Recipe by Gary O'Hanlon
From: Four Live
Today, Four Live chef Gary O’ Hanlon is going to show you how to make the most of your chicken!
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 Whiskey Oak Smoked Bacon, Cabbage & Guinness Sabayon
A lovely spiced cous cous and vegetable dish.
Served with with Candied Swede, Boulangere Potatoes and Bordelaise. This recipe will work equally well with pork shoulder, venison haunch or beef rump.
Gary O'Hanlon serves another classic chicken dish on Four Live.
Head Chef of Viemont House Gary O’ Hanlon shows you how to make the most of your chicken!
As quick as it is delicious.
Find out how to make a simple romantic dinner at home for two.
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