Recipe by Gary O'Hanlon
Shiitake, Scallion, Pineapple & Coriander
From: Four Live
Head Chef of Viemont House Gary O’ Hanlon shows you how to make the most of your chicken!
Replace pasta with cous cous or whole wheat penne for a healthier option.
Ragout of chicken leg & thigh, chick peas, mushroom, leek & tomato
Fennel, Tomato & Flat Parsley, Donegal Rapeseed Oil
Check out how to make the most out of delicious seasonal sardines, with a few simple tips from Gary O’Hanlon.
with Vadouvan Spice Chick Pea Curry and Coriander Couscous
As quick as it is delicious.
with Whiskey Oak Smoked Bacon, Cabbage & Guinness Sabayon
Served with Colcannon, Creamed Jerusalem Artichokes, and Orchard Apple and Irish Whiskey Sauce
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