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