Fillet of Pork, Crushed Carrot & Swede, Chili Wedges

From: Four Live

It's all about using quality locally sourced Irish produce this week, today is Oliver Dunne's turn. Bon Appetit.

Hazelnut Crumb “Schnitzel”

From: Four Live

This is pork escalope breaded and sautéed – with a hazelnut twist.

Breda's Butter

From: Four Live

Back to basics... how to make your own butter.

Pan Seared Sea Bass with Cherry Tomato & Rocket Salad & Griddled Bread

From: Four Live

A great, light fish dish that is quick to prepare!

Funky Yellow Rice

From: Four Live

Add or subtract different spices to customise to your taste.

Loin of Wicklow venison with carrot and star anise purée

From: Four Live

Derry Clarke stops by Four Live to make this outstanding dish, served with candied almonds & port jus

Soda Bread

From: Four Live

Lilly Higgins shares her basic cooking skills

Gingerbread Men

From: Four Live

This recipe makes perfectly crisp gingerbread biscuits which snap and crumble in the mouth.

Pork and Turkey Meatballs served with a Tomato Sauce

From: Four Live

A tasty treat that won't break the budget!

Smoked Duck with Red Onion Marmalade, Watercress Salad and Watercress Purée

From: Four Live

The marmalade keeps in the fridge for up to 3 months.




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