RTÉ Food
Chef: Paul Flynn
Bouillabaisse of Hake and Mussels with Saffron Cream
From: Paul Flynn: Irish Food
Serve with grilled bread with some seaweed and lime butter.
Bacon Collar with Mash & Autumn Vegetable Slaw
From: Paul Flynn: Irish Food
Treat yourself with this mouth-watering dinner
Pan Fried Calamari with Chorizo, Chickpeas and Wild Garlic
From: The Afternoon Show
A lovely way to eat squid.
Tempura of Vegetables with Sour Cream Dip
From: Paul Flynn: Irish Food
It's important not to over-mix the batter.
Roast Shoulder of Lamb with Cumin and Mint Dressing
From: Paul Flynn: Irish Food
Another great way to enjoy a national treasure.
Belly of pork
From: Martin & Paul's Surf 'n' Turf
There are two parts to this pork dish that can be used separately or together. I like to serve this pork with some colcannon, which is mashed potato with cooked cabbage and spring onions.
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