Pink Champagne Sorbet

From: Heat

Refresh your palette with this tangy sorbet.

Beef Medallion with Blue Cheese Leeks, Rosemary Mash and Port Sauce

From: Heat

Heat's Patricia George serves up this tasty main course.

Velouté of Celeriac

From: Heat

A simple starter to prepare.

Passion Fruit and Lemon Meringue Roulade Served with Passion Fruit Sauce

From: Heat

You won't want to share this with your guests!

Panna Cotta with Roasted Rhubarb and a Shortcake Biscuit

From: Heat

Worth that extra bit of effort!

Stuffed Honey-Roast Quail, Celeriac Mash & Puy Lentils

From: Heat

A flavoursome main course.

Fillet of Pan Fried Halibut served with a Creamy Pea Risotto

From: Heat

Delicious halibut served with a creamy pea risotto.

Rack of Wicklow Mountain Lamb

From: Heat

Delicious when marinated with rosemary and thyme, coated with a light parsley crust and served with colcannon potato




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