Marinated Rump of Lamb with Red Pepper Chutney and Colcannon

From: The Afternoon Show

Derry Clarke's recipe for marinated rump of lamb.

Lamb fillet with fennel salad and potato fondant

From: MasterChef Ireland

Served with a white balsamic vinegar glaze

Roast Chump of Curragh Lamb with Kale and Greens

From: Four Live

Executive chef of The Saddle Room at The Shelborne Hotel in Dublin, Garry Huges cooks for Four Live

Navarin of Spring lamb

From: Corrigan Knows Food

A slow cooking casserole dish with a beautiful sauce and spring vegetable accompaniment.

Reed-cooked Rack of Irish Spring Lamb

From: The Afternoon Show

A unique method of preparing an Irish staple, alongside roasted baby vegetables

Champ Mash

From: Four Live

Tasty and creamy mashed potato to spruce up any meal.

Fillet of Pork, Crushed Carrot & Swede, Chili Wedges

From: Four Live

It's all about using quality locally sourced Irish produce this week, today is Oliver Dunne's turn. Bon Appetit.

Nespresso Irish coffee with shortbreads

Nespresso provide this indulgent recipe for their take on an Irish classic

Siúcra’s Easter bunnies

Have fun in the kitchen this Easter with Siucra’s delicious Easter bunnies. The perfect springtime treat, these cute bunnies will delight all members of the family, young and old.

MacNean porridge with Irish Mist and honey

From: Neven Maguire: Home Chef

Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.




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