Recipe by Domini Kemp
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.
Recipe by Oliver Dunne
Oliver Dunne makes this with Maura on Four Live - served with Salsa Verde, Basil and Black Olive Crushed Potato
The perfect side dish for your Christmas dinner.
Total Time: 45
Recipe by Rachel Allen
More than just a crumble, this dessert unites pears with two of its favourite companions - almond and chocolate
Recipe by Donal Skehan
A simple yet delicious recipe.
Recipe by Willie Harcourt Cooze
Here cacao adds richness and warmth to a traditional pesto. The nutty spiciness of Venezuelen Carenero marries particularly well with the flavours of basil, pine nuts and parmesan.
Recipe by Kevin Dundon
This is a delicious traditional Irish recipe-perfect for Sunday Lunch on these cool crisp December Days.
Chef Oliver Dunne shows people that you can cook a nutritious meal for under €10.
Recipe by Arun Kapil
I love making crumbles. They're really simple and with little effort you end up with a deliciously comforting bowl of fruity, sweet loveliness.
Recipe by Derry Clarke
A delicious idea for a Christmas starter maybe?
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