Navarin of Spring lamb

From: Corrigan Knows Food

A slow cooking casserole dish with a beautiful sauce and spring vegetable accompaniment.

One pot spring lamb casserole

It’s best to ladle this colourful casserole into deep plates or bowl, to make the most of the delicious sauce. Sugar snap peas would go well on the side for no extra ProPoints values. 6 ProPoints values per serving, 37 ProPoints values per recipe.

Rack & Sweetbreads of Spring Lamb

From: MasterChef Ireland

Served with a Port & Blueberry reduction served with Fondant Potato and a Basket of Summer Vegetables

Reed-cooked Rack of Irish Spring Lamb

From: The Afternoon Show

A unique method of preparing an Irish staple, alongside roasted baby vegetables

Siúcra’s Easter bunnies

Have fun in the kitchen this Easter with Siucra’s delicious Easter bunnies. The perfect springtime treat, these cute bunnies will delight all members of the family, young and old.

Spiced Citrus Cake

This is a wonderfully light, fluffy cake due to the airy whisked egg whites folded in. Subtly scented with spices and lightly fragranced with citrus, this cake is perfect with a cup of tea. Or serve as a dessert with Greek yoghurt and fresh fruit if you want a lighter finish to a meal. I've used vanilla bean paste here which is one of my Pantry Pals (I love the aroma and natural sweetness of real vanilla seeds). The solid ingredients in this cake are measured in millilitres, so use your measuring jug instead of weighing scales.

Cake Pops

From: Four Live

Try this fun recipe for Halloween or Easter treats by Louise Lennox.

Siúcra's Easter shortbread biscuits

Looking to keep the kids entertained and excited this Easter? Get them involved in making these delicious treats!

Deconstructed prawn cocktail

From: Neven Maguire: Home Chef

A twist on an old classic. When my mother and I were cooking together, it was always one of the most popular dishes. Even today we still get requests from customers for it, so I’ve developed a modern take on it.

Monica's Magic Molten Chocolate Pudding

This is my mom's recipe and it is the easiest, most decadent chocolate pudding. It is like a giant chocolate fondant baked in a lasagne type dish. There are two parts to the recipe, a sponge batter and a sauce. These get made separately and then poured into the dish. They curdle and look strange, but during baking they separate and you get chocolate sponge on the top and a rich dark chocolate sauce underneath. Serve warm with cream or ice cream and fresh or frozen berries. Some of the solid ingredients are measured by volume in millilitres, so use your measuring spoons for small amounts and your measuring jug for larger quantitites.




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