Chef: Gary O'Hanlon

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

Wild Irish boar

From: Four Live

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

Donegal Coast Oysters - with Whiskey Oak Smoked Bacon, Cabbage & Guinness Sabayon

Donegal Coast Oysters

From: Four Live

with Whiskey Oak Smoked Bacon, Cabbage & Guinness Sabayon

Penne Pasta with a Ragout of Lamb, Chickpeas, Tomatoes and Courgette - Replace pasta with cous cous or whole wheat penne for a healthier option.

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

Serves: 2

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!

Chicken Picatta with Broccoli, Champ Potatoes and Flat Parsley - Find out how to make a simple romantic dinner at home for two.

Chicken Picatta with Broccoli, Champ Potatoes and Flat Parsley

From: Four Live

Find out how to make a simple romantic dinner at home for two.

Lissadell Mussels in Coconut Green Curry Broth - Shiitake, Scallion, Pineapple & Coriander

Serves: 2

Lissadell Mussels in Coconut Green Curry Broth

Shiitake, Scallion, Pineapple & Coriander

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

Serves: 2

Coq Au Vin

From: Four Live

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

Slow Cooked Shoulder of Lamb - Served with with Candied Swede, Boulangere Potatoes and Bordelaise. This recipe will work equally well with pork shoulder, venison haunch or beef rump.

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.

Free Range Turkey with smoked bacon and sage butter - Gary uses Rogan's Whiskey Oaked Smoked Bacon for this delicious main

Free Range Turkey with smoked bacon and sage butter

From: Four Live

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

Irish Goat Leg Confit - with Vadouvan Spice Chick Pea Curry and Coriander Couscous

Irish Goat Leg Confit

From: Four Live

with Vadouvan Spice Chick Pea Curry and Coriander Couscous


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Summer

Clonakilty Blackpudding Burger Vietnamese Style Leftover Chicken Salad Rump of Spring Lamb in a Wild Mushroom Crust accompanied with pea purée and asparagus Lamb Burgers with Yoghurt and Mint Dip Summer Berry Pavlova Chocolate Tart Grilled Beef Kebabs with Lemon Couscous Salmon en papillote Corn bread

Recipes from Neven Maguire: Home Chef
Neven Maguire: Home Chef
  • Rump of Local Lamb with Pea Purée and Rosemary Jus Rump of Local Lamb with Pea Purée and Rosemary Jus
  • Chicken casserole with Bulmers Chicken casserole with Bulmers
  • Braised Beef Cheek with Smoked Bacon Braised Beef Cheek with Smoked Bacon
  • Seared monkfish, wilted spinach and curried foam Seared monkfish, wilted spinach and curried foam

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