Panna Cotta with Roasted Rhubarb and a Shortcake Biscuit

From: Heat

Worth that extra bit of effort!

Jerusalem Artichoke Soup with Pancetta, Parsley & Toasted Hazelnuts

From: Heat

Expand your soup repertoire with this delicious recipe!

Grilled Loin of Milk Fed Veal

From: Heat

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

Tarte Tatin with Lemon Curd Ice Cream

From: Heat

Valerie O'Connor serves us a tart tatin with ice cream.

Roast Loin of Rosscarbery Bacon

From: Heat

Cured bacon combined with beetroot puree and pesto potatoes.

Puff pastry tartlet with buffalo mozzarella, plum Tomatoes and basil pesto

From: Heat

A wonderful combination of textures and flavours.

Tournedos of Fillet Beef

From: Heat

Served with Seared Foie Gras, Pomme Maxime and Madeira Jus




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