From: Four Live
Executive chef of The Saddle Room at The Shelborne Hotel in Dublin, Garry Huges cooks for Four Live
From: Corrigan Knows Food
A slow cooking casserole dish with a beautiful sauce and spring vegetable accompaniment.
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.
From: MasterChef Ireland
Served with a Port & Blueberry reduction served with Fondant Potato and a Basket of Summer Vegetables
From: The Afternoon Show
A unique method of preparing an Irish staple, alongside roasted baby vegetables
An Italian inspired dish from Epicure using some of their great products
Epicure provide this delicious recipe for a middle eastern dish
From: Four Live
It's all about using quality locally sourced Irish produce this week, today is Oliver Dunne's turn. Bon Appetit.
Susan Gillespie from Galway was the winner of our Radisson Blu Royal Dublin competition to provide a truly Irish recipe for St. Patrick's Day. Her recipe was featured on the hotel's restaurant menu for St. Patrick's Day - recreate it at home!