Recipe by Ross Lewis
From: Four Live
Ross Lewis is in studio to-day to show us his fantastic recipe for Rhubarb Fool with Organic Oatmeal Crunch
Recipe by Domini Kemp
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.
Recipe by Garry Hughes
Executive chef of The Saddle Room at The Shelborne Hotel in Dublin, Garry Huges cooks for Four Live
Recipe by Conrad Gallagher
If you don’t like chorizo or you’re a vegetarian add extra rocket or other baby greens.
Recipe by Marie McGuirk
Marie McGuirk brings us back to basics with her special marmalade recipe.
Recipe by Kevin Dundon
This is a delicious traditional Irish recipe-perfect for Sunday Lunch on these cool crisp December Days.
Recipe by Oliver Dunne
It's all about using quality locally sourced Irish produce this week, today is Oliver Dunne's turn. Bon Appetit.
Recipe by Catherine Fulvio
Try chorizo or fennel sausages.
Recipe by Richie Wilson
Richie Wilson bakes a brack which will have them queuing up for more.
An Italian take on the traditional Christmas trifle
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