Up your BBQ game this summer with this amazing lobster recipe from Asador.
This recipe comes courtesy of Dublin Bay Prawn Festival wine and food expert, Niamh Boylan.
These chocolate pots are more like a hot mousse with a rich chocolaty flavour. They aren’t difficult to make and the result is amazing.
From: Neven Maguire: Home Chef
I got this recipe from one of my pastry chefs, Olivia Raftery, who got it while she was working in Los Angeles. There are so many recipes for macaroons, but this is the best I've used by far. Feel free to experiment with different flavours. If you prefer, the peanut ganache can also be made in a coffee, pistachio and chocolate flavour.
A twist on a favourite.