Recipe by Gary O'Hanlon
As quick as it is delicious.
From: Four Live
Turkey with Sweet Chilli Salt 'n' Pepper
Fried Chorizo, Onion, Coriander and Creamy Curried Lentils "Du Puy"
A lovely spiced cous cous and vegetable dish.
Ragout of chicken leg & thigh, chick peas, mushroom, leek & tomato
Shiitake, Scallion, Pineapple & Coriander
Today, Four Live chef Gary O’ Hanlon is going to show you how to make the most of your chicken!
Head Chef of Viemont House Gary O’ Hanlon shows you how to make the most of your chicken!
Served with with Candied Swede, Boulangere Potatoes and Bordelaise. This recipe will work equally well with pork shoulder, venison haunch or beef rump.
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