Beurre Blanc

From: Four Live

This is a fantastic sauce to have in your culinary repertoire, as it is a great last-minute sauce that works wonderfully well with lots of different things, particularly fish or chicken.

Crab Bisque

From: Rachel Allen's Dinner Parties

You can either buy cooked crab meat or to cook your own. Serve the soup as a starter or for lunch with crusty bread.

Coq au Vin

From: Rachel Allen's Dinner Parties

Like most stews, this can be made in advance and will taste even better reheated the next day.

Chicken Liver Pâté with Fig Jam

From: Neven Maguire: Home Chef

This recipe can be prepared ahead and will keep for 3-4 days in the fridge. I love the contrast between the fig jam and the pâté and tend to serve it in the restaurant with some crusty bread and a salad.

French Onion Soup

From: Neven Maguire: Home Chef

This classic French bistro soup is my Mum's favourite so I often find myself making a batch.

Smoked Mackerel and Goat's Cheese Soufflé

From: Rachel Allen's Dinner Parties

Cheese soufflé is a classic and not nearly as scary a dinner party prospect as you might imagine. This version, with goat's cheese and smoked mackerel, is a fantastic variation on the theme.

Moules Marinières

From: The Restaurant

A delicious starter from Tommy Bowe.

Gratin Dauphinoise

From: The Afternoon Show

Spice up your potatoes with this simple recipe

Orange and Vanilla Madeleines

From: Neven Maguire: Home Chef

Enjoy with coffee or a cup of tea.




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