Strawberry Jelly with Buttermilk Granita

From: Paul Flynn: Irish Food

When ready to serve scrape with a fork to achieve a snow / ice like texture and serve immediately on top of the strawberry jelly.

Cheese Fondue

From: Paul Flynn: Irish Food

A treat with leftovers.

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

Simple Apple Tart with Maple Pecan Sauce

From: Paul Flynn: Irish Food

Never made this classic yourself? It's not difficult.

Bacon and butterbean chowder

From: Today

A simple and straightforward meal from Paul Flynn

Crab Crème Brûlée

From: Paul Flynn: Irish Food

For best results, allow mixture to infuse overnight.

Seared Duck, Sweet and Sour Beetroot, Horseradish Creamed Kale

From: Today

A great combination of flavours.

Bacon and Butterbean Chowder

From: Summer Suppers

Magic in a bowl.

Creamy Corn, Carrot & Mango Chowder

From: Today

Chef Paul Flynn cooks up this delightful dish using ingredients from Lidl.

Crunchy Mackerel Wraps

Paul says: "This is a lovely way to eat fresh fish... Fish can be quite tricky to cook on a barbecue as it sticks really easily. So to remove any fear I'm cooking the mackerel on a foil tray. Just treat it like a frying pan. If you're feeling brave however, just brush the fish with a little oil and make sure the bars of the barbecue are really clean".




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