Lough Swilly Mussels on the Half Shell

John Rogans Whiskey Oak Smoked Bacon, Cabbage & Guinness Sabayon

Penne Pasta with a Ragout of Lamb, Chickpeas, Tomatoes and Courgette

From: Four Live

Replace pasta with cous cous or whole wheat penne for a healthier option.

Chicken fettucine

From: Four Live

Gary O'Hanlon serves another classic chicken dish on Four Live.

Lissadell Mussels in Coconut Green Curry Broth

Shiitake, Scallion, Pineapple & Coriander

Slow Cooked Shoulder of Lamb

From: Four Live

Served with with Candied Swede, Boulangere Potatoes and Bordelaise. This recipe will work equally well with pork shoulder, venison haunch or beef rump.

Coq Au Vin

From: Four Live

Head Chef of Viemont House Gary O’ Hanlon shows you how to make the most of your chicken!

Raz el Hanout Chick Pea, Courgette, Onion & Coriander Broth

From: Four Live

A lovely spiced cous cous and vegetable dish.

Free Range Turkey with smoked bacon and sage butter

From: Four Live

Gary uses Rogan's Whiskey Oaked Smoked Bacon for this delicious main

Wild Irish boar

From: Four Live

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

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!




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