Cauliflower soup with Blue Crozier Cheese

From: Heat

Margaret Campbell serves up cauliflower soup with brown scones.

Pan fried Turbot with crushed potato and champagne beurre blanc

From: Heat

Delicious fish set off by champagne beurre blanc.

Seared Aubergine with Ratatouille and Fresh Tomato Sauce

From: Heat

A great way to start a meal.

Prosecco and Berry Fruit Jelly served with Cinnamon Cream

From: Heat

Light and fruity with a dash of cinnamon cream.

Pink Champagne Sorbet

From: Heat

Refresh your palette with this tangy sorbet.

Jerusalem Artichoke Soup with Pancetta, Parsley & Toasted Hazelnuts

From: Heat

Expand your soup repertoire with this delicious recipe!

Venison and Wild Mushrooms in a Red Wine and Cream Sauce

From: Heat

A rich main course from Valerie O'Connor.

Warm Apple Crumble with Vanilla Pod Ice Cream & Baked Pineapple Crisps

From: Heat

Oliver Kelleher serves up a traditional apple crumble.




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