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.

Coq Au Vin

From: Four Live

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

Sardine Mousse on Grilled Baguette

From: Four Live

Check out how to make the most out of delicious seasonal sardines, with a few simple tips from Gary O’Hanlon.

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

From: Four Live

A lovely spiced cous cous and vegetable dish.

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.

Chicken Quesadilla with Sour Cream and Tomato Salsa

From: Today

As quick as it is delicious.

Lemon Brined Hillsborough Farm Turkey

From: Four Live

Turkey with Sweet Chilli Salt 'n' Pepper

Lough Swilly Mussels on the Half Shell

John Rogans Whiskey Oak Smoked Bacon, Cabbage & Guinness Sabayon

Irish Goat Leg Confit

From: Four Live

with Vadouvan Spice Chick Pea Curry and Coriander Couscous


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