Recipe by Gary O'Hanlon
From: Four Live
with Whiskey Oak Smoked Bacon, Cabbage & Guinness Sabayon
As quick as it is delicious.
Turkey with Sweet Chilli Salt 'n' Pepper
Fennel, Tomato & Flat Parsley, Donegal Rapeseed Oil
Today, Four Live chef Gary O’ Hanlon is going to show you how to make the most of your chicken!
Served with Colcannon, Creamed Jerusalem Artichokes, and Orchard Apple and Irish Whiskey Sauce
Fried Chorizo, Onion, Coriander and Creamy Curried Lentils "Du Puy"
with Vadouvan Spice Chick Pea Curry and Coriander Couscous
Shiitake, Scallion, Pineapple & Coriander
Check out how to make the most out of delicious seasonal sardines, with a few simple tips from Gary O’Hanlon.
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