Lemon tart with a raspberry coulis

From: Heat

There'll be empty plates when you serve this!

Terrine of Foie Gras

From: Heat

A delicacy that isn't too hard to prepare!

Pan fried Turbot with crushed potato and champagne beurre blanc

From: Heat

Delicious fish set off by champagne beurre blanc.

Fillet of Brill served with Caramelised Vegetables on a Fresh Orange & Lime Jus

From: Heat

The caramelised vegetables make all the difference!

Parmesan Chicken with Tomato sauce and Rustic Potatoes, Green Salad Leaves with Walnut dressing

From: Heat

Margaret Campbell serves parmesan chicken with rustic potatoes.

Traditional Fish & Chips with Mushy Peas & Tartar Sauce

From: Heat

Fish and chips served with mushy peas!

Grilled Chilli Salad and Buffalo Mozzarella

From: Heat

A salad with a kick.




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