Leek and Potato Soup with wild mushrooms and truffle oil froth

From: Heat

An interesting take on the classic soup recipe.

Bracklyn Breaded Brie with Sweet and Sour Sauce

From: Heat

John Donlon serves up this brie starter with a kick.

Stuffed Honey-Roast Quail, Celeriac Mash & Puy Lentils

From: Heat

A flavoursome main course.

Breast of duck, braised red cabbage with scented blackberries and chive mash

From: Heat

Niamh Switzer serves up a delicious breast of duck.

Grilled Loin of Milk Fed Veal

From: Heat

The veal is marinated in rosemary, thyme, bay leaf and garlic for great flavours.

Orange-Scented Pannacotta with Crunchy Oatmeal Cookies

From: Heat

The contrast between the creamy pannacotta and crunchy cookies is divine!

Panna Cotta with Roasted Rhubarb and a Shortcake Biscuit

From: Heat

Worth that extra bit of effort!

Joanie’s Exotic Fruit Salad

From: Heat

John Donlon goes retro with this healthy dessert.




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