Rhubarb Fool with Organic Oatmeal Crunch

From: Four Live

Ross Lewis is in studio to-day to show us his fantastic recipe for Rhubarb Fool with Organic Oatmeal Crunch

Fragrant Salmon Parcels

From: Four Live

These can be wrapped up and left for a few hours before baking. They don’t take long but I would bring them to room temperature before cooking, so leave them out of the fridge for 30 minutes before plonking in the oven.

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

Pan Seared Scallops with Soya Beans, Chorizo, Coconut and Wild Rocket

From: Four Live

If you don’t like chorizo or you’re a vegetarian add extra rocket or other baby greens.

Seville Orange Marmalade

From: Four Live

Marie McGuirk brings us back to basics with her special marmalade recipe.

Deep Filled Apple Pie with Cinnamon

From: Four Live

This is a delicious traditional Irish recipe-perfect for Sunday Lunch on these cool crisp December Days.

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.

Oven-Baked Sausage and Tomato Risotto

From: Four Live

Try chorizo or fennel sausages.

Halloween Barm Brack

From: Four Live

Richie Wilson bakes a brack which will have them queuing up for more.

Lemon and Panettone Christmas Trifle

From: Four Live

An Italian take on the traditional Christmas trifle




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