Seared Cod, bean and sausage Stew

From: Four Live

You could even use chorizo to spice up this fish stew

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

Baked Cheese with Crostini & Potato and Apple Rosti

From: Four Live

A delicious starter for a weekend dinner party!

Gin & Tonic Salmon

From: Four Live

Try this innovative recipe from top Irish chef Garry Hughes.

Butternut Squash Soup

From: Four Live

A warming dish that will make a night in seem all the more cosier.




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