Chicken Lahori

From: Kitchen Hero: Rediscovering The Irish Kitchen

This is a very colourful dish from India, which is not at all hot but extremely full of flavour. It should marinate in its topping for about an hour before cooking and should not be cooked ahead of time. This can also be made with chicken joints and the marinade equally divided. It is best to buy either breast or thigh joints for this method, but keep cooking time to 90 minutes.

Braised Rabbit

From: Kitchen Hero: Rediscovering The Irish Kitchen

Rabbit was a great food for country people for many years.

Chocolate and Raisin Cookies

From: The Afternoon Show

A gorgeous diabetic treat from Donal Skehan.

Butterflied Lamb with Yoghurt and Mint

From: Kitchen Hero: Donal's Irish Feast

Serve with charred, honey mustard-glazed potatoes.

Spinach and Potato Frittata

From: Four Live

A simple classic which can be dressed up in a million ways

Raspberry Goddess Pie

From: Kitchen Hero: HomeCooked

This slightly unusual rough and ready pie uses crème fraîche and raspberries as its filling and makes a wonderful summer-time dessert.

Bun Cha: Barbecued Pork Skewers with Herbs and Rice Vermicelli

From: Kitchen Hero: HomeCooked

Vietnam is all about incredible street food and when I visited the country, this was one of my favourite dishes to eat on a plastic stool at a roadside pop-up vendor. It's a feast of smoky pork skewers, wrapped in lettuce leaves with fresh herbs and dipped in a salty sweet sauce. Barbecue the pork to get the essential smoky element of South East Asian cooking, but a griddle pan will also work. The classic version uses pork belly to form little pork patties, but this is a quicker variation.

Individual Lemon Meringue Pies

From: Kitchen Hero: Great Food for Less

Why not try this delicious dessert?

Christmas Feast: Honey and Soy Sesame Carrots

From: Kitchen Hero: Donal's Irish Feast

Of course, these carrots could also be roasted in the oven in the glaze but Christmas is a time when oven space is often at a premium so I've decided to blanch them first and then finish them in a hot wok.

Ham & Pea Soup

From: Four Live

A cost-effective and delicious soup.




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