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.

Lamb Parmigiana

From: Four Live

Oliver Dunne makes this with Maura on Four Live - served with Salsa Verde, Basil and Black Olive Crushed Potato

Honey Roasted Carrots and Parsnips

From: Four Live

The perfect side dish for your Christmas dinner.

Pear, Almond and Chocolate Crumble

From: Four Live

More than just a crumble, this dessert unites pears with two of its favourite companions - almond and chocolate

Crispy Asian Duck With Black Rice Salad

From: Four Live

A simple yet delicious recipe.

Chocolate Pesto

From: Four Live

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.

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.

Spicy Meatballs and Pepper Casserole

From: Four Live

Chef Oliver Dunne shows people that you can cook a nutritious meal for under €10.

Spiced Comfort Crumble with Windfall Bramleys

From: Four Live

I love making crumbles. They're really simple and with little effort you end up with a deliciously comforting bowl of fruity, sweet loveliness.

Seafood Cocktail with Wasabi Mayonnaise

From: Four Live

A delicious idea for a Christmas starter maybe?




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