for Less
Ah! My ultimate comfort food! I love adding roast garlic to the mash to add even more flavour. Serve these with a red onion gravy and I promise you will have empty plates all round!
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