Mouclade

From: Four Live

This traditional French dish consists of steamed mussels served in a lightly curried sauce and crusty bread.

Orange and Oregano Cod with Chorizo and New Potatoes

From: Four Live

Catherine Fulvio cooks up this easy and flavoursome fish dish.

Chocolate Sponge

From: Four Live

To test if the pudding's cooked, pierce the foil and paper with a skewer and wiggle it to make the hole bigger, or it will be wiped clean of any mixture when you pull it out.

Pan Roasted Monkfish with Razor Clams and Champagne Butter Sauce

From: Four Live

A wonderful combination of flavours.

Festive Prawn Cocktail

From: Four Live

An impressive visual twist on the traditional prawn cocktail starter and an ideal Christmas starter.

Barley & Root Vegetable Stew

From: Four Live

A wonderful vegetarian stew alternative.

Crabcakes with Kataifi pastry, basque style stew of peppers with rocket and shaved fennel

From: Four Live

Fennel and rocket are in season at the moment and top Chef Conrad Gallagher is with us to-day to make a seasonal dish!

Savoy Cabbage Cake

From: Four Live

This works well with Arun Kapil's Chicken Pot recipe and is really easy to make.

Russian Winter Salad

From: Four Live

Wave goodbye to the winter blues with this tasty salad

Roast Chump of Curragh Lamb with Kale and Greens

From: Four Live

Executive chef of The Saddle Room at The Shelborne Hotel in Dublin, Garry Huges cooks for Four Live




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