Linguine with Donegal Coast Mussels

Fennel, Tomato & Flat Parsley, Donegal Rapeseed Oil

Chicken Scaloppini

From: Today

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

Irish Mussels on the Half Shell

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

Wild Irish boar

From: Four Live

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

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

From: Four Live

A lovely spiced cous cous and vegetable dish.

Chicken Quesadilla with Sour Cream and Tomato Salsa

From: Today

As quick as it is delicious.

Irish Goat Leg Confit

From: Four Live

with Vadouvan Spice Chick Pea Curry and Coriander Couscous

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.

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

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




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