Recipe by Kevin Dundon
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.
Recipe by Rachel Allen
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.
Like most stews, this can be made in advance and will taste even better reheated the next day.
Recipe by Neven Maguire
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.
This classic French bistro soup is my Mum's favourite so I often find myself making a batch.
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.
Recipe by Oliver Dunne
A little complex, but delicious.
Recipe by Tommy Bowe
From: The Restaurant
A delicious starter from Tommy Bowe.
Recipe by Arun Kapil
From: The Afternoon Show
Spice up your potatoes with this simple recipe
Enjoy with coffee or a cup of tea.
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