Course: Preserves, relishes and pickle

Cucumber Raita - Serve as a relish with any hot main dish.

Cucumber Raita

From: The Afternoon Show

Serve as a relish with any hot main dish.

Wild garlic pesto - Evan Doyle of The Strawberry Tree Restaurant at the BrookLodge Hotel in Macreddin have provided this recipe for one of their tastiest and most simple wild staples from the recently launched 'Wild Food' cookbook, in collaboration with food journalist and writer Biddy White Lennon

Wild garlic pesto

Evan Doyle of The Strawberry Tree Restaurant at the BrookLodge Hotel in Macreddin have provided this recipe for one of their tastiest and most simple wild staples from the recently launched 'Wild Food' cookbook, in collaboration with food journalist and writer Biddy White Lennon

Ham, Irish cheese and pickled shallots - A lovely, rustic and Irish after-meal accompaniment

Serves: 6

Ham, Irish cheese and pickled shallots

From: Neven Maguire: Home Chef

A lovely, rustic and Irish after-meal accompaniment

Quick Strawberry Jam - This recipe couldn't be easier!

Serves: 2

Quick Strawberry Jam

From: Four Live

This recipe couldn't be easier!

Algier Aïoli - Great with Arun Kapil's Moroccan Spiced Chicken and Green Salad.

Algier Aïoli

From: Kitchen Hero: Great Food for Less

Great with Arun Kapil's Moroccan Spiced Chicken and Green Salad.

Black Olive Tapenade - Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.

Serves: 2

Black Olive Tapenade

From: Trish's French Country Kitchen

Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.

Red Pepper and Chilli Hummus with Tortilla Chips - A delicious starter from Neven Maguire.

Red Pepper and Chilli Hummus with Tortilla Chips

From: Neven's Food from the Sun

A delicious starter from Neven Maguire.

Chilli Jam - Perfect for yourself for Christmas leftovers, or as a really thoughtful gift

Chilli Jam

From: Four Live

Perfect for yourself for Christmas leftovers, or as a really thoughtful gift

Beetroot Relish and Apple Chutney - Marie Mc Guirk, Home Economist for the ICA, shares her sauce recipes with us.

Beetroot Relish and Apple Chutney

From: Four Live

Marie Mc Guirk, Home Economist for the ICA, shares her sauce recipes with us.

Seville Orange Marmalade - Marie McGuirk brings us back to basics with her special marmalade recipe.

Seville Orange Marmalade

From: Four Live

Marie McGuirk brings us back to basics with her special marmalade recipe.


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Summer

Summer Berry Pavlova Salmon en papillote Lamb Burgers with Yoghurt and Mint Dip Grilled Beef Kebabs with Lemon Couscous Corn bread Vietnamese Style Leftover Chicken Salad André's Halloumi, Peach and Chilli Salad Rump of Spring Lamb in a Wild Mushroom Crust accompanied with pea purée and asparagus Clonakilty Blackpudding Burger

Recipes from Neven Maguire: Home Chef
Neven Maguire: Home Chef
  • Rump of Local Lamb with Pea Purée and Rosemary Jus Rump of Local Lamb with Pea Purée and Rosemary Jus
  • Braised Beef Cheek with Smoked Bacon Braised Beef Cheek with Smoked Bacon
  • Chicken casserole with Bulmers Chicken casserole with Bulmers
  • Seared monkfish, wilted spinach and curried foam Seared monkfish, wilted spinach and curried foam

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