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.

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

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.

Chicken Scaloppini

From: Today

Ragout of chicken leg & thigh, chick peas, mushroom, leek & tomato

Donegal Coast Oysters

From: Four Live

with Whiskey Oak Smoked Bacon, Cabbage & Guinness Sabayon

Chicken fettucine

From: Four Live

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

Irish Goat Leg Confit

From: Four Live

with Vadouvan Spice Chick Pea Curry and Coriander Couscous




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