Dozy Chocolate

From: Four Live

A treat to help you sleep

Scones with Lavender Cream

From: Four Live

Perfect for your vintage afternoon tea party!

Sticky Chicken with Cucumber, Radish and Carrot Pickle

From: Catherine's Family Kitchen

To serve, place a lettuce leaf on your plate, top with the pickled vegetables and chicken. Fold over the lettuce and enjoy.

Pasta Making

From: Catherine's Italian Kitchen

Fancy making your own pasta? Read on to find out how.

Deconstructed prawn cocktail

From: Neven Maguire: Home Chef

A twist on an old classic. When my mother and I were cooking together, it was always one of the most popular dishes. Even today we still get requests from customers for it, so I’ve developed a modern take on it.

Crispy Goat’s Cheese with Beetroot Panna Cotta

From: Neven Maguire: Home Chef

If you prefer to bake the goat’s cheese, simply cook it a pre-heated oven (180°C/Gas 4) for another 5-10 minutes – until warmed through and soft. We use a rectangular silicone mould to make the panna cotta in, which are available from both catering shops and online.

Paul Flynn's pancakes

From: Today

Paul Flynn stops by the TODAY studio in Cork to whip up a simple batch of pancakes, with three varieties

Pork and Wild Mushroom Wontons with Chinese Black Bean Sauce

From: Neven Maguire: Home Chef

This is one of the most popular starters in the restaurant, where I sometimes use a chicken mousse with crab as an alternative filling. Packets of wonton wrappers can be found in specialist Asian stores or on the internet. They normally come in packets of about 40, so you can freeze the remainder.

Dr Eva's Operation Transformation pancake

From: Operation Transformation

With this handy one-person recipe you can enjoy a delicious, fruit-filled, sweet and bitter Finnish pancake for just 200kcal.

Jewelled Chinese 5 Spice Duck Salad

One of my favourite recipes for entertaining, this salad looks fabulous for Christmas with ruby red pomegranate jewels and juicy mango. The ish ingredient is Chinese 5 Spice which is an aromatic blend of spices that marries perfectly with luxurious duck breasts. Toasted sesame oil, another ish factor, and plenty of fresh lime, finishes off this very special sensational salad.




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