Donegal Coast Oysters

From: Four Live

with Whiskey Oak Smoked Bacon, Cabbage & Guinness Sabayon

Chicken Quesadilla with Sour Cream and Tomato Salsa

From: Today

As quick as it is delicious.

Lemon Brined Hillsborough Farm Turkey

From: Four Live

Turkey with Sweet Chilli Salt 'n' Pepper

Linguine with Donegal Coast Mussels

Fennel, Tomato & Flat Parsley, Donegal Rapeseed Oil

Coq Au Vin

From: Four Live

Today, Four Live chef Gary O’ Hanlon is going to show you how to make the most of your chicken!

Wild Irish boar

From: Four Live

Served with Colcannon, Creamed Jerusalem Artichokes, and Orchard Apple and Irish Whiskey Sauce

Irish Mussels on the Half Shell

Fried Chorizo, Onion, Coriander and Creamy Curried Lentils "Du Puy"

Irish Goat Leg Confit

From: Four Live

with Vadouvan Spice Chick Pea Curry and Coriander Couscous

Lissadell Mussels in Coconut Green Curry Broth

Shiitake, Scallion, Pineapple & Coriander

Sardine Mousse on Grilled Baguette

From: Four Live

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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