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

Mediterranean Couscous Cake

From: Four Live

A great healthy dessert which has no added sugar or fat.

Goats Cheese Tart

From: Four Live

A quick and tasty lunch treat!

Mexican Leek and Black Bean Chilli

From: Four Live

Serve with sour cream for a richer dish.

Pan Roasted Monkfish with Razor Clams and Champagne Butter Sauce

From: Four Live

A wonderful combination of flavours.

A Feast from the Sea

From: Four Live

Serve with crusty bread.

Creamed Celeriac Puree, Baked Herb Crumbed Hake Fillet and Celeriac Chips

From: Four Live

A delicious and easy to prepare fish dish.

Semolina cake with honey and pistachio

From: Four Live

This is one of the sweetest, stickiest and heavenly cakes that Clodagh McKenna makes.

Reindeer Bark

From: Four Live

A wonderful gift from Kim McCosker - great as a birthday or Christmas edible gift!

Roast Potatoes in Duck/Goose Fat

From: Four Live

A tasty treat for Christmas dinner!




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