Chef: Gary O'Hanlon

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!

Lough Swilly Mussels on the Half Shell - John Rogans Whiskey Oak Smoked Bacon, Cabbage & Guinness Sabayon

Lough Swilly Mussels on the Half Shell

John Rogans Whiskey Oak Smoked Bacon, Cabbage & Guinness Sabayon

Irish Mussels on the Half Shell - Fried Chorizo, Onion, Coriander and Creamy Curried Lentils "Du Puy"

Serves: 2

Irish Mussels on the Half Shell

Fried Chorizo, Onion, Coriander and Creamy Curried Lentils "Du Puy"

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.

Sardine Mousse on Grilled Baguette - Check out how to make the most out of delicious seasonal sardines, with a few simple tips from Gary O’Hanlon.

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.

Lemon Brined Hillsborough Farm Turkey - Turkey with Sweet Chilli Salt 'n' Pepper

Lemon Brined Hillsborough Farm Turkey

From: Four Live

Turkey with Sweet Chilli Salt 'n' Pepper

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

Serves: 2

Lissadell Mussels in Coconut Green Curry Broth

Shiitake, Scallion, Pineapple & Coriander


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Summer

Lamb Burgers with Yoghurt and Mint Dip Vietnamese Style Leftover Chicken Salad Salmon en papillote Corn bread Summer Berry Pavlova Chocolate Tart Grilled Beef Kebabs with Lemon Couscous André's Halloumi, Peach and Chilli Salad Clonakilty Blackpudding Burger

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