Turkey, Leek and Mushroom Pie

From: Four Live

A fantastic way of using up leftover turkey this Christmas.

Spiced Roast Chicken and Vegetable Soup

From: Four Live

Make use of leftover roast chicken with this hearty soup recipe.

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

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.

Roasted Butternut Squash Wellington with Pine Nuts and Cranberry

From: Four Live

This is a delicious option to have for a vegetarian dinner party starter or main course.

Glazed Fruit Tartlets with White Chocolate Filling

From: Four Live

The fruit tartlets are simply delicious and work really well as a dinner party dessert.

Roast Potatoes in Duck/Goose Fat

From: Four Live

A tasty treat for Christmas dinner!

Barley & Root Vegetable Stew

From: Four Live

A wonderful vegetarian stew alternative.

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

Classic Sponge Cake

From: Four Live

Add lemon zest to the batter and fill with lemon curd and cream for a Citrus Sponge!




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