Recipe by Derry Clarke
From: Four Live
This recipe uses leftovers from Slow Roast Brisket of Beef, Glazed Root Vegetables, Colcannon, Tarragon and Tomato Jus.
Recipe by The Happy Pear
Put in some sundried tomato pesto to really funk it up.
Recipe by Garry Hughes
Executive chef of The Saddle Room at The Shelborne Hotel in Dublin, Garry Huges cooks for Four Live
Recipe by Sally Bee
A must for the health conscious, try this scrumptious recipe
Recipe by Kevin Dundon
A great, light fish dish that is quick to prepare!
Recipe by Kim McCosker
Italian biscuits that are simple to make!
Recipe by Donal Skehan
The meat mix is full of really light and aromatic flavours and is served in little baby gem lettuce leaves, making the lettuce cups perfect finger food!
Recipe by Lilly Higgins
Add lemon zest to the batter and fill with lemon curd and cream for a Citrus Sponge!
The perfect peanut butter cookie recipe.
A healthier alternative to ordering a take-out pizza
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